Balığın Tazelik Kalite Özelliklerini Değerlendirmede Bazı Yeni Teknikler

Büşra Nur Gündoğan; Eda Alagöz; Cemalettin Sarıçoban

doi:10.37609/akya.2922

Yazarlar

Büşra Nur Gündoğan

https://orcid.org/0000-0002-5122-8000

Eda Alagöz

Cemalettin Sarıçoban

https://orcid.org/0000-0001-9898-0884

DOI: https://doi.org/10.37609/akya.2922.c8905

Özet

Zengin protein içeriği, lipit, vitamin, mineral gibi insan vücudunun gereksinim duyduğu önemli besin maddelerini dengeli bir şekilde bulundurması sebebiyle balık eti, son derece kıymetli ve besleyici bir ürün olarak kabul edilmektedir. Fakat balık, oldukça kolay bozulabilen gıdalardan biridir ve balığın raf ömrü fiziksel, kimyasal, biyokimyasal ve mikrobiyolojik değişikliklerden kolaylıkla etkilenebilmektedir. Balıkta kalite parametrelerinin en önemlisi olan tazelik, balığın sudan çıktığı andan tüketiciye ulaştığı ana kadar olan sürece ve depolama prosedürlerine bağlıdır. Pratik olarak, balıklarda ölüm sonrası meydana gelen değişimler, ürün özelliklerinde aşamalı olarak kayıplara yol açmaktadır. Bu nedenle balık tazeliğinin zamanında kontrolü̈, izlenmesi ve değerlendirilmesi önemlidir. Son zamanlarda bu alanda birçok çalışma yapılmıştır. Balık eti tazeliğinin verimli bir şekilde değerlendirilmesindeki gelişmeler, tüketici güvenliğini sağlamak ve hammadde kayıplarını minimize etmek için gereklidir. Bu yaklaşımlara dayanarak balık tazeliğini değerlendirmek için geliştirilmiş farklı yöntemler mevcuttur. Bu bölümde, balık etlerinde bozulmaya kısaca değinilmiş olup, balık tazeliğinin değerlendirilmesinde kullanılan bazı yeni teknikler ele alınmıştır.

Fish meat is considered an extremely valuable and nutritious product due to its rich protein content and balanced balance of important nutrients needed by the human body, such as lipids, vitamins, and minerals. However, fish is one of the most perishable foods and its shelf life can be easily affected by physical, chemical, biochemical, and microbiological changes. Freshness, which is the most important quality parameter in fish, depends on the process and storage procedures from the moment the fish comes out of the water until it reaches the consumer. Practically, postmortem changes in fish lead to gradual losses in product characteristics. Therefore, timely control and monitoring of fish freshness is important. Recently, many studies have been conducted in this field. Improvements in the efficient evaluation of fish meat freshness are necessary to ensure consumer safety and minimize raw material losses. Based on these approaches, there are different methods developed to evaluate fish freshness. In this chapter, spoilage in fish meat is briefly mentioned and some new techniques used in evaluating fish freshness are introduced.

Referanslar

Apetrei, I. M., Rodriguez-Mendez, M. L., Apetrei, C., & de Saja, J. A. (2013). Fish freshness monitoring using an e-tongue based on polypyrrole modified screen-printed electrodes. IEEE Sensors Journal, 13(7), 2548–2554.

Aro, T., Tahvonen, R., Koskinen, L., & Kallio, H. (2003). Volatile compounds of Baltic herring analysed by dynamic headspace sampling–gas chromatography–mass spectrometry. European Food Research and Technology, 216(6), 483–488.

Balaban, M.Ö., & Alçiçek, Z. (2015). Use of polarized light in image analysis: Application to the analysis of fish eye color during storage. Lebensmittel-Wissenschaft und Technologie- Food Science and Technology, 60(1), 365–371.

Borisova, B., Sánchez, A., Jiménez-Falcao, S., Martín, M., Salazar, P., Parrado, C., et al. (2016). Reduced graphene oxide-carboxymethylcellulose layered with platinum na- noparticles/PAMAM dendrimer/magnetic nanoparticles hybrids. Application to the preparation of enzyme electrochemical biosensors. Sensors and Actuators B: Chemical, 232, 84–90.

