LATİF TAŞKAYA, YUNUS ALPARSLAN, HATİCE HASANHOCAOĞLU YAPICI, CANSU METİN, TAÇNUR BAYGAR

Farklı soslarda 4 °C’de depolanan Gümüşi Havuz Balığı (Carassius gibelio, Bloch 1782) marinatlarının raf ömrünün belirlenmesi

Bu çalışmada, farklı soslarda 4±1°C'de depolanan gümüşi havuz balığı (Carassius gibelio, Bloch 1782) marinatlarının raf ömürlerinin tespit edilmesi amaçlanmıştır. Marinasyon işlemi % 2,5 sirke ve %10 tuz ile 4±1 ºC'de 72 saatte gerçekleştirilmiştir. Marinasyon işleminden sonra balıklar solüsyondan çıkarılmış ve farklı soslar içeren (A grubu: ayçiçeği yağı ve domates salçası; B grubu: ayçiçeği yağı, sarımsak, kırmızı pul biber, kekik, fesleğen ve nane; Kontrol grubu: ayçiçeği yağı) cam kavanozlara yerleştirilmiştir. Buzdolabı şartlarında 135 gün depolama boyunca duyusal, kimyasal, renk ölçümü ve mikrobiyolojik analizler gerçekleştirilmiştir. Kimyasal analiz sonuçlarına göre bütün örneklerin TVB-N ve TBA değerleri muhafaza süresince artış göstermiş ancak depolama boyunca kabul edilebilir sınır değerleri içerisinde kaldığı tespit edilmiştir. Depolama sonunda en yüksek TVB-N ve TBA değeri A grubu örneklerde görülmüştür (P

Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil). Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P

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