Hamsi (Engraulis encrasicolus, Linneaus, 1758) Surimisinin -20°C'de beş aylık depolama koşullarındaki kalite değişimleri. Bu çalışmada, Türk balıkçılık endüstrisinde önemli bir yeri olan hamsiden (E. encrasicolus) üretilen suriminin -20 ±2°C'de beş aylık donmuş depolama koşullarında bazı kalite değişimlerinin araştırılması amaçlanmıştır. Bu amaçla, örneklerde surimiye işlenmeden önce ve sonra, ve donmuş depolama boyunca her ay olmak üzere tiyobarbütiılc asit (TEA), total volatil baz-nitrojen (TVB-N), histamin ve nem analizleri ile total bakteri sayımları yapılmıştır. Ham surimide %48.3, karyoprotektan eklenmiş surimide ise %53.3 oranında verim elde edilmiştir. Total bakteri sayısında işlemeden önce ve depolama esnasında önemli değişim gerçekleşmiştir (p

In this study, some quality changes of surimi produced from anchovy (E. encrasicolus), which has an important place in the Turkish fishing industry, during frozen storage at -20 ±2°C for five months were investigated. For this purpose, thiobarbituric acid (TBA), total volatile bases-nitrogen (TVB-N), histamine and moisture analysis, and total bacteria count were carried out in the samples before and after surimi production, and during the frozen storage in order to test the quality of the product. The yield in raw surimi was 48.3 % and cryoprotectant added surimi was 53.3%. The change in total bacteria counts before processing and during storage was found as significant (p<0.05). During storage period, the highest mesophilic and pysicrophilic bacteria counts were detected as 5.1 and 4.5 log cfu g , respectively before storage. The highest moisture content was also found at the samples before storage as 76.98%. However, the highest TBA and TVB-N values were analysed after 150th clay of storage as 1.407 malonaldyde kg and 4.3 mg 100"' g, respectively. Histamine values of all the samples analysed were under the value of 0.05 mg 100" g. The results showed that the product was in good quality during frozen storage up to 150 days.