Soğuk Muhafaza Şartlarında Depolanan Kültür Çipura (Sparus aurata) ve Levrek (Dicentrarchus labrax) Elektronik Burun ve Bilgisayarlı Resim Analizi Kullanılarak Kalite Takibi

Yıl 2018, , 51 - 58, 31.12.2018

Ömer Alper Erdem , Şükran Çaklı

https://doi.org/10.25308/aduziraat.424041

Cited By: 2

Öz

Bu araştırmada strafor
kutularda, buzlanmış olarak +4°C de depolanmış kültür çipura (Sparus aurata) ve levreğin (Dicentrarchus labrax) kalite takibi elektronik
burun, bilgisayarlı resim analizi ve diğer kalite kontrol analizleri (toplam
uçucu bazik azot, tiyobarbutürik asit reaktif madde değeri, trimetilamin, toplam
canlı ve psikrofil bakteri sayımı, duyusal analiz, doku profil analizi) kullanılarak
gerçekleştirilmiştir. Kalite takibi, mezofilik bakteri sayımının 9. günde
çipura ve levrek için sırasıyla 7.66 ve 7.58 log cfu g-1 değerlerine
ulaşmasıyla bitirilmiştir. Bilgisayarlı resim analizi depolama sırasında
meydana gelen renk değişimlerini CIELAB renk uzayına göre tespit etmiştir.
Elektronik burun, temel bileşenler analizi ile depolama zamanlarına ait koku
farklılaşmasını algılamıştır.

Anahtar Kelimeler

çipura, levrek, koku, renk, balık kalitesi

Quality Monitoring by Using Electronic Nose and Machine Vision on Cultured Seabream (Sparus aurata) and European Seabass (Dicentrarchus labrax) at Cold Storage Conditions

Öz

In this study, quality monitoring of cultured European seabass (Dicentrarchus labrax) and gilthead seabream (Sparus aurata), as iced in styrofoam boxes, stored at +4°C, was performed using electronic nose, machine vision and other quality control analyses (total volatile basic nitrogen, thiobarbituric acid reactive substances, trimethylamine, total viable count, psychrotrophic bacteria, sensory analysis and texture profile analysis). Quality monitoring was completed that mesophilic bacteria count of seabass and seabream were reached 7.66 and 7.58 log cfu g-1 respectively,on day 9. Machine vision detected color changes during storage according to CIELAB colour space. Electronic nose has perceived odour differentiation of storage times using by principal component analysis.

