İşlenmiş alabalık yumurtalarının raf ömrüne katkı maddelerinin etkisi

Bibi Aaishah Ollee; Özkan Özden

doi:10.3153/AR21028

EN TR

The effect of additives on the shelf life of processed trout eggs

Abstract

The fact that the diversity of species in the aquaculture sector is too low to compare with natural resources causes regional or excessive/unbalanced price decreases in aquaculture depending on supply and demand. In contrast to these price decreases, portion fish production costs are increasing year by year. This situation affects trout prices especially in Turkey, which is the biggest producer in Europe. It is important to develop delicate (tasty-delicate) products with a long shelf life for the Turkish consumer market. In this study, the effects of natural and synthetic additives were investigated to determine the longer shelf life of processed rainbow trout eggs. In this study, rainbow trout eggs obtained by stripping were cleaned with 10% brine, followed by dry salting (7.5%) for 40 hours. Then they were washed with 5% salt brine, left untreated (control) after drying, and divided into 6 groups, which were treated with 1% liquid smoke, thyme, lemon, flax, or grapeseed oils. The rainbow trout eggs were placed in glass jars and stored under refrigerator conditions without heat treatment. According to the sensory analysis results of the liquid smoke and essential oil applied products positive feedback has been received from the panelists. The liquid smoke applied group was the safest group in terms of microbiology and did not lose its consumable properties during the analysis period. The shelf life of processed trout eggs to which grapeseed oil was applied was 50 days, 30 days for the group treated with oregano oil, 10 days for the groups treated with flax and lemon oil.

Keywords

İşlenmiş alabalık yumurtalarının raf ömrüne katkı maddelerinin etkisi

Öz

Yetiştiricilik alanındaki, tür çeşitliliğinin doğal kaynaklarla karşılaştırılmayacak kadar az olması, yetiştiriciliği yapılan balıklarda arz ve talebe bağlı bölgesel veya aşırı/dengesiz fiyat düşüşlerine sebep olmaktadır. Bu fiyat düşüşlerinin aksine porsiyonluk balık üretim maliyetleri ise yıldan yıla artmaktadır. Bu durum özellikle Avrupa’nın en büyük üreticisi olan Türkiye’de alabalık fiyatlarını etkilemektedir. Türkiye tüketim piyasası için uzun raf ömrüne sahip delikat (lezzetli-nefis) ürünlerin geliştirilmesi önemlidir. Bu çalışmada da işlenmiş gökkuşağı alabalık yumurtalarının daha uzun dayanım raf ömrünü belirlemek üzere katkı maddelerinin etkisi incelenmiştir. Çalışmada sağım yoluyla temin edilen gökkuşağı alabalığı yumurtaları %10’luk salamura ile temizlendikten sonra 40 saat boyunca kuru tuzlama (%7.5) yapılmıştır. Ardından %5’lik tuz salamurası ile yıkanmış, kuruma işleminden sonra muamelesiz (kontrol) bırakılan ve %1 oranlarında sıvı duman, kekik, limon, keten veya üzüm çekirdeği yağları ile muamele edilen toplam 6 gruba ayrılmıştır. Bu şekilde ayrılan balık yumurtaları cam kavanozlara yerleştirilmiş ve ısıl işlem uygulaması yapılmadan buzdolabı koşullarında depolanmıştır. Sıvı duman ve esansiyel yağ uygulanan ürünlerin duyusal analizleri sonucunda panelistler tarafından olumlu geri dönüşler alınmıştır. Sıvı duman uygulanan grup mikrobiyolojik açıdan en güvenli gruptur ve analiz süresi boyunca tüketilebilir özelliklerini kaybetmemiştir. Üzüm çekirdeği yağı uygulanan işlenmiş alabalık yumurtalarının raf ömrü 50 gün, kekik yağı uygulanan grubun 30 gün, keten ve limon yağı uygulanan grupların ise raf ömrü 10 gün olarak belirlenmiştir.

Anahtar Kelimeler

Supporting Institution

İstanbul Üniversitesi Bilimsel Araştırma Projeleri Yürütücü Sekreterliği

Project Number

FYL-2016-20974

Thanks

Bu çalışmanın örneklerinin teminindeki katkılardan dolayı Altındere Alabalık Üretim ve Pazarlama Şirketi’ ne teşekkür ederiz.

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Details

Primary Language

Turkish

Subjects

Maritime Engineering

Journal Section

Research Article

Authors

Bibi Aaishah Ollee ^*
0000-0002-1358-7424
Türkiye

Özkan Özden
0000-0001-8780-480X
Türkiye

Publication Date

October 1, 2021

Submission Date

April 18, 2021

Acceptance Date

May 8, 2021

Published in Issue

Year 2021 Volume: 4 Number: 4

DOI

https://doi.org/10.3153/AR21028

IZ

https://izlik.org/JA99ZH29FK

Cite

RIS / Bibtex

APA

Ollee, B. A., & Özden, Ö. (2021). İşlenmiş alabalık yumurtalarının raf ömrüne katkı maddelerinin etkisi. Aquatic Research, 4(4), 331-342. https://doi.org/10.3153/AR21028