The New Gastronomic Product: Dried and Vacuumed Rainbow Trout Roe
Yazarlar (7)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
İRfan Keski̇N
Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Asi̇Ye Eyuboğlu
Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Makale Türü Açık Erişim Özgün Makale (ESCI dergilerinde yayınlanan tam makale)
Dergi Adı Annals of the University Dunarea De Jos of Galati Fascicle Vi Food Technology
Dergi ISSN 1843-5157 Dergi Bilgileri (2021)
Dergi Tarandığı Indeksler ESCI
Makale Dili İNgilizce Basım Tarihi 08-2021
Cilt / Sayı / Sayfa 45 / 1 / 26–37 DOI 10.35219/FOODTECHNOLOGY.2021.1.02
Makale Linki http://www.ann.ugal.ro/tpa/ft_2021_no_1.htm
UAK Araştırma Alanları
Su Ürünleri İşleme Teknolojileri
Özet
In this study, it was aimed to investigate that the effect of drying process on rainbow trout (Oncorhynchus mykiss Walbaum, 1792) roes in terms of the proximate composition, aw, pH, TVB-N, TBARs, microbiological counts and color parameters. Drying was lasted 42 hours including, 18 hours at 30oC and 24 hours at 45oC. The dried fish roes were vacuum-packed (vacuum degree 0.02MPa) and stored at 4oC for 90th days. The crude lipid, crude protein, crude ash and moisture contents of fresh fish roe was 6.67%, 18.51%, 2,67%, and 71.99%, respectively. No change detected in terms of aw value in vacuum packed dried eggs between the first and 90 days (p>0.05). While the pH value of the fresh roe decreased with pretreatments and drying, TVB-N and TBARs value increased. At the end of the storage period, TVB-N value reached to 42.57mgN / 100g. The total mesophilic aerobe bacteria count of dried roes did not exceed the limit value at the end of the storage period. Total anaerobe mesophilic bacteria, Total Coliform, E. coli, H2S producing bacteria (including S. putrefaciens) and Lactic acid bacteria counts of fresh and vacuumed dried roes were below detectable limit values (<0.30 LogCFU/g). In conclusion, it has been determined that vacuum-packed dried rainbow trout roes can be safely consumed for 60 days at ±4oC.
Anahtar Kelimeler
Caviar dried roe | Rainbow trout | Roe | Vacuum package
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The New Gastronomic Product: Dried and Vacuumed Rainbow Trout Roe

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