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Effect of Vacuum-Packing Method on the Shelf – Life of Capoeta Umbla Sausages

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Effect of Vacuum-Packing Method on the Shelf – Life of Capoeta Umbla Sausages Effect of vacuum-packing method on the shelf-life of Capoeta umbla sausages Item Type article Authors Özpolat, E.; Patır, B.; Guran, H.Ş.; Gul, M.R. Download date 30/09/2021 04:06:46 Link to Item http://hdl.handle.net/1834/37433 Iranian Journal of Fisheries Sciences 13(1)178-184 2014 Effect of vacuum-packing method on the shelf – life of Capoeta umbla sausages Özpolat E. 1*; Patır B. 2; Guran H. Ş.3; and Gul M. R. 1 Received: May 2013 Accepted: December 2013 Abstract The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli , Staphylcoccus aureus and coliforms were not detected in the sausage samples. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) increased gradually with storage time while the concentration of moisture was not affected during the storage period. Application of vacuum-packing at 4±1°C extended Downloaded from jifro.ir at 21:56 +0330 on Saturday February 17th 2018 the shelf-life of sausage samples by approximately 30 days. Keywords : Fish sausage, Capoeta umbla, vacuum packed, shelf-life 1-Firat University, Faculty of Fisheries, Department of Fisheries Techniques and Fish Processing Technology, 23119 Elazig, Turkey 2-Firat University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 23119 Elazig, Turkey 3-Dicle University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 21280 Diyarbakir, Turkey *Corresponding author’s email: [email protected] 179 Özpolat et al., Effect of Vacuum-Packed on the Shelf –Life of Fish Sausages... Introduction Fish meat is a wholesome food type sausages. Aquatic food industry has been because of including high–quality protein, developing by processing and minced fish essential vitamins and healthful products. Different attempts have been made polyunsaturated fatty acids. However, the to produce new food products from various high protein concentration can cause a risk in minced fish such as production of fish ball the decomposition processes. Shelf-life of from croaker, fish cake, fish sausage, fish highly perishable food products like fish is chips (Korkeala et al., 1989; Sachindra et al., limited due to chemical effects of 2005; Dincer and Cakli, 2010). atmospheric oxygen and the aerobic Information on shelf-life quality of fish microorganisms. Vacuum packing has sausage is very limited. The main purpose of become popular as a protection technique the present study was to determine the effect during refrigeration. Shelf life quality of of vacuum packing on microbial, chemical aquatic food products can be improved by and sensory profiles and shelf life of fish vacuum packing technique. Moreover, the (Capoeta umbla Heckel, 1843) sausage microbial ecology of food basically depends during storage period. By this way, increase on the environment, used equipment, food of both low commercial importance of type, handling practices, processing, Capoeta umbla because of including plenty packaging and storage temperature (Parry, of inters muscular bones and the number of 1993; Krizek et al., 2004; Ozogul et al. 2004; alternative products for consumers was Sachindra et al., 2005). aimed. Relished meat products like sausage have become popular in the world recently. Materials and methods Shelf life quality of sausages has been The compositions (%) of sausage were Downloaded from jifro.ir at 21:56 +0330 on Saturday February 17th 2018 considered an important property for minced fish meat (66.0), soybean flour consumers in the recent times. (2.54), potato starch (2.54), red paper (0.11), Microorganisms gain access in to sausage black paper (0.20), pimento (0.05), coriander from meat, species and other ingredients, (0.13), ginger (0.05), sugar (0.15), salt (2.0), from environment, equipment and handlers sodium nitrite (0.01), ascorbic acid (0.02), during processing affect the microbiological sodium polyphosphate (0.20), ice (18.0) and status of the product. Comminuting also adds fat (50% sun flower+50% beef fat) (8.0). The microbial contamination to sausages. minced fish meat was mixed with all other However, processing conditions like heat ingredients in a bowl cutter to obtain sausage treatment reduce the microbial level in food, batter. The batter was then stuffed into and recontamination takes place during post- natural casings (from sheep) with diameter processing, handling and storage of sausages. 