Investigation of Microbiological, Chemical, Sensory and Nutritional Properties of Gravlax Prepared from Catfish
Περίληψη
Gravlax, a traditional Scandinavian dish made by curing fish with salt, sugar, and dill, was prepared using catfish (Silurus glanis) to evaluate its microbiological, chemical, sensory, and nutritional properties. The samples were divided into 3 groups: vacuum-packed fresh fish meat (A), standard gravlax applied (B), gravlax with different additives (additional coriander, celery, grated carrots, lemon and beetroot) (C). While the protein, lipid, ash, carbohydrate contents of gravlax-treated samples were found to be higher compared to fresh fish meat, decreases in moisture content were observed. The growth of bacterial was slower in gravlax samples. Increases in TBARS, TVB-N values were observed in parallel with storage, and the effect of storage time was also found to be significant (p<0.01). Group C was the most liked group in terms of all sensory parameters. All these analyzes concluded that the gravlax process had positive effects on the quality parameters of the samples and also increased the shelf life of the product.
Λεπτομέρειες άρθρου
- Πώς να δημιουργήσετε Αναφορές
-
Yıldız, P., & Kızıloğlu, N. (2025). Investigation of Microbiological, Chemical, Sensory and Nutritional Properties of Gravlax Prepared from Catfish. Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας, 76(4), 9947–9958. https://doi.org/10.12681/jhvms.40659
- Τεύχος
- Τόμ. 76 Αρ. 4 (2025)
- Ενότητα
- Research Articles
Αυτή η εργασία είναι αδειοδοτημένη υπό το CC Αναφορά Δημιουργού – Μη Εμπορική Χρήση 4.0.
Οι συγγραφείς των άρθρων που δημοσιεύονται στο περιοδικό διατηρούν τα δικαιώματα πνευματικής ιδιοκτησίας επί των άρθρων τους, δίνοντας στο περιοδικό το δικαίωμα της πρώτης δημοσίευσης.
Άρθρα που δημοσιεύονται στο περιοδικό διατίθενται με άδεια Creative Commons 4.0 Non Commercial και σύμφωνα με την άδεια μπορούν να χρησιμοποιούνται ελεύθερα, με αναφορά στο/στη συγγραφέα και στην πρώτη δημοσίευση για μη κερδοσκοπικούς σκοπούς.
Οι συγγραφείς μπορούν να καταθέσουν το άρθρο σε ιδρυματικό ή άλλο αποθετήριο ή/και να το δημοσιεύσουν σε άλλη έκδοση, με υποχρεωτική την αναφορά πρώτης δημοσίευσης στο J Hellenic Vet Med Soc
Οι συγγραφείς ενθαρρύνονται να καταθέσουν σε αποθετήριο ή να δημοσιεύσουν την εργασία τους στο διαδίκτυο πριν ή κατά τη διαδικασία υποβολής και αξιολόγησής της.
Λήψεις
Τα δεδομένα λήψης δεν είναι ακόμη διαθέσιμα.
Αναφορές
Abdeldaiem MHM, Ali HGM, Ramadan MF (2017) Impact of different
essential oils on the characteristics of refrigerated carp (Cyprinus
carpio) fish fingers. J Food Meas Charact 11(3): 1412-1420. https://
doi.org/10.1080/10498850.2018.1461157
Abeyrathne ED S, Nam K, Ahn DU (2021) Analytical methods for
lipid oxidation and antioxidant capacity in food systems. Antioxid
(10):1587. https://doi.org/10.3390/antiox10101587
Adetokunbo MA (2021) Gravading of mackerel (Scomber sp.): physicochemical
and sensory changes during refrigerated storage. Master
Thesis, Algarve University, Instituto Superior de Engenharia,
Portuguese.
Alakavuk DÜ (2009) Determination of the risky microorganisms in
ready-to-eat seafood selling in Istanbul market. PhD Thesis, İstanbul
University, İstanbul, Turkey.
Albayrak S, Göncü A, Albayrak S (2012) Corander as traditional food:
their medicinal benefit and bioactivities. J Prof Sci 1(4): 2-7.
Altan CO, Köstekli̇ B, Çorapcı B, İpar MS, Kocatepe D, Turan H
(2022) The sensory characteristics, nutritional profile and physical
changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax:
Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum).
Int J Gastron Food Sci 28:100490. https://doi.org/10.1016/j.
ijgfs.2022.100490
Anonymous (2023) Kişnişin faydaları. https://www.memorial.com.tr/
saglik-rehberi/kisnis-faydalari
AOAC (2000) Official methods of analysis (17th Ed.). Association of
Official Analytical Chemists, Washington, DC.
