Soğukta Depolanan Yeşil Kaplan Karidesinin (Penaeus semisulcatus, De Hann 1844) Farklı Esansiyel Yağlarla Muamele Edilmesinin Mikrobiyolojik Kalite Değişimi Üzerine Etkileri

Öz

Kolay bozulabilme özelliğine sahip karideslerin raf ömrünü arttırabilmek amacıyla farklı esansiyel yağların (timol, karvakrol ve eugenol) vakum paketlenmiş ve soğukta depolanmış yeşil kaplan karidesleri (Penaeus semisulcatus, De Hann 1844) üzerinde mikrobiyolojik etkileri araştırılmıştır. %1 oranında timol, karvakrol, eugenol ile muamele edilen deney grupları ile kontrol grubu vakum paketlenerek soğukta (4±1 °C) depolanmıştır. Başlangıçta mikrobiyolojik (toplam mezofilik aerobik bakteri sayımı - TMAB, toplam mezofilik anerobik bakteri sayımı - TMANB, toplam koliform bakteri sayımı, toplam maya sayımı, toplam küf sayımı) ve besin değerleri (Ham protein, lipit tayini, kuru madde, kül tayini) analizleri yapılmıştır. 24 günlük depolama sürecinde periyodik olarak mikrobiyolojik analizler yapılmıştır. Eugenolün TMAB, TMANB, toplam koliform, maya ve küf bakterilerine karşı en etkili esansiyel yağ asidi olduğu gözlenmiş, bunu timol, karvakrol takip etmiştir. Tüm sonuçlar göz önüne alındığında, kontrol grubu ile uygulama gruplarının kendi aralarında ve günler arasında istatistiksel farklılıklar tespit edilmiştir (p<0.01). Çalışma süresince mikrobiyolojik paremetrelerin değişimine bakıldığında raf ömrü açısından eugenol uygulanan grupta daha iyi bir mikrobiyal baskılama olduğu müşahede edilse de timol uygulaması duyusal olarak ve ürünlerin pazarlanma imkânları açısından daha iyi olduğu için, timol su ürünlerinde raf ömrünü arttırmak için esansiyel yağ olarak tercih edilebilir.

Anahtar Kelimeler

• Karides
• mikrobiyolojik kalite
• esansiyel yağ asidi
• timol
• karvakrol
• eugenol

Effects of Treatment with Different Essential Oils on Microbiological Quality Changes in Cold-Stored Green Tiger Shrimp (Penaeus semisulcatus, De Hann 1844)

Öz

In order to extend the shelf life of perishable shrimps, the microbiological effects of different essential oils (thymol, carvacrol and eugenol) on vacuum-packaged and cold-stored green tiger shrimps (Penaeus semisulcatus, De Hann 1844) were investigated. Experimental groups treated with 1% thymol, carvacrol, and eugenol and the control group were vacuum-packaged and stored at cold temperatures (4±1 °C). Initially, microbiological analyses (total mesophilic aerobic bacteria count, total mesophilic anaerobic bacteria count, total coliform bacteria count, total yeast count, total mold count) and nutritional values (crude protein, lipid determination, dry matter, ash determination) were performed. Microbiological analyses were performed periodically during the 24-day storage period. Eugenol was observed to be the most effective essential fatty acid against mesophilic aerobic bacteria, mesophilic anaerobic bacteria, total coliform, yeast and mold bacteria, followed by thymol and carvacrol. Considering all the results, statistical differences were found between the control and treatment groups and between days (p<0.01). Although changes in microbiological parameters during the study indicated better microbial suppression in the eugenol-treated group in terms of shelf life, thymol treatment is better for sensory evaluation and marketing purposes, so thymol may be preferred as an essential oil to extend shelf life in seafood.

Anahtar Kelimeler

• Shrimp
• microbiological quality
• essential fatty acid
• thymol
• carvacrol
• eugenol

Kaynakça

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