Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation
Yıl: 2021 Cilt: 27 Sayı: 5 Sayfa Aralığı: 625 - 631 Metin Dili: İngilizce DOI: 10.9775/kvfd.2021.25998 İndeks Tarihi: 23-01-2022
Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation
Öz: This study aimed to estimate the shelf-life of mullet fillets stored in ice. Cadaverine, putrescine, total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated together with sensory analyses. Empirical mathematical models were used to describe the data, and shelf-life was estimated by using acceptability limit and the model proposed for each parameter. The models proposed were all in agreement with the experimental data and can be safely used to estimate the shelf-life of mullet fillets. The lowest shelf-life was found as 5.2 days for the sensory analysis performed by trained panelist. Shelf-lives were determined as 6.5 and 7.5 days according to TBARS and PV, respectively. Lipid oxidation seemed to be the reason of the results since mullet is considered as a medium-fat fish. Highest shelf-life was calculated as 11.7 days according to cadaverine which is an indicator of late spoilage due to late formation. The results presented here revealed that predictive modeling can be used to describe the kinetic data for fish quality and further to estimate the shelf-life.
Anahtar Kelime: Kefal (Mugil cephalus) Filetolarının Bazı Biyokimyasal Parametrelere ve Duyusal Değerlendirmeye Dayalı Matematik Modellerle Raf Ömrü Tahmini
Öz: Bu çalışmada buzda depolanan kefal filetolarının raf ömrü tahmini amaçlanmıştır. Kadaverin, putresin, toplam uçucu bazik azot (TVB-N), peroksit değeri ve tiyobarbitürik asit (TBARS) değeri duyusal analiz sonuçları ile birlikte değerlendirilmiştir. Bu verileri tanımlamak için deneysel matematiksel modeller kullanılmış, her parametre için kabul edilebilirlik sınırı ve önerilen model kullanılarak raf ömrü tahmin edilmiştir. Önerilen modellerin tümü deneysel verilerle uyum gösterdiğinden, kefal filetolarının raf ömrünü değerlendirmek için güvenle kullanılabilmektedir. En düşük raf ömrü duyusal analiz için 5.2 gün olarak bulunmuştur, ancak eğitimli panelistler tarafından gerçekleştirilen duyusal analizler gerçek tüketici davranışını temsil etmeyebilir. Raf ömrü TBARS’a göre 6.5 gün, PV’ye göre ise 7.5 gün olarak hesaplanmıştır. Kefal orta yağlı balık olarak kabul edildiğinden, bu sonuçların nedeninin lipid oksidasyonu olduğu düşünülmektedir. En yüksek raf ömrü ise geç bozulmanın indikatörü olarak kullanılan kadaverine göre 11.7 gün olarak hesaplanmıştır. Burada sunulan sonuçlar, tahminsel modellemenin balık kalitesi için kinetik verileri tanımlamak ve ayrıca raf ömrünü tahmin etmek için kullanılabileceğini ortaya koymaktadır.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- References 1. Aksoy A, Sezer Ç: Combined use of laurel essential oil and vacuum packing to extend the shelf-life of rainbow trout (Oncorhynchus mykiss) fillets. Kafkas Univ Vet Fak Derg, 25 (6): 779-786, 2019. DOI: 10.9775/ kvfd.2019.21852
- 2. Hassoun A, Emir Çoban Ö: Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends Food Sci Technol, 68, 26-36, 2017. DOI: 10.1016/j.tifs.2017.07.016
- 3. FAO: The state of world fisheries and aquaculture. Sustainability in action. Food and Agriculture Organization of the United Nations, Rome, 2020. www.fao.org/3/ca9229en/ca9229en.pdf; Accessed: 10.03.2021.
- 4. FAO: Fisheries and aquaculture- Cultured aquatic species information programme. Mugil cephalus (Linnaeus, 1758). Text by Saleh, M.A. In, FAO Fisheries Division [online]. Rome. Updated. http://www.fao.org/fishery/ culturedspecies/Mugil_cephalus/en; Accessed: 05.05.2021.