1.5 cm, by using manual filler. The stuffed Fish sausages can be produced by using sausages were linked to a length of 10 cm similar methods and process of meat each and smoked (at 75±3°C convection Iranian Journal of Fisheries Sciences 13(1) 2014 180 oven with 71±3°C internal temperature held) pH and moisture content were for 30 minute and cooked (in 85±3°C measured by using standard methods, convection boiler with 75±3°C internal following AOAC (1990). TBA was temperature held) for 10 minutes. And determined by a selective third-order finally, cooked sausages were immediately derivative spectrophotometric method cooled in the cold water (1:1, 6-7°C). (Tarladgis et al., 1960). TBA content was Non-vacuum packaging: The sausage expressed as mg of malondialdehyde samples were placed in polyethylene bags. (MDA)/kg for sausage samples. Their wrapping was careful, but purposely Determination of total volatile basic nitrogen not airtight, simulating normal conditions in (TVB-N) was based on the method of Varlik households, preventing samples mainly from et al. (1993). desiccation. Seven experienced panelists from Firat Vacuum-packaging: samples were University, who were familiar with the wrapped in high barrier nylon polyethylene sensory assessment of seafood products, bags and vacuum-packed in a vacuum evaluated the sensory quality. Sensory packaging machine (Henkelman, Boxer 42). analysis was performed using the methods of The fish sausage samples were divided Kurtcan and Gonul (1987). Panelists were in 100 g portions in bags air and vacumm. asked to evaluate sample taste, odour, colour, After packing, samples were immediately apperance and texture on a 5 point hedonic stored at 4±1°C. Sausage samples from air scale ranging from very poor (1) to very good and vacuum packaging were drawn on the 0, (5). The overall acceptability calculated was 3, 5, 7, 10, 14, 21, 28, 42 and 56 th day of made up of: texture 40% and taste, odour, storage evaluated. colour and apperance each with 15% The samples were analysed for (Dondero et al., 2004). Downloaded from jifro.ir at 21:56 +0330 on Saturday February 17th 2018 microbial profile using standard procedures The significant effects of vacuum (APHA, 1992; Halkman, 2005) for total packed and storage time on the quality of fish mesophilic count (30°C, 3 days) and sausage, as measured by the microbiological, psychrotrophic count (7°C, 10 days) on plate chemical and sensory evaluations, were count agar, yeast and molds on potato determined by the ANOVA method using dextrose agar (21°C, 5 days) Staphylcoccus SAS program (SAS,1999) at p<.05 . aureus on Baird packer agar (37°C, 2 days), coliforms by MPN method in brilliant green Results bile broth (37°C, 2 days), Escherichia coli The changes in microflora of fish on chromocult TBX agar (30°C 4 hour after sausage during storage under vacuum and air 44°C, 1 day) and lactic acid bacteria on MRS conditions at 4±1°C are given in Figure 1. agar (37°C, 2 days). Microbiological data Total Plate Counts (TPC) (log cfu / g) was transformed into logarithms of the increased from an initial level of 2.61±0.3 to number of colony-forming units. 181 Özpolat et al., Effect of Vacuum-Packed on the Shelf –Life of Fish Sausages... 6.86±0.5 during 0-14 days period in air; to 6.58±0.2 during 0-56 days period in fish sausage packed in vacuum. Depending 3.38±0.17 log cfu/g on day 56 in vacuum on time, this increase were statistically packed samples. Coliforms and significant for under air condition packed Staphylcoccus aureus from non-detectable after 7 th day and for vacuum packed after 21 st level at storage periods. Escherichia coli day ( p<.05 ). Psychrotrophic counts increased were not determined in both air and vacuuum from 2.44±0.23 log cfu/g to 7.56±0.54 log conditions sausage samples. Yeast and cfu/g between 0 and 14 th days in air samples molds, the counts increased from initial level during storage; to 7.42±0.25 log cfu/g and of 1.24±0,16 log cfu/g on day 0 to 2.22±0.2 56 th days in vacuum packed samples. Lactic log cfu/g on 14 th day in air conditions acid bacteria (LAB) counts increased from samples; to 2.56 log cfu/g on 56 th day in 0.9±0.2 log cfu/g on day 0 to 2.8±0.21 log vacuum packed samples. cfu/g on day 14 in air conditions samples; to Total Plate Count Psychrotrophs 8 10 7 9 8 6 7 5 6 vacuum vacuum 4 5 air air 3 4 Log cfu/g Log cfu/g 3 2 2 1 1 0 0 0 3 5 7 10 14 21 28 42 56 0 3 5 7 10 14 21 28 42 56 Storage time (days) Storage time (days) Yeast and Molds Lactic Acid Bacteria Downloaded from jifro.ir at 21:56 +0330 on Saturday February 17th 2018 3 4 3 2 vacuum vacuum 2 air air Log cfu/g Log1 cfu/g 1 0 0 0 3 5 7 10 14 21 28 42 56 0 3 5 7 10 14 21 28 42 56 Storage time (days) Storage time (days) Figure 1: Changes in microbial profile during storage fish sausage at 4±1 oC The change in TVB-N, TBA, pH and the TVB-N value was 15.36±0.96 mg / 100g moisture of fish sausage during storage under for fish sausages.
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