Determination of Fish Meat Quality Changes by Fast and Novel Methods During Storage Period

Yıl 2021, Cilt: 11 Sayı: 3, 2030 - 2040, 01.09.2021

Turgay Çetinkaya , Filiz Altay , Zafer Ceylan

https://doi.org/10.21597/jist.795957

Cited By: 1

Öz

Quality changes of three different fish species (local salmon: YS, bream: Ç, sea bass: L) were examined at 0., 2., and 4. days with the help of some physical parameters that were rarely studied and were not much included in the literature. In this context, the electrical conductivity value (mS cm-1) of the samples increased between 9.52% and 104% depending on the samples and storage. Surface tension values decreased by increasing the storage time. In Ç samples, this value declined rapidly from 42.56 mN m-1 to 16.20 mN m-1 on the second day of storage (p <0.05). The dielectric loss factor (ε″) increased in all samples depending on the analysis period. According to the sensory evaluation results, while the Ç and L samples are considered as non-consumable as of the second day, it has been observed that the dielectric loss factor of these samples increased from 419.72 to 491.07 and from 408.21 to 430.7, respectively. On the other hand, no significant results were obtained with particle size (PB) and polydispersity index (PDI) values. Commonly used pH analysis results have been found to confirm these changes as pH values increased by increasing storage times. In this context, the results of this study have shown that the quality of the rapidly perishable products can be successfully demonstrated with different and fast innovative analysis methods. Moreover, a novel study has been presented that is also a guide for other studies and the food processing sector.

Anahtar Kelimeler

fistmeat, electrical conductivity, surface tension, dielectric loss factor, particle size, quality

Depolama Süresince Balıketi Kalitesinde Meydana Gelen Değişimlerin Hızlı ve Yenilikçi Metotlarla Belirlenmesi

Öz

Farklı üç balık türünün (yerli somon: YS, çipura: Ç, levrek: L) et kısımlarında yapılan analizler ile literatürde fazla yer almayan ve nadir çalışılan bazı fiziksel parametreler yardımıyla balıketlerinin kalite değişimleri 0. 2. ve 4. günlerde incelenmiştir. Bu bağlamda, örneklere ve depolamaya bağlı değişmekle birlikte, elektriksel iletkenlik değeri (mS cm-1) %9.52 ile %104 arasında artış göstermiştir. Yüzey gerilimi değeri ise depolama süresinin artışına bağlı olarak azalmıştır. Ç örneklerinde bu değer 42.56 mN m-1’den hızlıca azalma göstererek depolamanın ikinci gününde 16.20 mN m-1’e kadar düşmüştür (p<0.05). Dielektrik kayıp faktörü (ε″) ise tüm örneklerde, analiz periyoduna bağlı olarak artış göstermiştir. Duyusal değerlendirme sonuçlarına göre Ç ve L örnekleri ikinci gün itibari ile tüketilemez olarak kabul edilirken bu örneklerin dielektrik kayıp faktörünün sırası ile 419.72’den 491.07’ye ve 408.21’den 430.7’ye arttığı gözlenmiştir. Öte yandan partikül boyutu (PB) ve polidispersite indeks (PDI) değerleri ile anlamlı bir sonuç elde edilememiştir. Yaygın olarak kullanılan pH analizi sonuçları ise yüzey gerilimi ve elektriksel iletkenlikteki değişimleri doğrular nitelikte bulunmuş olup, depolama süresinin artışına bağlı olarak pH değerleri artış göstermiştir. Bu çalışmanın sonuçları, kısa sürede bozulabilen ürünlerin farklı ve hızlı yenilikçi analiz yöntemleri ile kalitelerinin başarılı bir şekilde ortaya konulabileceğini göstermiştir. Ayrıca diğer çalışmalar ve gıda işleme sektörü için rehber değeri taşıyan bir çalışma ortaya konulmuştur.

Anahtar Kelimeler

balıketi, elektriksel iletkenlik, yüzey gerilimi, dielektrik kayıp faktörü, partikül boyutu, kalite