Anahtar Kelimeler

gilthead seabream, european seabass, odour, colour, fish quality

Kaynakça

• Abdullah MZ (2008) Image Acquisiton Systems. Computer Vision Technology for Food Quality Evaluation, Sun, D.W. (eds.) Academic Press, Elsevier, 3-35.
• Alasalvar C, Taylor KD, Öksüz A, Garthwaite T, Alexis MN, Grigorakis K (2001) Freshness Assessment Of Cultured Sea Bream (Sparus aurata) By Chemical, Physical And Sensory Methods. Food Chemistry 72: 33-40.
• Alvarez A, Garcia Garcia B, Garrido MD, Hernandez MD (2008) The Influence Of Starvation Time Prior To Slaughter On The Quality Of Commercial-Sized Gilthead Seabream (Sparus aurata) During Ice Storage. Aquaculture 284: 106-114.
• AOAC (1984) Official methods of analysis.(14th ed.).Washington, DC, USA: Associaion of Official Analytical Chemists.
• Ayala MD, Abdel I, Santaella M, Martinez C, Periago MJ, Gil F, Blanco A, Albors OL (2010) Muscle Tissue Structural Changes And Texture Development In Sea Bream, Sparus aurata L., During Post-Mortem Storage. LWT Food Science and Technology 43: 465-475.
• Balaban MO, Kristinsson HG, Otwell WS (2006) Color Enhancement And Potential Fraud In Using CO. In Modified Atmosphere Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging, Otwell WS, Balaban MO, Kristinsson HG (eds.), Blackwell Publishing. 127-140.
• Barat JM, Gil L, Garcia- Breijo E, Aristoy MC, Toldra F, Martinez-Manez R, Soto J (2008) Freshness Monitoring Of Sea Bream (Sparus aurata) With A Potentiometric Sensor. Food Chemistry 108: 681-688.
• Caballero MJ, Betoncar M, Escrig JC, Montero D, Espinosa de los Monteros A., Castro P, Gines R, Izquierdo M (2009) Post Mortem Changes Produced İn The Muscle Of Sea Bream (Sparus aurata) During Ice Storage. Aquaculture 291: 210-216.
• Chen YR, Chao K, Kim MS (2002) Machine Vision Technology For Agricultural Applications, Computers and Electronics in Agriculture 36: 173- 191.
• Çaklı, Ş (2010) Su Ürünleri İşleme Teknolojisi I. Ege Üniversitesi Yayınları, Bornova, İzmir.
• Çaklı Ş, Kılınç B, Cadun A, Dinçer T, Tolasa S (2006a) Effects Of Gutting And Ungutting On Microbiological, Chemical, And Sensory Properties Of Aquacultured Sea Bream (Sparus aurata) And Sea Bass (Dicentrarchus labrax) Stored In Ice. Critical Reviews in Food Science and Nutrition 46: 519-527.
• Cakli S, Kilinc B, Cadun A, Dincer T, Tolasa S (2006b) Effects Of Ungutting On Microbiological, Chemical And Sensory Properties Of Aqua Cultured Sea Bream (Sparus aurata) And Sea Bass (Dicentrarchus labrax) Stored In Ice. European Food Research Technology 222: 719-726.
• Cakli S, Kilinc B, Cadun A, Tolasa S (2006c) Effects Of Using Slurry Ice On The Microbiological, Chemical And Sensory Assessments Of Aquacultured Sea Bass (Dicentrarchus labrax) Stored At 4°C. European Food Research Technology 222: 130-138.
• Costa C, Menesatti P, Rambaldi E, Argenti L, Bianchini ML (2013) Preliminary Evidences Of Colour Differences In European Sea Bassreared Under Organic Protocols. Aquacultural Engineering 57: 82-88.
• Damar S, Yağız Y, Balaban MO, Ural S, Oliveira ACM, Crapo CA (2006) Prediction Of Oyster Volume And Weight Using Machine Vision. Journal of Aquatic Food Product Technology 15: 3-15.
• Di Natale C, Olafsdottir G (2009) Electronic Nose And Electronic Tongue, Fishery Products Quality, Safety and Authenticity, Rehbein H, Oehlenschläger J (Eds.) Wiley-Blackwell 105-126.
• Dinçer MT, Cadun A, Gamsız K (2009) Ege Denizi ve Karadeniz’de Kültüre Edilmiş Levreğin Kalite Parametrelerinin Kıyaslanması. İstanbul Üniversitesi Su Ürünleri Dergisi 24: 25-37.
