Tez özetleri Astronomi ve Uzay Bilimleri Anabilim Dalı

Effect of Different Processing Methods on The Nutritional Composition of Sea Snail (Rapana Venosa, Valenciennes, 1846)

The aim of this study is investigating effect of different kind of processing effect on sea snail proximate composition. Sea snail is studied at 105°C 15 min. pre-boiling, at 110°C 40 min. Boiling.These are pre-perocessing stages and than pastöurized (at 90°C 15 min.), canned (at 121°C 20 min.), smoked (at 70-80°C 2 hours), marinated and fresh sea sanail is taken as a group and also results is given.

Biological and morphologic characteristics and hunting methods of sea snail is given in this study.

In fresh and processing sea snail analysis is given lipid, moisture, ash, protein for proximate analysis; sodium, magnesium, potassium, calsium, selenium, phosphorus, iodine for mineral analysis; lysin, methionine, threonine, isocleucine, leucine, phenylalanine, valine, hystidine, serine, arginine, cysteine, throzine, alanie, aspartic acid, glutamic acid, glycine, proline for aminoacid analysis. In this study is investigated these processing effects on proximate composition.

The effects of processing technologies on sea snail proximate composition results is given with tables. So moisture is decayed because of heat treatment and ash and protein are rised. The highest moisture is found on pasteurized sea snail, the highest ash is found smoked sea snail, the highest lipid is found on smoked sea snail. The highest aminoacid is found smoked sea snail and again the highest mineral contend is found smoked sea snail. In this study is found that; heat treatment is effected processing sea snail proximate composition and differences due to heat treatment conditions.

ÜRETENER Gonca

Danışman : Doç.Dr. Nuray ERKAN ÖZDEN

Anabilim Dalı : Avlama ve İşleme Teknolojisi

Programı : İşleme Teknolojisi

Mezuniyet Yılı : 2009

Tez Savunma Jürisi : Doç. Dr. Nuray ERKAN ÖZDEN

Prof. Dr. Sühendan MOL TOKAY

Prof. Dr. Aydın YAPAR

Doç. Dr. Hami ALPAS

Doç. Dr. Saadet KARAKULAK

Yüksek Hidrostatik Basınç Uygulamasının Balık Kalitesi ve Raf Ömrü Üzerine Etkisi

Bu çalışmanın amacı farklı sıcaklık/ sure/ basınçlarda uygulanan yüksek hidrostatik basınç işleminin tekir ve çipura balıklarının kalitesi ve raf ömrü üzerine etkisinin belirlenmesidir.

Bu amaçla, temizlenmiş, ayıklanmış fileto edilmiş tekir ve çipura örnekleri 3, 7, 15 ve 15°C sıcaklık, 5 ile 10 dakika zaman ve 220, 250 ve 330 MPa basınç kombinasyonlarında YHB işlemine tabi tutulmuştur. Renk, Trimetilamin azot (TMA-N) ve Tiyobarbitürik asit sayısı (TBA) analizleri ile işlemlerin örneklerdeki kalite parametrelerine etkisi incelenmiştir. Bu parametrelerin sonuçları baz alındığında tekir için 3ºC/5dk/330MPa - 25ºC/5dk/220MPa kombinasyonlarının; çipura için 3ºC/5dk/250MPa - 15ºC/5dk/250MPa kombinasyonlarının en iyi YHB şartları olarak belirlenmiştir.

En iyi YHB şartlarında YHB işlemi uygulanmış tekir ve çipura balıklarında buzdolabında (+ 4 ºC) depolanması süresince duyusal, fiziksel (renk), kimyasal ( pH, TVB-N, TMA-N, TBA) ve mikrobiyolojik kalite parametreleri araştırılmıştır. Duyusal ve mikrobiyolojik analiz bulgularına göre Kontrol grubu tekir örneklerinin 10 tüketilebilir kaliteyi koruduğu 3ºC/5dk/330MPa YHB işlemi gören tekir örneklerinin 17 gün ve 25ºC/5dk/220MPa’de YHB işlemi gören tekir örneklerinin 15 gün raf ömrüne sahip olduğu tespit edilmiştir.

YHB uygulanmış kontrol grubu çipura örneklerinin raf ömrü 10 gün olarak belirlenirken, 3ºC/5dk/250MPa YHB uygulanmış örneklerin 16 gün, 15ºC/5dk/250MPa YHB uygulanmış örneklerin raf ömrü 13 gün olarak belirlenmiştir.

Elde edilen bulgular ışığında taze balık için, hasat sonrası YHB teknolojisinin - çalışılan kombinasyonlarda -, deniz ürünlerinin korunmasında gıda endüstrisinde hali hazırda kullanılan diğer muhafaza teknolojilerine alternatif olarak sunulabileceği görülmektedir.

Anahtar Kelimeler: Yüksek hidrostatik basınç, balık, kalite, dayanım ömrü, tekir, çipura


The Effect of High Hydrostatic Pressure on Quality and Shelf Life of Fısh

The effect of different temperature/time/pressure high hydrostatic pressure treatment (HHP) on quality and shelf life of red mullet and sea bream were studied.

Red mullet and gilt-head sea bream were cleaned, washed and filleted. HPP treatment was performed at 3, 7, 15 and 15 ° C, 5 to 10 minutes and 220, 250 and 330 MPa. The effect of the process on the quality of the sample was examined by color, Trimethylamine nitrogen (TMA-N) and Thiobarbituric acid number (TBA) analysis. Based on the results of the parameter, the best combinations of HPP treatments were determined as 3ºC/5dk/220MPa - 25ºC/5dk/330MPa for red mullet, 3ºC/5dk/250MPa - 15ºC/5dk/250MP for gilt-head bream 3ºC/5dk/250MPa - 15ºC/5dk/250MPa.

Sensory, physical (colour), chemical (pH, TVB-N, TMA-N, TBA) and microbiological quality parameter were determined during the refrigeration in best processing condition HHP treatment red mullet and sea bream.

Result of this study indicates that shelf life of control and HHP treatment (3ºC/5dk/330MPa and 25ºC/5dk/220MPa) red mullet stored in refrigerator as determined by overall acceptability sensory scores and microbiological data is 10,17 and 15 days, respectively.

The results obtained from this study showed that the shelf life of untreated and HP treated stored in refrigerator, as determined by overall acceptability of sensory and microbiological data, is 10 days for untreated sea bream and 16 days for treated sea bream at 3ºC/5dk/250MPa and 13 days for treated sea bream at 15ºC/5dk/250MPa treated sea bream.

These findings in the light of fresh fish, harvest later stage of HPP technology-are working in combination, marine products to protect the food industry is already used in other conservation technologies as alternative may be offered can be seen.
Key Words: High hydrostatic pressure, the fish, the quality, shelf- life, red mullet, gilt-head sea bream