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The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets

Yıl 2017, Cilt: 64 Sayı: 1, 1 - 6, 01.03.2017

Ceren Yağın Sadık Büyükyörük

https://doi.org/10.1501/Vetfak_0000002765

Öz

This study aims to determine the shelf life of hot smoked and vacuum packed rainbow trout fillets after the application of chitosan, sodium lactate and sodium diacetate. In the study, control group, and rainbow trout fillet sample groups (average weight 100-120 g) each processed with 2% chitosan, 2% sodium lactate and 0.2% sodium diacetate. Each group containing 20 samples, were examined in plate count agar for total mesophilic and psychrophilic microorganisms. Total volatile basic nitrogen (TVB-N) and pH values were also determined. As a result, the shelf life of trout fillets was extended by the use of consumable additives used in the process, particularly chitosan

Anahtar Kelimeler

Chitosan rainbow trout shelf life sodium diacetate sodium lactate

Kaynakça

  • Alak G, Hisar SA, Hisar O, et al. (2010): Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum. J Fac Vet Med Kafkas Univ, 16, 73-80.
  • Alasalvar C, Taylor KDA, Oksuz A, et al. (2001): Freshness assessment of cultured seabream (Sparus aurata) by chemical, physical, and sensory methods. Food Chem, 72, 33-40.
  • Angis S. Oguzhan P (2013): Effect of thyme essential oil and packaging treatments on chemical and microbiological properties of fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Afr J Microbiol Res, 7, 1136-1143.
  • Antonocopoulus N (1973): Bestmmung des flüchhtigen basensticktoofs. 224-225. In: Ludorf W, Meyer V (Eds), Fische und fischerzeugnisse. 1th ed. Aulage Verlag Paul Parey Press, Berlin und Hamburg.
  • Bilgin S (2003): Changes on the chemical composition of mountain trout (Salmo trutta macrostigma, Dumeril 1858) by different processing methods. MSc, Suleyman Demirel University, Isparta, Turkey.
  • Can PO, Patir B (2012): Effect of chitosan coatings on the shelf life of rainbow trout (Oncorhynchus mykiss, W. 1792) fillets. J Turk Microbiol Soc, 42, 148-154.
  • Chamanara V, Shabanpour B, Gorgin S, et al. (2012): An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. Int J Biol Macromol, 50, 540-544.
  • Chytiri S, Chouliara I, Savvaidis IN, et al. (2004): Microbiological, chemical and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiol, 21, 157-165.
  • Connel JJ (1990): Methods of Assessing and Selecting for Quality, in Control of Fish Quality. 3rd ed. Springer, Berlin.
  • Cubina I (1995): Natural lactic acid L(+) and lactates in the food industry. 5th International Congress on Food Industry New Aspects on Food Processing. 106-108, Kusadasi, Turkey.
  • Çetin B, Bostan K (2002): Effect of the sodium lactate on the microbiological quality and shelf life of ready-to-eat meatballs. Turk J Vet Anim Sci, 26, 843-848.
  • Duan J, Cherian G, Zhao Y (2010): Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chem, 119, 524-532.
  • Fan W, Sun J, Chen Y, et al. (2009): Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem, 115, 66-70.
  • FDA: Food and Drug Administration (2000): Code of Federal Regulations. http://www.fsis.usda.gov/ OPPDE/ rdad/FRPubs/99-028DF.htm.
  • Frangos L, Pyrgotou N, Giatrakou V, et al. (2010): Combined effects of salting, oregano oil and vacuum- packaging on the shelflife of refrigerated trout fillets. Food Microbiol, 27, 115-121.
  • Hisar SA, Hisar O, Kaya M, et al. (2004): Effects of and microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. Int J Food Microbiol, 97, 209-214. vacuum packaging on
  • Jeon YJ, Kamil JYVA, Shahidi F (2002): Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agri Food Chem, 20, 5167-5178.
  • Koos JT (1992): Preservation of food products with natural ingredients. Food Mark Technol, 3, 5-11.
  • Majeti NV, Ravi KA (2000): Review of chitin and chitosan applications. React Funct Polym, 46, 1-27.
  • Maks N, Zhu L, Juneja VK, et al. (2010): Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiol, 27, 64-69.
  • Manju S, Jose L, Srinivasa Gopal TK, et al. (2007): Effects of sodium acetate dip treatment and vacuum- packaging on chemical, microbiological, textural and sensory changes of pearlspot (Etroplus suratensis) during chill storage. Food Chem, 102, 27-35.
  • Mbandi E, Shelef LA (2001): Enhanced inhibition of Listeria monocytogenes and salmonella enteritidis in meat by combinations of sodium lactate and diacetate. J Food Protect, 5, 640-644.
  • Mohan CO, Ravishankar CN, Lalitha KV, et al. (2012): Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloid, 26, 167-174.
  • Neratzaki A, Tsiotsias A, Paleologos EK, et al. (2005): Effect of ozonation on the preservation of whole vacuum packaged, refrigerated rainbow trout. Eur Food Res Technol, 221, 675-683.
  • Oksuztepe G, Çoban OE, Güran S (2010): The effect of addition of sodium lactate in fish balls made fromfresh rainbow trout (oncorhynchus mykiss w.). J Fac Vet Med Kafkas Univ, 16, 65-72.
  • Ozbay T, Ayas D (2011): The effects of the use of chitosan and asetic acid on the quality of frozen sardine fillets (Sardinella aurita, Valenciennes, 1847). J Eğirdir Fisheries Fac, 7, 11-22.
  • Pezeshk S, Rezaei M, Hosseini H (2011): Effects of turmeric, shallot extracts and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4±1 °C. J Food Sci, 76, 387-391.
  • Pyrgotou N, Giatrakou V, Ntzimani A, et al. (2010): Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil. J Food Sci, 75, 406-411.
  • Rezaei M, Hosseini SF (2005): Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. J Food Sci, 73, 93-96.
  • Ruiz-Capillas C, Moral A (2005): Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chem, 8, 347-354.
  • Sallam KI (2007): Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Cont, 18, 566-575.
  • Shahidi F, Arachchi JKV, Jeon YJ (1999): Food applications of chitin and chitosan. Trends Food Sci Technol, 10, 37-51.
  • Soares NM, Mendes TS, Vicente AA (2013): Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation – A pilot-scale study. J Food Engin, 119, 316-323.
  • Song Y, Liu L, Shen H, et al. (2010): Effect of sodium alginate-based edible coating containing different anti- oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Cont, 22, 608-615.
  • Stekelenburg FK, Kant-Muermans MLT (2001): Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes. Int J Food Microbiol, 66, 197-203.
  • Varlik C, Baygar T, Ozden O, et al. (2000): Sensory evaluation and determination of some physical and chemical characteristics of shrimp (parapenaeus longirostris, lucas 1846) during cold storage. Turkish J Vet Anim Sci, 24, 181- 185.
  • Wit De JC, Rombouts FM (1990): Antimicrobial activity of sodium lactate. Food Microbiol, 7, 113-120.
  • Yıldırım O, Ergun S, Yaman S, et al. (2005): Effects of two seaweeds (Ulva lactuca and Enteromorpha linza) as a feed additive in diets on growth performance, feed utilization, and body composition of rainbow trout (Oncorhynchus mykiss). J Fac Vet Med Kafkas Univ, 15, 455-460. Geliş tarihi: 27.08.2015 / Kabul tarihi: 25.03.2016 Address for correspondence: Assist. Prof. Sadik BUYUKYORUK, PhD, DVM Adnan Menderes University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 09016, Isikli, Aydin,Turkey. e-mail: sbuyukyoruk@adu.edu.tr

