Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi

Öz

Bu çalışmada ceviz yeşil kabuğu ilaveli buzun 25 günlük depolama süresince gökkuşağı alabalığı filetoları üzerindeki duyusal, kimyasal ve mikrobiyolojik etkileri incelenmiştir. Duyusal analiz sonuçlarına dayalı olarak, kontrol grubunda 14. günde, ceviz kabuğu ilaveli buzda depolanan balıklarda ise 18. günde bozulma limiti aşılmıştır. Çalışmada tüm depolama günleri dikkate alındığında ceviz kabuğu ilaveli buzun Enterobacteriaceae, Toplam Aerobik Mezofilik ve Toplam Aerobik Psikrofilik bakteriler üzerinde önemli düzeyde (p<0.05) düşüşlere yol açtığı gözlenmiştir. Ayrıca TVB-N (toplam uçucu bazik azot), TBA (tiyobarbitürik asit) ve pH seviyelerinin ceviz kabuğu ilaveli buzda depolama süresince geleneksel buza göre önemli seviyede (p<0.05) düşük seyretmesi atık ceviz yeşil kabuklarının balık muhafazasında koruyucu olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

• Ceviz yeşil kabuğu,gökkuşağı alabalığı,antimikrobiyal,antioksidan,raf ömrü

Effects of Ice Prepared with Walnut Green Husks Extract on the Quality Properties of the Rainbow Trout (Oncorhynchus mykiss) Fillets

Abstract

In  this study, the sensory, chemical and microbiological effects of icing with walnut green husk extract on rainbow trout fillet were investigated during 25 days of storage. Based on the results of sensory analysis, the deterioration limit was exceeded on the 14th day in the control group and on the 18th day in fish stored on ice with walnut shell. Considering all storage days in the study, it was observed that icing with walnut green husk caused significant reduction (p<0.05) on Enterobacteriaceae, Total Aerobic Mesophilic and Total Aerobic Psicrophilic bacteria. In addition, significant low values of icing with walnut green husk on TVB-N (total volatile basic nitrogen), TBA (thiobarbituric acid) and pH values were obtained. Thus, it can be concluded that waste green husk might be recommended for high storage period as a preservative for fish fillets.

Keywords

• Walnut green husk,rainbow trout,antimicrobial,antioxidant,shelf life

Kaynakça

1. Alamprese C, Pompei C, Scaramuzzi F. 2005. Characterization and antioxidant activity of nocino liqueur. Food Chem. 90(4), 495–502. doi: 10.1016/j.foodchem.2004.05.011
2. Alkhawajah AM. 1997. Studies on the antimicrobial activity of Juglans regia. Am J Chin Med. 25(2):175-180. doi: 10.1142/S0192415X97000202
3. Bensid A., Uçar Y, Bendeddouche B, Özoğul F. 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chem. 145(1), 681–686. doi: 10.1016/j.foodchem.2013.08.106
4. Bongiorno T, Tulli F, Comi G, Sensidoni A, Andyanto A, Lacumin L. 2018. Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C). LWT. 91(1):117-124. doi: 10.1016/j.lwt.2017.12.005
5. Bonilla A, Sveinsdottir K, Martinsdottir E. 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control. 18(4):352–358. doi:10.1016/j.foodcont.2005.10.019
6. Cao L, Si JY, Liu Y, Sun h, Jin W, Li Z, Zhao XH, Pan RL. 2008. Essential oil composition, antimicrobial and antioxidant properties of Mosla chinensis Maxim, Food Chem. 115(3):801-805. doi:10.1016/j.foodchem. 2008.12.064
7. Chen C, Pearson AM, Gray JI.1992. Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chem. 43(3):177–183. doi: 10.1016/0308-8146(92)90170-7
8. Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiol. 21(2):157–65. doi: 10.1016/S0740-0020(03)00059-5

