Freeze drying is known as the excellent drying method for heat sensitive food products. On this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze-dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.
In this study, steamed rainbow trouts (Oncorhynchus mykiss, Walbaum, 1792) were packaged in modified atmosphere and stored at 4 ± 1C. Trouts were cooked under 100.2C steam heat for 20 min in the steam cooker. During packaging, three different gas mixtures as group K packaged with 100% air, group A including 60% CO2 − 40% N2 and group B including 60% N2 − 40% CO2, were used. Total volatile basic nitrogen, thiobarbituric acid, pH, microbiological (total mesophilic aerobic bacteria, total psychrophilic bacteria, total yeast -mold) and sensory analyses were carried out, and the effect of packaging conditions was investigated on the shelf life of steamed trout. Considering the results of the sensory analysis, the shelf life of steamed trout was determined as 19 days in the control group and 27 days in groups A (60% CO2 − 40% N2) and B (60% N2 − 40% CO2), respectively.
Bu çalışmanın amacı, hamsi (Engraulis encrasicolus, Linnaeus 1758) ve palamut (Sarda sarda, Bloch 1793) balıklarının ön işlemsiz donmuş depolama süresince duyusal, besinsel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesidir. Palamut balıkları buzdolabı poşetlerine konularak, hamsi balıkları ise polistiren tabaklara konularak ve ardından streç film ile kaplanarak paketlenmiştir. Her iki grup da-22±1ºC'de 12 ay depolanmıştır. Besin kompozisyonu, pH, su aktivitesi, TVB-N, TBA ve mikrobiyolojik analizler taze balıkta (0. gün) ve dondurulmuş balıklarda (12 ay sonu), peroksit analizi, aminoasit ve yağ asitleri analizleri dondurulmuş balıklarda (12 ay sonu) ve duyusal analizler ise 0. gün, 6. ay ve 12 ay sonunda gerçekleştirilmiştir. Sonuç olarak; ön işlemsiz olarak buzdolabı poşetlerinde depolanan palamut balıklarının-22± 1ºC'de 12 ay sonunda dahi duyusal açıdan tüketilebilirlik özelliklerini koruduğu, polistiren tabaklara konularak streç film ile paketlenen hamsi balıklarının ise 6 ayın sonunda duyusal olarak bozulduğu söylenebilir.
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