Investigating the Quality Changes of Raw and Hot Smoked Garfish (Belone belone euxini, Günther, 1866) at Ambient and Refrigerated Temperatures
Öz
The objective of this study is to determine quality changes and shelf life of hot-smoked garfish (Belone belone euxini, Günther, 1866) in terms of chemical and sensory analyses at refrigerated and ambient conditions. For this purpose, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA) and sensory analyses were carried out daily during storage period. Proximate composition of raw and smoked garfish and the percentage of yield for smoking process were also determined. Un-smoked fish samples were used as control groups. According to TVB-N results, the samples of control groups, spoilt on the 3rd and 6th days at ambient and refrigerated temperatures, respectively. Whereas the smoked samples stored ambient and refrigerated temperatures, spoiled on 9th and the 25th days, respectively. TMA and TBA results did not support these results and values were still found within acceptable range on the mentioned days. According to sensory analyses, the smoked samples had shelf-life for one week at ambient temperatures and three weeks for refrigerated storage conditions.
Anahtar Kelimeler
Garfish hot smoking quality changes ambient temperatures refrigerated temperatures
Investigating the Quality Changes of Raw and Hot Smoked Garfish (Belone belone euxini, Günther, 1866) at Ambient and Refrigerated Temperatures
Öz
The objective of this study is to determine quality changes and shelf life of hot-smoked garfish (Belone belone euxini, Günther, 1866) in terms of chemical and sensory analyses at refrigerated and ambient conditions. For this purpose, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA) and sensory analyses were carried out daily during storage period. Proximate composition of raw and smoked garfish and the percentage of yield for smoking process were also determined. Un-smoked fish samples were used as control groups. According to TVB-N results, the samples of control groups, spoilt on the 3rd and 6th days at ambient and refrigerated temperatures, respectively. Whereas the smoked samples stored ambient and refrigerated temperatures, spoiled on 9th and the 25th days, respectively. TMA and TBA results did not support these results and values were still found within acceptable range on the mentioned days. According to sensory analyses, the smoked samples had shelf-life for one week at ambient temperatures and three weeks for refrigerated storage conditions.
Anahtar Kelimeler
Garfish hot smoking quality changes ambient temperatures refrigerated temperatures
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Şubat 2009 |
| Yayımlandığı Sayı | Yıl 2009 Cilt: 9 Sayı: 1 |