Investigating the effect of decontaminants on microbiological and chemical properties of rainbow trouts

Dikici, Abdullah; Özpolat, Emine; Bozatlı, Sümeyye Betül; Koluman, Ahmet; Patır, Bahri; Çalıcıoğlu, Mehmet

doi:10.3906/vet-2011-39

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“…In this study; TBA value, which was around 3 mg MDA/kg in all fish ball samples at the beginning, increased with the storage time (p < 0.05), but it did not exceed the consumable limit value in any group (Figure 6). In many studies (Oksuztepe et al, 2010;Dikici et al, 2021), it has been observed that the TBA value does not exceed the limit value at the end of the storage period. The fact that the fish used as the material is freshwater fish and the low oil rate is among the reasons for this situation.…”

Section: Resultsmentioning

confidence: 99%

The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke

Özpolat

2022

Food Sci. Technol

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In this study, both the evaluation of fish as a different product and he use of liquid smoke in fish balls and the effect of vacuum packaging were investigated. awn and cheap Capoeta trutta were used. Fish balls prepared by adding 3 different rates of liquid smoke (volume/weight) (0%, 0.2% and 0.4% added liquid smoke) were packaged both vacuum and air packaged and stored under 4 ± 1 °C. The samples were analyzed sensory (taste, odor and texturing), chemical (total volatile basic nitrogen-TVB-N, Thiobarbituric acid-TBA,) and microbiological quality (Total mesophilic aerobic bacteria, Coliforms, Escherichia coli, Staphylococcus aureus, yeasts and molds) of storage at 0, 7, 14, 21, 28 and 35 days of storage. When the results were evaluated, it was determined that the addition of liquid smoke positively affected the sensory taste, but it was found that it did not have a significant effect on microbiological and chemical quality. Defineds limits for mesophilic aerobic bacteria and TVB-N were reached vacuum-packaged groups (A, C and E) 35 days, non-vacuum packaged groups (B, D and E) 14 days. It was determined that vacuum packaging extended the shelf life of the product by two weeks on average.

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Section: Resultsmentioning

confidence: 99%