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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dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.contributor.authorKostekli, Bayram
dc.contributor.authorKeskin, Irfan
dc.contributor.authorErdem, Mehmet Emin
dc.date.accessioned2025-03-23T19:47:48Z
dc.date.available2025-03-23T19:47:48Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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.
dc.identifier.endpage5972
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue8
dc.identifier.scopusqualityN/A
dc.identifier.startpage5962
dc.identifier.urihttps://hdl.handle.net/11486/7443
dc.identifier.volume28
dc.identifier.wosWOS:000480511400030
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherParlar Scientific Publications (P S P)
dc.relation.ispartofFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectRainbow trout
dc.subjecthot smoking
dc.subjectfrozen storage
dc.subjectquality
dc.subjectshelf life
dc.titleDETERMINATION OF QUALITY CHANGES OF HOT SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM 1792) FILLETS KEPT IN THE DEEP FREEZE FOR DIFFERENT STORAGE TIME PERIODS
dc.typeArticle

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