Farklı Sıcaklık Kombinasyonlarında Sous-Vide Tekniği Uygulanarak +2±1 ºC’de Depolanan Sudak Balığı (Sander lucioperca Linnaeus, 1758)’nın Kalite Değişimlerinin İncelenmesi

Öz

Bu çalışmada 3 farklı sıcaklıkta (60 °C, 70 °C ve 80 °C ) sous-vide tekniği uygulanarak +2±1 ºC’de depolanan sudak balığının kalite değişimi ve raf ömrü incelenmiştir. Tüm grupların depolama süresince protein miktarı hariç besinsel kompozisyonlarında önemsiz değişimler bulunmuştur (p>0.05). Taze örnekte tespit edilen mikrobiyal yükün sous-vide işlemi sonucunda azaldığı ve depolama süresine bağlı olarak tüm gruplarda düzenli bir şekilde arttığı tespit edilmiştir. Toplam uçucu bazik azot (TVB-N) değeri 60 ºC’lik grupta 35. gün (36.42 mg/100g), 70 ºC’lik grupta 49. gün (33.62 mg/100g) sınır değerini aşarken, 80 ºC’lik grup depolama süresince sınır değerleri içerisinde kalmıştır. Tüm grupların tiyobarbitürik asit (TBA) değerleri depolama süresince kalite sınır değerleri içerisince kalmıştır. Sous-vide işleminin pH üzerinde belirgin bir etkisi olmamıştır. Duyusal açıdan 60 ^oC, 70 ^oC ve 80 ^oC’de işlem görmüş grupların ortalama puanları sırasıyla 35. gün, 49. gün ve 63. günde sınır değerlerin altında olduğu tespit edilmiştir. Elde edilen kimyasal, mikrobiyolojik ve duyusal analiz sonuçlarına göre sous-vide uygulanarak +2±1 ºC depolanan sudak balıklarının raf ömrü 60 °C için 28 gün, 70 °C için 35 gün ve 80 °C için 56 gün olarak tespit edilmiştir.

Anahtar Kelimeler

• Sous-vide,Sudak,Vakum Paket,raf ömrü

Investigation of Quality Change of Zander (Sander lucioperca Linnaeus, 1758) Stored at +2±1 ºC Applying Sous-Vide Technique in Different Temperature Combinations

Abstract

In this study, quality changes and shelf life of zander fillet stored at +2±1 °C applying sous-vide technology in 3 different temperatures (60 °C, 70 °C and 80 °C ) was investigated. No important changes in biochemical composition except for protein of all groups during the storage were found (p>0.05). The microbial load was detected in fresh samples decreased by sous-vide process, and regularly increased in all groups depending on the storage time. Total volatile basic nitrogen (TVB-N) values exceed the limit value for 60 °C group at 35^th day (36.42 mg/100g) and 70 °C group at 49^th day (33.62 mg/100g), whereas 80 °C group was found in the limit value during the storage. TBA values of all groups were found in quality limit values during the storage. Sous-vide process was not a significant effect on pH. Average sensory scores of sous-vide groups at 60 °C, 70 °C and 80 °C were found below the limit value at 35^th day, 49^th day and 63^th, respectively. According to the result of chemical, microbiological and sensory analyzes, shelf life of zander fish stored at +2±1 °C by applying the sous-vide process was determined as 28 days for 60 °C group, 35 days for 70 °C group and 56 days for 80 °C group.

Keywords

• Sous-vide,Zander,Vacuum Package,Shelf Life

Kaynakça

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