Böhme, K., Fernández-No, I. C., Pazos, M., Gallardo, J. M., Barros-Velázquez, J., Cañas, B., et al. (2013). Identification and classification of seafood-borne pathogenic and spoilage bacteria: 16S rRNA sequencing versus MALDI-TOF MS fingerprinting. Electrophoresis, 34(6), 877–887.

Chang, L. Y., Chuang, M. Y., Zan, H. W., Meng, H. F., Lu, C. J., Yeh, P. H., et al. (2017). One-Minute fish freshness evaluation by testing the volatile amine gas with an ul- trasensitive porous-electrode-capped organic gas sensor System. ACS Sensors, 2(4), 531–539.

Cheng, J.-H., Dai, Q., Sun, D.-W., Zeng, X.-A., Liu, D., & Pu, H.-B. (2013). Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology, 34(1), 18–31.

Cheng, J.-H., Sun, D.-W., Han, Z., & Zeng, X.-A. (2014a). Texture and structure mea- surements and analyses for evaluation of fish and fillet freshness auality: A review. Comprehensive Reviews in Food Science and Food Safety, 13(1), 52–61.

Cheng, J.-H., Sun, D.-W., Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review. Critical Reviews in Food Science and Nutrition, 55(7), 1012–1225.

Cheng, J.-H., Sun, D.-W., Zeng, X.-A., & Pu, H.-B. (2014b). Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging. Innovative Food Science & Emerging Technologies, 21, 179–187.

Costa, C., Antonucci, F., Menesatti, P., Pallottino, F., Boglione, C., & Cataudella, S. (2013). An Advanced Colour Calibration Method for Fish Freshness Assessment: a Comparison Between Standard and Passive Refrigeration Modalities. Food and Bioprocess Technology, 6(8), 2190–2195.

Çaklı, Ş. (2007). Su Ürünleri İşleme Teknolojisi. Cilt 1. Ege Üniversitesi Yayınları. No:76. Ege Üniversitesi Basımevi, Bornova, İzmir. 696 s.

Dominguez-Aragon, A., Olmedo-Martinez, J. A., & Zaragoza-Contreras, E. A. (2018). Colorimetric sensor based on a poly(ortho-phenylenediamine-co-aniline) copolymer for the monitoring of tilapia (Orechromis niloticus) freshness. Sensors and Actuators B: Chemical, 259, 170–176.

Duyar, H. A. (2016). Su Ürünleri İşleme, Nakil, Pazarlama, Balık Halleri GTHB uygulamaları. 2023-2071 Vizyonuyla Tarım. Semih Ofset, 2, 242-261.

Elmasry, G., Nakazawa, N., Okazaki, E., & Nakauchi, S. (2016). Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission ma- trices. Sensors and Actuators B: Chemical, 228, 237–250.

Fan, W., Chi, Y., & Zhang, S. (2008). The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108(1), 148–153.

Fuentes, A., Fernández-Segovia, I., Serra, J. A., & Barat, J. M. (2010). Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality. Food Chemistry, 119(4), 1514–1518.

GholamHosseini, H., Luo, D., Liu, H., & Xu, G. (2007). Intelligent processing of E-nose information for fish freshness assessment. In 2007 3rd International Conference on Intelligent Sensors, Sensor Networks and Information (pp. 173-177). IEEE.

Görür, K., Çetin, O., İlyas, Ö., & Temurtaş, F. (2020). Balık Tazeliğinin Elektronik Burun ve Makine Öğrenmesi ile Tespiti Üzerine Literatür Çalışması. Electronic Letters on Science and Engineering, 16(2), 161-170.

Gumpu, M. B., Nesakumar, N., Sethuraman, S., Krishnan, U. M., & Rayappan, J. B. B. (2016). Determination of putrescine in tiger prawn using an amperometric biosensor based on immobilization of diamine oxidase onto ceria nanospheres. Food and Bioprocess Technology, 9(4), 717–724.

Gülyavuz, H. & Ünlüsayın, M. (1999). Su Ürünleri İşleme Teknolojisi, Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fak. Ders Kitabı, Şahin Matbaası, Ankara. 366 s.

Güney, S., & Atasoy, A. (2015). Study of fish species discrimination via electronic nose. Computers and Electronics in Agriculture, 119, 83-91.

