DETERMINATION OF QUALITY CHANGES OF HOT SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM 1792) FILLETS KEPT IN THE DEEP FREEZE FOR DIFFERENT STORAGE TIME PERIODS
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Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Parlar Scientific Publications (P S P)
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the aim was to detect sensory, chemical and microbiological properties of hot smoked rainbow trout, after stored at deep freeze for 6 and 12 months. The quality control of hot smoked rainbow trout under refrigerator condition were carried out by the analyses of, TVB-N, TBARs, pH value, total mesophilic aerobic bacteria count (TMAB), total psychotropic aerobic (TPAB) bacterial count, total coliform (TC) and total mold-yeast (TM-Y) count. The total volatile basic nitrogen (TVB-N) values of the hot smoked K, A and B groups exceeded the limit values on the 14th, 9th and 3rd days and the TBARs values on the 16th, 13th and 7th days respectively. According to the results of microbiological analysis, while Total Psychrophilic Aerobic Bacteria (TPAB) counts not exceed the limit value, Total Mesophilic Aerobic Bacteria (TMAB) counts in K, A and B groups exceed the limit values at 21th, 14th and 10th days and total yeast-mold counts exceeded the limit values at 21th, 16th and 11th days respectively. Coliform bacteria were not found. According to the results of sensory evaluation, the shelf life of hot smoked K, A and B groups stored at 4 +/- 1 degrees C was 15, 12, 5 days respectively.
Açıklama
Anahtar Kelimeler
Rainbow trout, hot smoking, frozen storage, quality, shelf life
Kaynak
Fresenius Environmental Bulletin
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
28
Sayı
8
