Araştırma Makalesi
Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage
Öz
This study aimed to determine the quality changes and shelf life of raw and steam-cooked blue crab meat caught in the DALKO Fisheries Cooperative processing plant in the Köyceğiz Dalyan region. Both fresh and cooked crabs were taken from DALKO Fisheries Cooperative and brought to the laboratory under cold chain conditions. After the initial analyses (sensory, chemical, microbiological, and nutrient content) were made for the fresh and cooked blue crabs, the remaining samples were shrink packed. Packaged samples were kept under refrigerator (+/- 4ºC ±1) conditions and shelf-life analyses were carried out during cold storage.
The results determined fresh and cooked crabs' initial nutritional values (protein, lipid, moisture, ash) as 16.22%, 1.06%, 81.17%, 1.45%, and 17.13%, 0.94%, 79.88%, 1.88%, respectively. At the end of storage, these values were determined as 15.88%, 1.51%, 80.18%, 1.67%, and 17.83%, 1.06%, 78.65%, and 2.13% for fresh and cooked crabs, respectively. According to the sensory and microbiological analysis results, the consumable limit values were exceeded on the sixth day for fresh samples and the eighth day for cooked samples. When sensory and microbiological analyses were considered, it was determined that the fresh crabs have a shelf life of 4 days and cooked crabs have six days in vacuum-packaged refrigerator conditions.
Anahtar Kelimeler
Destekleyen Kurum
TUBITAK 2209-A University Student Research Projects Program
Proje Numarası
1919B012103483
Teşekkür
The authors would like to thank DALKO Fisheries Cooperative (Köyceğiz/Muğla) for crab samples and Ekrem ŞAHİN for transportation of the samples to the laboratory.
Kaynakça
- Amerina, M.A., Pangborn, R.V., Roesler, E.B. (1965). Principles of Sensory Evaluation of Food, pp 602, Academic Press, New York.
- Anacleto, P., Teixeira, B., Marques, P., Pedro, S., Nunes, M.L. (2011). Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions. LWT - Food Science and Technology, 44, 1376-1382. https://doi.org/10.1016/j.lwt.2011.01.010
- Antonocopoulus, N. (1973). Bestimmung des Fl_chtigen Basenstickstoofs. In Fische und Fischerzeugnisse; Ludorf, W. and Meyer, V., Ed.; Aulage Verlag Paul Parey, Berlin, pp 224-225.
- AOAC (1990). Official Methods of Analysis (13th Ed.) Association of Official Analytical Chemists, Official method 950.46, Washington, D.C., USA.
- AOAC (2006a). Crude protein in meat. In Official methods of analysis (17th ed.). 984.13. Gaithersburg, Maryland: Association of Official Analytical Chemists.
- AOAC (2006b). Moisture content. Official method 934.01. Official Methods of Analysis (17th ed.). Gaithersburg: Maryland (USA): Association of Official Analytical Chemists.
- Ayas, D., Özoğul, Y. (2011). The effects of sex and seasonality on the metal levels of different muscle tissues of mature Atlantic blue crabs (Callinectes sapidus) in Mersin Bay, north-eastern Mediterranean. International Journal of Food Science and Technology, 46, 2030-2034. https://doi.org/10.1111/j.1365-2621.2011.02713.x
- Balasaraswathy, N., Sugumar, G., Selvan, A., Ramesh, U., Velayutham, P. (2008). Changes in quality characteristics of cooked and uncooked crab meat (Portunus pelagicus) under ice storage. Asian Fisheries Science, 21, 101-112. https://doi.org/10.33997/j.afs.2008.21.1.008
- Bligh, E.G., Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917. https://doi.org/10.1139/o59-099
- Chung, C.Y., Lain, J.L. (1979). Studies on the decomposition of frozen shrimp II. Deterioration during iced and refrigerated storage. Natural Science’s Council Monthly, 7, 1136-1142.
