YENGEÇ, İSTAKOZ SURİMİ VE FÜME SOMON İLE HAZIRLANMIŞ MAKİZUŞİNİN 4 ±1°C’DE DUYUSAL, KİMYASAL VE MİKROBİYOLOJİK KALİTESİ

Öz

Bu çalışmada yengeç surimi, istakoz surimi ve füme Norveç somonundan yapılan suşilerin duyusal özellikleri, besin kompozisyonu, TVB-N değeri, pH,  su aktivitesi, renk ve mikrobiyolojik kalitesi incelenmiştir. En yüksek protein değeri %4.26 olarak füme somonlu suşide tespit edilmiştir. TVB-N değerleri depolama süresince yengeç surimi ile yapılan suşilerde 1.36-2.07 mg/100g, istakoz surimili suşilerde 1.37-1.39 mg/100g ve füme somondan yapılan suşilerde ise 2.06-2.78 mg/100g arasında değişmiştir. Yengeç surimi, istakoz surimi ve füme somondan yapılan suşinin ilk gün pH değerleri sırasıyla; 5.33, 5.56 ve 5.31 olarak ölçülmüştür. Bu değerler depolamanın son günü sırasıyla; 4.49, 4.39 ve 4.74 değerlerine düşmüştür. Su aktivitesi değerleri tüm gruplarda 0.958-0.973 arasında değişmiştir. L^* değerleri tüm gruplarda 43.94-55.82, a^* değerleri 0.43-1.99 ve b^* değerleri 2.85-7.95 arasında belirlenmiştir. Tüm gruplarda en yüksek ve en düşük mikrobiyolojik değerler toplam mezofilik aerobik bakteriler için 2.61-5.44 log kob/g, toplam psikrofilik aerobik bakteriler için 2.53-5.39 log kob/g, toplam maya-küf için 2.52-5.44 log kob/g ve toplam koliform bakteriler için 3-3.52 log kob/g olarak bulunmuştur. Yapılan analizlerde E. coli’ye rastlanmamıştır. Surimi ve füme somondan yapılan suşilerin raf ömrü 7 gün olarak tespit edilmiştir. 

Anahtar Kelimeler

• Makizuşi
• Yengeç surimi
• İstakoz suri-mi
• Füme Norveç somonu
• Raf ömrü

The Sensory, Chemical and Microbiological Quality of Makizushi Produced with Crab Surimi, Lobster Surimi and Smoked Norway Salmon at 4 ±1°C

Abstract

In this study was determined of sushi’s sensory properties, nutritional composition, TVB-N value, pH, water activity, color and microbiological quality produced with crab surimi, lobster surimi and smoked Norway salmon. The highest protein value was determined smoked salmon sushi as 4.26%. The TVB-N values were varied between 1.36 to 2.07 mg/100g in sushi’s produced with crab surimi, 1.37 to 1.39 mg/100g in sushi’s produced with lobster surimi and 2.06 to 2.78 mg/100 g in sushi’s produced with smoked salmon during storage. The pH values sushi’s produced with crab surimi, lobster surimi and smoked Norway salmon were measured as 5.33, 5.56 and 5.31 the first day of storage, respectively. These values decreased 4.49, 4.39 and 4.74 at the end of the storage, respectively. The water activity values changed between 0.958-0.973 all the groups. The L^* values 43.94-55.82, a^* values 0.43-1.99 and b^* values between 2.85-7.95 were determined all the groups. The highest and lowest microbiological values in all the groups were found in the total mesophilic aerobic bacteria as 2.61-5.44 log cfu/g, psycrophile aerobic bacteria as 2.53-5.39 log cfu/g, total yeast-mold as 2.52-5.44 log cfu/g and total coliform bacteria as 3-3.52 log cfu/g. The E. coli was not observed in the study. The shelf-life of sushi produced with surimi and smoked salmon was determined as 7 days. 

Keywords

• Makizushi
• Crab surimi
• Lobster surimi
• Smo-ked Norway salmon
• Shelf-life

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