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Vakum Paketli Pişirme Yöntemi (Sous Vide) ve Gökkuşağı Alabalığı (Oncorchynchus mykiss Walbaum, 1792)’na Uygulanması

Sous Vide Cooking Method And Application to Rainbow Trout (Oncorchynchus mykiss Walbaum, 1792)

Journal Name:

  • Süleyman Demirel University Journal of Eğirdir Fisheries Faculty

Publication Year:

  • 2015

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this study, applicability of sous vide technology which is very much unknown in Turkey but being used more widely in the world, to rainbow trouts and changes in nutritional value of rainbow trout at the different cooking temperatures (75oC, 85oC and 90oC) are examined. Ranking test was performed to evaluate consumer perception acccording to sensory parameters (color, appearance, odor, taste and general appreciation). The highest values were found for the protein as 20.02 ± 0.43 % in the cooked sample at 75oC, for the fat content as 3.60 % ± 0.16 in fresh sample, for the ash content as 3.60 ± 0.16 % in the cooked sample at 85oC, and for the moisture as 78.32 ± 0.53 % in fresh sample.
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Abstract (Original Language): 
Bu çalışmada ülkemizde çok fazla bilinmeyen, ancak dünya genelinde her geçen gün yaygın kullanım alanı bulmaya başlayan vakum paketli pişirme yönteminin (sous vide) gökkuşağı alabalığına uygulanabilirliği ve farklı pişirme sıcaklıklarında (75oC, 85oC ve 90oC) besinsel değişimler incelenmiştir. Uygulanan sıcaklıklara göre tüketici seçiminin belirlenmesi amacıyla örneklere renk, görünüm, koku, tat, genel beğeni belirteçlerine göre sıralama testi yapılmıştır. En yüksek protein değeri %20,02±0,43 ile 75oC’de pişirilen örnekte, en yüksek yağ değeri %3,60±0,16 ile taze örneklerde, en yüksek kül değeri %3,60±0,16 ile 85oC’de pişirilen örnekte bulunurken, en yüksek nem değeri %78,32±0,53 olarak taze örneklerde elde edilmiştir. Duyusal değerlendirme için yapılan sıralama testinde 85oC’de pişirilen örnekler 119 ile en yüksek toplam beğeni puanını elde etmiştir.
FULL TEXT (PDF): 
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  • Turkish

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