- Dernekbaşı, S., Karayücel, İ., Karayücel, S. (2021). Biochemical composition of warty crab (Eriphia verrucosa) in the post-reproductive period in the Black Sea. Aquaculture and Fisheries Studies Research, 3(2), 1-3. https://doi.org/10.31038/AFS.2021322
- EC (2005). Commission Regulation (EC) No. 2074/2005 of 5 December 2005 on total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used, Official Journal of European Union, L338, pp 36-39.
- Erkan, M., Balkıs, H., Kurun, A., Tunalı, Y. (2008). Seasonal variations in the ovary and testis of Eriphia verrucosa (Forskal, 1775) (Crustacea: Decapoda) from Karaburun, SW Black Sea. Pakistan Journal of Zoology, 40, 217-221.
- Finne, G. (1982). Enzymatic ammonia production in shrimp held on ice. In Chemistry and biochemistry of marine food products; Martin, R.E., Flick, G.J., Hebard, C.E., D.R. Ward, D.R., Ed.; AVI Publishing Company Inc, Westport, Conn, pp 323-331.
- FDA/BAM (2009). Food and drug analyses/bacteriological analytical manual, chapter 3: aerobic plate count. Silver Spring, MD, USA: U.S. Food and Drug Administration.
- Gökoğlu, N., Yerlikaya, P. (2003). Determination of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya. Food Chemistry, 80(4), 495-498. https://doi.org/10.1016/S0308-8146(02)00318-7
- ICMSF (1986). Microorganisms in foods 2: sampling for microbiological analysis: principles and specific applications, 2nd edn. University of Toronto Press, Canada, pp 1–293.
- Khamassi, F., Rjiba Bahri, W., Mnari Bhouri, A., Chaffai, A., Soufi kechaou, E., Ghanem, R., Ben Souissi, J. (2022). Biochemical composition, nutritional value and socio-economic impacts of the invasive crab Callinectes sapidus Rathbun, 1896 in central Mediterranean Sea. Mediterranean Marine Science, 23(3), 650-663. https://doi.org/10.12681/mms.28878
- Lewinshon, Ch. (1976). Crustacea Decapoda von der Insel Rhodos, Griechenland. Zoologische Mededelingen, 49, 238-254.
- Lorentzen, G., Skuland, A.V., Sone, I., Johansen, J.O. (2014). Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage. Food Control, 42, 207-213. https://doi.org/10.1016/j.foodcont.2014.02.019
- Lorentzen, G., Rotabakk, B.T., Olsen, S.H., Skuland, A.V. (2016). Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4ºC. Food Control, 59, 454-460. https://doi.org/10.1016/j.foodcont.2015.06.019
- Manthey, M., Karnop, G., Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science and Technology, 23, 1-9. https://doi.org/10.1111/j.1365-2621.1988.tb00543.x
- Serbetis, C. (1959). Un nouveau crustace comestible en Mer Egge Calinectes sapidus Rathbun (Decapoda Brach.) Proc. Gen. Fish. Counc. Mediterr., 5, pp 505-507.
