Araştırma Makalesi
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Yıl 2022, Cilt: 39 Sayı: 2, 85 - 91, 31.08.2022

Yalçın Kaya Bayram Köstekli İrfan Keskin Demet Kocatepe Mehmet Erdem

https://doi.org/10.55507/gopzfd.1073536

Öz

Kaynakça

  • Anonymous (1998). Amino acid analyser LC 3000 operation manual (AAAOM) sample preparation for physiological fluids (Tissue Extract). In: Manual version 4.1. of Eppendorf Biotronik Co., pp. 65–81.
  • AOAC (1995). Official Methods of Analysis, Association of Official Analytical Chemists.
  • AOAC (2006). Official methods of analysis Proximate Analysis and Calculations (17th edition), Association of Analytical Communities, Gaithersburg, MD,
  • Bilgin S, Çetinkaya S and Bolat Y (2011). Changes on the nutritional compositions of the sand smelt (Atherina boyeri Risso, 1810) marinade during storage. African Journal of Biotechnology, 10(16): 3197-3203.
  • Bu SY, Kang MH, Kim EJ and Choi MK (2012). Dietary intake ratios of calcium-to-phosphorus and sodium-to-potassium are associated with serum lipid levels in healthy Korean adults. Preventive Nutrition and Food Science, 17(2): 93.
  • Cabrer AI, Casales MR and Yeannes MI (2002). Physical and chemical changes in anchovy (Engraulis anchoita) flesh during marination. Journal of Aquatic Food Product Technology, 11(1): 19-30.
  • Candela CG, López LB and Kohen VL (2011). Importance of a balanced omega 6/omega 3 ratio for the maintenance of health. Nutritional recommendations. Nutricion Hospitalaria, 26(2): 323-329.
  • CIE (Commission International de L’Eclairage) (1976). Colorimetry (Vol. 15). Vienna: Bureau Central de la CIE.
  • Çorapcı B, Köstekli B, Eyüboğlu A and Kocatepe D (2020). The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758). Journal of Food Processing and Preservation, 44(10): 1-15.
  • Czerner M, Agustinell SP, Guccione S and Yeannes MI (2015). Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita). International Journal of Food Sciences and Nutrition, 66(8): 887-894.
  • Dewi EN, Amalia U, Mel M (2016). The effect of different treatments to the amino acid contents of micro algae Spirulina sp. Aquatic Procedia, 7: 59-65.
  • Dickinson A (2000). Recommended intakes of vitamins and essential minerals. CRN (Council for responsible Nutrition). The benefits of Nutritional Supplements.
  • EGVM (Expert Group on Vitamins and Minerals) (2003). Safe upper levels for vitamins and minerals. Food Standards Agency. ISBN:1-904026-11-7.2003. p.360.
  • Falch E, Overrien I, Solberg C, & Slizyte R (2010). Composition and calories. In: Nollet L. M. L. Toldrá F. (Eds.), Seafood and seafood product analysis, Part III (Chapter 16), 257–288 CRC Press, New York.
  • Gökoğlu N (2002). Su Ürünleri İşleme Teknolojisi. Su Vakfı Yayınları. Bilge Yayıncılık, Istanbul, Turkey.
  • Gökoğlu N, Cengiz E and Yerlikaya P (2004). Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C. Food Control, 15(1): 1-4.
  • INFOODS (International Network of Food Data Systems) (2021). Latin American food composition tables. http://www.fao.org/infoods/infoods/tablas-y-bases-de-datos/america-latina/es/ (Accessed to web: 26.08.2021)
  • Kaba N, Çorapcı B and Eryaşar K (2014). Determination of some quality properties and nutritional composition of Turkish raw meat ball produced with marinated Atlantic bonito. The Journal of Food, 39 (2): 63-70.
  • Karakoltsidis PA, Zotos A and Constantinides SM (1995). Composition of the commercially important Mediterranean finfish, crustaceans, and molluscs. Journal of Food Composition and Analysis, 8(3): 258-273.
  • Keskin İ, Kocatepe D, Turan H, Altan CO, Köstekli B, Ceylan A and Candan C (2018). Marinasyon işlemi sirasinda hamside (Engraulis encrasicolus L. 1758) meydana gelen renk değişiminin ve bazi kimyasal parametrelerin belirlenmesi. The Journal of Food, 43(4): 655-662.
  • Kılınç B and Çaklı Ş (2004). Chemical, microbiological, and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88(2): 275-280.
  • Kılınç B and Çaklı Ş (2005). Chemical, enzymatically, and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades. European Food Research and Technology, 221(6): 821-827.
  • Kocatepe D, Turan H, Altan CO, Keskin I, Ceylan A, Köstekli B and Candan C (2019). Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage. Food Science and Technology, 39: 255-260.
  • Küçükgülmez A (2012). Effects of chitosan on the shelf life of marinated sardine (Sardina pilchardus) fillets during refrigerated storage. Italian Journal of Animal Science, 11(3): e48.
  • Ludorf W and Meyer V (1973). Fishe und fisherzeuge (pp. 209-210). Berlin:Verlag Paul Parey.
  • Manthey M, Karnop G and Rehbein H (1988). Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice. International Journal of Food Science & Technology, 23(1): 1-9.
  • Milestone (2018). Milestone SK-10 High Pressure Rotor Application notes.
  • Moreno O, Gil À, Atarés L and Chiralt A (2017). Active starch-gelatine films for shelf-life extension of marinated salmon. LWT-Food Science and Technology, 84: 189-195.
  • Özden Ö (2005). Changes in amino acid and fatty acid composition during shelf‐life of marinated fish. Journal of the Science of Food and Agriculture, 85(12): 2015-2020.
  • Sağlık S and İmre S (2001). ω3‐Fatty Acids in Some Fish Species from Turkey. Journal of Food Science, 66(2): 210-212.
  • STATISTA (2021). https://www.statista.com/statistics/820953/per-capita-consumption-of-seafood-worldwide/ (Accessed to web: 15.10.2021)
  • Szymczak M, Kamiński P, Felisiak K, Szymczak B, Dmytrów I and Sawicki T (2020). Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). LWT- Food Science and Technology, 133: 109961.
  • Testa B, Lombardi SJ, Macciola E, Succi M, Tremonte P and Lorizzo M (2019). Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process. Heliyon, 5(5): e01727.
  • TGK (Turkish Food Codex) (2021) Gıdada bulaşanların maksimum limitleri. https://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-8.htm (Accessed to web: 26.08.2021)
  • TUIK (2021). Turkey Fisheries Statistics. https://www.tarimorman.gov.tr/SGB/Belgeler/SagMenuVeriler/BSGM.pdf (Accessed to web: 15.10.2021)
  • Turan H, Erkoyuncu İ and Kocatepe D (2013). Omega-6, omega-3 yağ asitleri ve balık. Yunus Araştırma Bülteni, 2: 45-50.
  • Turan H, Kocatepe D, Keskin İ, Altan CO, Köstekli B, Candan C and Ceylan A (2017). Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils. Journal of Food Science and Technology. 54(10): 3036-3043.
  • Zhelyazkov G, Popova T and Stratev D (2015). Chemical composition and fatty acid profile of marinated mackerel (Scomber scombrus) during processing and storage. Macedonian Journal of Animal Science: 5(2): 75-80.
  • Zlatanos S and Laskaridis K (2007). Seasonal variation in the fatty acid composition of three Mediterranean fish–sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and pickarel (Spicara smaris). Food Chemistry, 103(3): 725-728.
  • Zlatanos S and Sagredos AN (1993). The fatty acids composition of some important Mediterranean fish species. Lipid / Fett, 95(2): 66-69.

