Research Article
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Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre

Year 2024, Volume: 7 Issue: 3, 131 - 143, 03.07.2024

Nilay Kızıloğlu Pinar Oğuzhan Yıldız

https://doi.org/10.3153/AR24012

Abstract

This study determined the physico-chemical, microbiological and sensory properties of rainbow trout (Oncorhyncus mykiss) croquettes prepared with different proportions of Jerasalem artichoke fibre. For this purpose, three different concentrations of Jerusalem artichoke fibre (2%, 4% and 6%) were used, and a total of 4 groups of fish croquettes were prepared, including the control group without fibre. The prepared fish croquettes were packaged in styrofoam plates, covered with stretch film, and stored in the refrigerator (4 ±1°C) for 25 days. In terms of physicochemical properties between groups, water and fat contents were found to be significant (p<0.05), but protein, ash, carbohydrate and pH values were found to be insignificant (p>0.05). TVB-N and TBARS values were very significant (p<0.01). According to the microbiological analysis results, the bacterial counts of trout croquettes prepared with Jerusalem artichoke fibre were lower than the control group, and an increase was detected in all groups in parallel with storage. The most liked sensory group was the group B croquettes. In light of all these results, it was concluded that it is possible to use Jerusalem artichoke fibre in rainbow trout croquettes.

Keywords

Crocket Fibre Jerusalem artichoke Quality

Ethical Statement

Ethics committee approval is not required for this study.

Supporting Institution

Ataturk University "Research Projects Unit Scientific Research Project"

Project Number

FYL-2023-12526

References

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Year 2024, Volume: 7 Issue: 3, 131 - 143, 03.07.2024

