Biotechnology in Animal Husbandry 2011 Volume 27, Issue 1, Pages: 101-114
Full text ( 323 KB)
Determination of shelf life of marinated carp fillets
Pelin Can Ö., Arslan A.
In the present study, sensory, microbiological and chemical changes during
manufacturing and storage of marinated and baked fillets were investigated.
For this purpose, the fillets were divided in to three groups. One group was
control and the other two groups were marinated with two different marination
mixes (group A and group B). The control fillets were cooked at 150°C for 55
minutes. The marinated groups were cooked after holding at +4°C for 6 hours.
Central temperatures of cooked fillets were chilled to +4 °C and vacuum
packaged. Vacuumed fillets stored at +4°C. Then fillets were analysed for
sensory, microbiological (mesophilic aerobic bacteria, psycrophilic aerobic
bacteria, mesophilic anaerobic bacteria, yeast and mould counts) and chemical
(pH, moisture, total volatile - nitrogen, tiobarbituric acid and salt) on 0,
7 th,14 th,28 th,42 nd,56 th,70 th,84 th and 98 th days of storage. In the
microbiological analysis, counts of total mesophilic aerobic bacteria,
psycrophilic aerobic bacteria, mesophilic anaerobic bacteria, yeast and mould
counts were determined as < 10 cfu/g in all groups during the storage. There
was no significant difference among the groups in pH, moisture, TVB-N and
salt level (p>0.05). The TBA value increased during the storage period in
control group. As for the TBA value, the difference between control group and
group A and group B was significant (p<0.05). When fillets have been
investigated from sensory characteristics, A and B products found beter than
control group throughout the storage period.
Keywords: carp fillet, marination, baking, sensory, microbiological and chemical quality
More data about this article available through SCIndeks