The Effect of Cold Marination on Some Physical Properties and Nutritional Composition of Sardine (Sardina pilchardus)

Yıl 2022, Cilt: 39 Sayı: 2, 85 - 91, 31.08.2022

Yalçın Kaya Bayram Köstekli İrfan Keskin Demet Kocatepe Mehmet Erdem

https://doi.org/10.55507/gopzfd.1073536

Öz

In the present study, it was aimed to determine the effect of cold marination on the physical properties and nutritional quality of sardines. For this purpose, pH, colour, crude protein, crude oil, crude ash, moisture, fatty acid composition, amino acid and minerals analyses were made in both raw and marinated sardine (marinated in 4% alcohol vinegar, 9% salt, and 0.3% citric acid at +4 °C for 36 hours). The L* brightness value of sardine increased after marinating. The crude ash content of the product was affected by marination, and the amount of crude protein and crude fat increased (P<0.05). Glutamic acid, aspartic acid, alanine, and glycine contents of raw sardines increased after marination. In addition, there was an increase in the amounts of all essential amino acids except histidine. Palmitic acid was found to be the most abundant saturated fatty acid in sardines. The oleic acid content of the marinade increased with the marination process. It was determined that the Cd and Pb contents of raw and marinated sardines were below the limit values, and the Hg content of raw sardine was high. According to the results of the study, the marination process increased the brightness of the product, the amount of sweet and bitter amino acids, but it caused a decrease in omega 3 fatty acids.

