M.Tolga DİNÇER, E. Burcu ŞEN YILMAZ, ŞÜKRAN ÇAKLI

Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage

Bu çalışmanın amacı soğuk depolamada mezgit etinden üretilen surimiden yapılan sosis dokusunu ve kalite parametrelerini tespit etmektir. Birinci aşamada mezgit filetolarından (Pollachius virens L., 1758) surimi üretimi gerçekleştirilmiş ve çalışmanın ikinci aşamasında ise hazırlanan surimi ham materyalinden sosis üretimi gerçekleştirilmiş ve soğuk muhafaza koşullarında kalite değişimleri gözlemlenmiştir. Hazırlanan sosislerin kalite parametreleri kimyasal (Toplam Uçucu Bazik Azot mg/100gr, Tiyobarbutiric asid miktarı mg malonaldehit/kg ve pH analizleri) mikrobiyolojik (Toplam Aerobik Mezofilik Bakteri sayısı, Psikrofilik Bakteri Sayısı, Anaerobik Bakteri sayısı, Staphylococcus aureus sayısı ve Maya -Küf) ve duyusal analizler kullanılarak tespit edilmiştir. Mekanik parametreler ise 0, + 4 °C'de depolama süresi boyunca doku profili analizi (TPA) ve kesme testi kullanılarak gözlemlenmiştir. Depolama 15. günde yapılan mikrobiyolojik analiz sonuçlarına göre bozulma tespit edilmiştir

Mezgitten (Pollachius virens L., 1758) üretilen balık sosislerin soğuk muhafaza sırasındaki kalite değişimlerinin belirlenmesi

The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe flesh (Pollachius virens) and second stage was preparation of fish sausage and monitoring its quality during the cold storage condition. Quality parameters of prepared sausages were determined by using chemical (Total Volatile Base Nitrogen mg/100g, Tiyobarbutric acid mg malonaldehyde/kg and pH analyses), microbiological (Total Aerobic Mesophilic Bacteria Count, Psycrophilic Bacteria Count, Anaerobic Bacteria Count, Staphylococcus aureus count and Yeast - Mould) and sensorial analysis. The mechanical parameters were observed by using texture profile analysis (TPA) and shear test during the storage period at 0,+ 4°C. Spoilage was detected due to the microbiological analysis results on the 15th day of storage

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