In the study, the rosemary was applied as a natural antioxidant after grinding. Dust ground rosemary were applied on the fillet surface (0.1% percent of the fillets weight), and then were packaged with the vacuum and sous-vide processed. Every five days, chemical composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out until the spoilage. The ash, moisture, protein, and lipid content of raw rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%, respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the decision of panelists for all the samples The vacuum packaged fresh fish (VFF) was spoiled in the 10 th days while, the rosemary untreated group (RUG) was spoiled in the 40 th days, and rosemary applied group (RAG) was spoiled in the 45 th days. With the rosemary treatment, the shelf life and acceptability of the samples was extended to at least 5 days. Also, applied rosemary as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.Keywords: TVB-N, TBARS, sensorial assessment, chilled storage, spoilage RESEARCH ARTICLE Geliş

No abstract

Bu derlemede, ülkemiz su ürünleri işleme sektörü tarafından da uygulanmakta olan marinat üretiminin incelenmesi ve işleme sektörüne yönelik olarak kaliteli ürün üretimine katkı sunulması amaçlanmıştır. Bu kapsamda marinat üretimi sırasında kaliteyi etkileyen faktörler (ön işlemler, salamura, materyal, olgunlaştırma, süzme, ambalaj, depolama) ve marine ürünlerin kalitesinde görülen değişimler (nemdeki değişimler, toplam yağ içeriğinde, protein içeriğinde, ham kül miktarında, yağ asitlerinde, pH'da, toplam uçucu bazik azot (TVB-N), trimetilamin-azot (TMA-N) ve tiyobarbiturik asit (TBA) değerindeki değişimler, mikrobiyal değişimler ile duyusal özelliklerdeki değişimler) incelenmiştir.

ÖzetBu çalışmada ülkemizde çok fazla bilinmeyen, ancak dünya genelinde her geçen gün yaygın kullanım alanı bulmaya başlayan vakum paketli pişirme yönteminin (sous vide) AbstractIn this study, applicability of sous vide technology which is very much unknown in Turkey but being used more widely in the world, to rainbow trouts and changes in nutritional value of rainbow trout at the different cooking temperatures (75 o C, 85 o C and 90 o C) are examined. Ranking test was performed to evaluate consumer perception acccording to sensory parameters (color, appearance, odor, taste and general appreciation). The highest values were found for the protein as 20.02 ± 0.43 % in the cooked sample at 75 o C, for the fat content as 3.60 % ± 0.16 in fresh sample, for the ash content as 3.60 ± 0.16 % in the cooked sample at 85 o C, and for the moisture as 78.32 ± 0.53 % in fresh sample. GİRİŞSon yıllarda dünya genelinde çalışma hayatının kas gücünden çok beyin gücüne dayalı bir şekil alması, çalışan nüfusun hızla artması yanında çalışma süresi içerisinde beslenme için yeterli zamanın ayrılamaması ve bununla birlikte yaşam koşullarındaki değişimler beslenme alışkanlıklarını da değiştirmektedir. Bu durum hazırlanması ve tüketimi kolay gıdaları öncelemektedir. Su ürünleri sahip olduğu besin içeriği ile bu gereksinime yanıt verebilecek durumdadır. Su ürünleri işleme endüstrisinde yeni ya da farklı alanlardaki teknolojilerin uyarlanması ile ürün çeşitliliğinin genişletilerek insanların hazır besinlere istemleri önemli ölçüde karşılanabilecektir.

The sage (Salvia officinalis, Linnaeus 1753) after grinding was applied on the fillet surface. The vacuum packaged fillets were sous-vide cooked, and rapidly cooled, then stored in the refrigerator. Total antioxidant effect of sage was 110.90±1.46%. The treatments applied to fish have not significant effects on the ash, protein, and total lipid values of samples. The decrease in the moisture content of the sage applied group (SAG) was found significant. The heat treatment significantly increased the pH values of samples. TVB-N values were determined between 13.03±0.22 and 22.69±0.15 mg/100g in SAG. TBARS values were lower in the SAG compared to the sous vide processed fish (SUG). The lowest sensorial values were obtained in the SAG for color, odor, texture and general appreciation on the 45th day, and for appearance and juiciness on the 40th day. With the sage treatment, the shelf life and acceptability of the samples were extended to at least 5 days. Application sage as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.