Anahtar Kelimeler

Sardine marination colour fatty acids amino acid mineral.

Kaynakça

  • Anonymous (1998). Amino acid analyser LC 3000 operation manual (AAAOM) sample preparation for physiological fluids (Tissue Extract). In: Manual version 4.1. of Eppendorf Biotronik Co., pp. 65–81.
  • AOAC (1995). Official Methods of Analysis, Association of Official Analytical Chemists.
  • AOAC (2006). Official methods of analysis Proximate Analysis and Calculations (17th edition), Association of Analytical Communities, Gaithersburg, MD,
  • Bilgin S, Çetinkaya S and Bolat Y (2011). Changes on the nutritional compositions of the sand smelt (Atherina boyeri Risso, 1810) marinade during storage. African Journal of Biotechnology, 10(16): 3197-3203.
  • Bu SY, Kang MH, Kim EJ and Choi MK (2012). Dietary intake ratios of calcium-to-phosphorus and sodium-to-potassium are associated with serum lipid levels in healthy Korean adults. Preventive Nutrition and Food Science, 17(2): 93.
  • Cabrer AI, Casales MR and Yeannes MI (2002). Physical and chemical changes in anchovy (Engraulis anchoita) flesh during marination. Journal of Aquatic Food Product Technology, 11(1): 19-30.
  • Candela CG, López LB and Kohen VL (2011). Importance of a balanced omega 6/omega 3 ratio for the maintenance of health. Nutritional recommendations. Nutricion Hospitalaria, 26(2): 323-329.
  • CIE (Commission International de L’Eclairage) (1976). Colorimetry (Vol. 15). Vienna: Bureau Central de la CIE.
  • Çorapcı B, Köstekli B, Eyüboğlu A and Kocatepe D (2020). The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758). Journal of Food Processing and Preservation, 44(10): 1-15.
  • Czerner M, Agustinell SP, Guccione S and Yeannes MI (2015). Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita). International Journal of Food Sciences and Nutrition, 66(8): 887-894.
  • Dewi EN, Amalia U, Mel M (2016). The effect of different treatments to the amino acid contents of micro algae Spirulina sp. Aquatic Procedia, 7: 59-65.
  • Dickinson A (2000). Recommended intakes of vitamins and essential minerals. CRN (Council for responsible Nutrition). The benefits of Nutritional Supplements.
  • EGVM (Expert Group on Vitamins and Minerals) (2003). Safe upper levels for vitamins and minerals. Food Standards Agency. ISBN:1-904026-11-7.2003. p.360.
  • Falch E, Overrien I, Solberg C, & Slizyte R (2010). Composition and calories. In: Nollet L. M. L. Toldrá F. (Eds.), Seafood and seafood product analysis, Part III (Chapter 16), 257–288 CRC Press, New York.
  • Gökoğlu N (2002). Su Ürünleri İşleme Teknolojisi. Su Vakfı Yayınları. Bilge Yayıncılık, Istanbul, Turkey.
  • Gökoğlu N, Cengiz E and Yerlikaya P (2004). Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C. Food Control, 15(1): 1-4.
  • INFOODS (International Network of Food Data Systems) (2021). Latin American food composition tables. http://www.fao.org/infoods/infoods/tablas-y-bases-de-datos/america-latina/es/ (Accessed to web: 26.08.2021)
  • Kaba N, Çorapcı B and Eryaşar K (2014). Determination of some quality properties and nutritional composition of Turkish raw meat ball produced with marinated Atlantic bonito. The Journal of Food, 39 (2): 63-70.
  • Karakoltsidis PA, Zotos A and Constantinides SM (1995). Composition of the commercially important Mediterranean finfish, crustaceans, and molluscs. Journal of Food Composition and Analysis, 8(3): 258-273.
  • Keskin İ, Kocatepe D, Turan H, Altan CO, Köstekli B, Ceylan A and Candan C (2018). Marinasyon işlemi sirasinda hamside (Engraulis encrasicolus L. 1758) meydana gelen renk değişiminin ve bazi kimyasal parametrelerin belirlenmesi. The Journal of Food, 43(4): 655-662.
  • Kılınç B and Çaklı Ş (2004). Chemical, microbiological, and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88(2): 275-280.
