@article{article_764645, title={Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C}, journal={Akademik Gıda}, volume={10}, pages={19–23}, year={2012}, author={Kaba, Nilgun and Yücel, Şennan and Corapcı, Bengunur and Ozer, Ozgul and Eryasar, Kubra}, keywords={Anchovy, Pate, Shelf life, Sensory, Microbiological}, abstract={In this study, shelf life of anchovy patties stored at 4°C was determined. Sensory properties, pH, total volatile base nitrogen TVB-N , thiobarbituric acid TBA , trimethyl-amine TMA and total mesophilic aerobic bacteria TMAB , total yeast-mold TYM and total coliform bacteria TCB counts of patties were determined daily. According to sensory and microbiological quality criteria, anchovy patties became inconsumable at the 8th day of storage. Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA, TMAB, TYM and TCB of patties was found significant p}, number={4}, publisher={Sidas Medya Ltd. Şti.}