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Determination of Quality Changes on Anchovy (Engraulis encrasicolus L., 1758) Dried with Natural and Mechanical Methods and Packaged in Various Forms
(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2021) Yavuz, Fatih; Erdem, Mehmet; Kostekli, Bayram; Keskin, Irfan; Eyuboglu, Asiye
In study, anchovies were dried with natural and mechanical methods and were packaged by stretch and vacuum methods. In order to determine the quality changes and shelf-life of the fish that were stored in refrigerator (4 +/- 1 degrees C); chemical, microbiologic and sensorial analysis were performed. Due to the drying of fish meat, a sudden increase was observed in TBA and TVB-N analysis and it was determined that this increase continues throughout the shelf life of all groups. Due to the very low water activity, the number of microorganisms remained below the detectable limit (10 CFU g) throughout the study. When the microbiologic data was examined, coliform bacteria were not found throughout the research. According to the sensory analysis, the shelf life of anchovy fish was determined as 2.5 months by drying naturally and the shelf life of the anchovy fish was extended 2 months through mechanical drying. In the present study, it was detected that vacuum packaging cause hydration over time and some spoiling in their texture.