Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage

gücükoğlu, ali; ALİŞARLI, MUSTAFA; TERZİ GÜLEL, GÖKNUR; ÇADIRCI, Özgür; KEVENK, Tahsin Onur

Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage

GÖKNUR TERZİ GÜLEL, (Ondokuz Mayıs Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Bölümü, Samsun,Türkiye)

Ali GÜCÜKOĞLU, (Ondokuz Mayıs Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Bölümü, Samsun,Türkiye)

Özgür ÇADIRCI, (Ondokuz Mayıs Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Bölümü, Samsun,Türkiye)

Tahsin Onur KEVENK, (Ondokuz Mayıs Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Bölümü, Samsun,Türkiye)

Mustafa ALİŞARLI (Ondokuz Mayıs Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Bölümü, Samsun,Türkiye)

Kafkas Üniversitesi Veteriner Fakültesi Dergisi

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Yıl: 2013 Cilt: 19 Sayı: 2 Sayfa Aralığı: 311 - 317 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage

Öz:

Bu çalışma +4ºC’de muhafaza edilen midyelerde kitosan (%0.5 (w/v), pH 2.9-3.2) ve laktik asit (%0.5 (v/v), pH 2.5-2.7) uygulamalarının midyenin kimyasal ve duyusal kalitesi üzerine etkisini belirlemek amacıyla yapıldı. Midyeler 100 mL, %0.5’lik laktik asit (v/v) ve kitosan (w/v) solusyonları içine daldırıldı oda ısısında 22ºC’de 15 dk. bekletildi. Kontrol grubu midyeler ise içinde kitosan ve laktik asit olmayan 100 mL steril distile su (%2 NaCl) içinde bekletildi. Midyeler başlangıç gününde (0. gün) 15 dk. süreyle laktik asit ve kitosanda muamele edilmesi sonucu toplam aerobik mezofilik bakteri (0.53-1.07 log), psikrotrofik bakteri (0.11-0.13 log), Lactobacillus spp. (0.46-1.30 log), Enterobacteriaceae (0.43-0.48 log) ve koliform bakteri (0.52-0.66 log) sayılarında düşüş sağlandı. Kontrol grup midyelerinde sıfırıncı günde total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine nitrogen (TMA-N) ve histamin değerleri sırasıyla 13.1 mg N 100 g-1, 1.37 mg MA kg-1, 1.97 mg N 100 g-1 ve 4 ppm iken depolamanın sonunda (11. günde) 39.9 mg N 100 g-1, 3.02 mg MA kg-1, 4.86 mg N 100 g-1 ve 7.75 ppm’e yükseldi (P<0.05). Elde edilen sonuçlara göre +4ºC de muhafaza edilen kontrol grup midyelerin raf ömrü 4 günle sınırlı kaldı. Buna karşın muhafaza öncesi laktik asit ve kitosan ile muamele edilen midyelerin raf ömrü 6-7 gün olarak belirlendi, kontrol grup ile karşılaştırıldığında raf ömrünün 2-3 gün daha fazla uzadığı görüldü (P<0.05).

Anahtar Kelime: depolama ömrü bakteri sayısı kimyasal özellikler pH trimetilamin sucul organizmalar kimyasal bileşim gıda kalitesi midye gıda bulaşıklılığı gıda güvenirliği gıda hijyeni histamin aeroblar deniz ürünleri soğutma psikrotrofik bakteri duyusal özellikler azot Lactobacillus koliform bakterileri laktik asit kitosan sucul hayvanlar Enterobacteriaceae gıda depolama koliform sayısı

Konular: Veterinerlik

Laktik asit ve kitosanın soğukta muhafaza edilen midyelerdeki kalite değişiklikleri üzerine etkileri

Öz:

