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Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi (Yil 2017– Cilt: 13 – Sayi 2)

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Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi (Yil 2017– Cilt: 13 – Sayi 2) SÜLEYMAN DEMİREL ÜNİVERSİTESİ EĞİRDİR SU ÜRÜNLERİ FAKÜLTESİ DERGİSİ (YIL 2017– CİLT: 13 – SAYI 2) Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Adına Sahibi / Owner of Behalf of Süleyman Demirel Üniversity Faculty of Fisheries Sevgi SAVAŞ Baş Editör / Editor in Chief Yunus Ömer BOYACI Editörler / Editors Şengül BİLGİN Seval BAHADIR KOCA Seçil METİN Yardımcı Editörler / Co Editors Salim Serkan GÜÇLÜ Ufuk Gürkan YILDIRIM İngilizce Editörü / English Editor Yeşim ÖZOĞUL İletişim / Contact Süleyman Demirel Üniversitesi, Eğirdir Su Ürünleri Fakültesi Dergisi Yayın Komisyonu Başkanlığı, 32260 Doğu Yerleşkesi-ISPARTA Tel: 0 246 2118676- 66 Faks: 0 246 2118697 http://sdu.dergipark.gov.tr/egirdir E-Posta: [email protected] E-ISSN: 1308 - 7517 Yayın Tarihi: Kasım - 2017 SÜLEYMAN DEMİREL ÜNİVERSİTESİ EĞİRDİR SU ÜRÜNLERİ FAKÜLTESİ DERGİSİ (YIL 2017 – CİLT: 13 – SAYI: 2) YAYIN KURULU / EDITORIAL BOARD* Antonin KOUBA University of South Bohemia, Czech Republic Ayşegül KUBİLAY Süleyman Demirel University, Türkiye Eugenia BEZİRTZOGLU Democritus University of Thrace, Greece Fahrettin KÜÇÜK Süleyman Demirel University, Türkiye Hamid Reza ESMAEILI Shiraz University, Iran Karim ERZINI University of Algarve,Portugal Magdolna Müllerné TRENOVSZKİ Szent István University, Hungary Osman ÇETİNKAYA Süleyman Demirel University, Türkiye Özkan ÖZDEN İstanbul University, Türkiye Pavel KOZAK University of South Bohemia, Czech Republic Sonia S. SOMGA DA-BFAR, Philippines Stamatis ZOGARİS Hellenic Centre for Marine Reseaech, Greece Tom WİKLUND Åbo Akademi University, Finland Victoras LIORANČAS Klaipeda State University, Lithuania Viladimir PESIC University of Montenegro, Karadağ Yazdan KEIVANY Isfahan University of Technology, Iran * Liste akademik unvan ve isme göre alfabetik sırayla hazırlanmıştır. İÇİNDEKİLER / CONTENTS ARAŞTIRMA MAKALESI / RESEARCH PAPERS: Soğukta Depolama Sırasında Farklı Sirkelerin Kültüre Edilmiş Midye (Mytilus galloprovincialis) Etinin Mikrobiyolojik Kalitesine Etkisinin Belirlenmesi Yasemin ALPARSLAN, Abdullah DİLER ……………........................................... 299-109 Orta Karadeniz’de Avlanan Lüfer (Pomatamus saltatrix L., 1766) Balığının Et Verimi ve Kimyasal Kompozisyonu Serap SAMSUN …………………………………………………………………… 110-118 Bitkisel Katkı Maddesi Artemisia vulgaris’ in Gökkuşağı Alabalıklarında (Oncorhyncus mykiss, Walbaum) Büyüme Performansı ve Antioksidan Aktivite Üzerine Etkisi Öznur DİLER, Aşkın ATABAY, Öznur GÖRMEZ ……………………………… 119-131 Simav Çayı’nın Balık Faunası Elif ÖZTÜRK, Fahrettin KÜÇÜK ………………………………………………... 132-152 Luciobarbus esocinus, (Heckel 1843)’den Elde Edilen Balık Cipslerinin Besin Kompozisyonu ve Duyusal Özelliklerinin Belirlenmesi Nermin KARATON KUZGUN …………………………………………………….. 153-162 Mogan Gölü (Ankara, Türkiye) Sazan (Cyprinus carpio) Populasyonunun Morfometrik, Meristik Özellikleri ve Boy-Ağırlık İlişkisi Göktuğ GÜL, Mehmet YILMAZ, Ömer SAYLAR, Semra BENZER, Ali GÜL.. 163-172 Yavru Sazanlarda (Cyprinus carpio Linnaeus, 1758) α –Cypermethrin’in Akut Toksik Etkisi Utku GÜNER ……………………………………………………………………....... 