Abstract
In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After the hot smoking process applied to thornback rays, significant changes were observed in the nutritional composition of the products (P<0.05). Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and thiobarbituric acid (TBA) values of smoked thornback rays increased during storage, and these values were determined between 23.11-98.06 mg/100 g, 2.48-7.33 mg/100 g, and 0.1-0.3 mg malondialdehyde/kg, respectively. It was determined that the total aerobic mesophilic bacteria (TAMB) count detected in the fresh sample decreased in smoked products due to the smoking process and the value was found below the detectable limit value (1.47 log CFU/g) during storage. As a result of the sensory evaluation, it was determined that the texture, odor, and flavor criteria of the smoked thornback rays were below the consumable limit value on the 120th day. According to the results, it was determined that the thornback ray vacuum packaged by hot smoking can be consumed safely for 105 days at 4±1 °C. This study shows that discarded thornback rays, which are a high protein food, can be transformed into high value-added products by applying different processing methods such as smoking and so can be evaluated as human food.
Highlights
Due to the rapid increase in the world population and the changing ecological balance, the importance of limited food sources is increasing constantly
The meat yield of fresh thornback rays before the smoking process was calculated as 34.86%
The chemical quality criteria such as Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and trimethylamine nitrogen (TMA-N) of smoked thornback rays were within the consumable limit values during the storage period
Summary
Due to the rapid increase in the world population and the changing ecological balance, the importance of limited food sources is increasing constantly. This situation causes nutritional problems, which is the most important element of human life, and people demand different foods. The importance of animal origin proteins in the healthy nutrition of living creatures is increasing day by day. Seafood are among the foods that spoil very quickly due to their biological structure In this respect, it is important to keep it under suitable conditions after hunting and to increase the variety with different processing methods (Ayas et al, 2005)
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