The objective of this study was to determine the effects of different pretreatment agents such as chitosan (0.5% (w/v), pH 2.9-3.2) and lactic acid (0.5% (v/v), pH 2.5-2.7) on the chemical and sensory qualities of mussels stored at 4ºC. Mussels were dipped in 100 mL of 0.5% solution of lactic acid (v/v) and chitosan (w/v) at room temperature (22ºC) for 15 min. Mussels from the control group were dipped in 100 mL of sterile distiled water (2% NaCl) without chitosan and lactic acid. Treatment of mussels with lactic acid and chitosan at the beginning of the experiment (day 0) for 15 min reduced bacterial counts of total aerobic mesophilic bacteria (0.53-1.07 log) psychrotrophic bacteria (0.11-0.13 log), Lactobacillus spp. (0.46-1.30 log), Enterobacteriaceae (0.43-0.48 log) and coliform bacteria (0.52-0.66 log). Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine nitrogen (TMA-N) and histamine values of control group mussels were increased from (day 0) 13.1 mg N 100 g-1, 1.37 mg MA kg-1, 1.97 mg N 100 g-1 and 4 ppm to 39.9 mg N 100 g-1, 3.02 mg MA kg-1, 4.86 mg N 100 g-1 and 7.75 ppm at the end of the storage period (day 11), respectively (P<0.05). The results indicated that shelf-life of mussels stored at 4ºC were limited to 4 days in the control group. However, mussels pretreated with lactic acid and chitosan were stored for 6-7 days and the shelf-life of mussels was extended for ca. 2-3 days, as compared with the control group (P<0.05).

Anahtar Kelime: histamine aerobes seafoods refrigeration psychrotrophic bacteria organoleptic traits nitrogen Lactobacillus coliform bacteria lactic acid chitosan aquatic animals Enterobacteriaceae food storage coliform count storage life bacterial count chemical properties pH trimethylamine aquatic organisms chemical composition food quality mussels food contamination food safety food hygiene

Konular: Veterinerlik

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TERZİ GÜLEL G, gücükoğlu a, ÇADIRCI Ö, KEVENK T, ALİŞARLI M (2013). Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. , 311 - 317.
Chicago	TERZİ GÜLEL GÖKNUR,gücükoğlu ali,ÇADIRCI Özgür,KEVENK Tahsin Onur,ALİŞARLI MUSTAFA Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. (2013): 311 - 317.
MLA	TERZİ GÜLEL GÖKNUR,gücükoğlu ali,ÇADIRCI Özgür,KEVENK Tahsin Onur,ALİŞARLI MUSTAFA Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. , 2013, ss.311 - 317.
AMA	TERZİ GÜLEL G,gücükoğlu a,ÇADIRCI Ö,KEVENK T,ALİŞARLI M Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. . 2013; 311 - 317.
Vancouver	TERZİ GÜLEL G,gücükoğlu a,ÇADIRCI Ö,KEVENK T,ALİŞARLI M Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. . 2013; 311 - 317.
IEEE	TERZİ GÜLEL G,gücükoğlu a,ÇADIRCI Ö,KEVENK T,ALİŞARLI M "Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage." , ss.311 - 317, 2013.
ISNAD	TERZİ GÜLEL, GÖKNUR vd. "Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage". (2013), 311-317.

APA	TERZİ GÜLEL G, gücükoğlu a, ÇADIRCI Ö, KEVENK T, ALİŞARLI M (2013). Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 19(2), 311 - 317.
Chicago	TERZİ GÜLEL GÖKNUR,gücükoğlu ali,ÇADIRCI Özgür,KEVENK Tahsin Onur,ALİŞARLI MUSTAFA Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 19, no.2 (2013): 311 - 317.
MLA	TERZİ GÜLEL GÖKNUR,gücükoğlu ali,ÇADIRCI Özgür,KEVENK Tahsin Onur,ALİŞARLI MUSTAFA Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.19, no.2, 2013, ss.311 - 317.
AMA	TERZİ GÜLEL G,gücükoğlu a,ÇADIRCI Ö,KEVENK T,ALİŞARLI M Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2013; 19(2): 311 - 317.
Vancouver	TERZİ GÜLEL G,gücükoğlu a,ÇADIRCI Ö,KEVENK T,ALİŞARLI M Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2013; 19(2): 311 - 317.
IEEE	TERZİ GÜLEL G,gücükoğlu a,ÇADIRCI Ö,KEVENK T,ALİŞARLI M "Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 19, ss.311 - 317, 2013.
ISNAD	TERZİ GÜLEL, GÖKNUR vd. "Effects of chitosan and lactic acid immersion on the mussels’ quality changes during the refrigerated storage". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 19/2 (2013), 311-317.