173-178 A New Rhyacodrilin (Oligochaeta) Record (Bothrioneurum vejdovskyanum Štolc, 1886) for Turkey Serpil ODABAŞI, Naime ARSLAN, Semra CİRİK ………………………………. 179-185 Antalya İli (Türkiye) İçme Suyu Kaynaklarında Arsenik (As) Konsantrasyonlarının Belirlenmesi İsmail KIR, Mehmet ULUSOY ...………………………………………………...… 186-194 Maya (Saccharomyces cerevisiae) ve Laktik Asit Bakterisi içeren Yem Katkı Maddesinin Sazan Balıklarının Büyüme Performansı, Vücut Kompozisyonu ve Sindirilebilirlik Üzerine Etkisi Nalan Özgür YİĞİT, Seval BAHADIR KOCA, Sulhattin YAŞAR ...…………… 195-202 The Benthic Algae of Meke Lake (Karapınar/Konya) Cengiz AKKÖZ ...…………………………………………………………………… 202-210 Pınargözü Kaynağı (Yenişarbademli, Isparta - Türkiye)’nın Fiziko-Kimyasal Özellikleri ve Epilitik Algleri Hülya ATEŞ, Ömer Osman ERTAN ...…………………………………………….. 211-219 DERLEME / REVIEWS Türkiye Denizlerinde Avlanan Barbun Balıklarının Besinsel İçeriklerine Genel Bakış Güntekin DOĞAN, Ömer Osman ERTAN, Levent İZCİ, Şengül BİLGİN ...…... 220-230 Good Agricultural Practices in Turkish Aquaculture Serpil YILMAZ, Nilda ERSOY, Erkan GÜMÜŞ, Baki AYDIN ...………………. 231-238 Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi, 13(2), 99-109 (2017) Soğukta Depolama Sırasında Farklı Sirkelerin Kültüre Edilmiş Midye (Mytilus galloprovincialis) Etinin Mikrobiyolojik Kalitesine Etkisinin Belirlenmesi Yasemin ALPARSLAN* Abdullah DİLER Süleyman Demirel Üniversitesi, Eğirdir Su Ürünleri Fakültesi, Su Ürünleri Avlama ve İşleme Teknolojileri Bölümü, Isparta. Geliş : 29.12.2015 Kabul : 23.02.2016 Araştırma Makalesi / Research Paper *Sorumlu Yazar: [email protected] E-Dergi ISSN: 1308 – 7517 Özet İki farklı sirke ile kültüre edilmiş midye (Mytilus galloprovincialis) etinin mikrobiyolojik kalitesine soğukta depolama sırasında etkisinin belirlenmesi amaçlanmıştır. Kabuklu taze midyeler, 1:2 oranındaki (sirke:su) karışımında 5 dakika bekletildikten sonra midye etleri çıkarılarak 1:2 (midye:sirke) oranında olacak şekilde üzüm ve gül sirkelerinde 3 ve 7 dakika bekletilmiştir. Daha sonra soğuk depolama şartlarında (4±1⁰C) depolanan midye etleri 16 gün boyunca periyodik olarak toplam mezofilik aerobik bakteri (TMAB), toplam psikrofilik aerobik bakteri (TPAB), koliform, laktik asit bakterileri (LAB) ve Enterobacteriaceae yönünden incelenmiştir. Depolama süresince üzüm ve gül sirkeli gruplar kontrol grubuna göre önemli (p<0,05) düzeyde mikrobiyal etki göstermiştir. Ayrıca üzüm sirkesinin gül sirkesine göre mikrobiyal açıdan daha etkili olduğu saptanmıştır. Zamana bağlı değişimler, sirke çeşitleri ve işlem süresi arasındaki farklar istatistikî olarak önemli (p<0,05) bulunmuştur. Anahtar kelimeler: Midye, mikrobiyolojik kalite, sirke, soğuk depolama. The Effect on Microbiological Quality of Aquacultured Mussel (Mytilus galloprovincialis) Meat Treated With Different Types of Vinegars During Cold Storage Abstract The microbiological quality of aquacultured mussel (Mytilus galloprovincialis) meat treated with two types of vinegar during cold storage was determined. After processed with 1:2 ratio of vinegar:water for 5 minutes, mussel meat was removed from their shell. Mussel meat was processed with grape and rose vinegars at a ratio of 1:2 (mussel:vinegar) for 