BAHAR GÜMÜŞ, Ramazan İKİZ, Mustafa ÜNLÜSAYIN, 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

Anahtar Kelimeler:

tuzlanmış balık, raf ömrü, saklama kalitesi, gıda kalitesi, balık (gıda), gıda depolama, vakumlu paketleme

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<0.05) in the fresh and salted red mullet throughout storage. No yeast and mould were detected for the period of storage fresh and salted red mullet. Microbial analysis demonstrated that the salted techniques reduced the microbial counts of the red mullet whereas it didn’t retard the microbial growth during the storage period. Based on the data, the optimal shelf life was found 7 days for fresh red mullet and 11 days for salted red mullet.

Keywords:

salted fish, shelf life, keeping quality, food quality, fish, food storage, vacuum packaging,

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