Determination of the Some Quality Parameters of Fish Samples Taken out of the Refrigerator at Different Preservation Period and Cooked at Different Temperature

Yıl 2018, , 317 - 324, 28.09.2018

Zafer Ceylan

https://doi.org/10.29133/yyutbd.425528

Öz

The changes in sensory
characteristics, pH and microbial growth of the samples cooked at different
temperature and time (t70: for 60 min. at 70 ºC, and t140: 30 min. at 140
ºC) were revealed depending on the raw material quality. As
compared to initial pH value of
the raw material, after cooking process, increase in the pH value of the cooked
samples was observed. Even, on the day that raw material was unfit for human
consumption, the changes in the pH values of t70 and t140 samples (6.86 and
6.97) were not determined to be significantly (p>0.05). Moreover, in both raw and cooked samples, coliform bacteria
load was found to be below 1 log CFU g^-1 during the analysis period.
While total mesophilic aerobic bacteria (TMAB),
and total psychrophilic bacteria (TPC) counts of the raw material were defined
to be 1.15 log CFUg^-1 and 2.47 log CFUg^-1, respectively.
On the other hand, the bacterial growth
in TMAB and TPC of t70 and t140 samples were determined to be lower than 1 log
CFUg^-1. Sensory quality of the raw material was rapidly deteriorated
with increasing storage time, on the other hand, the sensory scores of the
samples (t70 and t140) obtained from these raw materials were detected to be
higher. Furthermore, depending on the cooking of the samples, the loss of
moisture for t70 and t140 samples reached 12% on the first cold storage
day.  This study revealed that consumers
should be careful in terms of consumption in the outdoor. Fish samples having
lower quality might be serviced to the consumers. In this case, as was seen
from the present study results, the sensory evaluation of the cooked samples is
much more important for the consumers.

Anahtar Kelimeler

Cooking, pH, Fish, Sensory quality, Rainbow trout, Microbial load, Cooking

Farklı Günlerde Soğuk Muhafazadan Çıkarılan ve Farklı Sıcaklıklarda Pişirilen Balıkların Bazı Kalite Parametrelerinin İncelenmesi

Öz

Çiğ örnek kalitesine bağlı olarak yapılan farklı
pişirme sıcaklık ve süre ilişkisi (t70: 60 dakika süresince 70 ºC' de ve t140: 30 dakika süresince 140
ºC'de) ile örneklerin duyusal karakterlerindeki (koku, doku, renk ve tat), pH
ve mikrobiyal gelişimindeki (mezofilik, psikrofilik ve koliform) değişimler
ortaya konulmuştur. Ürünün pişirilmesi ile başlangıçtaki çiğ ürünün pH değerine
kıyasla pH değerinde artış gözlenmiştir. Ayrıca, ham materyalin mikrobiyolojik
olarak bozuk tespit edildiği 7.günde, t70 ve t140 grubu örneklerinin pH
değerleri sırası ile 6.86 ve 6.97 bulunmuştur. Ayrıca t70 grubunun başlangıç ve
son pH değerleri ile, t140 örneklerinin başlangıç ve son değerleri arasındaki
fark istatistiksel olarak önemsiz bulunmuştur (p>0.05). Çiğ ürünün başlangıç
TMAB (toplam mezofilik bakteri) ve TPB (toplam psikrofilik bakteri) yükü sırası
ile 1.15 ve 2.47 log KOB/g olarak tespit edilirken, t70 ve t140 gruplarının
TMAB ve TPB yükü her iki grup içinde 1 log KOB/g değerinin altında kalmıştır.
Ayrıca hem çiğ hem de pişirilmiş örneklerde analiz periyodu boyunca koliform
bakteri yükü 1 log KOB/g değerinin altında tespit edilmiştir. Raf ömrü
arttıkça, çiğ ürün duyusal kalitesi hızlı bir şekilde bozulmuş fakat, bu
ürünlerden elde edilen t70 ve t140 grupların duyusal skorları daha yüksek
bulunmuştur. Ayrıca ürünün pişirilmesine bağlı olarak nem kaybı meydana gelmiş
olup, t70 ve t140 gruplarında bu değer maksimum %12 ile t140 grubu örneklerinde
depolamanın 1.günü tespit edilmiştir. Bu çalışma dış ortamdaki tüketimler açısından tüketicilerin dikkatli olması
gereğini ortaya koymuştur. Ham materyal kalitesi çok düşük olan ürünler
tüketiciye pişirilerek sunulabilir. Bu bağlamda bu çalışma pişmiş ürünlerin
tüketici tarafından duyusal olarak incelenmesinin çok daha önemli olduğunu
ortaya koymaktadır.

Anahtar Kelimeler

Pişirme, pH, Balık, Duyusal kalite, Gökkuşağı alabalığı, Mikrobiyal yük, Pişirme

Kaynakça

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