Sıcak dumanlanmış ve vakum paketlenmiş gökkuşağı alabalık filetolarına uygulanan kitosan, sodyumlaktat ve sodyum diasetat’ın raf ömrüne olan etkisi

Yıl 2017, Cilt: 64 Sayı: 1, 1 - 6, 01.03.2017

Ceren Yağın Sadık Büyükyörük

https://doi.org/10.1501/Vetfak_0000002765

Öz

Bu çalışma, sıcak dumanlanmış ve vakum paketlenmiş gökkuşağı alabalık filetolarına uygulanan kitosan, sodyum laktat ve sodyum diasetat işlemlerinden sonra bu ürünlerin raf ömürlerini belirlemek amacıyla yapılmıştır. Çalışmada, kontrol grubuna ait 20 örnek ile 20’şer adet %2 kitosan, %2 sodyum laktat ve %0,2 sodyum diasetat ile işlem görmüş alabalık fileto örnekleri (ortalama 100120g), toplam mezofilik ve psikrofilik canlılar için plate count agarda incelendi. Aynı zamanda toplam uçucu bazik azot (TVB-N) ve pH değerleri belirlendi. Sonuç olarak, başta kitosan olmak üzere uygulamada kullanılan tüketilebilir katkı maddeleri etkisi ile balık filetolarının raf ömürleri uzatılabilmiştir

