Marine Edilen Palamut Balığı (Sarda Sarda)’nın Dondurularak Depolama Boyunca Lipit ve Duyusal Kalite Parametrelerinin İncelenmesi

Abstract

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.