Farklı Sıcaklık Kombinasyonlarında Sous-Vide Tekniği Uygulanarak +2±1 ºC’de Depolanan Sudak Balığı (Sander lucioperca Linnaeus, 1758)’nın Kalite Değişimlerinin İncelenmesi

Year 2017, Volume: 17 Issue: 1, 71 - 81, 25.02.2017

Emre Çağlak , Barış Karslı , Elif Şişmanlar Altıka

https://doi.org/10.17693/yunusae.v17i26557.274312

Abstract

Bu çalışmada 3 farklı sıcaklıkta (60 °C, 70
°C ve 80 °C ) sous-vide tekniği uygulanarak +2±1 ºC’de depolanan sudak balığının kalite değişimi ve raf ömrü
incelenmiştir. Tüm grupların depolama süresince protein miktarı hariç besinsel
kompozisyonlarında önemsiz değişimler bulunmuştur (p>0.05). Taze örnekte
tespit edilen mikrobiyal yükün sous-vide işlemi sonucunda azaldığı ve depolama
süresine bağlı olarak tüm gruplarda düzenli bir şekilde arttığı tespit edilmiştir.
Toplam uçucu bazik azot (TVB-N) değeri 60 ºC’lik grupta 35. gün (36.42
mg/100g), 70 ºC’lik grupta 49. gün (33.62 mg/100g) sınır değerini aşarken, 80
ºC’lik grup depolama süresince sınır değerleri içerisinde kalmıştır. Tüm
grupların tiyobarbitürik asit (TBA) değerleri depolama süresince kalite sınır
değerleri içerisince kalmıştır. Sous-vide işleminin pH üzerinde belirgin bir
etkisi olmamıştır. Duyusal açıdan 60 ^oC, 70 ^oC ve 80 ^oC’de
işlem görmüş grupların ortalama puanları sırasıyla 35. gün, 49. gün ve 63.
günde sınır değerlerin altında olduğu tespit edilmiştir. Elde edilen kimyasal,
mikrobiyolojik ve duyusal analiz sonuçlarına göre sous-vide uygulanarak +2±1 ºC
depolanan sudak balıklarının raf ömrü 60 °C için
28 gün, 70 °C için 35 gün ve 80 °C için 56 gün olarak tespit edilmiştir.

Keywords

Sous-vide, Sudak, Vakum Paket, raf ömrü

Investigation of Quality Change of Zander (Sander lucioperca Linnaeus, 1758) Stored at +2±1 ºC Applying Sous-Vide Technique in Different Temperature Combinations

Abstract

In this study, quality changes and shelf life of zander fillet stored at
+2±1 °C applying sous-vide technology in
3 different temperatures (60 °C, 70 °C and 80 °C
) was investigated. No important changes in biochemical composition except for
protein of all groups during the storage were found (p>0.05). The microbial load was detected in fresh samples
decreased by sous-vide process, and regularly increased in all groups
depending on the storage time. Total volatile
basic nitrogen (TVB-N) values exceed the limit value for 60 °C group at 35^th
day (36.42 mg/100g) and 70 °C group at 49^th day (33.62 mg/100g), whereas 80 °C group was found in the limit
value during the storage. TBA values of all groups were found in quality limit
values during the storage. Sous-vide process was not a significant effect on pH. Average sensory
scores of sous-vide groups at 60 °C, 70 °C and 80 °C
were found below the limit value at 35^th day, 49^th day
and 63^th, respectively. According to the result of chemical,
microbiological and sensory analyzes, shelf life of zander fish stored at +2±1 °C by applying the sous-vide process was
determined as 28 days for 60 °C group, 35 days
for 70 °C group and 56 days for 80
°C group.

Keywords

Sous-vide, Zander, Vacuum Package, Shelf Life

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