Hassoun, A., & Karoui, R. (2015). Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions. Food Control, 54, 240–249.

Heising, J. K., Bartels, P. V., Van Boekel, M. A. J. S., & Dekker, M. (2014). Non-destructive sensing of the freshness of packed cod fish using conductivity and pH electrodes. Journal of Food Engineering, 124, 80–85.

Herrero, A. M. (2008). Raman spectroscopy a promising technique for quality assessment of meat and fish: A review. Food Chemistry, 107(4), 1642–1651.

Huang, X., Xin, J., & Zhao, J. (2011). A novel technique for rapid evaluation of fish freshness using colorimetric sensor array. Journal of Food Engineering, 105(4), 632–637.

Hui, G. H., Wang, L. Y., Mo, Y. H., & Zhang, L. X. (2012). Study of grass carp (Ctenopharyngodon idellus) quality predictive model based on electronic nose. Sensors and Actuators B: Chemical, 166–167, 301–308.

Iglesias, J., Medina, I., Bianchi, F., Careri, M., Mangia, A., & Musci, M. (2009). Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography- mass spectrometry. Food Chemistry, 115(4), 1473–1478.

Issac, A., Dutta, M. K., & Sarkar, B. (2017). Computer vision based method for quality and freshness check for fish from segmented gills. Computers and Electronics in Agriculture, 139, 10–21.

Itoh, D., Koyachi, E., Yokokawa, M., Murata, Y., Murata, M., & Suzuki, H. (2013). Microdevice for on-site fish freshness checking based on K-value measurement. Analytical Chemistry, 85(22), 10962–10968.

Jiang, H., Zhang, M., Bhandari, B., & Adhikari, B. (2018). Application of electronic tongue for fresh foods quality evaluation: A review. Food Reviews International, (3), 1–24.

Karoui, R., & Blecker, C. (2011). Fluorescence spectroscopy measurement for quality assessment of food systems—a review. Food and Bioprocess Technology, 4(3), 364–386.

Karoui, R., Hassoun, A., & Ethuin, P. (2017). Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass (Dicentrarchus labrax) fillets. Journal of Food Engineering, 202, 89–98.

Kimiya, T., Sivertsen, A. H., & Heia, K. (2013). VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets. Journal of Food Engineering, 116(3), 758–764.

Kodogiannis, V. S. (2017). Application of an electronic nose coupled with fuzzy-wavelet network for the detection of meat spoilage. Food and Bioprocess Technology, 10(4), 730–749.

Kuswandi, B., Jayus, Restyana, A., Abdullah, A., Heng, L. Y., & Ahmad, M. (2012). A novel colorimetric food package label for fish spoilage based on polyaniline film. Food Control, 25(1), 184–189.

Mendes, R., Cardoso, C., & Pestana, C. (2009). Measurement of malondialdehyde in fish: A comparison study between HPLC methods and the traditional spectrophotometric test. Food Chemistry, 112(4), 1038–1045.

Okuma, H., & Watanabe, E. (2002). Flow system for fish freshness determination based on double multi-enzyme reactor electrodes. Biosensors and Bioelectronics, 17(5), 367–372.

Olafsdottir, G., Jonsdottir, R., Lauzon, H. L., Luten, J., & Kristbergsson, K. (2005). Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose. Journal of Agricultural and Food Chemistry, 53(26), 10140.

Olafsdóttir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., et al. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science & Technology, 8(8), 258–265.

Olafsdottir, G., Nesvadba, P., Di Natale, C., Careche, M., Oehlenschläger, J., Tryggvadóttir, S. V., et al. (2004). Multisensor for fish quality determination. Trends in Food Science & Technology, 15(2), 86–93.

Pacquit, A., Lau, K. T., Mclaughlin, H., Frisby, J., Quilty, B., & Diamond, D. (2006). Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta, 69(2), 515–520.

Pierini, G. D., Robledo, S. N., Zon, M. A., Di Nezio, M. S., Granero, A. M., & Fernández, H. (2018). Development of an electroanalytical method to control quality in fish samples based on an edge plane pyrolytic graphite electrode. Simultaneous determination of hypoxanthine, xanthine and uric acid. Microchemical Journal, 138, 58–64.