• Dowlati M, Mohtasebi SS, Omid M, Razavi SH, Jamzad M, De La Guardia M (2013) Freshness Assessment Of Gilthead Sea Bream (Sparus aurata) By Machine Vision Based On Gill And Eye Color Changes. Journal of Food Engineering 119: 277-287.
• El Barbri N, Llobet E, El Bari N, Correig X, Bouchikhi B (2008) Application Of A Portable Electronic Nose System To Assess The Freshness Of Moroccan Sardines. Materials Science and Engineering C 28: 666-670.
• Erdem ÖA (2016) Kültüre Edilen Bazı Balık Türlerinde Elektronik Burun ve Bilgisayarlı Resim Analizi Kullanılarak Soğuk Muhafazada Kalite Takibi. Doktora Tezi, Ege Üniversitesi, İzmir.
• Erdem ÖA, Dinçer MT, Çaklı Ş, Balaban M (2011) Su Ürünlerinde Bilgisayarli Resim Analizi Ve Spektrofotometrik Renk Ölçüm Metodunun Kıyaslanması. Ünlüsayın M, Çakır D (eds), XVI. Ulusal Su Ürünleri Sempozyumu, 25-27 Ekim 2011, Antalya, Türkiye, 66.
• Erkan N, Özden Ö (2006) Gutted And Ungutted Seabass (Dicentrarchus labrax) Stored In Ice: Influence On Fish Quality And Shelf-life. International Journal of Food Properties 9: 331-345.
• Erkan N, Üretener G (2010) The Effect Of High Hydrostatic Pressure On The Microbiological, Chemical And Sensory Quality Of Fresh Gilthead Sea Bream (Sparus aurata). European Food Research Technology 230: 533-542.
• Fuentes A, Fernandez-Segovia I, Serra JA, Barat JM (2010) Comparison Of Wild And Cultured Sea Bass (Dicentrarchus labrax) Quality. Food Chemistry 119: 1514-1518.
• Grigorakis K, Taylor KDA, Alexis MN (2003) Seasonal Patterns Of Spoilage Of Ice-Stored Cultured Gilthead Sea Bream (Sparus aurata). Food Chemistry 81: 263-268.
• Güney S, Atasoy A (2012) An Electronic Nose System For Assessing Horse Mackerel Freshness. International Symposium on Innovations in Intelligent Systems and Applications INISTA, Trabzon, 02/07/2012 - 04/07/2012.
• Harrigan WF, McChance ME (1976) Laboratory Methods In Food And Dairy Microbiology. London:Acedemic Press Inc.
• Hines EL, Boilot P, Gardner JW, Gongora MA (2003) Pattern Analysis for Electronic Noses. Handbook of Machine Olfaction Electronic Nose Technology, Pearce, T.C., Schiffman, S.S., Nagle, H.T., Gardner, J.W. (eds.) Wiley-VCH Verlag GmbH & Co. KGaA, 133-160.
• ICMSF (1986) Microorganisms in Foods: 2. Sampling or Microbiological Analysis Principles and Specific Applications, 2nd edn. University of Toronto Press, Toronto, Ontario.
• Kilinc B, Cakli S, Cadun A, Dincer T, Tolasa S (2007) Comprasion Of Effects Of Slurry Ice And Flake Ice Pretreatments On The Quality Of Aquacultured Sea Bream (Sparus aurata) And Sea Bass (Dicentrarchus labrax) Stored At 4°C. Food Chemistry 104: 1611-1617.
• Korel F, Luzuriaga DA, Balaban MO (2001) Objective Quality Assessment Of Raw Tilapia (Oreochromis niloticus) Fillets Using Electronic Nose And Machine Vision, Journal of Food Science 66: 1018-1024.
• Lemon DW (1975) An Improved TBA Test For Rancidity. In New Series Circular, no 51; Oceans Canada, Halifax Laboratory: Halifax, Noca Scotia.
• Limbo S, Sinelli N, Torri L, Riva M (2009) Freshness Decay And Shelf Life Predictive Modelling Of European Sea Bass (Dicentrarchus labrax) Applying Chemical Methods And Electronic Nose. LWT- Food Science and Technology 42: 977-984.
• Mai NTT, Martinsdottir E, Sveinsdottir K, Olagsdottir G, Arason S (2009) Application of Quality Index Method, Texture Measurements and Electronic Nose to Assess the Freshness of Atlantic Herring (Clupea harengus) Stored in Ice. World Accademy of Science, Engineering and Technology 57: 283-289.
• Martinsdottir E, Schelvis R, Hyldig G, Sveinsdottir K (2009) Sensory Evaluation Of Seafood: General Principles And Guidelines. Fishery Products Quality, Safety and Authenticity, Rehbein, H. and Oehlenschläger, J.(Eds.), Wiley-Blackwell, 411-424.
