Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

Yıl 2021, Cilt: 17 Sayı: 2, 255 - 266, 01.06.2021

Burcu Bozova , Levent İzci

https://doi.org/10.22392/actaquatr.798584

Cited By: 6

Öz

This study aimed to determine the changes in the quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during the cold storage (4±1 °C). Saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids dominant in meagre fish were found to be palmitic acid, oleic acid, and linoleic acid, respectively. pH values fluctuated during storage in sous vide samples. It was determined that total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) values did not exceed the limit values during the storage period in the Control SV, Rosemary SV, and Oregano SV groups. The total number of mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) on the 42nd day did not exceed the limit values in the Control SV, Rosemary SV, and Oregano SV groups. During the cold storage, lactic acid bacteria, yeast, and mold were not detected in sous-vide cooked groups. It has been determined that rosemary and oregano extracts improve the sensory quality of the product in taste and smell. 

Anahtar Kelimeler

Meagre, Argyrosomus regius, plant extract, sous vide, quality properties

Destekleyen Kurum

Süleyman Demirel University Scientific Research Projects Coordination Unit

Proje Numarası

5087-D1-17

Teşekkür

Süleyman Demirel University Scientific Research Projects Coordination Unit

Bitki özütlerinin Sous Vide Uygulamasında Sarıağız Balığı (Argyrosomus regius) Filetolarının Kalite Özelliklerine Etkisi

Öz

Bu çalışmada, sarıağız balığı (Argyrosomus regius) filetolarının biberiye ve kekik özütleri ile muamele edilerek sous vide teknolojisinin uygulanması, soğuk muhafaza (4±1 °C) sürecindeki bazı kalite özelliklerindeki değişimlerin belirlenmesi amaçlanmıştır. Doymuş yağ asitleri, tekli doymamış yağ asitleri ve çoklu doymamış yağ asitlerinin içinde baskın yağ asitlerinin sırasıyla palmitik asit, oleik asit ve linoleik asit olduğu tespit edilmiştir. Sous vide uygulanmış örneklerde pH değerleri muhafaza süresince dalgalı bir seyir izlemiştir. Toplam uçucu bazik azot (TVB-N), tiyobarbitürik asit (TBA) ve trimetilamin azot (TMA-N) değerlerinin, sous vide uygulanan Kontrol SV, Biberiye SV ve Kekik SV gruplarında muhafaza süresince limit değerleri aşmadığı saptanmıştır. Kontrol SV, Biberiye SV ve Kekik SV gruplarında 42. gün toplam mezofilik aerobik bakteri (TMAB) sayısı ve toplam psikrofilik aerobik bakteri (TPAB) sayısı limit değerlerini aşmamıştır. Depolama süresince sous vide uygulanan gruplarda laktik asit bakterileri, maya ve küf tespit edilmemiştir. Biberiye ve kekik özütlerinin tat ve koku açısından ürünün duyusal kalitesini geliştirdiği belirlenmiştir. 

Anahtar Kelimeler

Sarıağız, Argyrosomus regius, bitkisel özüt, sous vide, kalite özellikleri

Proje Numarası

5087-D1-17

Kaynakça

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