Determination of the shelf life of smoked sea bass (Dicentrarchus labrax linaeus, 1758) marinade stored under refrigerated conditions (4 °C)

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dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.contributor.authorKeskin, Irfan
dc.contributor.authorKostekli, Bayram
dc.contributor.authorEyuboglu, Asiye
dc.contributor.authorKaya, Yalcin
dc.date.accessioned2025-03-23T19:27:02Z
dc.date.available2025-03-23T19:27:02Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractIntroduction. In this study, two different marinade (plain and smoked) were prepared with seabass and determination of their shelf-life was aimed by investigating the quality according to organoleptic, chemical and microbiological parameters. Material and methods. Fishes supplied from an aquaculture facility were brought to the laboratory under cold storage and filleted after cleaning process. First group (Group A: Plain) was put into the marination solution (Fish: solution ratio was 1:2, 1.68% alcohol vinegar, 6.4% salt and 0.01% citric acid) for 5 days. In second group (Group B: Smoked) fish were smoked and air cooled to the ambient temperature. Cold fish fillets were waited in the marination solution (Fish: solution ratio was 1:2, 1.2% alcohol vinegar, 5.5% salt and 0.01% citric acid) for 2 days. Result and discussion. According to the results in terms of the chemical analyses, while TBA value was determined as 0,26 +/- 0,01 mgMDA/kg in raw material, at the end of the study this value was determined as 4,38 +/- 0,05 mgMDA/kg in Group A (5th month) and 3,05 +/- 0,02 mgMDA/kg in Group B (7th month). According to results in terms of the microbiological analyses, TMAB count was determined as 2,00 +/- 0,04 CFU/g in raw material but total bacteria and yeast-mold count was remained <10 CFU/g during the storage period. Coliform bacteria were not encountered in the study. For the organoleptic analyses 5 experienced panelists evaluated the products according to colour, odour, texture, flavour and general appreciation. Both groups got high scores in the beginning but Group A got low scores in 5th month and Group B had low scores in 7th month from panelists and lost quality. Conclusion. As a result, smoked sea bass marinade was appreciated more than plain sea bass marinade and the shelf life of smoked marinade was detected higher than the plain marinade.
dc.description.sponsorshipSinop University Scientific Research Projects Unit [SUF-190115-05]
dc.description.sponsorshipThis work was supported by Sinop University Scientific Research Projects Unit (SUF-190115-05 Project code).
dc.identifier.doi10.24263/2304-974X-2019-8-2-9
dc.identifier.endpage306
dc.identifier.issn2304-974X
dc.identifier.issn2313-5891
dc.identifier.issue2
dc.identifier.scopusqualityQ3
dc.identifier.startpage294
dc.identifier.urihttps://doi.org/10.24263/2304-974X-2019-8-2-9
dc.identifier.urihttps://hdl.handle.net/11486/4822
dc.identifier.volume8
dc.identifier.wosWOS:000473816300007
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherNatl Univ Food Technologies
dc.relation.ispartofUkrainian Food Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectSea bass
dc.subjectHot smoking
dc.subjectQuality
dc.subjectShelf life
dc.subjectMarinade
dc.titleDetermination of the shelf life of smoked sea bass (Dicentrarchus labrax linaeus, 1758) marinade stored under refrigerated conditions (4 °C)
dc.typeArticle

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