- 5. Bouzgarrou O, El Mzougui N, Sadok S: Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage. Int J Food Sci Technol, 51, 268-277, 2016. DOI: 10.1111/ijfs.12955
- 6. Mehdizadeh T, Tajik H, Jafarie H, Kaboudari A: Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf-life of rainbow trout fillet. Food Sci Biotechnol, 28 (5): 1499-1506, 2019. DOI: 10.1007/s10068-019-00575-y
- 7. Calanche J, Pedrós S, Roncalés P, Beltrán JA: Design of predictive tools to estimate freshness index in farmed sea bream (Sparus aurata) stored in ice. Foods, 9 (1):69, 2020. DOI: 10.3390/foods9010069
- 8. Shi C, Qiana J, Hana S, Fana B, Yanga X, Wu X: Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia (Oreochromis niloticus) pupil and gill color during storage at 4°C. Food Chem, 243, 134-140, 2018. DOI: 10.1016/j.foodchem.2017.09.047
- 9. Dutta MK, Issac A, Minhas N, Sarkar B: Image processing based method to assess fish quality and freshness. J Food Eng, 177, 50-58, 2016. DOI: 10.1016/j.jfoodeng.2015.12.018
- 10. Wu L, Pu H, Sun DW: Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments. Trends Food Sci Technol, 83, 259-273, 2019. DOI: 10.1016/j.tifs.2018.12.002
- 11. Tappi S, Rocculi P, Ciampa A, Romani S, Balestra F, Capozzi F, Dalla Rosa M: Computer vision system (CVS): A powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness. Eur Food Res Technol, 243, 2225-2233, 2017. DOI: 10.1007/s00217-017- 2924-0
- 12. Pilavtepe Celik M, Yagiz Y, Marshall MR, Balaban MO: Correlation of mullet (Mugil cephalus) fillet color changes with chemical and sensory attributes during storage at 0°C. J Aquat Food Prod Technol, 30 (4): 439- 450, 2021. DOI: 10.1080/10498850.2021.1895394
- 13. Campanella OH, Peleg M: Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation. J Sci Food Agric, 81, 1069-1076, 2001. DOI: 10.1002/ jsfa.895
- 14. Prester L: Biogenic amines in fish, fish products and shellfish: A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 28 (11): 1547-1560, 2011. DOI: 10.1080/19440049.2011.600728
- 15. Restuccia D, Spizzirri UG, Bonesi M, Tundis R, Menichini F, Picci N, Loizzo MR: Evaluation of fatty acids and biogenic amines profiles in mullet and tuna roe during six months of storage at 4°C. J Food Compos Anal, 40, 52-60, 2015. DOI: 10.1016/j.jfca.2014.12.014
- 16. Castro P, Millán R, Penedo JC, Sanjuán E, Santana A, Caballero MJ: Effect of storage conditions on total volatile base nitrogen determinations in fish muscle extracts. J Aquat Food Prod Technol, 21 (5): 519-523, 2012. DOI: 10.1080/10498850.2011.610917
- 17. Özyurt G, Kuley E, Özkütük S, Özogul F: Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem, 114 (2): 505-510, 2009. DOI: 10.1016/j.foodchem.2008.09.078
- 18. Chytiri S, Chouliara I, Savvaidis IN, Kontaminas MG: Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol, 21, 157-165, 2004. DOI: 10.1016/S0740- 0020(03)00059-5
- 19. Taliadourou D, Papadopoulos V, Domvridou E, Savvaidis IN, Kontominas MG: Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice. J Sci Food Agric, 83, 1373-1379, 2003. DOI: 10.1002/ jsfa.1553
- 20. Simitzis PE, Tsopelakos A, Charismiadou MA, Batzina A, Deligeorgis SG, Miliou H: Comparison of the effects of six stunning/ killing procedures on flesh quality of sea bass (Dicentrarchus labrax, Linnaeus 1758) and evaluation of clove oil anaesthesia followed by chilling on ice/water slurry for potential implementation in aquaculture. Aquac Res, 45 (11): 1759-1770, 2014. DOI: 10.1111/are.12120
- 21. Timm-Heinrich M, Eymard S, Baron CP, Nielsen HH, Jacobsen C: Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients. Food Chem, 136 (3-4): 1220-1230, 2013. DOI: 10.1016/j.foodchem.2012.09.019
- 22. Choubert G, Brisbarre F, Baccaunaud M: Impact of dietary carotenoid and packaging during frozen storage on the quality of rainbow trout (Oncorhynchus mykiss) fed carotenoids. J Sci Food Agric, 91, 1075-1082, 2011. DOI: 10.1002/jsfa.4286
- 23. Secci G, Parisi G: From farm to fork: Lipid oxidation in fish products. A review. Ital J Anim Sci, 15 (1): 124-136, 2016. DOI: 10.1080/ 1828051X.2015.1128687
- 24. Schormüller J: Handbuch der Lebensmittelchemie (BandIII/2). 1493- 1494, Berlin-Heidelberg, New York, Springer Verlag, 1968.
