Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C

Yıl 2012, Cilt: 10 Sayı: 4, 19 - 23, 01.12.2012

Nilgun Kaba Şennan Yücel Bengunur Corapcı , Ozgul Ozer Kubra Eryasar

Öz

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

Anahtar Kelimeler

Anchovy, Pate, Shelf life, Sensory, Microbiological

4°C’de Depolanan Hamsi Balığı Engraulis engrasicholus, L.1758 Burgerlerin Raf Ömrü

Öz

Bu çalışmada hamsi balığından elde edilen balık patesi 4°C’de muhafaza edilmiş ve raf ömrünün tespit edilmesi amaçlanmıştır. Balık patesi örneklerinde günde 1 kez olmak üzere, duyusal analizler, pH, toplam uçucu bazik azot TVB-N , trimetilamin azot TMA , tiyobarbütirik asit sayısı TBA , toplam mezofil bakteri TMB sayısı, toplam maya ve küf sayısı ve toplam koliform bakteri sayısı analizleri yapılmıştır. Duyusal ve mikrobiyolojik kalite kriterleri göz önüne alındığında, hamsi balığından elde edilen balık patesi 8. günde tüketilemez kalite özelliği göstermiştir. Depolama süresi boyunca, duyusal puanlar, pH değerleri, TVB-N miktarı, TBA miktarı, TMA miktarı, TMB miktarı, TMK miktarı ve TKB miktarı üzerine depolama süresinin etkisi önemli bulunmuştur p

Anahtar Kelimeler

Hamsi, Burger, Raf ömrü, Duyusal, Mikrobiyolojik

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