Yıl: 2012 Cilt: 18 Sayı: 3 Sayfa Aralığı: 443 - 448 Metin Dili: Türkçe

Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures

Öz:
Araştırmada %20’lik sodyum klorür ile tuzlanan (salamura ve kuru tuzlama) vakum veya modifiye atmosferde (%50 CO2 + %50 N2) ambalajlanıp 4±1°C’de 25 gün depolanan gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarının kimyasal ve mikrobiyolojik özellikleri üzerine tuzlama ve paketleme işlemlerinin etkisi incelenmiştir. Filetolar depolamanın belirli günlerinde (0, 5, 10, 15 ve 25. gün) mikrobiyolojik (toplam aerobik mezofilik bakteri, psikrotrofik bakteri, Pseudomonas, laktik asit bakterileri, Enterobacteriaceae, maya ve küf) ve kimyasal (pH, TBARS, TVB-N) açıdan analiz edilmiştir. Depolama sonunda TVB-N ve TBARS değerleri açısından en yüksek artış kuru tuzlanmış örneklerde tespit edilmiştir. Tüm parametreler incelendiğinde, modifiye atmosfer paketlemenin vakum paketlemeye göre daha iyi sonuç verdiği saptanmıştır. Mikrobiyolojik analiz sonuçlarına göre gökkuşağı alabalığının raf ömrü CV, CM, V1, M1, V2 ve M2 grubu örneklerde sırasıyla 10, 15, 20, 25, 15 ve 20 gün olarak belirlenmiştir.
Anahtar Kelime: küfler bakteri sayısı kimyasal özellikler gıda paketleme pH balık (gıda) gıda kalitesi karbondioksit Pseudomonas gıda koruma gıda bulaşıklılığı gıda güvenirliği laktik asit bakterileri gıda hijyeni mikrobiyal bulaşıklık sıcaklık vakumlu paketleme tuzlama gökkuşağı alabalığı alabalık soğutma salamura azot mayalar Enterobacteriaceae salamura yapmak gıda depolama modifiye atmosfer depolaması

Buzdolabı koşullarında depolanan taze gökkuşağı alabalığı (Oncorhynchus mykiss) filetoları üzerine tuzlama ve paketleme işlemlerinin etkisi

Öz:
In research was investigated for effect of salting and packaging treatments on the chemical and microbiological properties of rainbow trout fillets stored 25 d at 4±1ºC and packaged in vacuum or modified atmosphere (50% CO2 + 50% N2) and salted (dry salting and brine salting) with 20% NaCl. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, yeast and mould) and chemical (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N) analyzes on certain days (0, 5, 10, 15, 20 and 25th days) of storage. TBARS and TVB-N values were established the highest increase in dry salted samples at the end of storage. Modified atmosphere packaging, in terms investigated of all parameters gave better results than vacuum packaging. According to the results of microbiological analyses, shelf life of rainbow trout fillets was estimated as 10, 15, 20, 25, 15 and 20 days for CV, CM, V1, M1, V2 and M2 respectively
Anahtar Kelime: Enterobacteriaceae brining food storage modified atmosphere storage yeasts carbon dioxide moulds pH food packaging fish bacterial count chemical properties Pseudomonas food hygiene food quality microbial contamination lactic acid bacteria food contamination food safety food preservation temperature rainbow trout refrigeration salting vacuum packaging brine nitrogen trout

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA OĞUZHAN P, ANGİŞ S (2012). Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(3), 443 - 448.
Chicago OĞUZHAN Pınar,ANGİŞ Simay Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 18, no.3 (2012): 443 - 448.
MLA OĞUZHAN Pınar,ANGİŞ Simay Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.18, no.3, 2012, ss.443 - 448.
AMA OĞUZHAN P,ANGİŞ S Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2012; 18(3): 443 - 448.
Vancouver OĞUZHAN P,ANGİŞ S Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2012; 18(3): 443 - 448.
IEEE OĞUZHAN P,ANGİŞ S "Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18, ss.443 - 448, 2012.
ISNAD OĞUZHAN, Pınar - ANGİŞ, Simay. "Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 18/3 (2012), 443-448.