Quality changes in whole, gutted and filleted three fish species [Gadus euxinus, Mugil cephalus, Engraulis encrasicholus] at frozen storage period [minus 26 degrees Celsius]

• Autorzy: Hulya O. H. , Kayisoglu S.

Warianty tytułu

PL

Zmiany jakosci niepatroszonych, patroszonych i filetowanych ryb trzech gatunkow [Gadus euxinus, Mugil cephalus, Engraulis encrasicholus] przechowywanych w stanie zamrozonym [minus 26 stopni Celsjusza]

• Języki publikacji: EN

Abstrakty

EN

The objective of this study was to determine the quality changes in whole, gutted and filleted three fish species, whiting (Gadus euxinus), gray mullet (Mugil cephalus) and anchovy {Engraulis encrasicholus), at frozen storage period (-26°C). Throughout the storage period, anchovy had the lowest values in all sensorial criteria among the fish species. During the storage period, whiting kept its freshness better than gray mullet and anchovy as to chemical criteria. The lowest TVB-N value (17.23 mg/100 g) was determined in whiting whereas the highest value (22.55 mg/100 g) in anchovy. The highest TMA value (3.50 mg/100 g) was found in anchovy. The TBA values increased up to 9th month, depending on fish species. Differences between the species are found to be significant and the highest TBA value (2.55) was obtained in anchovy. Although the TBA and peroxide values in anchovy significantly increase when compared to the others during storage period, acceptable limits expired at the end of 9th month. According to treatments, filleted fish had better color quality wheras gutted fish had better smell, muscle and taste.

PL

Celem badań była ocena zmian jakości niepatroszonych, patroszonych i filetowanych próbek trzech gatunków ryb: witlinka (Gadus euxinus), cefala (Mugil cephalus) i sardeli (Engraulis encrasicholus) przechowywanych w stanie zamrożonym (-26°C). Najniższe oceny jakości sensorycznej uzyskały próbki sardeli. Najlepszymi ocenami utrzymania świeżości, mierzonymi za pomocą wyróżników chemicznych, charakteryzowały się próbki witlinka. Były one lepsze niż u cefala i sardeli. Najmniejszą wartość TVB-N (17,23 mg/100 g) otrzymano w wypadku witlinka, a najwyższą (22,55 mg/100 g) dla sardeli. Najwyższa wartość TMA (3,5 mg/100 g) wyróżniała sardelę. Wartości TBA rosły aż do dziewiątego miesiąca przechowywania prób i były zależne od gatunku ryby. Różnice te były statystycznie istotne i najwyższe wartości TBA (2,55) uzyskano dla sardeli. Chociaż wartości TBA i liczby nadtlenkowe dla sardeli były wyższe niż dla pozostałych gatunków ryb, to dopuszczalny limit osiągały one dopiero pod koniec dziewiątego miesiąca ich przechowywania. Ryby filetowane odznaczały się lepszą barwą, natomiast patroszone miały lepszy zapach, smak i strukturę.

Słowa kluczowe

EN

fish; whole fish; gutted fish; filleted fish; fish species; Gadus euxinus; Mugil cephalus; Engraulis encrasicholus; storage; frozen storage; storage period; colour quality; muscle; taste; qualitative change; sensory quality; chemical quality

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2008
• Tom: 07
• Numer: 3
• Opis fizyczny: p.15-28,fig.,ref.

Twórcy

autor

Hulya O. H.

• Namik Kemal University in Tekirdag, Turkey

autor

Kayisoglu S.

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