POTASYUM SORBAT UYGULANMIŞ TUZ KÜRÜ AYNALI SAZAN (Cyprinus carpio L) FİLETOLARININ ÜRETİMİ ve MUHAFAZASİ SIRASINDA MEYDANA GELEN MİKROBİYOLOJİK ve KİMYASAL DEĞİŞİMLER ÜZERİNE ARAŞTIRMALAR

Yıl 2001, Cilt: 17 Sayı: 2, 31 - 44, 01.06.2001

Bahri Patır Ayşe Gürel Gülsüm Ateş Ahmet H. Dinçoğlu

Öz

Anahtar Kelimeler

Aynalı Sazan, Tuzlanmış Balık., Potasyum Sorbat, Muhafaza Süresi, Mikrobiyolojik, Kimyasal, Kalite

A Study on Microbiological and Chemical Changes during the Production and Storage of Potassium Sorbate Treated and Salted Carp Fillets

Öz

Microbiological and chemical changes occurred during the production and storage of potassium sorbate
treated and salted carp fillets were investigated. The fillets samples were subjected to sodium chloride with varying rahos
(5 % and 10 %) and to potassium sorbate with varying ways (by treating the fillets with 0.5 % potassium sorbate
and immersing into 5 % potassium sorbate lor 1 mi.). Samples Irom six different processes including control group
were vacuum'packed and stored at 4 °C. At cerlain stages of the production (fillets, end of salting and drying) and on
days 7, 14, 28 and 56 of storage, the samples were examined microbiologically (total mesophile aerobe, coliform,
Staphyloccocus-Micrococcus, Lactobacillus, psychrOphite, yeast and mould) and chemically (moisture, salt, salt in dry
matter, pH and TVB-N). Sorbic acid levels were analyzed until on day 14 of the storage. Counts of total mesophile
aerobe, coliform, Staphyloccocus·Micrococcus, Lactobacillus, psychrophile, yeast and mould were decreased With
the end of salting, whereas colifolTTl microorganisms decreased until the end of drying. At the following stages all the
microorganisms were found to be increased. During the preparation and storage of the product, the samples treated
with 10 % satted and potassium sorbate were observed to contain relatively less microorganisms (P > 0.05). Moisture
content 0110 % salted samples decreased rapidly (P< 0.05) whereas in 5 % salted samples that remained at higher
level and unsimilar variations were detected throughout the storage. Salt levels in all types decreased during production
and storage. However rate of decrease in salt cOnlents of 10 % sailed samptes were higher (P<0.05). Besides,
salt content of 5 % salted samples remained relatively constant untit the end 01 storage (P>0.05). Salt content
In dry matter followed the similar path. In all series, pH values diminished last at the beginning 01 the production whereas
the decrease was slow there after. TVB-N levels in all of the samples remained constant from the beginning of
the production until on day 14 of the storage. It increased rapidly reaching the highest level at the end of the storage
there after. During the production end storage no significant differences were found between the types in terms of
TVB-N levels. Sorbic acid content in samples immersed in to potassium sorbate reached higher levels (p<0.05). It is
concluded that during the storage of experimentally produced salted carp fillets some chemical parameters moved In
as undesirable course it will be useful to treat the product with low consumable properties with in potassium sor·
bate and antimicrobial effect of potassim sorbate has increased with the increasing amount of salt.

Anahtar Kelimeler

Carp (Cyprinus carpio L.), Salted Fish, Potassium Sorbat, Storage Time, Microbiological, Chemical, Quality