The Effect of Different Packaging Methods on Microbiological Quality Criteria and Changes in Biogenic Amines of Marinated Shad (Alosa immaculata, Bennett, 1838)

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dc.authoridKORAL, SERKAN/0000-0001-7424-2481
dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.contributor.authorErdem, Mehmet Emin
dc.contributor.authorKoral, Serkan
dc.contributor.authorIsidan, Sedef
dc.date.accessioned2025-03-23T19:48:12Z
dc.date.available2025-03-23T19:48:12Z
dc.date.issued2017
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, it was aimed to determine the biogenic amines and microbiological changes of shad (Alosa immaculata, Bennett, 1838) fillets, which were marinated, differently packaged and stored at 4 +/- 1 degrees C. Total aerobic count, psychrophilic flora count, mould-yeast, coliform and histamine forming bacteria count as microbiological criteria of marinated fish were investigated. In addition to that biochemical and molecular identification of isolated bacteria were performed. At the end of storage period, for marinated shad of different packed with brine, oil and vacuum packed were determined histamine values as 2.19, 2.09 and 2.41 mg kg(-1), and TAC values as 2.49, 2.75 and 2.68 log kob g(-1), respectively. Pantoea agglomerans, Shewanella baltica, Brevundimonas diminuta, Pseudomonas putida and Acinetobacter calcoaceticus were identified as histamine producing bacteria. For histamine and microbiological criteria; It was determined that brine and oil recipe shad marinade can be stored at 4 +/- 1 degrees C for 7 months, while vacuum packed ones can be stored in the same conditions for 6 months.
dc.identifier.endpage414
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85038854718
dc.identifier.scopusqualityQ3
dc.identifier.startpage404
dc.identifier.urihttps://hdl.handle.net/11486/7539
dc.identifier.volume23
dc.identifier.wosWOS:000418281100004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isotr
dc.publisherAnkara Univ, Fac Agriculture
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectShad
dc.subjectMarinade
dc.subjectMicrobiology
dc.subjectBiogenic amines
dc.subjectHistamine
dc.titleThe Effect of Different Packaging Methods on Microbiological Quality Criteria and Changes in Biogenic Amines of Marinated Shad (Alosa immaculata, Bennett, 1838)
dc.typeArticle

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