Bahar GÜMÜŞ, Mustafa ÜNLÜSAYİN, Ramazan İKİZ, Hayri GÜLYAVUZ

Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'

Tuzlanmış barbun balığı (Mullus barbatus L., 1758)’nın vakum paketlenerek +4ºC’de depolanması sırasında oluşan kalite değişimleri. Bu çalışmada, taze ve %20’lik tuz çözeltisi ile tuzlanmış barbun balığı (Mullus barbatus L., 1758) vakum paketlenerek +4±0,5 ºC’de depolanmış ve depolama sırasında meydana gelen kimyasal ve mikrobiyal değişimleri incelenmiştir. Depolama süresince toplam uçucu bazik azot (TVB-N), tiyobarbiturik asit sayısı (TBA), pH, toplam mezofilik aerob bakteri sayımı, koliform bakteri sayımı ve maya-küf analizleri yapılmıştır. Taze ve tuzlanmış örneklerde depolama sırasında pH, TBA ve TVB-N değerlerindeki farklılıklar istatistiki olarak önemli (p

Tuzlanmış barbun balığı (Mullus barbatus L.,1758)'nın vakum paketlenerek +4'C'de depolanması sırasında oluşan kalite değişimleri

In the present study, the chemical and microbiological quality changes in vacuum packaged fresh and salted (20% salt concentration) red mullet were carried out during storage at +4±0.5ºC. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and pH were analysed to determine chemical quality and total mesophilic aerob count (TMAC), total coliform count (TCC) and yeast-mould were measured to determine microbial quality during the storage. Increasing in TVB-N, TMAC and TCC were found statistically significant (p

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