Taşkaya Latif, Yaşar Elif
Fisheries Faculty Department of Fishing and Seafood Processing Technology Muğla Sıtkı Koçman University Muğla Turkey.
Agromey-Agromey Gıda Yem San. ve Tic.Ltd.Şti.İzmirTurkey.
Food Sci Nutr. 2018 Jan 12;6(2):483-491. doi: 10.1002/fsn3.578. eCollection 2018 Mar.
This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB-N, TMA-N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed ( > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group ( < .05). Upon examining TVB-N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB-N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB-N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA-N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA-N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life.
本研究旨在确定土耳其当地被称为“hamsi kaygana”的凤尾鱼粉在4°C±1°C冷藏期间的变化。对hamsi kaygana样本进行了物理化学（pH值、挥发性盐基氮、三甲胺氮和硫代巴比妥酸）货架期分析。经证实，研究组获得的pH值在文献的限值范围内。在储存第12天，对照组、荨麻组和迷迭香组在所有创建的产品组中没有观察到统计学上的显著差异（P>0.05），观察到的差异仅存在于孜然组（P<0.05）。在检查储存第12天的挥发性盐基氮（TVB-N）值时，我们发现荨麻组的TVB-N值最低（17.01±0.21毫克/100克）。然而，发现最高的TVB-N值属于孜然组，为19.38±0.42毫克/100克。发现除对照组外，所有其他组的第12天硫代巴比妥酸（TBA）值均未超过限值。在第12个储存期所有组的三甲胺氮（TMA-N）值中，最低值属于孜然组样本。而对照组样本中最高的TMA-N值为14.70±0.30。因此，结果表明，在hamsi kaygana生产中使用干草药和香料以及产品储存对货架期有影响。
