Latif TAŞKAYA, Berna KILINÇ, Duygu KIŞLA, Şükran ÇAKLI

Soğutularak depolama boyunca Gökkuşağı alabalığı'ndan hazırlanan balık burgerlerde meydana gelen kalite değişimleri

Taze ve dondurulmuş-çözündürülmüş alabalık filetolarından hazırlanan balık burgerlerin (Grup A ve Grup B) 4°C'deki 21 günlük depolama süresi boyunca fiziksel, kimyasal, mikrobiyolojik ve duyusal değişimleri saptanmıştır. Her iki grubun pH ve TBA değerleri arasında önemli fark (p0.05) bulgulanmamıştır. Balık burgerler depolama sonunda fiziksel, kimyasal ve duyusal analiz sonuçlarına göre iyi kalitede bulunmalarına karşın, mikrobiyolojik analiz sonuçlarına göre Grup A'nın iyi kalitede olmadığı. Grup B'nin ise 9 günden önce tüketilmesinin uygun olacağı bulunmuştur.

Quality changes of fish burger from rainbow trout during refrigerated storage

Physical, chemical, microbiological and sensory changes offish burgers prepared from fresh rainbow trout fillets (Group A) and frozen-thawed rainbow trout fillets (Group B) were determined during the storage at 4°C for 21 days. There were significant differences (p0.05) between sensory attributes except texture properties at 1st day of the storage. Although fish burgers were found in good quality limits at the end of the storage due to the results of physical, chemical and sensory analysis, according to microbiological analysis results, Group A is not in good quality limits and Group B should consume before 9 days of the storage.

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