Ruiz-Rico, M., Fuentes, A., Masot, R., Alcañiz, M., Fernández-Segovia, I., & Barat, J. M. (2013). Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assess- ment. Innovative Food Science & Emerging Technologies, 18, 256–263.

Saito, T., Arai, K., & Matsuyoshi, M. (1959). A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi, 24(9), 749–750.

Semeano, A. T. S., Maffei, D. F., Palma, S., Li, R. W. C., Franco, B., Roque, A. C. A., et al. (2018). Tilapia fish microbial spoilage monitored by a single optical gas sensor. Food Control, 89, 72–76.

Shi, C., Qian, J., Han, S., Fan, B., Yang, X., & Wu, X. (2018a). Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia (Oreochromis niloticus) pupil and gill color during storage at 4 °C. Food Chemistry, 243, 134–140.

Shugo, W., Hideki, U., Muneaki, I., Mohamed, K., Hisashi, I., & Kanehisa, H. (1989). Rigor-mortis progress of sardine and mackerel in association with ATP degradation and lactate accumulation. Nippon Suisan Gakkaishi, 55, 1833–1839.

Son, M., & Park, T. H. (2018). The bioelectronic nose and tongue using olfactory and taste receptors: Analytical tools for food quality and safety assessment. Biotechnology Advances, 36(2), 371–379.

Sun, D.-W. (2016). Computer vision technology for food quality evaluation (2ed.). London, UK: Academic Press.

Thakur, M. S., & Ragavan, K. V. (2013). Biosensors in food processing. Journal of Food Science & Technology, 50(4), 625–641.

Tito, N. B., Rodemann, T., & Powell, S. M. (2012). Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon. Food Microbiology, 32(2), 431–436.

Vanegas, D. C., Gomes, C. L., Cavallaro, N. D., Giraldo‐Escobar, D., & Mclamore, E. S. (2017). Emerging biorecognition and transduction schemes for rapid detection of pathogenic bacteria in food. Comprehensive Reviews in Food Science and Food Safety, 16(10).

Wang, K.-Q., Pu, H.-B., & Sun, D.-W. (2018). Emerging spectroscopic and spectral imaging techniques for the rapid detection of microorganisms: An overview. Comprehensive Reviews in Food Science and Food Safety, 17(2), 256–273.

Wang, K., Sun, D.-W., Pu, H., & Wei, Q. (2017a). Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review. Trends in Food Science and Technology, 67, 207–219.

Wilson, A. D., Oberle, C. S., & Oberle, D. F. (2013). Detection of off-flavor in catfish using a conducting polymer electronic-nose technology. Sensors (Basel), 13(12), 15968–15984.

Wu, L., Pu, H., & Sun, D. W. (2019). Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments. Trends in food science & technology, 83, 259-273.

Wu, T., Zhong, N., & Yang, L. (2018). Application of Vis/NIR spectroscopy and SDAE-NN algorithm for predicting the cold storage time of Salmon. Journal of Spectroscopy Doi: 10.1155/2018/7450695.

Xu, J.-L., Esquerre, C., & Sun, D.-W. (2018a). Methods for performing dimensionality reduction in hyperspectral image classification. Journal of Near Infrared Spectroscopy, 26, 61–75.

Xu, J.-L., Riccioli, C., & Sun, D.-W. (2015b). An overview on nondestructive spectroscopic techniques for lipid and lipid oxidation analysis in fish and fish products. Comprehensive Reviews in Food Science and Food Safety, 14, 466–477.

Yao, L., Luo, Y., Sun, Y., & Shen, H. (2011). Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness. Journal of Food Engineering, 107(2), 147–151.

Zaragozá, P., Fuentes, A., Fernandez-Segovia, I., Vivancos, J. L., Rizo, A., Ros-Lis, J. V., et al. (2013). Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose. Food Chemistry, 138(2–3), 1374–1380.

Zhu, S., Luo, Y., Hong, H., Feng, L., & Shen, H. (2013). Correlation between electrical conductivity of the gutted fish body and the quality of bighead carp (Aristichthys nobilis) heads stored at 0 and 36 °C. Food and Bioprocess Technology, 6(11), 3068–3075.