  • Kılınç B and Çaklı Ş (2005). Chemical, enzymatically, and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades. European Food Research and Technology, 221(6): 821-827.
  • Kocatepe D, Turan H, Altan CO, Keskin I, Ceylan A, Köstekli B and Candan C (2019). Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage. Food Science and Technology, 39: 255-260.
  • Küçükgülmez A (2012). Effects of chitosan on the shelf life of marinated sardine (Sardina pilchardus) fillets during refrigerated storage. Italian Journal of Animal Science, 11(3): e48.
  • Ludorf W and Meyer V (1973). Fishe und fisherzeuge (pp. 209-210). Berlin:Verlag Paul Parey.
  • Manthey M, Karnop G and Rehbein H (1988). Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice. International Journal of Food Science & Technology, 23(1): 1-9.
  • Milestone (2018). Milestone SK-10 High Pressure Rotor Application notes.
  • Moreno O, Gil À, Atarés L and Chiralt A (2017). Active starch-gelatine films for shelf-life extension of marinated salmon. LWT-Food Science and Technology, 84: 189-195.
  • Özden Ö (2005). Changes in amino acid and fatty acid composition during shelf‐life of marinated fish. Journal of the Science of Food and Agriculture, 85(12): 2015-2020.
  • Sağlık S and İmre S (2001). ω3‐Fatty Acids in Some Fish Species from Turkey. Journal of Food Science, 66(2): 210-212.
  • STATISTA (2021). https://www.statista.com/statistics/820953/per-capita-consumption-of-seafood-worldwide/ (Accessed to web: 15.10.2021)
  • Szymczak M, Kamiński P, Felisiak K, Szymczak B, Dmytrów I and Sawicki T (2020). Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). LWT- Food Science and Technology, 133: 109961.
  • Testa B, Lombardi SJ, Macciola E, Succi M, Tremonte P and Lorizzo M (2019). Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process. Heliyon, 5(5): e01727.
  • TGK (Turkish Food Codex) (2021) Gıdada bulaşanların maksimum limitleri. https://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-8.htm (Accessed to web: 26.08.2021)
  • TUIK (2021). Turkey Fisheries Statistics. https://www.tarimorman.gov.tr/SGB/Belgeler/SagMenuVeriler/BSGM.pdf (Accessed to web: 15.10.2021)
  • Turan H, Erkoyuncu İ and Kocatepe D (2013). Omega-6, omega-3 yağ asitleri ve balık. Yunus Araştırma Bülteni, 2: 45-50.
  • Turan H, Kocatepe D, Keskin İ, Altan CO, Köstekli B, Candan C and Ceylan A (2017). Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils. Journal of Food Science and Technology. 54(10): 3036-3043.
  • Zhelyazkov G, Popova T and Stratev D (2015). Chemical composition and fatty acid profile of marinated mackerel (Scomber scombrus) during processing and storage. Macedonian Journal of Animal Science: 5(2): 75-80.
  • Zlatanos S and Laskaridis K (2007). Seasonal variation in the fatty acid composition of three Mediterranean fish–sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and pickarel (Spicara smaris). Food Chemistry, 103(3): 725-728.
  • Zlatanos S and Sagredos AN (1993). The fatty acids composition of some important Mediterranean fish species. Lipid / Fett, 95(2): 66-69.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makaleleri
Yazarlar

Yalçın Kaya 0000-0002-1259-2336

Bayram Köstekli 0000-0003-4279-6257

İrfan Keskin 0000-0003-4503-7299

Demet Kocatepe 0000-0002-9234-1907

Mehmet Erdem 0000-0002-3245-8177

Yayımlanma Tarihi 31 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 39 Sayı: 2

Kaynak Göster

APA Kaya, Y., Köstekli, B., Keskin, İ., Kocatepe, D., vd. (2022). The Effect of Cold Marination on Some Physical Properties and Nutritional Composition of Sardine (Sardina pilchardus). Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 39(2), 85-91. https://doi.org/10.55507/gopzfd.1073536
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