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Sensory Chemical And Microbiological Changes Of Marinated Anchovy (Engraulis engrasicholus L., 1758 )

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/amb8Lt49-692013-26.pdf


Title : Turkish Marine Edilmiş Hamside (Engraulis engrasicholus L., 1758) Duyusal, Kimyasal Ve Mikrobiyolojik Değişimler
English Sensory Chemical And Microbiological Changes Of Marinated Anchovy (Engraulis engrasicholus L., 1758 )
German Sensorische chemische und mikrobiologische Veränderungen der marinierte Sardellen (Engraulis engrasicholus L., 1758)


Language : Turkish Turkish



Descriptions : Turkish Bu çalışmada, marine edilerek 0-2°C’de muhafaza edilen hamsi (Engraulis engrasicholus L., 1758) filetolarının duyusal, kimyasal ve mikrobiyolojik değişimlerinin belirlenmesi amaçlanmıştır. Araştırmada balık eti kalitesini belirleyen, kimyasal kriterler olarak, toplam uçucu bazik azot (TVB-N mg/N 100g), tiyobarbitürik asit (TBA, mg malonaldehit/100g), peroksit (meq/kg), serbest yağ asitleri (%Oleik asit), biyojenik aminler ve pH incelenmiştir. Mikrobiyolojik kriter olarak toplam aerob mezofilik bakteri, toplam psikrofil bakteri, maya-küf, koliform, E.coli, Salmonella, Staphylococcus-Micrococus ve histamin oluşturan bakteri sayıları belirlenmiştir. Araştırma sonunda örneklerin 0-2 °C’de 7 ay depolanabileceği sonucuna varılırken, kimyasal kriterlerden TBA ve peroksit sayısının kaliteyi belirlemede TVB-N’e göre daha etkili olduğu bulunmuştur. Depolama süresince histamin sürekli artış göstererek maksimum 34.5±2.00mg/kg ulaştığı, ancak FDA tarafından kabul edilebilir maksimum sınır değerine (50mg/kg) ulaşmadığı gözlenmiştir. Ancak histaminin gösterdiği düzenli artış nedeniyle marinasyonda kullanılacak balığın başlangıçtaki kalitesinin önemli olduğu sonucuna varılırken, olgunlaştırma işleminde kullanılan sirkenin mikroorganizmaların gelişimi üzerine doğrudan etkili olduğu gözlenmiştir. Diğer yandan marine ürünlerde E 330 gibi kullanılacak gıda katkı maddelerinin de önem arz ettiği görülmüştür.
English The aim of this study was to determine the sensorial, chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 0-2 °C. Total volatile basic nitrogen (TVB-N mg/N 100g), thiobarbituric acid (TBA, mg malonaldehyde/100g), peroxide (PV-meq/kg), free fatty acid (Oleic acid %), biogenic amines and pH were considered as chemical criteria of fish flesh. Total aerobic count, psychrotrophic flora count, mould-yeast, coliform, E.coli, Salmonella Staphylococcus-Micrococus and histamine forming bacteria were determined as microbiological criteria. At the end of the study, it was determined that the samples can be stored at 0-2 °C for 7 months and the concentration of TBA and PV were found more efficient than the TVB-N for determination of marinated fish quality. The concentration of histamine level increased throughout the storage and reached to the maximum level of 34.5±2.00mg/kg but it did not reached to the toxic level is reported by FDA as 50mg/kg. Besides, it was concluded that the inital quality of fish was important for marinade because of histamine which increased continuously. On the other hand, it was seen that the vinegar used for maturation was efficient directly on the microorganism growth and food additives like E 330 play an important role on manufacture of marinade.
German Ziel dieser Studie war es, bestimmen die sensorischen, chemischen und mikrobiologischen Veränderungen der marinierte Sardellen (Engraulis Engrasicholus L., 1758) Filets gespeichert bei 0-2 ° C. Flüchtige grundlegende Gesamtstickstoff (TVB-N mg/N 100g), Thiobarbituric Acid (TBA, mg Malonaldehyde / 100g), Wasserstoffperoxid (PV-Meq/kg), freie Fettsäure (Ölsäure %), biogene Amine und pH-Wert galten als chemischen Kriterien der Fisch-Fleisch. Insgesamt aerobe Graf, psychrotropher Flora Graf, Schimmel-Hefe, coliforme Bakterien, e. coli, Salmonellen Staphylococcus-Micrococus und Histamin bilden Bakterien wurden als mikrobiologische Kriterien bestimmt. Am Ende der Studie wurde festgestellt, dass die Beispiele gespeichert werden können auf 0-2 ° C für 7 Monate und die Konzentration von TBA und PV effizienter als die TVB-N zur Bestimmung von marinierten Fisch-Qualität gefunden wurden. Die Konzentration von Histamin Niveau stieg während der Lagerung und bis zur maximalen Stufe der 34.5±2.00mg/kg erreicht, aber es tat nicht erreicht, die giftigen Ebene wird berichtet von der FDA als 50mg/kg. Außerdem wurde der Schluss gezogen, dass die ursprüngliche Qualität der Fische wichtig für Marinade wegen Histamin die kontinuierlich erhöht. Auf der anderen Seite wurde es gesehen, dass der Essig zur Reifung effizient, direkt auf das Wachstum der Mikroorganismen war und Lebensmittelzusatzstoffe wie E 330 eine wichtige Rolle bei der Herstellung von der Marinade spielen.


Keywords : Turkish Marinasyon
English Marination
German Marinieren
Turkish Hamsi
English Anchovy
German Sardellen
Turkish Fileto
English Fillet
German Filet
Turkish Depolama
English Storage
German Lagerung
Turkish Histamin
English Histamine
German Histamin


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2007


Status : Final


Contribute : Role : Author
Date : 2007-01-01
name : İlkan Ali Olgunoğlu
e-mail :
organization : Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, 01330 Adana, Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1524


Contribute : Role : Undefined
Date : 2013-09-06
name :
e-mail :
organization :


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 761920 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/amb8Lt49-692013-26.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/6172.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi, Tez Koleksiyonu, 01330 Adana
English Çukurova University Library, Thesis Collection, 01330 Adana, Turkey


Entity : name :
e-mail :
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Date :


Description :


Purpose : Discipline


Source : English AGRICOLA


Entry : Food Processing
Aquatic Sciences Related


Description :


Keywords : Turkish gıda işleme
English food processing