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Effect of Gelatin Coating Incorporated with Chitosan on The Chemical, Physical, Microbiological and Sensory Quality of Sea Bream (Sparus aurata L., 1758) Fillets

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/64wYBdPL-4102013-13.pdf


Title : Turkish Kitosan Eklenen Jelatin İle Kaplamanın Çipura (Sparus aurata L., 1758) Filetolarının Soğukta (+4 Oc) Depolanması Esnasında Fiziksel, Kimyasal, Mikrobiyolojik ve Duyusal Değişimler Üzerine Etkisi
English Effect of Gelatin Coating Incorporated with Chitosan on The Chemical, Physical, Microbiological and Sensory Quality of Sea Bream (Sparus aurata L., 1758) Fillets
German Wirkung von Gelatine Beschichtung mit Additiv Chitosan über chemische, physikalische, mikrobiologische und sensorische Qualität von Sea Bream (Sparus aurata L., 1758) Filets


Language : Turkish Turkish



Descriptions : Turkish Kitosan ilave edilen jelatinin kaplama amacı ile kullanılmasında, buzdolabında depolanan çipura filetolarının 12 gün süresince kaliteye olan etkileri araştırılmıştır. %15 balık jelatinine %0,5 ve %1 kitosan ilave edilerek balık filetoları kaplanmış ve buzdolabında (4+-1 oC) depolanmıştır. Kaplamanın koruyucu etkisi periyodik (3 günde bir) olarak yapılan mikrobiyolojik (toplam bakteri sayısı), kimyasal (toplam uçucu bazik azot, tiyobarbuturik asit, peroksit değeri, serbest yağ asitleri), fiziksel (pH ve hunter Lab renk değerleri) ve duyusal analizler ile belirlenmiştir. Toplam bakteri sayısı kontrol grubu ve %15 jelatin ile kaplanan grupta kitosan eklenen jelatin ile kaplanan gruplara göre daha yüksek sayıya ulaşmıştır (p<0,05). Kitosan eklenen jelatin ile kaplanan gruplar daha düşük toplam uçucu bazik azot, peroksit ve serbest yağ asidi değerleri göstermiştir (p<0,05). Kitosan ilavesi balığın renk değerleri (L*, a* ve b* değerleri) üzerine olumlu etki yapmıştır. Duyusal analizlerde (genel kabul edilebilirlik özelliği) en uzun raf ömrü (12 gün) kitosan ilave edilen jelatin ile kaplanan gruplarda bulunurken, bunu %15 jelatin ile kaplanan grup (9 gün) ve kontrol grubu (6 gün) izlemiştir. %0,5 ve %1 kitosan içeren gruplar, panelistler tarafından tat ve aroma yönünden daha fazla beğenilmiştir
English Chitosan was used in gelatin coatings to maintain the quality of refrigerated seabream fillets over a period of 12 days. Fish fillets were coated with a solution of 15% fish gelatin incorporated with %0.5 and %1 chitosan and then stored in refrigerator (4+-1 oC). Coating's preservative effect was assessed periodically (every 3 days) by microbial analyses (Total bacterial counts), chemical determinations (total volatile basic nitrogen, thiobarbituric acid, peroxide value, free fatty acid), physical (pH and hunter Lab color values) and sensory characteristics. Total bacterial counts reached higher populations in control and %15 gelatin coating samples as compared to gelatin coating containing both chitosan samples (p<0.05). Samples coated with gelatine enriched with chitosan showed the lowest rate of total volatile basic nitrogen, peroxide and free fatty acid values (p<0.05). The presence of chitosan improved the color of seabream by increasing the L* value and decreasing a* value. As determined by sensory analysis (overall acceptability attribute) the observed shelf-life of seabream fillets was longest for gelatin coating containing both chitosan concentrations (12 days) followed by % 15 gelatin coating (9 days), and control (6 days) samples. The presence of 0.5 and 1% chitosan in seabream samples produced a distinct but sensorially acceptable pleasant odor, well received by the panellists
German Chitosan wurde in Gelatine Beschichtungen verwendet, um die Qualität von gekühlten Goldbrasse Filets über einen Zeitraum von 12 Tagen erhalten. Fischfilets waren überzogen mit einer Lösung aus 15 % Fisch-Gelatine mit % 0,5 und %1 Chitosan aufgenommen und dann im Kühlschrank gelagert (4 +-1 oC). Konservierende Wirkung der Beschichtung wurde in regelmäßigen Abständen bewertet (alle 3 Tage) von mikrobiellen Analysen (Gesamt bakterielle zählt), chemische Bestimmungen (total volatile grundlegende Stickstoff, Thiobarbituric Acid, Peroxid Wert, freie Fettsäure), physikalisch (pH-Wert und Hunter-Lab-Farbwerte) und sensorischen Eigenschaften. Insgesamt Keimzahlen erreicht höhere Populationen in Kontrolle und 15 % Gelatine-Beschichtung Proben verglichen mit Gelatine-Beschichtung mit beiden Chitosan-Proben (p < 0,05). Proben mit Gelatine, angereichert mit Chitosan beschichtet zeigte die niedrigste Rate der flüchtige grundlegende Gesamtstickstoff, Peroxid und freie Fettsäure-Werte (p < 0,05). Das Vorhandensein von Chitosan verbessert die Farbe der Goldbrasse durch Erhöhung des L * Werts und abnehmender ein * Wert. Bestimmt durch sensorische Analyse (allgemeine Akzeptanz-Attribut) war die beobachteten haltbar Goldbrasse Filets längste für Gelatine-Beschichtung mit beiden Chitosan-Konzentrationen (12 Tage), gefolgt von % 15-Gelatine-Beschichtung (9 Tage) und Kontrollproben (6 Tage). Das Vorhandensein von 0,5 % und 1 % Chitosan in Goldbrasse Proben produziert einen deutlichen, aber sinnlich akzeptabel angenehmen Geruch, gut aufgenommen von der Panelisten


Keywords : Turkish jelatin
English gelatin
German Gelatine
Turkish çipura
English sparus aurata
German Sparus aurata
Turkish raf ömrü
English shelf life
German Haltbarkeit
Turkish kitosan
English chitosan
German Chitosan


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2011


Status : Final


Contribute : Role : Author
Date : 2011-01-06
name : Çiğdem Dikel
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı. 01330 Adana - Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1853


Contribute : Role : Author
Date : 2013-10-04
name : Surhan Tabakoğlu
e-mail : surhan@cu.edu.tr
organization : Ç.Ü. Su Ürünleri Fakültesi


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 856057 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/64wYBdPL-4102013-13.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Very Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


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Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/8715.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi, Tez Koleksiyonu. 01330 Adana
English Çukurova University Library Thesis Collection. 01330 Adana, Turkey


Entity : name :
e-mail :
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Date :


Description :


Purpose : Discipline


Source : English AGRICOLA


Entry : Fish and Aquatic Products


Description :


Keywords : Turkish balık işleme
English fish processing