Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Gülgün F. ÜNAL ŞENGÖR, (Istanbul University, Faculty of Aquatic Sciences, Department of Fishing and Seafood Processing Technology, Laleli-Istanbul, Turkey)
Zafer CEYLAN, (Van Yüzüncü Yıl University, Faculty of Fisheries, Department of Fishing and Seafood Processing Technology, Van, Turk)
HANDE DOĞRUYOL BAYAR (Istanbul University, Faculty of Aquatic Sciences, Department of Fishing and Seafood Processing Technology, Laleli-Istanbul, Turkey)
Su Ürünleri Dergisi
2 0
Yıl: 2018 Cilt: 35 Sayı: 2 Sayfa Aralığı: 115 - 119 Metin Dili: İngilizce DOI: 10.12714/egejfas.2018.35.2.02 İndeks Tarihi: 16-11-2018

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Öz:
The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMAN], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2°C “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2°C.
Anahtar Kelime:

Konular: Balıkçılık Zooloji

Bütün olarak +2°C’de depolanan mürekkep balığının (Sepia officinalis, L., 1758) kalite değişimlerinin tespit edilmesi

Öz:
Bu çalışmanın amacı buzsuz olarak buzdolabı koşullarında depolanan mürekkep balığının duyusal, mikrobiyal ve fiziko kimyasal kalitesinin ortaya konulmasıdır. Duyusal (kalite indeks metodu [QIM], fiziko-kimyasal (pH, nem, renk ölçümü, trimetilamin azot [TMA-N], toplamuçucu bazik azot [TVB-N], amonyak değerleri) ile mikrobiyal analiz [toplam psikrofilik bakteri ve mesofilik aerobik bakteri] sonuçları depolama periyodu boyunca değerlendirilmiştir. +2 derecede depolanan mürekkep balığının raf ömrü 6 gün süresince kabul edilir kalitede olduğu tespit edilirken, 9. günde duyusal, fiziko-kimyasal bozulmalar ve kayıplar açısından kesin bozuk olduğu tanımlanmıştır.
Anahtar Kelime:

Konular: Balıkçılık Zooloji
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA ÜNAL ŞENGÖR G, CEYLAN Z, DOĞRUYOL BAYAR H (2018). Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. , 115 - 119. 10.12714/egejfas.2018.35.2.02
Chicago ÜNAL ŞENGÖR Gülgün F.,CEYLAN Zafer,DOĞRUYOL BAYAR HANDE Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. (2018): 115 - 119. 10.12714/egejfas.2018.35.2.02
MLA ÜNAL ŞENGÖR Gülgün F.,CEYLAN Zafer,DOĞRUYOL BAYAR HANDE Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. , 2018, ss.115 - 119. 10.12714/egejfas.2018.35.2.02
AMA ÜNAL ŞENGÖR G,CEYLAN Z,DOĞRUYOL BAYAR H Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. . 2018; 115 - 119. 10.12714/egejfas.2018.35.2.02
Vancouver ÜNAL ŞENGÖR G,CEYLAN Z,DOĞRUYOL BAYAR H Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. . 2018; 115 - 119. 10.12714/egejfas.2018.35.2.02
IEEE ÜNAL ŞENGÖR G,CEYLAN Z,DOĞRUYOL BAYAR H "Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC." , ss.115 - 119, 2018. 10.12714/egejfas.2018.35.2.02
ISNAD ÜNAL ŞENGÖR, Gülgün F. vd. "Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC". (2018), 115-119. https://doi.org/10.12714/egejfas.2018.35.2.02
APA ÜNAL ŞENGÖR G, CEYLAN Z, DOĞRUYOL BAYAR H (2018). Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Su Ürünleri Dergisi, 35(2), 115 - 119. 10.12714/egejfas.2018.35.2.02
Chicago ÜNAL ŞENGÖR Gülgün F.,CEYLAN Zafer,DOĞRUYOL BAYAR HANDE Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Su Ürünleri Dergisi 35, no.2 (2018): 115 - 119. 10.12714/egejfas.2018.35.2.02
MLA ÜNAL ŞENGÖR Gülgün F.,CEYLAN Zafer,DOĞRUYOL BAYAR HANDE Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Su Ürünleri Dergisi, vol.35, no.2, 2018, ss.115 - 119. 10.12714/egejfas.2018.35.2.02
AMA ÜNAL ŞENGÖR G,CEYLAN Z,DOĞRUYOL BAYAR H Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Su Ürünleri Dergisi. 2018; 35(2): 115 - 119. 10.12714/egejfas.2018.35.2.02
Vancouver ÜNAL ŞENGÖR G,CEYLAN Z,DOĞRUYOL BAYAR H Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Su Ürünleri Dergisi. 2018; 35(2): 115 - 119. 10.12714/egejfas.2018.35.2.02
IEEE ÜNAL ŞENGÖR G,CEYLAN Z,DOĞRUYOL BAYAR H "Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC." Su Ürünleri Dergisi, 35, ss.115 - 119, 2018. 10.12714/egejfas.2018.35.2.02
ISNAD ÜNAL ŞENGÖR, Gülgün F. vd. "Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC". Su Ürünleri Dergisi 35/2 (2018), 115-119. https://doi.org/10.12714/egejfas.2018.35.2.02
Sayfa Oluşturulma Tarihi
23-04-2024 6:52

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