Düşük sıcaklıkta yüksek sıcaklıkta (DSYH) kurutma destekli sıvı dumanlanmış balığın mikrobiyolojik kalite ve raf ömrünün deneysel olarak incelenmesi
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Düşük sıcaklıkta Yüksek Hız (DSYH) kurutma metoduyla, tek tabakalı siklontipi bir kurutucuda kurutulan sıvı duman katkılı İstavrit (T. trachurus), Mercan (L. mormyrus)ve Hamsi (E. encrasicolus) balıklarının kuruma karakteristikleri, mikrobiyolojik kaliteleri vedepolama özellikleri araştırılmıştır. Bu kapsamda, %2 tuz oranı sağlanan balıklarda, sıvıduman katkısının ardından 4 ve 25°C sıcaklıklarda ve yüksek hava hızında (7 m/s)kurutulmuştur. Mikrobiyolojik analizlerde, toplam mezofilik aerobik (TMAB), toplampsikrofilik (TPB), toplam laktik asit bakterisi (TLB), toplam maya ve küf (TMK)belirlenmiştir. Kurutulmuş ürünler +25°C sıcaklıkta depolanmıştır. Analizler, üretim ve 10günlük periyotlarda yapılmıştır. Depolama başlangıcında, TMAB, TPB, TLB ve TMKdeğerleri sırayla, istavrit örnekleri için 4°C'de 2,42, 1,39, 2,20 ve 1,61; 25°C'de, 2,66, 2,77,3,0 ve 2,42; Mercan için 4°C'de 2,10, 2,04, 2,20 ve 1,85; 25°C'de 2,60, 2,81, 2,31 ve 2,57;Hamsi için 4°C'de 2,20, 1,78, 3,0 ve 1,99; 25°C'de, 2,61, 2,65, 3,0 ve 2,23 log kob/gbelirlenmiştir. Bu sonuçlar, 4°C'de DSYH uygulamasının sıvı duman katkılı kurutulmuşbalıkların mikrobiyolojik kalitesine önemli ölçüde katkı sağladığını ortaya koymaktadır(p<0.05).Anahtar Sözcükler: Balık, kurutma, LTHV, sıvı duman, mikrobiyoloji, kalite
In this study, microbiological quality and shelf life of LTHV (Low Temperature Highvelocity) assisted liquid smoked Mackerel (Trachurus trachurus), Bream (Lithognathumormyrus) and Anchovy (Engraulis encrasicolus) have been investigated by depending ontheir drying characteristics obtained by applying single layer drying technique in a cyclonetypedryer. In this regard, the fish samples with 2% of salt in average have been first smoked,and then dried at 4 and 25°C in 7 m/s. The following parameters have been estimated: i) totalviable count (TVC), ii) Total psycrophil (TPC), iii) Total lactic acid bacteria (TLC), iv) Totalyeast and mold (TYM). The fish samples dried have been stored at room temperature (25°C).Furthermore, the microbiological qualities of the samples have been determined by samplingat each stage of production and storage in 10 days intervals. Consequently, at the beginning ofthe storing period, it has been respectively estimated that TVC, TPC, TLC and TYM are 2,42,1,39, 2,20 and 1,61 at 4°C and 2,66, 2,77, 3,0, and 2,42 log cfu/g at +25°C for mackerelsamples; 2,10, 2,04, 2,20, and 1,85 at 4°C, and 2,60, 2,81, 2.31, and 2,57 log cfu/g at 25°C forstriped sea bream; 2,20, 1,78, 3,0, and 1,99 at 4°C and 2,61, 2,65, 3,0 and 2,23 log cfu/g at25°C for anchovy samples. Thus, it is said that LTHV technique applied at 4°C contributes toimprove the microbiological quality and shelf life of the liquid smoked fish (p<0.05).Keywords: Fish, drying, LTHV, liquid smoke, microbiology, quality
In this study, microbiological quality and shelf life of LTHV (Low Temperature Highvelocity) assisted liquid smoked Mackerel (Trachurus trachurus), Bream (Lithognathumormyrus) and Anchovy (Engraulis encrasicolus) have been investigated by depending ontheir drying characteristics obtained by applying single layer drying technique in a cyclonetypedryer. In this regard, the fish samples with 2% of salt in average have been first smoked,and then dried at 4 and 25°C in 7 m/s. The following parameters have been estimated: i) totalviable count (TVC), ii) Total psycrophil (TPC), iii) Total lactic acid bacteria (TLC), iv) Totalyeast and mold (TYM). The fish samples dried have been stored at room temperature (25°C).Furthermore, the microbiological qualities of the samples have been determined by samplingat each stage of production and storage in 10 days intervals. Consequently, at the beginning ofthe storing period, it has been respectively estimated that TVC, TPC, TLC and TYM are 2,42,1,39, 2,20 and 1,61 at 4°C and 2,66, 2,77, 3,0, and 2,42 log cfu/g at +25°C for mackerelsamples; 2,10, 2,04, 2,20, and 1,85 at 4°C, and 2,60, 2,81, 2.31, and 2,57 log cfu/g at 25°C forstriped sea bream; 2,20, 1,78, 3,0, and 1,99 at 4°C and 2,61, 2,65, 3,0 and 2,23 log cfu/g at25°C for anchovy samples. Thus, it is said that LTHV technique applied at 4°C contributes toimprove the microbiological quality and shelf life of the liquid smoked fish (p<0.05).Keywords: Fish, drying, LTHV, liquid smoke, microbiology, quality
Açıklama
Fen Bilimleri Enstitüsü, Biyoloji Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