- Sun, B., Zhao, Y., Ling, J., Yu, J., Shang, H., Liu, Z. (2017). The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab. Journal of Food Science and Technology, 54(7), 1809–1817. https://doi.org/10.1007/s13197-017-2611-y Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, T.L. (1960). A distillation method for quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37, 44-48. https://doi.org/10.1007/BF02630824
- Tufan, B. (2023). Biochemical composition of different sex and body parts of blue crabs (Callinectes sapidus) caught from the middle Black Sea coast. Marine Science and Technology Bulletin, 12(1), 104-110. https://doi.org/10.33714/masteb.1241601
- Umer, A., Syed, M.N., Tarar, O.M., Mushtaq, S., Jalbani, N., Saleem, N., Haider, M.S., Ahmadi, N. (2021). Biochemical evaluation with reference to nutritional aspects of edible species of crabs collected from the coastal waters of Pakistan. Journal of Food Composition and Analysis, 100, 103877. https://doi.org/10.1016/j.jfca.2021.103877
- Zotti, M., Coco, L.D., Pascali, S.A.D., Migoni, D., Vizzini, S., Mancinelli, G., Fanizzi, F.P. (2016). Comparative analysis of the proximate and elemental composition of the blue crab Callinectes sapidus, the warty crab Eriphia verrucosa, and the edible crab Cancer pagurus. Heliyon, 2(2), e00075. https://doi.org/10.1016/j.heliyon.2016.e00075
Yıl 2023,
Cilt: 6 Sayı: 2, 117 - 124, 12.04.2023
Öz
Proje Numarası
1919B012103483
Kaynakça
- Amerina, M.A., Pangborn, R.V., Roesler, E.B. (1965). Principles of Sensory Evaluation of Food, pp 602, Academic Press, New York.
- Anacleto, P., Teixeira, B., Marques, P., Pedro, S., Nunes, M.L. (2011). Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions. LWT - Food Science and Technology, 44, 1376-1382. https://doi.org/10.1016/j.lwt.2011.01.010
- Antonocopoulus, N. (1973). Bestimmung des Fl_chtigen Basenstickstoofs. In Fische und Fischerzeugnisse; Ludorf, W. and Meyer, V., Ed.; Aulage Verlag Paul Parey, Berlin, pp 224-225.
- AOAC (1990). Official Methods of Analysis (13th Ed.) Association of Official Analytical Chemists, Official method 950.46, Washington, D.C., USA.
- AOAC (2006a). Crude protein in meat. In Official methods of analysis (17th ed.). 984.13. Gaithersburg, Maryland: Association of Official Analytical Chemists.
- AOAC (2006b). Moisture content. Official method 934.01. Official Methods of Analysis (17th ed.). Gaithersburg: Maryland (USA): Association of Official Analytical Chemists.
- Ayas, D., Özoğul, Y. (2011). The effects of sex and seasonality on the metal levels of different muscle tissues of mature Atlantic blue crabs (Callinectes sapidus) in Mersin Bay, north-eastern Mediterranean. International Journal of Food Science and Technology, 46, 2030-2034. https://doi.org/10.1111/j.1365-2621.2011.02713.x
- Balasaraswathy, N., Sugumar, G., Selvan, A., Ramesh, U., Velayutham, P. (2008). Changes in quality characteristics of cooked and uncooked crab meat (Portunus pelagicus) under ice storage. Asian Fisheries Science, 21, 101-112. https://doi.org/10.33997/j.afs.2008.21.1.008
- Bligh, E.G., Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917. https://doi.org/10.1139/o59-099
- Chung, C.Y., Lain, J.L. (1979). Studies on the decomposition of frozen shrimp II. Deterioration during iced and refrigerated storage. Natural Science’s Council Monthly, 7, 1136-1142.
- Dernekbaşı, S., Karayücel, İ., Karayücel, S. (2021). Biochemical composition of warty crab (Eriphia verrucosa) in the post-reproductive period in the Black Sea. Aquaculture and Fisheries Studies Research, 3(2), 1-3. https://doi.org/10.31038/AFS.2021322
- EC (2005). Commission Regulation (EC) No. 2074/2005 of 5 December 2005 on total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used, Official Journal of European Union, L338, pp 36-39.
- Erkan, M., Balkıs, H., Kurun, A., Tunalı, Y. (2008). Seasonal variations in the ovary and testis of Eriphia verrucosa (Forskal, 1775) (Crustacea: Decapoda) from Karaburun, SW Black Sea. Pakistan Journal of Zoology, 40, 217-221.
- Finne, G. (1982). Enzymatic ammonia production in shrimp held on ice. In Chemistry and biochemistry of marine food products; Martin, R.E., Flick, G.J., Hebard, C.E., D.R. Ward, D.R., Ed.; AVI Publishing Company Inc, Westport, Conn, pp 323-331.
