TY  - JOUR
TI  - Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)
AB  - In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, andthe product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. Thenutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After thehot smoking process applied to thornback rays, significant changes were observed in the nutritional composition ofthe products (P<0.05). Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and thiobarbituricacid (TBA) values of smoked thornback rays increased during storage, and these values were determined between23.11-98.06 mg/100 g, 2.48-7.33 mg/100 g, and 0.1-0.3 mg malondialdehyde/kg, respectively. It was determinedthat the total aerobic mesophilic bacteria (TAMB) count detected in the fresh sample decreased in smoked productsdue to the smoking process and the value was found below the detectable limit value (1.47 log CFU/g) duringstorage. As a result of the sensory evaluation, it was determined that the texture, odor, and flavor criteria of thesmoked thornback rays were below the consumable limit value on the 120th day. According to the results, it wasdetermined that the thornback ray vacuum packaged by hot smoking can be consumed safely for 105 days at 4±1 °C.This study shows that discarded thornback rays, which are a high protein food, can be transformed into high valueadded products by applying different processing methods such as smoking and so can be evaluated as human food.
AU  - KARSLI, Barış
AU  - çağlak, emre
DO  - 10.31015/jaefs.2021.1.6
PY  - 2021
JO  - International Journal of Agriculture, Environment and Food Sciences
VL  - 5
IS  - 1
SN  - 2602-246X
SP  - 42
EP  - 50
DB  - TRDizin
UR  - http://search/yayin/detay/433209
ER  -