Bu çalışmada, marinasyon sosunda bekletildikten sonra dondurularak depolanan
(-18°C) palamut (Sarda sarda)’un lipit ve duyusal kalitesinde meydana gelen
değişimler dört ay boyunca araştırılmıştır. Çalışma sonucunda, kontrol grubunun nem
(%), ham protein (%), lipit (%) ve ham kül (%) içeriği sırasıyla %55.17, %26.54,
%9.11 ve %1.58 olarak bulunurken, marine palamutun nem (%), ham protein (%), lipit
(%) ve ham kül (%) içeriği ise sırasıyla %58.16, %23.63, %11.34 ve %1.75 olarak
bulunmuştur. Yapılan t testi sonucunda, nem (%), protein (%), lipit (%) ve ham kül
(%) değerleri bakımından gruplar arasındaki farklılığın önemli olduğu bulunmuştur
(p<0.05). Araştırmada, dondurarak depolama boyunca lipit kalitesinin belirlenmesinde
kullanılan tiyobarbitürik asit (TBA, mg malonaldehit/ kg örnek) değerleri başlangıçta
kontrol grubunda 3.44 ± 0.098 mg malonaldehit/ kg örnek iken depolama sonucunda
bu değerin 6.90 ± 0.421 mg malonaldehit/kg örnek’e ve marine grubunda 1.92 ± 0.069
mg malonaldehit/ kg örnek iken bu değerin depolama sonunda 3.56±0.021 mg
malonaldehit/kg örnek değerine önemli bir şekilde arttığı belirlenmiştir (p<0.05). Yağ
asiti kompozisyonu bakımından ise gruplar arasında ve depolamaya bağlı önemli
değişimlerin olduğu tespit edilmiştir (p<0.05). Duyusal analizlere göre, depolamanın
sonunda kontrol grubunun koku, lezzet ve genel kabul edilebilirlik bakımından
tüketilebilirlik sınırı aştığı halde, marine palamutların tüm duyusal parametreler
bakımından tüketilebilir olduğu belirlenmiştir.,In this study, the changes in lipid and sensory quality of marined Atlantic bonito
(Sarda sarda) stored at -18°C for four months were investigated. At the end of the
study, moisture content (%), crude protein (%), lipid (%) and crude ash (%) content of
control group were 55.17%, 26.54%, 9.11% and 1.58%, respectively, while the
moisture (%), crude protein (%), lipid (%) and crude ash (%) content of marinated
Atlantic bonito was 58.16%, 23.63%, 11.34%, and 1.75%, respectively. As a result of
t-test, the difference between the groups in terms of the moisture (%), crude protein
(%), lipid (%) and crude ash values were found to be as significant (p<0.05). In the
study, thiobarbituric acid (TBA, mg malonaldehyde / kg sample) values used in the
determination of lipid quality during frozen storage were found to be 3.44±0.098 mg
malonaldehyde / kg sample in the control group at the beginning whereas this value
significantly increased to 6.90±0.421 mg malonaldehyde/ kg sample value after
storage and marine group were found to be 1.92±0.069 mg malonaldehyde/ kg sample
at the beginning, whereas this value was significantly increased to 3.56±0.021 mg
malonaldehyde/ kg sample value after store (p<0.05). In terms of fatty acid
composition, significant changes were found the groups (p<0.05). According to
sensory analyzes, although the control group exceeded the limit of consumption
according to odor, flavor and general acceptability at the end of storage, it was
determined that the marinated Atlantic bonito could be consumption level in all
sensory parameters.
,In this study, the changes in lipid and sensory quality of marined Atlantic bonito
(Sarda sarda) stored at -18°C for four months were investigated. At the end of the
study, moisture content (%), crude protein (%), lipid (%) and crude ash (%) content of
control group were 55.17%, 26.54%, 9.11% and 1.58%, respectively, while the
moisture (%), crude protein (%), lipid (%) and crude ash (%) content of marinated
Atlantic bonito was 58.16%, 23.63%, 11.34%, and 1.75%, respectively. As a result of
t-test, the difference between the groups in terms of the moisture (%), crude protein
(%), lipid (%) and crude ash values were found to be as significant (p<0.05). In the
study, thiobarbituric acid (TBA, mg malonaldehyde / kg sample) values used in the
determination of lipid quality during frozen storage were found to be 3.44±0.098 mg
malonaldehyde / kg sample in the control group at the beginning whereas this value
significantly increased to 6.90±0.421 mg malonaldehyde/ kg sample value after
storage and marine group were found to be 1.92±0.069 mg malonaldehyde/ kg sample
at the beginning, whereas this value was significantly increased to 3.56±0.021 mg
malonaldehyde/ kg sample value after store (p<0.05). In terms of fatty acid
composition, significant changes were found the groups (p<0.05). According to
sensory analyzes, although the control group exceeded the limit of consumption
according to odor, flavor and general acceptability at the end of storage, it was
determined that the marinated Atlantic bonito could be consumption level in all
sensory parameters.