Anahtar Kelimeler

Gökkuşağı alabalığı kitosan raf ömrü sodyum diasetat sodyum laktat

Kaynakça

  • Alak G, Hisar SA, Hisar O, et al. (2010): Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum. J Fac Vet Med Kafkas Univ, 16, 73-80.
  • Alasalvar C, Taylor KDA, Oksuz A, et al. (2001): Freshness assessment of cultured seabream (Sparus aurata) by chemical, physical, and sensory methods. Food Chem, 72, 33-40.
  • Angis S. Oguzhan P (2013): Effect of thyme essential oil and packaging treatments on chemical and microbiological properties of fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Afr J Microbiol Res, 7, 1136-1143.
  • Antonocopoulus N (1973): Bestmmung des flüchhtigen basensticktoofs. 224-225. In: Ludorf W, Meyer V (Eds), Fische und fischerzeugnisse. 1th ed. Aulage Verlag Paul Parey Press, Berlin und Hamburg.
  • Bilgin S (2003): Changes on the chemical composition of mountain trout (Salmo trutta macrostigma, Dumeril 1858) by different processing methods. MSc, Suleyman Demirel University, Isparta, Turkey.
  • Can PO, Patir B (2012): Effect of chitosan coatings on the shelf life of rainbow trout (Oncorhynchus mykiss, W. 1792) fillets. J Turk Microbiol Soc, 42, 148-154.
  • Chamanara V, Shabanpour B, Gorgin S, et al. (2012): An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. Int J Biol Macromol, 50, 540-544.
  • Chytiri S, Chouliara I, Savvaidis IN, et al. (2004): Microbiological, chemical and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiol, 21, 157-165.
  • Connel JJ (1990): Methods of Assessing and Selecting for Quality, in Control of Fish Quality. 3rd ed. Springer, Berlin.
  • Cubina I (1995): Natural lactic acid L(+) and lactates in the food industry. 5th International Congress on Food Industry New Aspects on Food Processing. 106-108, Kusadasi, Turkey.
  • Çetin B, Bostan K (2002): Effect of the sodium lactate on the microbiological quality and shelf life of ready-to-eat meatballs. Turk J Vet Anim Sci, 26, 843-848.
  • Duan J, Cherian G, Zhao Y (2010): Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chem, 119, 524-532.
  • Fan W, Sun J, Chen Y, et al. (2009): Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem, 115, 66-70.
  • FDA: Food and Drug Administration (2000): Code of Federal Regulations. http://www.fsis.usda.gov/ OPPDE/ rdad/FRPubs/99-028DF.htm.
  • Frangos L, Pyrgotou N, Giatrakou V, et al. (2010): Combined effects of salting, oregano oil and vacuum- packaging on the shelflife of refrigerated trout fillets. Food Microbiol, 27, 115-121.
  • Hisar SA, Hisar O, Kaya M, et al. (2004): Effects of and microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. Int J Food Microbiol, 97, 209-214. vacuum packaging on
  • Jeon YJ, Kamil JYVA, Shahidi F (2002): Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agri Food Chem, 20, 5167-5178.
  • Koos JT (1992): Preservation of food products with natural ingredients. Food Mark Technol, 3, 5-11.
  • Majeti NV, Ravi KA (2000): Review of chitin and chitosan applications. React Funct Polym, 46, 1-27.
  • Maks N, Zhu L, Juneja VK, et al. (2010): Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiol, 27, 64-69.
  • Manju S, Jose L, Srinivasa Gopal TK, et al. (2007): Effects of sodium acetate dip treatment and vacuum- packaging on chemical, microbiological, textural and sensory changes of pearlspot (Etroplus suratensis) during chill storage. Food Chem, 102, 27-35.
  • Mbandi E, Shelef LA (2001): Enhanced inhibition of Listeria monocytogenes and salmonella enteritidis in meat by combinations of sodium lactate and diacetate. J Food Protect, 5, 640-644.
  • Mohan CO, Ravishankar CN, Lalitha KV, et al. (2012): Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloid, 26, 167-174.
  • Neratzaki A, Tsiotsias A, Paleologos EK, et al. (2005): Effect of ozonation on the preservation of whole vacuum packaged, refrigerated rainbow trout. Eur Food Res Technol, 221, 675-683.
  • Oksuztepe G, Çoban OE, Güran S (2010): The effect of addition of sodium lactate in fish balls made fromfresh rainbow trout (oncorhynchus mykiss w.). J Fac Vet Med Kafkas Univ, 16, 65-72.
  • Ozbay T, Ayas D (2011): The effects of the use of chitosan and asetic acid on the quality of frozen sardine fillets (Sardinella aurita, Valenciennes, 1847). J Eğirdir Fisheries Fac, 7, 11-22.
  • Pezeshk S, Rezaei M, Hosseini H (2011): Effects of turmeric, shallot extracts and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4±1 °C. J Food Sci, 76, 387-391.
  • Pyrgotou N, Giatrakou V, Ntzimani A, et al. (2010): Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil. J Food Sci, 75, 406-411.
  • Rezaei M, Hosseini SF (2005): Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. J Food Sci, 73, 93-96.
  • Ruiz-Capillas C, Moral A (2005): Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chem, 8, 347-354.
  • Sallam KI (2007): Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Cont, 18, 566-575.
  • Shahidi F, Arachchi JKV, Jeon YJ (1999): Food applications of chitin and chitosan. Trends Food Sci Technol, 10, 37-51.
  • Soares NM, Mendes TS, Vicente AA (2013): Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation – A pilot-scale study. J Food Engin, 119, 316-323.
  • Song Y, Liu L, Shen H, et al. (2010): Effect of sodium alginate-based edible coating containing different anti- oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Cont, 22, 608-615.
  • Stekelenburg FK, Kant-Muermans MLT (2001): Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes. Int J Food Microbiol, 66, 197-203.
  • Varlik C, Baygar T, Ozden O, et al. (2000): Sensory evaluation and determination of some physical and chemical characteristics of shrimp (parapenaeus longirostris, lucas 1846) during cold storage. Turkish J Vet Anim Sci, 24, 181- 185.
  • Wit De JC, Rombouts FM (1990): Antimicrobial activity of sodium lactate. Food Microbiol, 7, 113-120.
  • Yıldırım O, Ergun S, Yaman S, et al. (2005): Effects of two seaweeds (Ulva lactuca and Enteromorpha linza) as a feed additive in diets on growth performance, feed utilization, and body composition of rainbow trout (Oncorhynchus mykiss). J Fac Vet Med Kafkas Univ, 15, 455-460. Geliş tarihi: 27.08.2015 / Kabul tarihi: 25.03.2016 Address for correspondence: Assist. Prof. Sadik BUYUKYORUK, PhD, DVM Adnan Menderes University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 09016, Isikli, Aydin,Turkey. e-mail: sbuyukyoruk@adu.edu.tr
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Cerrahi
Diğer ID JA59GT82FV
Bölüm Araştırma Makalesi
Yazarlar