- 25. van Boekel MAJS: Kinetic Modeling of Reactions in Foods. Chapter 15, pp.4, CRC/Taylor & Francis, Boca Raton, FL, 2008.
- 26. Dalgaard P, Huss HH: Mathematical modeling used for evaluation and prediction of microbial fish spoilage. In, Shahidi F, Jones Y, Kitss DD (Eds): Seafood Safety, Processing and Biotechnology. 73-90, CRC/Taylor & Francis, Boca Raton, FL, 1997.
- 27. Dalgaard P: Modelling and predicting the shelf-life of seafood. In, Bremner HA (Ed): Safety and Quality Issues in Fish Processing. 191-219, CRC/Taylor & Francis, Boca Raton, FL, 2002.
- 28. Yang ZQ, Jiao XA, Li P, Pan ZM, Huang JL, Gu RX, Fang WM, Chao GX: Predictive model of Vibrio parahaemolyticus growth and survival on salmon meat as a function of temperature. Food Microbiol, 26, 606-614, 2009. DOI: 10.1016/j.fm.2009.04.004
- 29. Koutsoumanis K: Predictive modeling of the shelf-life of fish under nonisothermal conditions. Appl Environ Microbiol, 67 (4): 1821-1829, 2001. DOI: 10.1128/AEM.67.4.1821-1829.2001
| APA | Pilavtepe-Celik M, Buzrul S (2021). Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. , 625 - 631. 10.9775/kvfd.2021.25998 |
| Chicago | Pilavtepe-Celik Mutlu,Buzrul Sencer Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. (2021): 625 - 631. 10.9775/kvfd.2021.25998 |
| MLA | Pilavtepe-Celik Mutlu,Buzrul Sencer Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. , 2021, ss.625 - 631. 10.9775/kvfd.2021.25998 |
| AMA | Pilavtepe-Celik M,Buzrul S Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. . 2021; 625 - 631. 10.9775/kvfd.2021.25998 |
| Vancouver | Pilavtepe-Celik M,Buzrul S Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. . 2021; 625 - 631. 10.9775/kvfd.2021.25998 |
| IEEE | Pilavtepe-Celik M,Buzrul S "Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation." , ss.625 - 631, 2021. 10.9775/kvfd.2021.25998 |
| ISNAD | Pilavtepe-Celik, Mutlu - Buzrul, Sencer. "Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation". (2021), 625-631. https://doi.org/10.9775/kvfd.2021.25998 |
| APA | Pilavtepe-Celik M, Buzrul S (2021). Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 27(5), 625 - 631. 10.9775/kvfd.2021.25998 |
| Chicago | Pilavtepe-Celik Mutlu,Buzrul Sencer Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 27, no.5 (2021): 625 - 631. 10.9775/kvfd.2021.25998 |
| MLA | Pilavtepe-Celik Mutlu,Buzrul Sencer Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.27, no.5, 2021, ss.625 - 631. 10.9775/kvfd.2021.25998 |
| AMA | Pilavtepe-Celik M,Buzrul S Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2021; 27(5): 625 - 631. 10.9775/kvfd.2021.25998 |
| Vancouver | Pilavtepe-Celik M,Buzrul S Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2021; 27(5): 625 - 631. 10.9775/kvfd.2021.25998 |
| IEEE | Pilavtepe-Celik M,Buzrul S "Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 27, ss.625 - 631, 2021. 10.9775/kvfd.2021.25998 |
| ISNAD | Pilavtepe-Celik, Mutlu - Buzrul, Sencer. "Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 27/5 (2021), 625-631. https://doi.org/10.9775/kvfd.2021.25998 |
