Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish
In this investigation, it was earned out to determine the effect of benzoic, sorbic and lactic acide added to pickling solu!ion before smoking on the quality of Eğrez fish (Vimbia vimbia tenella). For this purpose, the fish were kept in four different pickling solutions for 10 h ai 4°C. The first co...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=212 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841561516738871296 |
|---|---|
| author | Abdullah Diller Behire Işıl Işıklı Ahmet Güner Yusuf Doğruer |
| author_facet | Abdullah Diller Behire Işıl Işıklı Ahmet Güner Yusuf Doğruer |
| author_sort | Abdullah Diller |
| collection | DOAJ |
| description | In this investigation, it was earned out to determine the effect of benzoic, sorbic and lactic acide added to pickling solu!ion before smoking on the quality of Eğrez fish (Vimbia vimbia tenella). For this purpose, the fish were kept in four different pickling solutions for 10 h ai 4°C. The first contained only 20% NaCI solution (control) and the others contained 20% NaCI with 0.5% benzoic acide, 0,1% sorbic acide and 0.03% lactic acide. The fish were smoked at 30°C for 30 min, 1 h al 50"C and 1 h at SO'C. Afterwards, the fish were vacuum packaged and stored at 4°C for 45 days. The samples were analyzed lor chemical, microbiological, and organoleptica) properties on days 1W, 14th, 22^. 30th and 45th dunng storage. The fish were analyzed for chemical and microbiological propetrties before salting. It was determined that organic acid added to pickling solution before salting caused to decrease in pH values {P<0.001) and in numbers of Staphylococcus-Micrococcus (P<0.001). However, a significant increase was observed in TBA values (P<0,001) of the samples. Lactic actde application was more effective on total psycrophilic aerobic microorganisms (P<0.001), colilorm bacteria (P<0.001), flavor (PcO.OI). texture (PcO.OOl, P<0.05), and overall acceptability (P<0.05) than the others. Sorbic acide application caused to decrease in TVB-N levels, Sorbic and lactic acide groups received the highest color No significant effoct of benzoic acide application was found on the quality during Ihe storage period. In conclusion, il was determined that use of lactic acide in pickling before smoking has positive effects on the quality and shelf-life of fish than the sorbic and benzoic acide. |
| format | Article |
| id | doaj-art-cde9377757be4685a9ecbc08e69423fd |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-cde9377757be4685a9ecbc08e69423fd2025-01-03T01:35:53ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-1953193-42734212Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fishAbdullah Diller0Behire Işıl Işıklı1Ahmet Güner2Yusuf Doğruer3Süleyman Demirel Üniversitesi Su Ürünleri Fakültesi, ISPARTASüleyman Demirel Üniversitesi Su Ürünleri Fakültesi, ISPARTASelçuk Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, KONYASelçuk Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, KONYAIn this investigation, it was earned out to determine the effect of benzoic, sorbic and lactic acide added to pickling solu!ion before smoking on the quality of Eğrez fish (Vimbia vimbia tenella). For this purpose, the fish were kept in four different pickling solutions for 10 h ai 4°C. The first contained only 20% NaCI solution (control) and the others contained 20% NaCI with 0.5% benzoic acide, 0,1% sorbic acide and 0.03% lactic acide. The fish were smoked at 30°C for 30 min, 1 h al 50"C and 1 h at SO'C. Afterwards, the fish were vacuum packaged and stored at 4°C for 45 days. The samples were analyzed lor chemical, microbiological, and organoleptica) properties on days 1W, 14th, 22^. 30th and 45th dunng storage. The fish were analyzed for chemical and microbiological propetrties before salting. It was determined that organic acid added to pickling solution before salting caused to decrease in pH values {P<0.001) and in numbers of Staphylococcus-Micrococcus (P<0.001). However, a significant increase was observed in TBA values (P<0,001) of the samples. Lactic actde application was more effective on total psycrophilic aerobic microorganisms (P<0.001), colilorm bacteria (P<0.001), flavor (PcO.OI). texture (PcO.OOl, P<0.05), and overall acceptability (P<0.05) than the others. Sorbic acide application caused to decrease in TVB-N levels, Sorbic and lactic acide groups received the highest color No significant effoct of benzoic acide application was found on the quality during Ihe storage period. In conclusion, il was determined that use of lactic acide in pickling before smoking has positive effects on the quality and shelf-life of fish than the sorbic and benzoic acide.http://eurasianjvetsci.org/pdf.php3?id=212fishorganic acidsmokingstoragequality |
| spellingShingle | Abdullah Diller Behire Işıl Işıklı Ahmet Güner Yusuf Doğruer Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish Eurasian Journal of Veterinary Sciences fish organic acid smoking storage quality |
| title | Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish |
| title_full | Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish |
| title_fullStr | Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish |
| title_full_unstemmed | Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish |
| title_short | Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish |
| title_sort | effect of some organic acid on the quality of egrez vimbia vimbia tenella fish |
| topic | fish organic acid smoking storage quality |
| url | http://eurasianjvetsci.org/pdf.php3?id=212 |
| work_keys_str_mv | AT abdullahdiller effectofsomeorganicacidonthequalityofegrezvimbiavimbiatenellafish AT behireisılisıklı effectofsomeorganicacidonthequalityofegrezvimbiavimbiatenellafish AT ahmetguner effectofsomeorganicacidonthequalityofegrezvimbiavimbiatenellafish AT yusufdogruer effectofsomeorganicacidonthequalityofegrezvimbiavimbiatenellafish |