Kaynakça

• Abbas KA, Mohamed A, Jamilah B, Ebrahimian M, 2008. A review on correlations between fish freshness and pH during cold storage. American Journal of Biochemistry and Biotechnology, 4 (4): 416–421.
• Aydar AY, Bağdatlıoğlu N, 2014. Yemeklik Yağların Yüzey Gerilimi ve Temas Açılarının Belirlenmesinde Uygulanan Yöntemler. Akademik Gıda, 12 (1): 108–114.
• Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G, 2007. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules, 12 (8): 1679–1719.
• Berik N, Kahraman D, 2010. Kefal Balığı Sucuklarında Duyusal ve Besin Kompozisyonun Belirlenmesi. Kafkas Universitesi Veteriner Fakültesi Dergisi, 16 ((Suppl-A)): S59–S63.
• Cano-Sarmiento C, Téllez-Medina DI, Viveros-Contreras R, Cornejo-Mazón M, Figueroa-Hernández CY, García-Armenta E, Alamilla-Beltrán L, García HS, Gutiérrez-López GF, 2018. Zeta Potential of Food Matrices. Food Engineering Reviews, 10 (3): 113–138.
• Cao H, Fan D, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H, 2019. Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating. Journal of Food Engineering, 248: 80–88.
• Çetinkaya T, Ceylan Z, 2020. Balıketi Kalitesinin Tanımlanmasında Kullanılabilecek Alternatif Yaklaşımlar. Ziraat, Orman ve Su Ürünleri Alanında Akademik Çalışmalar–II. Gece Kitaplığı Yayınevi, s. 73–91, Ankara-Türkiye.
• Ceylan Z, 2019. A new cost-effective process for limitation of microbial growth in fish fleshes: Wrapping by aluminum foil coated with electrospun nanofibers. Journal of Food Safety, 39 (5) :1–8.
• Ceylan Z, Meral R, 2018. Determination of Textural and Color Parameters of Fish Fillets Stored at Refrigerated Conditions. International Journal of Scientific and Technological Research, 4 (10): 320–326.
• Ceylan Z, Özoğul Y, 2019. Irradiation Technology. Innovative Technologies in Seafood Processing. CRC Press, s.115–129, Boca Raton, Florida-USA.
• Ceylan Z, Sengor GFU, Yilmaz MT, 2017. A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties. Journal of Food Science, 82 (5): 1163–1170.
• Ceylan Z, Unal Sengor GF, Basahel A, Yilmaz MT, 2018. Determination of quality parameters of gilthead sea bream ( Sparus aurata ) fillets coated with electrospun nanofibers. Journal of Food Safety, 38 (6): 1–7.
• Chotimarkorn C, 2014. Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. Journal of Food Science and Technology, 51 (2): 285–293.
• Díaz P, Garrido MD, Bañón S, 2011. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. Food Science and Technology International, 17 (1): 31–37.
• Dunnewind B, Janssen AM, van Vliet T, Weenen H, 2004. Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods. Journal of Texture Studies, 35 (6): 603–620.
• Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Chi Y, 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115 (1): 66-70.
• Gerdes DL, Santos Valdez C, 1991. Modified atmosphere packaging of commercial Pacific red snapper (Sebastes entomelas, Sebastes flavidus or Sebastes goodei). Lebensmittel - Wissenschaft + Technologie, 24 (3): 256–258.
• Güzel N, Bahçeci KS, 2020. Çorum Yöresi Ballarının Bazı Kimyasal Kalite Parametrelerinin Değerlendirilmesi. GIDA / The Journal of FOOD, 45 (2): 230–241.
• Huss HH, 1994. Assurance of seafood quality. FAO. Fisheries Technical Paper, 334: 46–53.
• ICMSF (International Commission on Microbiological Specifications for Foods), 1986. Microorganisms in foods 2. Sampling for microbiological analysis: principles and specific applications. University of Toronto Press Toronto-Canada.
• Jha SN, Narsaiah K, Basediya AL, Sharma R, Jaiswal P, Kumar R, Bhardwaj R, 2011. Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods-a review. Journal of Food Science and Technology, 48 (4): 387–411.
• Kaya O, İçier F, 2019. İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması. Akademik Gıda, 17 (1): 111–120.
• Kayim M, Can E, 2010. The pH and total fat values of fish meat in different iced storage period. Asian Journal of Animal and Veterinary Advances, 5 (5): 346–348.
• Komarov V, Wang S, Tang J, 2005. Permittivity and Measurements. Encyclopedia of RF and Microwave Engineering. John Wiley & Sons, Inc s. 3693–3711, Hoboken-NJ-USA.
• Medina I, Gallardo JM, Aubourg SP, 2009. Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. International Journal of Food Science and Technology, 44 (8): 1467–1479.
• Michalski MC, Desobry S, Hardy J, 1997. Food materials adhesion: A review. Critical Reviews in Food Science and Nutrition, 37 (7): 591–619.
• Nair K. 2002, Handling of Fish Onboard Fishing Vessels. Central Institute of Fisheries Technology, Matsyapuri-Cochin-India.
• Ozogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, Ozogul F, 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT - Food Science and Technology, 75: 677–684.
• Özogul Y, Durmus M, Ucar Y, Özogul F, Regenstein JM, 2016. Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass. Innovative Food Science and Emerging Technologies, 33: 422–430.
• Pliquett U, Altmann M, Pliquett F, Schöberlein L, 2003. Py - A parameter for meat quality. Meat Science, 65 (4): 1429–1437.
• Sosa-Morales ME, Valerio-Junco L, López-Malo A, García HS. 2010. Dielectric properties of foods: Reported data in the 21st century and their potential applications. LWT - Food Science and Technology, 43 (8): 1169-1179.
• Souza BWS, Cerqueira MA, Ruiz HA, Martins JT, Casariego A, Teixeira JA, Vicente AA, 2010. Effect of Chitosan-based coatings on the shelf life of Salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 58 (21): 11456–11462.
• Sriket C, 2014. Proteases in fish and shellfish: Role on muscle softening and prevention. International Food Research Journal, 21 (2): 433–445.
• Tıraş B, Dede S, Altay F, 2019. Dielectric Properties of Foods. Turkish Journal of Agriculture - Food Science and Technology, 7 (11): 1805–1816.
• Tyson WR, Miller WA. 1977, Surface free energies of solid metals: Estimation from liquid surface tension measurements. Surface Science, 62 (1): 267–276.
• Zhang H. 2007. Electrical Properties of Foods. Food Engineering. Eolss Publisher Co. Ltd, s. 110–119, Oxford-England.
• Zhang X, Huang W, Xie J, 2019. Effect of different packaging methods on protein oxidation and degradation of grouper (Epinephelus coioides) during refrigerated storage. Foods, 8 (8): 325.