Arslan G (2020) Influence of Black Cumin Oil Determination on the
Chemicial and Sensory Quality of Rainbow Trout (Oncorhynchus
mykiss) Fillets. Res J Agric Sci 51(2):183-189. https://doi.
org/10.17097/ataunizfd.646497
Chen J, Li Y, Wang Y, Yakubu S, Tang H, Li L (2022) Active polylactic
acid/tilapia fish gelatin-sodium alginate bilayer films: Application
in preservation of Japanese sea bass (Lateolabrax japonicus).
Food Packag Shelf Life 33:100915. https://doi.org/10.1016/j.
fpsl.2022.100915
Cruz CD, Silvestre FA, Kinoshita EM, Landgraf M, Franco BDGDM,
Destro MT (2008) Epidemiological survey of Listeria monocytogenes
in a gravlax salmon processing line. Braz J Microbiol
Çağıltay F (2011) İç su balıkları yetiştiriciliği. Nobel Yayınevi (209
p). İstanbul, Turkey.
Çakmak T, Sancak YC (2019) Determination of Biogenic Amine Formation
and Microbiological Changes in Carp (Cyprinus carpio L.,
During Frozen Storage. BEU J Sci & Technol 8(4):1302-
Çankırılıgil EC, Berik N (2017) Determination of shelf life of rainbow
trout (Oncorhynchus mykiss) croquettes during cold storage
(+4ºC). Aquat Sci Eng 32(1):35-48. https://doi.org/10.18864/
TJAS201704
Çetinkaya S, Bilgin Ş, Ertan ÖO (2014). Clasical methods on the seafood
freshness and quality determination. Ege J Fish Aquat Sci
(2):105-111. https://doi.org/10.12714/egejfas.2014.31.2.07
Çoban ÖE, Fadiloglu EE, Çoban MZ (2020) Sensory evaluation and
proximate composition and “gravlax” prepared from Luciobarbus
esocinus. Ecol Life Sci 15(1):36-43. https://doi.org/10.12739/NWSA.
15.1.5A0131.
Çorapcı B (2018) The sensory, nutritional, chemical and microbiological
properties of without pre-treatment frozen stored (-22±1
ºC) anchovy (Engraulis encrasicolus, Linnaeus 1758) and bonito
(Sarda sarda, Bloch 1793) Meats. Food 43(6):1075-1090. https://
doi.org/10.15237/gida.GD18068
Çümen E,Bostancı Ş (2021) Processability of carrot into different food
products. Turk J Sci Rev 14(2):202-215.
Deniz U E, Yeğenoğlu S, Sözen Şahne B, Gençler Özkan A (2018) Kişniş
(Coriandrum sativum L.) üzerine bir derleme. Marmara Pharm J
(1):15-28. http://doi.org/10.12991/mpj.2018.36
Durmuş M, Surówka K, Ozogul F, Maciejaszek I, Tesarowicz I, Ozogul
Y, Kosker AR, Ucar Y (2017) The impact of gravading process on
the quality of carp fillets (Cyprinus carpio): sensory, microbiological,
protein profiles and textural changes. J Consum Prot Food
Safety 12(2):147-155. https://doi.org/10.1007/s00003-017-1106-0
Düzarduç P (2021) The use of smoked trout skin as fısh ball coating
material. Master Thesis, Pamukkale University, Denizli, Turkey.
El-Lahamy AA, Khalil KI, El-Sherif SA, Mahmud AA (2019) Influence
of Smoking Methods and Refrigeration Storage on Physiochemical
Quality Parameters of Catfish (Clarias gariepinus) Fillets. Oceanogr
Fish Open Access J 8(5):155-159. https://doi.org/10.19080/
OFOAJ.2019.08.555750
Genç İY, Diler A (2019) Quality Changes and Development of Shelf
Life Prediction Model Based on Stepwise Multiple Regression in
Prussian Carp (Carassius gibelio) Stored Under Chilled Conditions
(4±1ᵒC). ActAquaTr 15(3):365-377. https://doi.org/10.22392/
actaquatr.535446
Gokalp HY, Kaya M, Zorba O, Tulek Y (2001) Et ve ürünlerinde kalite
kontrolü ve laboratuvar uygulama kılavuzu. Atatürk Üniversitesi
Ziraat Fakültesi Yayını.
Halkman AK (2005) Merck Gıda Mikrobiyolojisi Uygulamaları. Başak
Matbaacılık Ltd. Şti., Ankara.
