Doğal Antioksidan Etkili Biberiye ile Sous-Vide Pişirilmiş Gökkuşağı Alabalığının Raf Ömrünün Artırılması: Temel Kalite Kriterleri

Öz

Çalışmada, öğütülmüş biberiye doğal bir antioksidan olarak uygulandı. Yüzeyine toz halindeki biberiye uygulanan alabalık filetoları, vakumda paketlendikten sonra sous-vide işlemine tabi tutuldu. Örnekler bozuluncaya kadar beş günde bir kimyasal kompozisyon, pH, TVB-N, TBARS analizleri ve duyusal değerlendirme yapıldı. Çalışmada kullanılan gökkuşağı alabalığı filetolarının kül, nem, protein ve lipid içeriği sırasıyla %1,63±0,11, %78,36±0,18, %16,49±0,20 ve %3,37±0,30 olarak belirlendi. Taze balık etinin pH değeri 6,29 ± 0,01’di. RAG'de TVB-N değerleri 12,86 ± 0,15 ile 21,94 ± 0,29 mg/100g arasında tespit edildi. En yüksek TBARS değeri RAG'de 0,80±0,03 olarak belirlendi. Koku parametresi, tüm örnekler için panelistlerin bozulma kararı vermesinde belirleyici oldu. Vakum paketlenmiş taze balık (VFF) 10. günde bozulmuşken, biberiye ile muamele edilmemiş grup (RUG) 40. günde bozuldu ve biberiye uygulanan grup (RAG) 45. günde bozuldu. Biberiye muamelesiyle, numunelerin raf ömrü ve kabul edilebilirliği en az 5 güne kadar uzatılmıştır. Ayrıca, yapılan duyusal analizlere göre doğal antioksidan olarak uygulanan biberiyenin duyusal ve beslenme kriterleri açısından olumsuz bir etkisi olmadığı belirlendi.

Anahtar Kelimeler

• TVB-N,TBARS,duyusal değerlendirme,soğuk depolama,bozulma

Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

Abstract

In the study, the rosemary was applied as a natural antioxidant after grinding. Dust ground rosemary were applied on the fillet surface (0.1% percent of the fillets weight), and then were packaged with the vacuum and sous-vide processed. Every five days, chemical composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out until the spoilage. The ash, moisture, protein, and lipid content of raw rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%, respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the decision of panelists for all the samples The vacuum packaged fresh fish (VFF) was spoiled in the 10th days while, the rosemary untreated group (RUG) was spoiled in the 40th days, and rosemary applied group (RAG) was spoiled in the 45th days. With the rosemary treatment, the shelf life and acceptability of the samples was extended to at least 5 days. Also, applied rosemary as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.

Keywords

• TVB-N,TBARS,sensorial assessment,chilled storage,spoilage

Kaynakça

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