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

Yıl 2018, Cilt: 15 Sayı: 2, 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

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