Jardine D, Antolovich M, Prenzler PD, Robards K (2002) Liquid chromatography−
mass spectrometry (LC-MS) investigation of the
thiobarbituric acid reactive substances (TBARS) reaction. J Agric
Food Chem 50(6):1720-1724. https://doi.org/10.1021/jf011336a
Kamarı N (2007) Investigation of biogenic amines and nucleotide degradition
products of cat fish (Silurus glanis L., 1758) stored in ice.
Master Thesis, Çukurova University. Adana, Turkey.
Keskin H (1982) Besin Kimyası, İ.Ü. Kimya Fak. Fatih Yayınevi Matbaası,
İstanbul,
Kilic B, Richards MP. (2003) Lipid oxidation in poultry döner kebab
pro-oxidative and anti-oxidative factors. J Food Sci 68(2):686-
Leistner L (1995) Principles and applications of hurdle technology.
In New methods of food preservation (pp. 1-21). Boston, MA:
Springer US.
Li T, Kuang S, Xiao T, Hu L, Nie P, Ramaswamy HS, Yu Y (2022)
The Effect of Pressure–Shift Freezing versus Air Freezing and
Liquid Immersion on the Quality of Frozen Fish during Storage.
Foods 11(13):1842. https://doi.org/10.3390/foods11131842
Lyhs U, Lahtinen J, Fredriksson-Ahomaa M, Hyytiä-Trees E, Elfing
K, Korkeala H (2001) Microbiological quality and shelflife
of vacuum-packaged ‘gravad’rainbow trout stored at 3 and
ºC. Int J Food Microbiol 70(3): 221-230. https://doi.org/10.1016/
s0168-1605(01)00548-7
Maghraby O, Hassouba MM, El-Mossalami E (2013) Effect of methodology
on the determination of total volatile basic nitrogen as an index
of quality of meat and fish. Egypt J Food Saf 1(1):23-34. https://
doi.org/10.21608/EJFSJ.2013.135900
Malle P, Poumeyrol M (1989) A new chemical criterion for the quality
control of fish: trimethylamine/total volatile basic nitrogen. J Food
Prot 52:419-423. https://doi.org/10.4315/0362-028X-52.6.419
Michalczyk M, Surówka K (2007) The effects of gravading process on
the nutritive value of rainbow trout (Oncorhynchus mykiss). J FisheriesSciences.
com 1(3):130-138. https://doi.org/10.3153/
JFSCOM.2007016
Mol S, Akan T, Kartal S, Coşansu S, Tosun ŞY, Alakavuk DÜ, Ulusoy
Ş, Doğruyol H, Bostan K (2023) Effects of Air and Helium Cold
Plasma on Sensory Acceptability and Quality of Fresh Sea Bass
(Dicentrarchus labrax). Food Bioproc Tech (3):537-548. https://
doi.org/10.1007/s11947-022-02950-w
Namiq KF, Milne D (2017) Effect of fillet thickness on quality and
shelf life of gravlax Salmon. J Aquac Mar Biol 6(2):1-7. https://
doi.org/10.15406/jamb.2017.06.00149
Orhan Y (2019) Investigation of antimicrobial and antioxidant effects of
extracts obtained from sea lettuce (Ulva lactuca Linnaeus, 1753).
PhD Thesis, İstanbul University, İstanbul, Turkey.
Öksuztepe G, Çoban, ÖE, Güran HŞ (2010) The Effect of Addition
of Sodium Lactate in Fish Balls made from Fresh Rainbow Trout
(Oncorhynchus mykiss W.). Kafkas Univ Fac Vet Med J 16(Suppl-
A):65-72. https://doi.org/10.9775/kvfd.2009.1470
Öz M, Ucak İ (2023) Investigation of quality parameters of common
carp (Cyprinus carpio) meat marinated with traditional method
used in Anatolia during storage at-18° C. Int J Gastron Food Sci
Özpolat E (2020) Microbiological quality and nutritive value of 4°C
stored spiny eel (Mastacembelus mastacembelus) gravid. BAUN J
Inst Sci 22(2):741-747. https://doi.org/10.25092/baunfbed.757362
Özturan S (2009) Determination of the quality and shelf life of cooked
fish in vacuum package (Sous vide). Master Thesis, İstanbul University,
İstanbul, Turkey.
