SADETTİN TURHAN, Mustafa EVREN, Fehmi YAZICI

Shelf-Life of refrigerated raw anchovy (Engraulis encrasicholus) patties

Bu araştırmada soğukta muhafaza edilen hamsi köftelerinin raf ömrünün belirlenmesi amaçlanmıştır. Hamsi köfteleri 10 günlük muhafaza süresince 2'şer gün arayla duyusal, kimyasal ve mikrobiyolojik yönden analiz edilmiştir. Total volatile baz azotu (TVB-N) ve trimetil amin (TMA) miktarları muhafaza süresince artmış (P

Anahtar Kelimeler:

soğuk depolama, soğutma, balık (gıda), duyusal değerlendirme, hamsi, raf ömrü, deniz ürünleri, saklama kalitesi

Soğukta muhafaza edilen hamsi (Engraulis encrasicholus) köftelerinin raf ömrü

The objective of this study was to determine the maximum shelf-life of raw anchovy patties preserved under refrigeration conditions. Organoleptic, chemical, and microbiological analysis of anchovy patties were performed every other day throughout 10th days. Total volatile basic nitrogen and trimethylamine values increased throughout storage (P<0.05) and reached 52.6 and 10.6 mg/100 g at the 10th day, respectively. There was slight but significant change in pH values of the patties (P<0.05). All microbial counts, total and coliform bacteria, proteolytic microorganism, and yeast-mold count, significantly increased throughout storage (P<0.05). Acceptability of the products significantly decreased as storage time increased (P<0.05). Maximum shelf-life of anchovy patties was found 6 days at 4±2°C.

Keywords:

cold storage, refrigeration, fish, sensory evaluation, anchovies, shelf life, seafoods, keeping quality,

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