Determination of the shelf life of smoked sea bass (Dicentrarchus labrax linaeus, 1758) marinade stored under refrigerated conditions (4 degrees C)
Yazarlar (4)
İrfan Keskin University Of Sinop, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Asiye Eyuboğlu
University Of Sinop, Türkiye
University Of Sinop, Türkiye
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | Ukrainian Food Journal | ||
| Dergi ISSN | 2304-974X Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | ESCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2019 |
| Cilt / Sayı / Sayfa | 8 / 2 / 294–306 | DOI | 10.24263/2304-974x-2019-8-2-9 |
| Makale Linki | http://dx.doi.org/10.24263/2304-974x-2019-8-2-9 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Introduction. 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. |
| Anahtar Kelimeler |
| Hot smoking | Marinade | Quality | Sea bass | Shelf life |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları |