Piyasada satılan surimilerin mikrobiyolojik kalitesinin incelenmesi

Halil Yalçın

Araştırma Makalesi

Investigation of microbiological quality of surimi sold in the market

Yıl 2020, Cilt: 5 Sayı: 1, 18 - 22, 30.04.2020

Halil Yalçın

Öz

Surimi has an important share in the increasing consumption of seafood in the World. Seafood may be damaged during capture, transport and processing and this could lead to microbial contamination. In our study, 40 surimi samples obtained from the sales and consumption points were investigated for Total Mesophilic Aerobic Bacteria, E. coli, Enterobacteriaceae and Pseudomonas spp. by using standard methods. The total numbers of aerobic mesophilic bacteria (30 °C) and E. coli in the samples were determined as 2.0x102-2.0x106 KOB/g, 3.2x102-9.0x102 KOB/g respectively. The numbers of Enterobacter and Pseudomonas spp. were determined as 1.0x103-2.0x103 KOB/g, 5.0x102-3.0x103 KOB/g respectively. Findings of the study indicate that the contamination level of surimi samples with the bacteria investigated poses a risk to public health.

Anahtar Kelimeler

Surimi, seafood, E. coli, food hygiene, pseudomonas spp

Kaynakça

1. Food and Agriculture Organization of the United Nations (FAO). With Jan.-Sep. 2018 Statistics. The GLOBEFISH Highlights, 2019;1:26.
2. Hall GM. Fish Processing-Sustainability and New Opportunities, 1st ed. West Sussex: Blackwell Publishing: 2011. p. 98-99.
3. Ercoşkun H. Surimi: Balık jel ürünleri. GMO Gıda Mühendisliği Derg. 2003;7:22-28.
4. Lee CM. Surimi: Science and Technology. In: “Wiley Encyclopedia of Food Science and Technology”, Ed; Francis FJ, 2nd ed. New York: John Wiley and Sons; 1999. p. 2229-39.
5. Minh NP, Pham VT, Hoang DTM, Dung NC, Mai STA. Surimi production from mud carp (Henicorhynchus siamensis). J Pharm Sci & Res Vol. 2019;11:1373-1376.
6. Zhou X, Zhao D, Liu J, Lu F, Ding Y. Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans. LWT-Food Sci Technol. 2014;59:335-341.
7. Coton M, Denis C, Cadot P, Coton E. Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products. Food Microbiol. 2011;28:252-260.
8. King NJ, Whyte R, Hudson JA. Presence and significance of Bacillus cereus in dehydrated potato products. J Food Prot. 2007;70:514-520.
9. Turan H, Sönmez G. Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage. Int J Food Sci Nutr. 2007;58:557-566.
10. Zhao Y, Kong H, Zhang X, Hu X, Wang M. The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls. Food Sci Nutr. 2019;7:2083-2090.
11. González D, Vitas AI, Díez-Leturia M, García-Jalón I. 2013: Listeria monocytogenes and ready-to-eat seafood in Spain: Study of prevalence and temperatures at retail. Food Microbiol. 2013;36:374-378.
12. Hollingworth TA, Kaysner CA, Colburn KG, Sullivan JJ, Abeyta C, Walker, KD, et al. Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat. J Food Sci. 1991;56:164-167.
13. Skara T, Valdramidis VP, Rosnes JT, Noriega E, Jan FM, et al. A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua. Food Microbiol. 2014;44:64-70.
14. Tsuda K, Nagano H, Ando A, Shima J, Ogawa J. Isolation and characterization of psychrotolerant endospore-forming Sporosarcina species associated with minced fish meat (surimi). Int J Food Microbiol. 2015;199:15-22.
15. Zhao D, Lyu F, Liu S, Zhang J, Ding Y, Chen W, et al. Involvement of bacterial quorum sensing signals in spoilage potential of Aeromonas veronii bv. veronii isolated from fermented surimi. J Food Biochem. 2018;42:1-11.
16. Bruijn I, Liu Y, Wiegertjes GF, Raaijmakers JM. Exploring fish microbial communities to mitigate emerging diseases in aquaculture. FEMS Microbiol Ecol. 2018;94:1-11.
17. Shaviklo AR, Rafipour F. Surimi and surimi seafood from whole ungutted myctophid mince. LWT-Food Sci Technol. 2013;54:463-468.
18. El-Kholie EM, Abdelreheem MAT, Khader SA. Utilization of common carp fish surimi in baby food products. Afr J Agric Res. 2014;9:2332-2338.
19. Ariyawansa S, Ginigaddarage P, Jinadasa K, Chandrika JM, Arachchi GG, Ariyaratne S. Assessment of microbiological and bio-chemical quality of fish in a supply chain in Negombo, Sri Lanka. Procedia Food Sci. 2016;6:246-252.
20. Saritha K, Immaculate Jeyasanta K, Patterson J. Quality of tomato hind fish (cephalopholis sonnerati) at different stages of post harvest processing. Int J Res Medical and Health Sci. 2014;4:30-42.
21. Adeshina I, Abdulwahab M, Adewale YA, Suleıman SB, Tiamiyu LO. Detection of Listeria monocytogenes in fried fish, processing slab and tools in Kwara State, Nigeria. Harran Üniv Vet Fak Derg. 2017;6:32-37.
22. Nout MJR, Aidoo KE. Asian fungal fermented food. In the mycota. Vol X “Industrial applications”, Ed; Hofrichter M. Heidelberg: Springer-Verlag Berlin; 2010. p. 29-53.
23. International organization for standardization ISO 4833. Microbiology-general guidance for the enumeration of microorganisms-colony count technique at 30 oC. 2013.
24. International Organization for Standardization (ISO) 16649-2:2001. Microbiology of food and animal feding stuffs-horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 degrees oC using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. 2001.
25. International Organization for Standardization (ISO) 21528-2: 2004. Microbiology of food and animal feding stuffs-horizontal methods for the detection and enumeration of Enterobacteriaceae-Part 2: Colony-count method. 2004.
26. Mendes R, Silva HA, Anacleto P, Cardoso C. Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris. Innov Food Sci Emerg. 2011;12:551-561.
27. JingHao C, Han S, BingDi M, ShaoXiao Z, KaiBo D, BaoDong Z, et al. Research progress on quality control tecnology of surimi products. Food Research Develop. 2019;40:200-206.
28. Liu Q, Kong B, Han J, Chen Q, Xueying H. Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and hysiochemical properties. LWT-Food Sci Technol. 2014;57:165-171.
29. AFDF. HACCP guidelines for the U.S. surimi industry. Alaska Fisheries Development Foundation, Final report. Seattle, WA: Manning, Batson, & Associates,Inc., USA, 1989. p. 149.
30. Himelbloom BH, Brown EK, Lee JS. Microbiological profiling of surimi productions. Anchorage, AK: Alaska Fisheries Development Foundation. Final Report. Anchorage, USA. 1989. p. 1-13.
31. Su Y, Daeschel MA, Frazier J, Jaczynski J. Microbiology and pasteurization of surimi seafood. In “Surimi and surimi seafood”, Ed; Park JW. New York: Marcel Dekker Inc.; 2005. p. 583-590.
32. Çorapçı B, Güneri N. Yengeç, istakoz surimi ve füme somon ile hazırlanmış makizuşinin 4 ±1°C’de duyusal, kimyasal ve mikrobiyolojik kalitesi. J Food Health Sci. 2016;2:159-170.
33. Şen EB, Çaklı Ş, Kılınç B. Dondurulmuş mezgit ve sardalyadan üretilen surimi ve surimi jellerinin kalite parametrelerindeki değişimler. Ege Journal of Fisheries and Aquatic Sciences, 2017;34:81-91.
34. Castrillon AM, Alvarez Pontes E, Arias MTG, Navarro P. Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). J Sci Food Agric. 1996;70:29-34.
35. Dinçer T, Yılmaz EBŞ, Çaklı Ş. Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage. Ege Journal of Fisheries and Aquatic Sciences, 2017;34:391-399.
36. Kong H, Zhou B, Hu X, Wang X, Wang M. Protective effect of Perilla (Perilla frutescens) leaf essential oil on the quality of a surimi-based food. J Food Process Preserv. 2018;42:1-8.