Nilay Kızıloğlu Pinar Oğuzhan Yıldız

https://doi.org/10.3153/AR24012

Abstract

Project Number

FYL-2023-12526

References

  • Abdel-Wahab, M., El-Sohaimy, S.A., Ibrahim, H.A., El-Makarem, H.S.A. (2020). Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers. Annals of Agricultural Sciences, 65(1), 98-106. https://doi.org/10.1016/j.aoas.2020.06.002
  • Ajik-Cerbas, Q.H., Jumdain, R.T., Tahiluddin, A.B. (2022). Acceptability and shelf-life testing of newly formulated crab balls from blue swimming crab (Portunus pelagicus). Akademik Gıda, 20(3), 199-210. https://doi.org/10.24323/akademik-gida.1186575
  • AOAC: Association of Official Analytical Chemists (2001). AOAC Official Method 2001.11 Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain and Oilseeds Block Digestion Method Using Copper Catalyst and Steam Distillation into Boric Acid.
  • Alkuraieef, N.A., Alsuhaibani, A.M., Alshawi, A.H., Aljahani, A.H. (2020). Effect of frozen storage on nutritional, microbial and sensorial quality of fish balls and fish fingers produced from Indian mackerel. Current Research in Nutrition and Food Science, 8(3), 852-861. https://doi.org/10.12944/CRNFSJ.8.3.16
  • Altan, C.O. (2020). The effect of microbial transglutaminase (MTgase) enzyme and modified atmosphere packaging (MAP) on the quality of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) meatballs and investigation of industrial use possibilities. Sinop University Institute of Science, Doctoral Thesis, Sinop.
  • Altan, C.O., Kocatepe, D., İpar, M.S., Çorapcı, B., Köstekli, B., Turan, H. (2023). The Effect of microbial transglutaminase (MTGase) enzyme on physical, sensorial and nutritional properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) meatballs. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 40(1), 41-49. https://doi.org/10.55507/gopzfd.1219841
  • Anonymous (1992). Compendium of Methods for the Microbiological Examination Foods. In C. Vanderzant & Splittstoesser, D.F (Eds.). American Public Health Assocation, Washington D.C. USA.
  • Anonymous (2024). https://www.laboratuvar.com/en/kozmetik-testleri/mikrobiyolojik-analizler/ (date of access 05.01.2024).
  • Atlıhan, N. (2011). Yer elmasından izole edilen bir Clostridium türünün inülinazının bazı özellikleri. Yüksek Lisans Tezi, Ankara Üniversitesi, Ankara.
  • Balıkçı, E., Özogul, Y., Rathod, N.B., Özogul, F., Ibrahim, S.A. (2022). The Impact of thyme, rosemary, and basil extracts on the chemical, sensory and microbiological quality of mackerel balls stored at -18°C. Acta Aquatica Turcica, 18(2), 217-235. https://doi.org/10.22392/actaquatr.1015342
  • Baltacıoğlu, C. (2012). Production of chips and crisp from Jerusalem Artichoke. The Graduate School of Natural and Applied Scıences of Middle East Technical University. PhD Thesis, Ankara.
  • Baumgart, J. (1986). Lebensmittel tierischer Herkunft, Feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, Fertiggerichte, hitzekonservierte Lebensmittel, Speiseeis, Zucker, Kakao, Zuckerwaren, Rohmassen. Mikrobiologische Untersuchung von Lebensmitteln, Edt: Jürgen Baumgart, unter Mitarbeit von Jürgen Firnhaber, Gottfried Spicher, 207, Behr’s Verlag, Hamburg, 3-922528-91-0
  • Berik, N., Çankırıgil, C., Kahraman, D. (2011). Alabalık (Oncorhynchus mykiss) filetosundan kroket yapımı ve kalite niteliklerinin belirlenmesi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(5), 735-740. https://doi.org/10.9775/kvfd.2011.4313
  • Bilgin, Ş., Metin, S. (2022). The effect of some natural antioxidants on quality properties of pikeperch (Sander lucioperca) Meat Balls. Journal of Limnology and Freshwater Fisheries Research, 8(2), 140-149. https://doi.org/10.17216/limnofish.900731
  • Budaraga, I.K., Saibuma, V., Hermalena, L. (2021). Quality of red tuna (Yellowfin tuna) fishball, white oyster mushroom (Pleurotus ostreatus) on different types of packaging and storage time. In IOP Conference Series: Earth and Environmental Science (Vol. 715, No. 1, p. 012068). IOP Publishing. https://doi.org/10.1088/1755-1315/715/1/012068
  • Cadun, A., Çaklı, Ş., Kışla, D., Dinçer, T., Erdem, Ö.A. (2015). Effects of fibers on the quality of fish patties stored at (0-4°C). Journal of Food and Health Science, 1(4), 211-219. https://doi.org/10.3153/JFHS15020
  • Chen, F., Long, X., Yu, M., Liu, Z., Liu, L., Shao, H. (2013). Phenolics and antifungal activities analysis in industrial crop Jerusalem artichoke (Helianthus tuberosus L.) leaves. Industrial Crops and Products, 47, 339-345. https://doi.org/10.1016/j.indcrop.2013.03.027
  • Chen, F.J., Long, X.H., Liu, Z.P., Shao, H.B., Liu, L. (2014). Analysis of phenolic acids of Jerusalem artichoke (Helianthus tuberosus L.) responding to salt-stress by liquid chromatography/tandem mass spectrometry. The Scientific World Journal, 568043. https://doi.org/10.1155/2014/568043
  • Choi, Y.M., Jung, K.C., Jo, H.M., Nam, K.W., Choe, J.H., Rhee, M.S., Kim, B.C. (2014). Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Science, 96(1), 21-25. https://doi.org/10.1016/j.meatsci.2013.06.022
  • Çağlak, E., Karslı, B. (2023). Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage. Food Science & Nutrition, 11(11), 7330-7340. https://doi.org/10.1002/fsn3.3658
  • Çankırılıgil, E.C., Berik, N. (2017a). Effects of deep-frying to sardine croquettes’ chemical composition. Su Ürünleri Dergisi, 34(3), 293-302. https://doi.org/10.12714/egejfas.2017.34.3.08
  • Çankırılıgil, E.C., Berik, N. (2017b). Gökkuşağı alabalığı (Oncorhynchus mykiss) kroketlerinin soğuk muhafazada (+4ºC) raf ömrünün belirlenmesi. Turkish Journal of Aquatic Sciences, 32(1), 35-49. https://doi.org/10.18864/TJAS201704
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There are 64 citations in total.

Details

Primary Language English
Subjects Basic Food Processes, Aquaculture and Fisheries (Other)
Journal Section Research Articles
Authors

Nilay Kızıloğlu 0009-0004-6497-280X

Pinar Oğuzhan Yıldız 0000-0002-9892-7925

Project Number FYL-2023-12526
Early Pub Date June 14, 2024
Publication Date July 3, 2024
Submission Date February 9, 2024
Acceptance Date March 3, 2024
Published in Issue Year 2024Volume: 7 Issue: 3

Cite

APA Kızıloğlu, N., & Oğuzhan Yıldız, P. (2024). Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre. Aquatic Research, 7(3), 131-143. https://doi.org/10.3153/AR24012
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