Düşük Basınç Uygulaması Taze ve Depolanmış Sudak Balığının (Sander lucioperca) Fizikokimyasal ve Mikrobiyolojik Özelliklerini Geliştirdi

Öz

Bu çalışmada sudak balığına düşük basınç işlemi uygulanmış ve depolama sürecindeki kalite kriterlerindeki değişimler incelenmiştir. Düşük basınç işlemi uygulanmış örneklerde L*, a* ve b* değerleri kontrole kıyasla belirgin bir şekilde farklı çıkmıştır. İşlemin balığın tekstürel özellikleri üzerinde iyileştirici etkisi olduğu görülmüştür. aw değeri 0.822 değerine kadar düşerken, pH değeri 6.47 değerine kadar düşmüştür. Numunelerin TBARS değerleri 0.014 – 0.031 mg MA/kg aralığında değişirken, TVB-N değerleri 7.69 – 24.06 mg/100 g aralığında değişmiştir. Düşük basınç işlemine maruz kalmış bütün örneklerin toplam aerobik mezofilik bakteri, maya/küf, toplam koliform grubu bakteri, toplam aerobik psikrofilik bakteri sayımları depolama süresince kontrole kıyasla daha düşük çıkmıştır. Sonuç olarak yapılan işlem depolama sürecinde sudak balığı etinin kalitesi üzerinde olumlu etki göstermiştir

Anahtar Kelimeler

• Sudak
• düşük basınç
• kalite
• tekstür

Low-Pressure Application Improved the Physicochemical and Microbiological Properties of Fresh and Stored Pikeperch (Sander lucioperca)

Abstract

IIn this study, low-pressure treatment was applied to pike-perch and the changes in quality criteria during the storage process were examined. L*, a*, and b* values in samples treated with low pressure were significantly different compared to the control. It was observed that the process had an improving effect on the textural properties of the fish. While the aw value decreased to 0.822, the pH value decreased to 6.47. While TBARS values of the samples ranged between 0.014 and 0.031 mg MA / kg, TVB-N values ranged between 7.69 and 24.06 mg / 100 g. Total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, and total aerobic psychrophilic bacteria counts of all samples exposed to low-pressure treatment were lower than the control during storage. As a result, the treatment positively affected the quality of pikeperch meat during the storage period.

Keywords

• pikeperch
• low-pressure
• quality
• texture

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