Yıl: 2012 Cilt: 18 Sayı: 3 Sayfa Aralığı: 443 - 448 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

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 pH gıda paketleme balık (gıda) karbondioksit Pseudomonas gıda kalitesi mikrobiyal bulaşıklık gıda bulaşıklılığı gıda güvenirliği laktik asit bakterileri gıda hijyeni sıcaklık gıda koruma gökkuşağı alabalığı tuzlama vakumlu paketleme soğutma salamura alabalık azot Enterobacteriaceae salamura yapmak gıda depolama modifiye atmosfer depolaması mayalar

Konular: Veterinerlik

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: food preservation rainbow trout salting vacuum packaging refrigeration brine trout nitrogen Enterobacteriaceae brining food storage modified atmosphere storage yeasts moulds bacterial count chemical properties pH food packaging fish carbon dioxide Pseudomonas food quality microbial contamination food contamination food safety lactic acid bacteria food hygiene temperature

Konular: Veterinerlik
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. , 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. (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. , 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. . 2012; 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. . 2012; 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." , 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". (2012), 443-448.
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.