Piyasada satılan surimilerin mikrobiyolojik kalitesinin incelenmesi

Yıl 2020, Cilt: 5 Sayı: 1, 18 - 22, 30.04.2020

Halil Yalçın

Öz

Surimi, Dünyada gün geçtikçe artan deniz ürünleri tüketimi içinde önemli bir paya sahiptir. Deniz ürünleri yakalama, taşıma ve işleme sırasında hasar görerek mikrobiyal kontaminasyona maruz kalabilir. Çalışmamızda satış ve tüketim noktalarından temin edilen 40 adet surimi örneğini Toplam Aerobik Mezofilik Bakteri, E. coli, Enterobacteriaceae ve Pseudomonas spp. yönünden standart metotlar kullanılarak incelenmiştir. Örneklerdeki Toplam Aerobik Mezofilik Bakteri sayısı (30 oC) 2.0x102-2.0x106 KOB/g, E. coli 3.2x102-9.0x102 KOB/g düzeyinde saptanmıştır. Enterobakter 1.0x103-2.0x103 KOB/g ve Pseudomonas spp. sayısı 5.0x102-3.0x103 KOB/g olarak belirlenmiştir. Çalışma sonuçlarına göre surimi örneklerinin incelenen bakterilerle kontaminasyon seviyesi halk sağlığı açısından bir risk teşkil etmektedir.

