Eyuboğlu, AsiyeKocatepe, Demet2025-03-232025-03-2320212651-5474https://doi.org/10.22392/actaquatr.712345https://search.trdizin.gov.tr/tr/yayin/detay/434430https://hdl.handle.net/11486/3585In this study, it was aimed to develop an alternative product for seafood consumption by applying the smoking andmarinating process on shrimp. Physicochemical, microbiological, and sensory analyzes were performed on a certain day ofeach month to determine the quality and shelf life of the obtained smoked product. Firstly, hot smoking process was appliedand then the marination process was applied on shrimp used in the study. According to the results of microbiologicalanalysis, while the number of TMAB was detected as 1.54 LogCFU/g in fresh shrimp, the number of microorganisms wasdetermined lower than 1 LogCFU/g in the smoked and marinated product. It was determined that the products which werekept in refrigerator conditions for 10 months started to lose quality in the 8th month of storage and the shelf life of theproduct was determined as 7 months for the consumer.eninfo:eu-repo/semantics/openAccessBalıkçılıkDeniz ve Tatlı Su BiyolojisiGıda Bilimi ve TeknolojisiArticle17111610.22392/actaquatr.712345434430