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Determination of the Shelf-Life of Cooked Twaite Shad (Alosa fallax nilotica) Marinated with Rose, Hawthorn, Pomegranate Vinegars

Year 2025, Volume: 21 Issue: 2, 115 - 135

Ecem Özer , Berna Kılınç

https://doi.org/10.22392/actaquatr.1578958

Abstract

In this study, it was aimed to evaluate shad (Alosa fallax nilotica) as a cooked marinade in order to increase its consumption. The shad were placed in heat and water-resistant bags and boiled in a water bath by immersion method (65 ± 1°C for 35 min) and then 3 different fruit vinegars (pomegranate, rose and hawthorn) were used for marinating. The ripening process was carried out in the refrigerator at 4°C for 24 hours. At the end of the ripening process, the fish were packaged by adding red pepper, black peppercorns and bay leaves in the glass jars filled with olive oil. The prepared cooked shad marinades were stored in the refrigerator at 4°C for microbiological analysis, pH, water activity, sensory changes (odor, taste, color, texture and general evaluation) and identification of microorganisms were performed using API test kits. Lactic acid bacteria, Lactobacillus plantarum Lactococcus lactis, and Pediococcus pentosaceus, and yeast species Rhodotorula mucilaginosa and Candida albicans were detected in cooked fish marinades. Staphylococcus aureus, fecal coliform bacteria and E. coli, coliform bacteria were not detected in any of the marinade groups during storage. According to the general evaluation of sensory analyses, on the 60th day, the groups prepared with hawthorn, pomegranate and rose vinegars decreased to a value of 4.03±0.54, 4.21±0.53 and 4.68±0.96 respectively. The most acceptable marinade group on this day was the rose vinegar marinade group, while the group prepared with hawthorn vinegar was the least acceptable marinade group. The results of sensory and microbiological analyses were in parallel. According to the statistical analysis results, it was observed that there was a significant difference in microbiological and sensory values depending on storage (p<0.05). The shelf-life of cooked shad marinades was determined as 60 days.

Keywords

cooked marinades shelf life quality control Different vinegars Twaite shad

Project Number

FM-YLT-2022-23969

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Gül, Alıç ve Nar Sirkesiyle Marine Edilen Pişirilmiş Tirsi Balığının (Alosa fallax nilotica) Raf Ömrünün Belirlenmesi

Year 2025, Volume: 21 Issue: 2, 115 - 135

Ecem Özer , Berna Kılınç

https://doi.org/10.22392/actaquatr.1578958

Abstract

Bu çalışmada, tirsi balığının (Alosa fallax nilotica) tüketiminin arttırılması amacıyla pişirilmiş marinat olarak değerlendirilmesi hedeflenmiştir. Tirsi balıkları, ısıya ve suya dayanıklı poşetler içerisine konularak su banyosunda daldırma yöntemiyle haşlandıktan (65 ± 1°C’de 35 dk) sonra 3 farklı meyve sirkesi (nar sirkesi, gül sirkesi ve alıç sirkesi) uygulanmıştır. Olgunlaştırma işlemi buzdolabında 4oC’de 24 saat yapılmıştır. Olgunlaştırma işlemi sonunda balıklar cam kavanozlar içerisinde kırmızı pul biber, karabiber ve defne yaprağı ilave edilerek zeytinyağı ile paketlenmiştir. Hazırlanan pişirilmiş tirsi balığı marinatları mikrobiyolojik analiz (Koliform Bakteri Sayımı, Laktik Asit Bakteri Sayımı, Toplam Mezofilik Aerobik Bakteri Sayımı, Staphylococcus aureus Sayımı, Küf-Maya Sayımı, Toplam Psikrofilik Bakteri Sayımı, Fekal Koliform Bakteri ve E. coli Sayımı), pH, su aktivitesi, duyusal değişimler (koku, tat, renk, doku ve genel değerlendirilmesi) dışında bozulmaya neden olan bakterilerin tanımlanması amacıyla 4°C’de buzdolabında depolanmıştır. Bakteri tanımlamaları API test kitleri kullanılarak gerçekleştirilmiştir. Pişirilmiş balık marinatlarında Lactobacillus plantarum, Lactococcus lactis ve Pediococcus pentosaceus laktik asit bakterileri ile Rhodotorula mucilaginosa and Candida albicans maya türleri saptanmıştır. Depolama boyunca hiçbir marinat grubunda Staphylococcus aureus, fekal koliform bakteri ve E. coli, koliform bakteri saptanmamıştır. Duyusal analizlerin genel değerlendirmesine göre 60.günde alıç sirkesi ile hazırlanan grup 4,03±0,54, nar sirkesi ile hazırlanan grup 4,21±0,53, gül sirkesi ile hazırlanan grup 4,68±0,96 değerine düşmüştür. Genel değerlendirme sonuçlarına göre, 60. gün en kabul edilebilir gül sirkesi ile hazırlanan marinat grubu iken alıç sirkesi ile hazırlanan grup en düşük kabul edilebilen marinat grubu olmuştur. Ürünler duyusal açıdan ve mikrobiyolojik olarak 60. günde reddedilmiştir. Duyusal analizler ve mikrobiyolojik analiz sonuçları paralellik göstermektedir. Mikrobiyolojik ve duyusal değerler istatistiksel analiz sonuçlarına göre depolamaya bağlı olarak önemli farklılık olduğu gözlemlenmiştir (p<0,05). Pişirilmiş tirsi balıkları marinatlarının raf ömrü 60 gün olarak belirlenmiştir.

Keywords

Tirsi balığı pişirilmiş marinatlar raf ömrü kalite kontrol Farklı sirkeler

Project Number

FM-YLT-2022-23969

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There are 81 citations in total.

Details

Primary Language English
Subjects Aquaculture and Fisheries (Other)
Journal Section Research Articles
Authors

Ecem Özer 0000-0002-9521-9712

Berna Kılınç 0000-0002-4663-5082

Project Number FM-YLT-2022-23969
Early Pub Date May 14, 2025
Publication Date
Submission Date November 4, 2024
Acceptance Date January 10, 2025
Published in Issue Year 2025 Volume: 21 Issue: 2

Cite

APA Özer, E., & Kılınç, B. (2025). Determination of the Shelf-Life of Cooked Twaite Shad (Alosa fallax nilotica) Marinated with Rose, Hawthorn, Pomegranate Vinegars. Acta Aquatica Turcica, 21(2), 115-135. https://doi.org/10.22392/actaquatr.1578958
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