Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793)

Yıl 2013, Cilt: 2 Sayı: 3, 10 - 18, 01.03.2013

Nilgün Kaba Bengünur Çorapcı Şennan Yücel Kübra Eryaşar

Öz

In this study, fish meat ball produced with smoked bonito was marinated after frying and it was aimed determination of shelf life in refrigeration conditions (4ºC). Analyses were performed at 15 day intervals in samples. Total mesophilic aerobic bacteria (TMAB), yeast-mold (YM) counts of meat balls increased from 4.08 log cfu/g, 3.85 log cfu/g to 5.08 log cfu/g, 4.98 log cfu/g and coliform bacteria (CB) count of meat balls decreased from 2.48 log cfu/g to 1.3 log cfu/g on day 150, respectively. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine nitrogen (TMAN) values and pH values of meat balls were 7.8 mg/100 g, 0.57 mg MA/kg, 2.02 mg/100 g and 4.8 at the beginning and 14.00 mg/100 g, 2.82 mg MA/kg, 5.02 mg/100 g and 3.85 at the end of the storage period (at day 150), respectively. According to sensory analysis results of the shelf life of meat balls was determined to be 135 days in refrigerated conditions. Effect of storage on values of TMAB, TYM, TCB, TVB-N, TBA, TMA-N, pH and sensory scores was found significant (p<0.05)

Anahtar Kelimeler

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Kaynakça

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