Düşük Doz Işınlamanın, Soğukta Muhafaza Sırasında Vakumla Paketlenmiş Sıcak Tütsülenmiş Alabalık (Oncorhynchus mykiss) Filetolarında Lipit Kalitesi ve Yağ Asidi Bileşimi Üzerine Etkisi

Öz

Farklı dozlarda (0, 3 ve 5 kGy) gama ışınlamasının, soğukta (2 °C) depolanan vakum paketli sıcak tütsülenmiş gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarında lipit kalitesi ve yağ asidi bileşimi üzerine etkileri araştırılmıştır. Başlıca yağ asitleri palmitik, oleik, linoleik ve dokosaheksaenoik asitler (DHA) olarak tanımlanmıştır. Yağ asidi bileşimleri başlangıçta ışınlama işleminden etkilenmemiştir. Ancak depolama sonunda ışınlanmış filetoların toplam doymuş yağ asitleri (SFA) artışı kontrol grubuna göre daha yüksek olduğu tespit edilmiştir. Depolama sonunda toplam çoklu doymamış yağ asitleri (PUFA) miktarında kontrol grubunda önemli bir azalma gözlenirken, 3 ve 5 kGy dozları ile ışınlanan gruplarda herhangi bir değişiklik gözlenmemiştir. Depolama sonunda 0, 3 ve 5 kGy ışınlanan grupların TBA değerleri sırasıyla 1,27, 1,46 ve 1,58 mg MA/kg, PV değerleri 6,12, 9,18 ve 9,97 meq/kg, FFA değerleri ise %5,36, %5,67 ve %6,10 olarak belirlendi. Çeşitli işlenmiş veya taze su ürünlerine yönelik tekniklerin bir kombinasyonunun kullanılması, uzun raf ömrüne sahip güvenli yiyeceklerin üretiminin arttırılmasında muhtemelen önemli bir rol oynayacaktır.

Anahtar Kelimeler

• Işınlama
• sıcak tütsüleme
• Oncorhynchus mykiss
• yağ asitleri
• lipit kalitesi

Effect of low-dose irradiation on lipid quality and fatty acid composition in vacuum-packed hot smoked trout (Oncorhynchus mykiss) fillets during cold storage

Abstract

The effects of gamma irradiation at different doses (0, 3 and 5 kGy) on lipid quality and fatty acid composition in vacuum-packed hot smoked rainbow trout (Oncorhynchus mykiss) fillets during cold storage (2 °C) were investigated. The major fatty acids were identified as palmitic, oleic, linoleic and docosahexaenoic acids (DHA). The fatty acid compositions were not affected by the irradiation process initially. However, the increase on the total saturated fatty acids (SFA) of irradiated fillets was higher than the control group at the end of the storage. While a significant decrease was observed in the control group of total polyunsaturated fatty acids (PUFA), no change was observed in the groups irradiated with 3 and 5 kGy doses at the end of the storage. The TBA values of 0, 3 and 5 kGy irradiated groups were 1.27, 1.46 and 1.58 mg MA / kg, respectively, the PV values were 6.12, 9.18 and 9.97 meq / kg and the FFA values were 5.36%, 5.67% and 6.10%, respectively, at the end of the storage. Using a combination of techniques to various processed or fresh seafood products will likely play a significant role in enhancing the manufacture of safe meals with extended shelf lives.

Keywords

• Irradiation
• hot smoked
• Oncorhynchus mykiss
• fatty acids
• lipid quality

Kaynakça

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