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Article Details

Article Details

  • Article Code : FIRAT-AKADEMI-1259-5552
  • Article Type : Araştırma Makalesi
  • Publication Number : 5A0172
  • Page Number : 131-140
  • Doi : 10.12739/NWSA.2022.17.4.5A0172
  • Abstract Reading : 587
  • Download : 124
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Issue Details

  • Year : 2022
  • Volume : 17
  • Issue : 4
  • Number of Articles Published : 15
  • Published Date : 1.10.2022

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Dergi Kapağı
Ecological Life Sciences

Serial Number : 5A
ISSN No. : 1308-7258
Release Interval (in a Year) : 4 Issues

SU ÜRÜNLERİ İŞLEME SEKTÖRÜNDE KAN AKITMA/İÇ ORGAN UZAKLAŞTIRMA İŞLEMİNİN DUYUSAL KALİTE AÇISINDAN ÖNEMİ: TÜRK SOMONU, ÇİPURA, LEVREK

Özlem EMİR ÇOBAN1 , Hüseyin Tanış2

Su ürünleri işleme endüstrisinde balıkların sınıflandırılmasının ve reddedilmesinin başlıca sebepleri arasında, kanın akıtılmaması ve iç organların uzaklaştırılmaması nedeniyle fileto renginin değişmesi gelir. Bu çalışma gerek ülkemizde gerekse dünyada ticari değeri yüksek olan ve ihracatı yapılan Türk Somonu (Oncorhynchus mykiss, W., 1792), Çipura (Sparus aurata Lin., 1758) ve Levrek (Dicentrarchus labrax Lin., 1758) balığı filetolarının rengi üzerinde kan akıtma ve iç organ uzaklaştırma işlemlerinin etkisini değerlendirmek için yapıldı. Değerlendirmede duyusal analizler kullanıldı. Çalışma sonuçları, Türk somonunda kan akıtma işleminin fileto rengi üzerinde istatistiki olarak öneminin olmadığını (p>0.05) ancak çipura ve levrek balığında kan akıtma işleminin fileto rengi üzerinde önemli (p<0.05) etkisinin olduğunu gösterdi. Bununla birlikte, iç organların uzaklaştırılması işleminin her üç balık türünün fileto rengi ve kalitesi bakımından önemli (p<0.05) olduğu tespit edildi. Genel olarak, iç organla birlikte kan akıtma işlemi fileto rengi ve kalitesini artırmaktadır. Bu nedenle, filetoların işlenmesine kan akıtma ve iç organ uzaklaştırma işlemlerinin dahil edilmesi, balıkların tüketiciler tarafından kabulünü iyileştirme ve raf ömürlerini uzatma potansiyeline sahiptir.

Keywords
Balık İşleme Endüstrisi , Duyusal Kalite , Balık Fileto Rengi, Kan Akıtma İşlemi , Balık İç Organ Uzaklaştırma,

THE IMPORTANCE OF BLEEDING/ORGAN REMOVAL PROCESS IN TERMS OF SENSORY QUALITY IN FISH PROCESSING INDUSTRY: TURKISH SALMON, SEA BREAM, SEA BASS

Özlem EMİR ÇOBAN1 , Hüseyin Tanış2

Among the main reasons for the classification and rejection of fish in the fish processing industry is the color change of the fillet, due to the lack of bleeding and visceral removal. This study was conducted on the color of the fillets of Turkish Salmon (Oncorhynchus mykiss, W., 1792), Sea Bream (Sparus aurata Lin., 1758) and Sea Bass (Dicentrarchus labrax Lin., 1758), which are exported and have high commercial value both in our country and in the World performed to evaluate the effect of visceral removal procedures. Sensory analyzes were used in the evaluation. The results of the study showed that there was no statistically significant (p>0.05) effect of bleeding on the fillet color in Turkish salmon, but that bloodletting had a significant (p<0.05) effect on the fillet color in sea bream and sea bass. However, internal organs removal was found to be important (p<0.05) for fillet color and quality of all three fish species. In general, it increases the fillet color and quality of the bleeding process with the viscera. Therefore, incorporating bleeding and evisceration into the processing of fillets has the potential to improve consumer acceptance and extend shelf life of fish.

Keywords
Fish Processing Industry, Sensory Quality, Fish Fillet Color, Bleeding Process, Fish Evisceration,

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Authors

Özlem EMİR ÇOBAN (1) (Corresponding Author)
F.U.Su Ürünleri Fakültesi
oecoban@firat.edu.tr | 0000-0003-1388-0740

Hüseyin Tanış (2)

huseyin.tanis@hotmail.com

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