9. EEC. 1995. Total volatile basic nitrogen (TVB-N) limits values for certain categories of fishery products and specifying the analysis methods to be used. Commission Decision 95/149/EEC of 8 March 1995, Official Journal of European Communities, L97, 84-87.
10. Erkan N. 2012. The effect of thyme and garlic oil on the preservation of vacuum packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food Bioprocess Tech. 5(4):1246-1254. doi: 10.1007/s11947-010-0412-7
11. FDA (Food Drug Administration), 1998. Decomposition and histamine in raw, frozen tuna and mahi-mahi, canned tuna and related species. Compliance Policy Guides 7108. 240, sec. 540-525.
12. Fernandez J, Perez-Alvarez JA, Fernandez-Lopez JA. 1997. Thiobarbituric Acid Test for Monitoring Lipid Oxidation in Meat. Food Chem. 59(3): 345-353. doi:10.1016/S0308-8146(96)00114-8 Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Isavvaidis N. 2010. Combined effects of salting, oregano oil and vacuum-packaging on the shelflife of refrigerated trout fillets. Food Microbiol. 27(1):115–121. doi: 10.1016/j.fm.2009.09.002
13. Goulas AE, Kontominas MG. 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chem. 100(1):287–296. doi:10.1016/j.foodchem.2005.09.045
14. Ibrahim Sallam K. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. 18(5):566-575. doi: 10.1016/j.foodcont.2006.02.002
15. ICMSF. 1986. Microorganisms in Foods. The International Commission on Microbiological Specifications for Foods of the International Union of Biological Societies. Pp. 181-196. Oxford: Blackwell Scientific Publications.
16. Khanzadi S, Gharibzadeh S, Raoufy M, Razavilar, V, Khaksar, R, Radmehr, B. 2010. Application of artificial neural networks to predict Clostridium botulinum growth as a function of Zataria Multiflora essential oil, pH, NaCl, and temperature. J Food Safety. 30(2):490-495. doi:10.1111/j.1745-4565.2010.00222.x
17. Krizek M, Vacha F, Vejsada P, Pelikanova T. 2011. Formation of biogenic amines in fillets and minced flesh of three freshwater fish species stored at 3 °C and 15 °C. Acta Vet. Brno. 80(4):365–372. doi: 10.2754/avb201180040365
18. Li L, Tsao R, Yang R, Liu CM, Zhu HH, Young JC. 2006. Polyphenolic profiles and antioxidant activities of heartnut (Juglans ailanthifolia var. cordiformis) and Persian walnut (Juglans regia L.). J Agr Food Chem. 54(21):8033–8040. doi: 10.1021/jf0612171
19. Ludorff W, Meyer V. 1973. Fische und Fischerzeugnisse. Hamburg, Berlin: Paul Parey Verlag 59(1):77-309.
20. Mehrabian S, Majd A, Majd I. 2000. Antimicrobial effects of three plants (Rubai tinctorum, Carthamus tinctorius and Juglans regia) on some airbone microorganisms. Aerobiologia. 16(1).455-58.
21. Mexis SF, Chouliara E, Kontominas MG. 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 C. Food Microbiol. 26(6):598–605. doi: 10.1016/j.fm.2009.04.002
22. Nerantzaki A, Tsiotsias, A, Paleologos, EK, Savvaidis IN, Bezirtzoglou E, Kontominas MG. 2005. Effect of ozonation on the preservation of whole vacuum packaged, refrigerated rainbow trout. Eur Food Res Technol. 221(5):675–6. doi: 10.1007/s00217-005-0042-x
23. Oğuzhan P, Angiş S, Haliloğlu HI, Atamanalp M. 2006. Gökkuşağı Alabalığı (Oncorhynchus mykiss) filetolarında sıcak tütsüleme sonrası kimyasal kompozisyon değişimleri. J Fish Aquat Sci. 23(3): 465-466.
24. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 120(1):193-198. doi:10.1016/j.foodchem.2009.10.006
25. Oliveira I, Sousa A, Ferreira CFR, Bento A, Estevinho L, Pereira JA. 2008. Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food Chem Toxicol. 46(7):2326-2331. doi:10.1016/j.fct.2008.03.017
26. Öz M. 2018. Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at −18 °C. LWT. 92(1):155-160. doi: 10.1016/j.lwt.2018.02.030
27. Özoğul Y., Özoğul F. 2004. Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout (Onchorynchus mykiss) stored in ice and MAP. Eur Food Res Technol. 219(3):211-216. doi: 10.1007/s00217-004-0951-0
28. Özoğul F, Yavuzer E, Özoğul Y, Kuley E. 2013. Comparative quality loss in wild and cultured rainbow trout (Oncorhynchus mykiss) during chilling storage. Food Sci Technol Res. 19(3), 445-454. doi: 10.3136/fstr.19.445
29. Özyurt G., Polat A., Tokur B. 2007. Chemical and sensory changes in frozen (-18ºC) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Int J Food Sci Tech. 42(7):887-893. doi:10.1111/j.1365-2621.2006.01302.x
30. Özyurt G, Kuley E, Balıkçı E, Kaçar C, Gökoğlan S, Etyemez M, Özoğul F. 2011. Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food Bioprocess Tech. 5(7):2777-2786. doi: 10.1007/s11947-011-0586-7
31. Paulus K, Zacharias R, Robinson L, Geidel H. 1979. Kritische betrachtungen zur Bewetenden Prufung mit skale’’ Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. LWT. 12(1):52–61.
32. Pereira JA, Oliveira I, Sousa A, Valentão P, Andrade PB. Ferreira ICFR, Ferreres F, Bento A, Seabra R, Estevinho L. 2007. Walnut (Juglans regia L.) leaves: phenolic compounds, antimicrobial activity and antioxidant potential of different cultivars. Food Chem Toxicol. 45(11):2287–2295. doi: 10.1016/j.fct.2007.06.004
33. Pezeshk S, Rezaei M, Hosseini H. 2011. Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4±1℃. J Food Sci. 76(6):387-391. doi:10.1111/j.1750-3841.2011.02242.x
34. Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN. 2010. Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil. J Food Sci. 75(7): 406-411. doi: 10.1111/j.1750-3841.2010.01724.x
35. Raoufy YM, Gharibzadeh S, Radmehr B, Khaksar R, Hosseini H. 2010. Predicting the combined effect of Zataria multiflora essential oil, pH and temperature on the growth of Staphylococcus aureus using artificial neural Networks. J Food Safety. 30(2):318-329. doi:10.1111/j.1745-4565.2009.00209.x
36. Rezaei M, Hosseini SF. 2008. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. J Food Sci. 73(6):93-96. doi:10.1111/j.1750-3841.2008.00792.x
37. Singh G, Marimuthu P, Murali, HS and Bawa AS. 2005. Antoxidative and antibacterial potentials of essential oils and extracts isolated from various spice materials. J Food Safety. 25(2):130–145. doi:10.1111/j.1745-4565.2005.00564.x
38. Stampar F, Solar A, Hudina M, Veberic R, Colaric M. 2006. Traditional walnut liqueur cocktail of phenolics. Food Chem. 95(4):627-631. doi:10.1016/j.foodchem.2005.01.035
39. Tarladgis B, Watts BM, Yonathan M. 1960. Distillation method for determination of malonaldehyde in rancid food. J Am Oil Chem Soc. 37(1):44-48. doi: 10.1007/BF02630824
40. Varlık C, Uğur M, Gökoğlu N, Gün H. 1993. Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği. Gıda Teknolojisi Yayın No: 17. Ankara Üniversitesi Ziraat Fakültesi Dergisi, 173s.