Ceren Yağın

Sadık Büyükyörük

Yayımlanma Tarihi 1 Mart 2017
Yayımlandığı Sayı Yıl 2017Cilt: 64 Sayı: 1

Kaynak Göster

APA Yağın, C., & Büyükyörük, S. (2017). The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 64(1), 1-6. https://doi.org/10.1501/Vetfak_0000002765
AMA Yağın C, Büyükyörük S. The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets. Ankara Univ Vet Fak Derg. Mart 2017;64(1):1-6. doi:10.1501/Vetfak_0000002765
Chicago Yağın, Ceren, ve Sadık Büyükyörük. “The Effects of Chitosan, Sodium Lactate and Sodium Diacetate on the Shelf Life of Hot Smoked and Vacuum Packed Rainbow Trout Fillets”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 64, sy. 1 (Mart 2017): 1-6. https://doi.org/10.1501/Vetfak_0000002765.
EndNote Yağın C, Büyükyörük S (01 Mart 2017) The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets. Ankara Üniversitesi Veteriner Fakültesi Dergisi 64 1 1–6.
IEEE C. Yağın ve S. Büyükyörük, “The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets”, Ankara Univ Vet Fak Derg, c. 64, sy. 1, ss. 1–6, 2017, doi: 10.1501/Vetfak_0000002765.
ISNAD Yağın, Ceren - Büyükyörük, Sadık. “The Effects of Chitosan, Sodium Lactate and Sodium Diacetate on the Shelf Life of Hot Smoked and Vacuum Packed Rainbow Trout Fillets”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 64/1 (Mart 2017), 1-6. https://doi.org/10.1501/Vetfak_0000002765.
JAMA Yağın C, Büyükyörük S. The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets. Ankara Univ Vet Fak Derg. 2017;64:1–6.
MLA Yağın, Ceren ve Sadık Büyükyörük. “The Effects of Chitosan, Sodium Lactate and Sodium Diacetate on the Shelf Life of Hot Smoked and Vacuum Packed Rainbow Trout Fillets”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 64, sy. 1, 2017, ss. 1-6, doi:10.1501/Vetfak_0000002765.
Vancouver Yağın C, Büyükyörük S. The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets. Ankara Univ Vet Fak Derg. 2017;64(1):1-6.