• Misimi E, Mathiassen JR, Erikson U (2007) Computer Vision-Based Sorting Of Atlantic Salmon (Salmo salar) Fillets According To Their Color Level. Journal of Food Science 72: S30-35.
• Miyasaki T, Hamaguchi M, Yokoyama S (2011) Change Of Volatile Compounds In Fresh Fish Meat During Ice Storage. Journal of Food Science 76: C1319-1325.
• Nanto H, Stetter JR (2003) Introduction to Chemosensors. Handbook of Machine Olfaction Electronic Nose Technology, Pearce, T.C., Schiffman, S.S., Nagle, H.T., Gardner, J.W. (eds.) Wiley-VCH Verlag GmbH & Co. KGaA, 79-104.
• Nishimoto J, Suwetja IK, Miki H (1985) Estimation Of Keeping Freshness Period And Practical Storage Life Of Mackerel Muscle During Storage At Low Temperatures. Memoirs of Faculty of Fisheries Kagoshima University 34: 89-96.
• Olafsdottir G, Chaine E, Westad F, Jonsdottir R, Thalmann CR, Bazzo S, Labreche S, Marcq P, Lundby F, Haugen JE (2005a) Prediction Of Microbial And Sensory Quality Of Cold Smoked Atlantic Salmon (Salmo salar) By Electronic Nose. Journal of Food Science 70: 563-574.
• Olafsdottir G, Jonsdottir R, Lauzon HL, Luten J, Kristbergsson K (2005b) Characterization Of Volatile Compounds In Chilled Cod (Gadus morhua) Fillets By Gas Chromatography And Detection Of Quality İndicators By An Electronic Nose. Journal of Agricultural and Food Chemistry 53: 10140-10147.
• Oliveira ACM, O’Keefe SF, Balaban MO (2004) Video Analysis To Monitör Rigor Mortis In Cultured Gulf Of Mexico Sturgeon (Ancipenser oxyrynchus desotoi). Journal of Food Science 69: E392-397.
• Özden Ö, İnuğur M, Erkan N (2007) Effect Of Different Dose Gamma Radiation And Refrigeration On The Chemical And Sensory Properties And Microbiological Status Of Aqua Cultured Sea Bass (Dicentrarchus labrax). Radiation Physics and Chemistry 76: 1169-1178.
• Periago MJ, Ayala MD, Lopez-Albors O, Abdel I, Martinez C, Garcia-Alcazar A, Ros G, Gil F (2005) Muscle Cellularity And Flesh Quality Of Wild And Farmed Sea Bass, Dicentrarchus labrax L. Aquaculture 249: 175-188.
• Persaud K (2016) Electronic Noses and Tongues in the Food Industry. Electronic Noses and Tongues in Food Science, Preedy, V., Rodriguez Mendez, M.L. (eds.), Academic Press Elsevier, 3-14.
• Robles-Martinez C, Cervantes E, Ke PJ (1982) Recommended Method For Testing The Objective Rancidity Development In Fish Based On TBARS Formation. Canadian Technical Report of Fisheries and Aquatic Sciences No.1089, Halifax, Nova Scotia, Canada.
• Schubring R (2002) Texture Measurement On Gutted Cod During Storage In Ice Using A Hand Held İnstrument. Informationen für die Fischwirtschaft aus der Fischereiforschung 49: 25-27.
• Schubring R (2009) Colour measurement. Fishery Products Quality, Safety and Authenticity, Rehbein, H. and Oehlenschläger, J.(Eds.), Wiley-Blackwell, 127-172.
• Taliadourou D, Papadopoulos V, Domuridou E, Savvaidis IN, Kontominas G (2003) Microbiological, Chemical And Sensory Changes Of Whole And Filleted Mediterranean Aquacultured Sea Bass (Dicentrarchus labrax) Stored In Ice. Journal of the Science of Food and Agriculture 83: 1373-1379.
• Vyncke W (1996) Comparison Of The Official EC Method For The Determination Of Total Volatile Bases In Fish With Routine Methods. Archiv für Lebensmittelhygiene 47: 110–112.
• Zaragoza P, Fuentes A, Fernandez Segovia I, Vivancos JL, Rizo A, Ros Lis JV, Barat JM, Martinez Manez R (2013) Evaluation Of Sea Bream (Sparus aurata) Shelf Life Using An Optoelectronic Nose. Food Chemistry 138: 1374-1380.