Anahtar Kelimeler

Surimi, deniz ürünleri, E. coli, gıda hijyeni, pseudomonas spp

Kaynakça

1. Food and Agriculture Organization of the United Nations (FAO). With Jan.-Sep. 2018 Statistics. The GLOBEFISH Highlights, 2019;1:26.
2. Hall GM. Fish Processing-Sustainability and New Opportunities, 1st ed. West Sussex: Blackwell Publishing: 2011. p. 98-99.
3. Ercoşkun H. Surimi: Balık jel ürünleri. GMO Gıda Mühendisliği Derg. 2003;7:22-28.
4. Lee CM. Surimi: Science and Technology. In: “Wiley Encyclopedia of Food Science and Technology”, Ed; Francis FJ, 2nd ed. New York: John Wiley and Sons; 1999. p. 2229-39.
5. Minh NP, Pham VT, Hoang DTM, Dung NC, Mai STA. Surimi production from mud carp (Henicorhynchus siamensis). J Pharm Sci & Res Vol. 2019;11:1373-1376.
6. Zhou X, Zhao D, Liu J, Lu F, Ding Y. Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans. LWT-Food Sci Technol. 2014;59:335-341.
7. Coton M, Denis C, Cadot P, Coton E. Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products. Food Microbiol. 2011;28:252-260.
8. King NJ, Whyte R, Hudson JA. Presence and significance of Bacillus cereus in dehydrated potato products. J Food Prot. 2007;70:514-520.
9. Turan H, Sönmez G. Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage. Int J Food Sci Nutr. 2007;58:557-566.
10. Zhao Y, Kong H, Zhang X, Hu X, Wang M. The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls. Food Sci Nutr. 2019;7:2083-2090.
11. González D, Vitas AI, Díez-Leturia M, García-Jalón I. 2013: Listeria monocytogenes and ready-to-eat seafood in Spain: Study of prevalence and temperatures at retail. Food Microbiol. 2013;36:374-378.
12. Hollingworth TA, Kaysner CA, Colburn KG, Sullivan JJ, Abeyta C, Walker, KD, et al. Chemical and microbiological analysis of vacuum-packed, pasteurized flaked imitation crabmeat. J Food Sci. 1991;56:164-167.
13. Skara T, Valdramidis VP, Rosnes JT, Noriega E, Jan FM, et al. A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua. Food Microbiol. 2014;44:64-70.
14. Tsuda K, Nagano H, Ando A, Shima J, Ogawa J. Isolation and characterization of psychrotolerant endospore-forming Sporosarcina species associated with minced fish meat (surimi). Int J Food Microbiol. 2015;199:15-22.
15. Zhao D, Lyu F, Liu S, Zhang J, Ding Y, Chen W, et al. Involvement of bacterial quorum sensing signals in spoilage potential of Aeromonas veronii bv. veronii isolated from fermented surimi. J Food Biochem. 2018;42:1-11.
16. Bruijn I, Liu Y, Wiegertjes GF, Raaijmakers JM. Exploring fish microbial communities to mitigate emerging diseases in aquaculture. FEMS Microbiol Ecol. 2018;94:1-11.
17. Shaviklo AR, Rafipour F. Surimi and surimi seafood from whole ungutted myctophid mince. LWT-Food Sci Technol. 2013;54:463-468.
18. El-Kholie EM, Abdelreheem MAT, Khader SA. Utilization of common carp fish surimi in baby food products. Afr J Agric Res. 2014;9:2332-2338.
19. Ariyawansa S, Ginigaddarage P, Jinadasa K, Chandrika JM, Arachchi GG, Ariyaratne S. Assessment of microbiological and bio-chemical quality of fish in a supply chain in Negombo, Sri Lanka. Procedia Food Sci. 2016;6:246-252.
20. Saritha K, Immaculate Jeyasanta K, Patterson J. Quality of tomato hind fish (cephalopholis sonnerati) at different stages of post harvest processing. Int J Res Medical and Health Sci. 2014;4:30-42.
21. Adeshina I, Abdulwahab M, Adewale YA, Suleıman SB, Tiamiyu LO. Detection of Listeria monocytogenes in fried fish, processing slab and tools in Kwara State, Nigeria. Harran Üniv Vet Fak Derg. 2017;6:32-37.
22. Nout MJR, Aidoo KE. Asian fungal fermented food. In the mycota. Vol X “Industrial applications”, Ed; Hofrichter M. Heidelberg: Springer-Verlag Berlin; 2010. p. 29-53.
23. International organization for standardization ISO 4833. Microbiology-general guidance for the enumeration of microorganisms-colony count technique at 30 oC. 2013.
24. International Organization for Standardization (ISO) 16649-2:2001. Microbiology of food and animal feding stuffs-horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 degrees oC using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. 2001.
25. International Organization for Standardization (ISO) 21528-2: 2004. Microbiology of food and animal feding stuffs-horizontal methods for the detection and enumeration of Enterobacteriaceae-Part 2: Colony-count method. 2004.
26. Mendes R, Silva HA, Anacleto P, Cardoso C. Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris. Innov Food Sci Emerg. 2011;12:551-561.
27. JingHao C, Han S, BingDi M, ShaoXiao Z, KaiBo D, BaoDong Z, et al. Research progress on quality control tecnology of surimi products. Food Research Develop. 2019;40:200-206.
28. Liu Q, Kong B, Han J, Chen Q, Xueying H. Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and hysiochemical properties. LWT-Food Sci Technol. 2014;57:165-171.
29. AFDF. HACCP guidelines for the U.S. surimi industry. Alaska Fisheries Development Foundation, Final report. Seattle, WA: Manning, Batson, & Associates,Inc., USA, 1989. p. 149.
30. Himelbloom BH, Brown EK, Lee JS. Microbiological profiling of surimi productions. Anchorage, AK: Alaska Fisheries Development Foundation. Final Report. Anchorage, USA. 1989. p. 1-13.
31. Su Y, Daeschel MA, Frazier J, Jaczynski J. Microbiology and pasteurization of surimi seafood. In “Surimi and surimi seafood”, Ed; Park JW. New York: Marcel Dekker Inc.; 2005. p. 583-590.
32. Çorapçı B, Güneri N. Yengeç, istakoz surimi ve füme somon ile hazırlanmış makizuşinin 4 ±1°C’de duyusal, kimyasal ve mikrobiyolojik kalitesi. J Food Health Sci. 2016;2:159-170.
33. Şen EB, Çaklı Ş, Kılınç B. Dondurulmuş mezgit ve sardalyadan üretilen surimi ve surimi jellerinin kalite parametrelerindeki değişimler. Ege Journal of Fisheries and Aquatic Sciences, 2017;34:81-91.
34. Castrillon AM, Alvarez Pontes E, Arias MTG, Navarro P. Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). J Sci Food Agric. 1996;70:29-34.
35. Dinçer T, Yılmaz EBŞ, Çaklı Ş. Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage. Ege Journal of Fisheries and Aquatic Sciences, 2017;34:391-399.
36. Kong H, Zhou B, Hu X, Wang X, Wang M. Protective effect of Perilla (Perilla frutescens) leaf essential oil on the quality of a surimi-based food. J Food Process Preserv. 2018;42:1-8.

Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Sağlık Kurumları Yönetimi
Bölüm	Araştırma Makaleleri
Yazarlar	Halil Yalçın 0000-0003-2162-2418
Yayımlanma Tarihi	30 Nisan 2020
Gönderilme Tarihi	9 Ocak 2020
Yayımlandığı Sayı	Yıl 2020 Cilt: 5 Sayı: 1

Kaynak Göster

APA	Yalçın, H. (2020). Piyasada satılan surimilerin mikrobiyolojik kalitesinin incelenmesi. Veterinary Journal of Mehmet Akif Ersoy University, 5(1), 18-22.

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