Untitled

Abstract

This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) by different gas mixtures (70% CO 2 / 30% N 2 = M1, 50% CO 2 / 50% N 2 = M2) on the potential quality index, shelflife and histamine formation in marinated anchovies during the storage at 2±2°C. Results showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from "first quality" to "not consumed" on month 11 of storage at 2±2°C as compared to vacuum packaging (7 th month). The levels of TVB-N, histamine and microbial load in the samples from both of the packaging methods were under the limits given in Turkish Food Codex. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2±2°C. Marinated anchovies under MAP conditions were edible until the 11 th month of storage. The shelflifes of marinated anchovies could be extended 4 months by MAP, as compared to vacuum packaging (7 th month), and the two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf lifes.Keywords: Marination, packaging, histamine, shelf-life. Modifiye Atmosfer Koşulları ve Vakum Altında Soğuk Depolanan Marine Hamsinin Bazı Kalite Kriterlerinin Belirlenmesi ÖzetBu çalışmada, vakum paketleme (VP) ve farklı gaz kombinasyonu (%70 CO 2 / %30 N 2 = M1, %50 CO 2 / %50 N 2 = M2) kullanılarak uygulanan modifiye atmosfer paketleme (MAP) tekniğinin, 2±2°C'de depolanan marine hamsilerin potansiyel kalite indeksi, raf ömrü ve histamin düzeyleri üzerine etkileri incelendi. Sonuçlar, VP ile karşılaştırıldığında (7. ayda), 2±2°C'de depolanan M1 ve M2 şartlarındaki marine hamsilerin tiyobarbiturik asid (TBA) değerlerinin depolamanın 11. ayında Türk Gıda Kodeksi'nde verilen limitleri aştığını, duyusal kalitelerinin ise "birinci kalite"den "tüketilemez" düzeye indiğini gösterdi. Marine hamsi örneklerinin TVB-N değerleri, histamin düzeyleri ve mikrobiyel yüklerinin her iki paketleme durumunda da Türk Gıda Kodeksi'nde verilen limitlerin altında kaldığı belirlendi. Soğukta depolanan marine hamsilerin raf ömrünün tespit edilmesinde, yağ oksidasyonu düzeylerine bağlı olarak elde edilen TBA ve duyusal analiz sonuçlarının belirleyici olduğu, MAP tekniği ile paketlenmiş soğukta depolanan marine hamsilerin raf ömrünün vakum paketli şekline göre 4 ay daha uzayarak 7 aydan 11 aya ulaştığı ve bu sürenin elde edilmesinde iki farklı gaz karışımının aynı etkiye sahip olduğu sonucuna varıldı.Anahtar Kelimeler: Marinasyon, paketleme, histamin, raf ömrü.Anahtar Kelimeler:

Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

“…After marinating, all these microorganisms were inhibited. The same results were determined by the other studies involving marinated sardines (Kılınç & Cakli, 2004); marinated anchovies (Günşen et al, 2011); trout fillets in grape vinegar and apple cider vinegar (Kılınç & Yavuz, 2011); marinated crayfish with a rosemary and thyme essential oils additive (Duman et al, 2012) and marinated Pacific saury (Sallam et al, 2007). Calo et al Table 4.…”

“…Similarly, it was reported that no E. coli and Lactobacillus spp. were identified in the marinated anchovies (E. encrasicholus) that were packaged using different methods (Günşen et al, 2011), and no Coliform bacteria was identified in cold marinated anchovies (E. anchoita) (Fuselli et al, 1994).…”

Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

“…In particular, salmon is rich in protein and low in cholesterol, but it may provide nutrients for microbial growth. In the process of cold chain logistics, the deterioration of salmon attribute to microbial growth and metabolism, (Gunsen et al 2011). The dominant microorganisms contributing to the spoilage in raw aquatic products are called the specific spoilage organisms (SSOs) (Gram and Dalgaard 2002).…”

Chemical Changes of Shredded Catfish (Clarias gariepinus) Added with Different Concentration of Sucrose During Storage at Room Temperature

“…4). The maximum limit for TBA value in food is 5 mg malonaldehyde / kg [35], there for the storage for 60 days, TBA value is still below the maximum limit.…”