- FDA/BAM (2009). Food and drug analyses/bacteriological analytical manual, chapter 3: aerobic plate count. Silver Spring, MD, USA: U.S. Food and Drug Administration.
- Gökoğlu, N., Yerlikaya, P. (2003). Determination of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya. Food Chemistry, 80(4), 495-498. https://doi.org/10.1016/S0308-8146(02)00318-7
- ICMSF (1986). Microorganisms in foods 2: sampling for microbiological analysis: principles and specific applications, 2nd edn. University of Toronto Press, Canada, pp 1–293.
- Khamassi, F., Rjiba Bahri, W., Mnari Bhouri, A., Chaffai, A., Soufi kechaou, E., Ghanem, R., Ben Souissi, J. (2022). Biochemical composition, nutritional value and socio-economic impacts of the invasive crab Callinectes sapidus Rathbun, 1896 in central Mediterranean Sea. Mediterranean Marine Science, 23(3), 650-663. https://doi.org/10.12681/mms.28878
- Lewinshon, Ch. (1976). Crustacea Decapoda von der Insel Rhodos, Griechenland. Zoologische Mededelingen, 49, 238-254.
- Lorentzen, G., Skuland, A.V., Sone, I., Johansen, J.O. (2014). Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage. Food Control, 42, 207-213. https://doi.org/10.1016/j.foodcont.2014.02.019
- Lorentzen, G., Rotabakk, B.T., Olsen, S.H., Skuland, A.V. (2016). Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4ºC. Food Control, 59, 454-460. https://doi.org/10.1016/j.foodcont.2015.06.019
- Manthey, M., Karnop, G., Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science and Technology, 23, 1-9. https://doi.org/10.1111/j.1365-2621.1988.tb00543.x
- Serbetis, C. (1959). Un nouveau crustace comestible en Mer Egge Calinectes sapidus Rathbun (Decapoda Brach.) Proc. Gen. Fish. Counc. Mediterr., 5, pp 505-507.
- Sun, B., Zhao, Y., Ling, J., Yu, J., Shang, H., Liu, Z. (2017). The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab. Journal of Food Science and Technology, 54(7), 1809–1817. https://doi.org/10.1007/s13197-017-2611-y Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, T.L. (1960). A distillation method for quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37, 44-48. https://doi.org/10.1007/BF02630824
- Tufan, B. (2023). Biochemical composition of different sex and body parts of blue crabs (Callinectes sapidus) caught from the middle Black Sea coast. Marine Science and Technology Bulletin, 12(1), 104-110. https://doi.org/10.33714/masteb.1241601
- Umer, A., Syed, M.N., Tarar, O.M., Mushtaq, S., Jalbani, N., Saleem, N., Haider, M.S., Ahmadi, N. (2021). Biochemical evaluation with reference to nutritional aspects of edible species of crabs collected from the coastal waters of Pakistan. Journal of Food Composition and Analysis, 100, 103877. https://doi.org/10.1016/j.jfca.2021.103877
- Zotti, M., Coco, L.D., Pascali, S.A.D., Migoni, D., Vizzini, S., Mancinelli, G., Fanizzi, F.P. (2016). Comparative analysis of the proximate and elemental composition of the blue crab Callinectes sapidus, the warty crab Eriphia verrucosa, and the edible crab Cancer pagurus. Heliyon, 2(2), e00075. https://doi.org/10.1016/j.heliyon.2016.e00075
Toplam 27 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Deniz Mühendisliği |
| Bölüm | Research Articles |
| Yazarlar | |
| Proje Numarası | 1919B012103483 |
| Yayımlanma Tarihi | 12 Nisan 2023 |
| Gönderilme Tarihi | 29 Mart 2023 |
| Yayımlandığı Sayı | Yıl 2023Cilt: 6 Sayı: 2 |
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