3 and 7 minutes. Then, they were stored in cold storage condition (4±1⁰C) and investigated periodically for 16 days for total mesophilic aerobic bacteria (TMAB), total psicrophilic aerobic bacteria (TPAB), coliform, lactic acid bacteria (LAB) and Enterobacteriaceae. During cold storage, grape and rose vinegar groups were found to be more effective (p<0.05) than the control group according to microbial analyses. In addition, it was determined that grape vinegar was more effective than the rose vinegar. The differences between vinegar types and processing time were found statistically significant (p<0.05), depending on storage time during cold storage. Keywords: Mussel, Microbiological Quality, Vinegar, Cold Storage *Bu çalışma yüksek lisans tezi olarak Süleyman Demirel Üniversitesi B.A.P. (Proje No: 4033-YL1-14) tarafından desteklenmiştir. 99 Alıntılama: Alparslan, Y. & Diler, A. (2017). Soğukta depolama sırasında farklı sirkelerin kültüre edilmiş midye (Mytilus galloprovincialis) etinin mikrobiyolojik kalitesine etkisinin belirlenmesi. Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi, 13(2), 99-109. ALPARSLAN ve DİLER 2017 SDU-ESUFD 13(2), 99-109 GİRİŞ Dünya nüfusundaki hızlı artış ve dengeli beslenmenin insan sağlığı açısından öneminin farkına varılması, insanların besin içeriği zengin gıdalara ve yeni protein kaynaklarına yönelimini arttırmıştır. İnsan nüfusundaki artışa paralel olarak gıda ihtiyacı da artmaktadır. Artan gıda ihtiyacını karşılamak üzere gıda endüstrisindeki gelişmeler tüketiciye çeşitli ürünler sunarken daha kaliteli, güvenli ve sağlıklı gıda üretiminin zorunluluğunu da beraberinde getirmektedir. Özellikle son yıllarda zengin besin değeri, sindiriminin kolaylığı ve diyetetik özelliği açısından balık ve diğer su ürünlerine karşı ilginin artmasıyla beraber; gıda kalitesinin ve güvenliğinin göz ardı edilmesiyle insan sağlığı açısından tehlikeler ortaya çıkabilmektedir. Mytilus galloprovincialis (Lamarck, 1819), ülkemizde kara midye ya da Akdeniz midyesi olarak bilinen, Türkiye denizlerinde ekonomik olarak bulunan bir midye türü olup, özellikle Marmara ve Karadeniz’de doğal midye yatakları şeklinde bulunmaktadır. Gerek işlenerek gerekse çiğ olarak tüketilen midyeler yüksek derecede besleyici ürünlerdir. Akdeniz midyesi veya kara midye, özellikle sahil kesimlerimizde daha çok midye dolma veya midye tava olarak tüketilmektedir. Ülkemizde, özellikle “midye dolma” halk arasında rağbet gören ve geleneksel olarak tüketilen su ürünlerindendir (Ulusoy, 2008). Midyeler, avlandıkları sulardan, üretim ve satış noktalarına kadar birçok noktadan kontamine olabilirler. Midyenin tüketim noktasına kadar geldiği süreçte oluşabilecek mikrobiyolojik risk kaynakları; midyenin avlandığı bölge, işlenmesi sırasında görev alan personel, işlenmesinde kullanılan alet-ekipman, depolama ve satış koşulları olarak sıralanabilir. Gıda kaynaklı zehirlenmeler, dünyada milyonlarca insanın hastalanmasına ve hatta ölümüne sebep olmaktadır. Özellikle kıyı bölgeleri için tam olarak kontrol edilemeyen kanalizasyon kirliliği, mevcut bölgelerden toplanan midyelerin tüketilmesi sonucu sağlık açısından olumsuz etkilere neden olmaktadır. Kılınç ve Yavuz (2011a), üzüm ve elma sirkelerinin buzdolabında depolanmış
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