THE QUALITY CHARACTERISTICS OF TUB GURNARD (Chelidonichthys lucerna Linnaeus, 1758) SAUTE PACKAGED WITH MODIFIED ATMOSPHERE (MA)

Yıl 2019, Cilt: 44 Sayı: 6, 1059 - 1070, 06.10.2019

Bengunur Çorapcı , Demet Kocatepe

https://doi.org/10.15237/gida.GD19093

Cited By: 2

Öz

In this study, nutritional composition, physical,
chemical, microbiological properties and shelf life of MA packaged tub gurnard
saute were investigated. Protein, fat, moisture, ash, carbonhydrate and energy
values of saute were found as 12.14 g/100g, 7.62 g/100g, 71.55%, 2.56%, 6.13%
and 141.63 kcal/100 g, respectively. The pH value was 6.28 (day 0) and 7.36 at
the end of storage (day 20). Water activity values were measured as 0.95 during
storage time (P>0.05). TBARS and TVB-N values did not exceed the consumption
limit values which admitted as limit values on seafoods during 20 days. L*,
a* and b* values were measured as 67.62, 5.00, 25.31 (day 20). As a
result, it was determined advisable shelf life of saute for consumer that
cooked at 150°C for 20 min, MA packaged ratios % 60CO₂/% 40O₂ and
storaged at +4±1°C during 20 day as 16 day when considering the increase of
specific degradation bacteria. 

Anahtar Kelimeler

Tub gurnard, saute, modified atmosphere package, shelf life

MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ

Öz

Bu çalışmada modifiye atmosfer (MA) paketlenmiş
kırlangıç sotenin besin kompozisyonu, fiziksel, kimyasal, mikrobiyolojik
özellikleri ve raf ömrü araştırılmıştır. Sotenin protein, yağ, nem, kül,
karbonhidrat ve enerji değerleri sırasıyla; 12.14 g/100g, 7.62 g/100g, %71.55,
%2.56, %6.13 ve 141.63 kcal/100 g olarak bulunmuştur. pH değeri depolama başı
(0.gün)  6.28, depolama sonu (20. gün)
7.36 olarak tespit edilmiştir. Su aktivitesi değerleri 20 günlük depolama
boyunca 0.95 olarak ölçülmüştür (P>0.05). TBARS ve TVB-N değerleri 20 günlük
depolama boyunca su ürünlerinde sınır değer olarak kabul edilen
tüketilebilirlik değerlerini aşmamıştır. L*, a* ve b*
değerleri 20. gün sırasıyla; 67.62, 5.00, 25.31 olarak ölçülmüştür.

Sonuç olarak; 150°C’de, toplamda 20 dk. süre ile
pişirilen, % 60 CO₂/ % 40 O₂ oranlarında MA ile
paketlenen ve  +4±1°C’de 20 gün
depolamaya alınan kılçıksız kırlangıç balığı sotesinin tüketici için tavsiye
edilebilir raf ömrü, spesifik bozulma bakterilerinin artışı göz önünde
tutularak 16 gün olarak belirlenmiştir.

Anahtar Kelimeler

Kırlangıç balığı, sote, MApaketleme, raf ömrü

Kaynakça

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