Çeşitli Ön İşlemlerin Levreğin (Dicentrarchus labrax) Dondurarak Kurutma Sürecine Etkisi

Öz

Levrek, Akdeniz ülkelerinde en büyük ticari öneme sahip balık türüdür. Besinsel açıdan önemli faydalara sahip olan levreğin etkin bir şekilde muhafazası büyük önem taşımaktadır. Bu çalışmada levrek etinin (Dicentrarchus labrax) dondurularak kurutulması ve çeşitli ön işlemlerin kurutma davranışı üzerindeki etkileri araştırılmıştır. İki set ultrasonikasyon, iki set haşlama, iki set tuzlu suda haşlama ve dört set tuzlu suya daldırma (ozmotik dehidrasyon) dahil olmak üzere on ön işlem seti, kontrol numuneleri ile karşılaştırılarak değerlendirilmiştir. Dondurularak kurutulmuş levrek örneklerinin nem içeriği, kuruma hızı ve nem oranı belirlenmiştir. Kurutma hızı, etkin nem difüzivite katsayısı (Deff) ve matematiksel modellerle uyumluluğun test edilmesinde kullanılmıştır ve tüm süreçler boyunca renk değişiminin kapsamı belirlenmiştir. Tüm kurutma işlemleri 480 - 720 dakika arasında tamamlanmış ve tuzlu suya daldırmanın kuruma süresini arttırdığı tespit edilmiştir. Analiz edilen matematiksel modeller arasında en iyi uyum Alibas, Midilli ve İki Terimli Üstel modellerde görülmüştür. Kuruma süreleri ile yakından ilişkili olan Deff değerleri, ultrasonikasyon işleminin süresi arttıkça azalan bir eğilim sergilemiştir. Bunun yanında, bu değerler uzun süreli haşlama işlemi ile yükselmiş ve tuzlu suya daldırma işlemindeki tuz konsantrasyonu arttıkça azalmıştır. Levrek örneklerinin Deff değerleri 4.12 × 10-10 – 2.30 × 10-10 arasında hesaplanmıştır. Diğer ön işlemlere kıyasla %10 tuzlu suda haşlanan numuneler en yüksek, tuzlu suya daldırılan numuneler ise en düşük Deff değerlerine sahip olmuştur. Tüm levrek örneklerinde dondurarak kurutma sonrası aydınlık parametresi olan “L” değerinde artış görülmüş, numunelerin renginde beyazlama olmuştur. En az renk değişimi 60 saniye süre ile haşlanmış örneklerde, en fazla renk değişimi ise bir dakika süre ile %20 tuzlu suya daldırılmış örneklerde görülmüştür.

Anahtar Kelimeler

• Haşlama
• Liyofilizasyon
• Tuzlu su
• Ozmotik dehidrasyon
• Ultrasonikasyon

The Influence of Various Pretreatments on Freeze-Drying Process of Seabass (Dicentrarchus labrax)

Öz

European seabass is the fish species with the greatest commercial significance in Mediterranean countries. The effective preservation of sea bass, which possesses significant nutritional benefits, is a matter of considerable importance. This study investigated the freeze-drying of seabass meat (Dicentrarchus labrax) and the effects of various pretreatments on the drying behavior. Ten pretreatment sets, including two sets of ultrasonication, two sets of blanching, two sets of saltwater blanching and four sets of saltwater immersion (osmotic dehydration), were evaluated in comparison with control samples. Moisture content, drying rate, and moisture ratio of freeze-dried sea bass samples were determined. The drying rate was used to determine the effective moisture diffusivity coefficient (Deff) and to test for agreement with mathematical models, and the extent of color change was determined throughout all processes. All drying processes were completed between 480 and 720 minutes, and it was found that salt water immersion increased the drying time. Among the mathematical models analysed, the best fit was observed in Alibas, Midilli and Two Term Exponential models. Deff values, which are closely related to drying times, showed a decreasing trend as the duration of ultrasonication process increased. Deff values, which are closely related to drying times, showed a decreasing trend as the duration of ultrasonication process increased. In addition, these values increased with prolonged blanching and decreased with increasing salt concentration in the salt water immersion process. Deff values of sea bass samples were calculated between 4.12 × 10-10 - 2.30 × 10-10. Compared to other pretreatments, the samples blanched in 10% salt water had the highest Deff values, and the samples immersed in salt water had the lowest Deff values. All sea bass samples showed an increase in the brightness parameter “L” value after freeze drying and the color of the samples turned whiter. The least color change was observed in the samples blanched for 60 seconds and the highest color change was observed in the samples immersed in 20% salt water for one minute.

Anahtar Kelimeler

• Blanching
• Lyophilization
• Saltwater
• Osmotic dehydration
• Ultrasonication

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