Pachekrepapol U, Thangrattana M, Kitikangsadan A (2022) Impact of
oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological
and sensory characteristics of fish burger prepared
from salmon and striped catfish filleting by-product. Int J Gastron
Food Sci 30:100598. https://doi.org/10.1016/j.ijgfs.2022.100598
Pankyamma V, Rani KS, Binsi PK (2020) Gravading process of Nile
tilapia (Oreochromis niloticus) and evaluation of its biochemical
and sensory changes during refrigerated storage. J Food Process
Preserv 44(9): e14631. https://doi.org/10.1111/jfpp.14631
Peksezer B (2012) Making meatball from silver sea fish (Alburnus
mossulensis heckel, 1843) and investigation effect of conservation
at -18ºC. Master Thesis, Fırat University, Elazığ, Turkey.
Rajeshwari U, Andallu B (2011) Medicinal benefits of coriander (Coriandrum
sativum L). Spatula DD 1(1):51-58. https://doi.org/10.5455/
SPATULA.20110106123153
Rzepka M, Özogul F, Surówka K, Michalczyk M (2013) Freshness
and quality attributes of cold stored Atlantic bonito (Sarda sarda)
gravad. Int J Food Sci Technol 48(6):1318-1326. https://doi.
org/10.1111/ijfs.12094
Saylar Ö (2009) Determination of the age of (Silurus glanis l., 1758)
living in kabalar lake in kastomunu province by the use of different
bony structure. Kastamonu Edu J 17(2):659-664.
Skåra T, Axelsson L, Stefánsson G, Ekstrand B, Hagen H (2015)
Fermented and ripened fish products in the northern European
countries. J Ethn Foods 2(1):18-24. https://doi.org/10.1016/j.
jef.2015.02.004
Surowka K, Rzepka M, Özoğul F, Özoğul Y, Surowka B, Ligaszewski M
(2021) Nucleotide degradation, biogenic amine level and microbial
contamination as quality indicators of cold-stored rainbow trout
(Oncorhynchus mykiss) gravad. Food Chem 346:128904. https://
doi.org/10.1016/j.foodchem.2020.128904
Şengör GFÜ, Ceylan Z (2018) Seafood Culture and Its Importance
in Turkish Cuisine. ActAquaTr 14 (4): 386-398. https://doi.
org/10.22392/egirdir.414488
Tunçelli İC, Özden Ö (2023) Evaluation of Rainbow Trout and Meagre
Fillets as Novel Ready-To-Eat Products. J Aquat Food Prod Technol
Uysal R, Apaydın Yağcı M, Yeğen Y, Cesur M, Yağcı A, Çetinkaya S,
Bostan H (2009) Growth Properties of European Catfish (Silurus
glanis L., 1758) Population in Iznik Lake (Bursa-Turkey). SDU
Sci Ins J 13-3:221- 228
Ünlüsayın M, Erdilal R (2008) Texture profile evaluation for the fresh
seafood. Ecol Life Sci 3(3):424-435.
Villamarín E, Martínez B, Trigo M, Aubourg SP (2023) Influence of
Different Previous Frozen Holding Periods on the Canned Fish
Quality. Foods 12(22):4117. https://doi.org/10.3390/foods12224117
Vurat M (2021) Storage of bonito (Sarda sarda, bloch 1793) fısh preped
by gravlaks method at + 4±1ºC; physical, chemical and microbiological
determination. Master Thesis, Sinop University, Sinop,
Turkey
Vurat M, Kocatepe D (2023) Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax
during storage. Int J Gastron Food Sci 332: 100715. https://doi.
org/10.1016/j.ijgfs.2023.100715
Wiernasz N, Leroi F, Chevalier F, Cornet J, Cardinal M, Rohloff J,
Passerini D, Skirnisdottir S, Pilet MF (2020) Salmon gravlax biopreservation
with lactic acid bacteria: A polyphasic approach to
assessing the impact on organoleptic properties, microbial ecosystem
and volatilome composition. Front Microbiol 10:3103. https://
doi.org/10.3389/fmicb.2019.03103
Yaz Y (2013) The determination of shelf life of Luciobarbus esocinus
(Heckel, 1843) applied sous-vide. Master Thesis, Fırat University,
Elazığ, Turkey.
Yeşilsu AF, Erbay EA, Dağtekin BB (2023) Storage of marinated anchovy
of plant extracts effect on stability. J Food Feed Sci-Technol
Yüngül M, Dörücü M (2023) Yayın balığı (Silurus glanis lınnaeus,
’nın üretim ve yetiştiriciliği. Ziraat, Orman ve Su Ürünleri
Alanında Akademik Araştırma ve Derlemeler. Platanus Publishing,
Ankara, Türkiye.
