Biotechnology in Animal Husbandry 2011 Volume 27, Issue 1, Pages: 101-114
doi:10.2298/BAH1101101P
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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

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