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Journals / Acta Aquatica Turcica / 2021 / Cilt: 17 - Sayı: 1

Physicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp

Yeni bir Ürünün Fizikokimyasal Kompozisyonu ve Bazı Kalite Parametreleri: Tüketime Hazır Karides

Asiye EYUBOĞLU
Demet KOCATEPE
Pages
1–16
Publication Date
2020-03-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the results of microbiological analysis, while the number of TMAB was detected as 1.54 LogCFU/g in fresh shrimp, the number of microorganisms was determined lower than 1 LogCFU/g in the smoked and marinated product.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, it was aimed to develop an alternative product for seafood consumption by applying the smoking and marinating process on shrimp.
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Key Findings & Data:According to the results of microbiological analysis, while the number of TMAB was detected as 1.54 LogCFU/g in fresh shrimp, the number of microorganisms was determined lower than 1 LogCFU/g in the smoked and marinated product.
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Conclusion & Impact:It was determined that the products which were kept in refrigerator conditions for 10 months started to lose quality in the 8th month of storage and the shelf life of the product was determined as 7 months for the consumer.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Pembe derin su karidesi (Parapenaeus longirostris) · sıcak dumanlama · marinat

Abstract

In this study, it was aimed to develop an alternative product for seafood consumption by applying the smoking and marinating process on shrimp. Physicochemical, microbiological, and sensory analyzes were performed on a certain day of each month to determine the quality and shelf life of the obtained smoked product. Firstly, hot smoking process was applied and then the marination process was applied on shrimp used in the study. According to the results of microbiological analysis, while the number of TMAB was detected as 1.54 LogCFU/g in fresh shrimp, the number of microorganisms was determined lower than 1 LogCFU/g in the smoked and marinated product. It was determined that the products which were kept in refrigerator conditions for 10 months started to lose quality in the 8th month of storage and the shelf life of the product was determined as 7 months for the consumer.

Özet

Bu çalışmada, karides etine dumanlama ve marinasyon işlemi uygulanarak su ürünleri tüketimine alternatif bir ürün geliştirilmeye çalışılmıştır. Elde edilen dumanlanmış marine ürünün buzdolabı koşullarındaki kalitesini ve raf ömrünü tespit etmek amacıyla her ayın belirli bir gününde fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler yapılmıştır. Çalışma kapsamında karidesler önce dumanlanmış ardından marine edilmiştir. Mikrobiyolojik analiz sonuçlarına, göre taze karideste tespit edilen TMAB sayısı 1,54 LogKOB/g iken yapılan marinasyon+dumanlama işlemi ile bu değer 1LogKOB/g altına düşmüştür. Dumanlanmış marine karideste depolama süresince mikroorganizma yükü 1LogKOB/g’ın altındadır. Buzdolabı koşullarında 10 ay muhafaza edilen ürünlerin, depolamanın 8. ayında kalitesini kaybetmeye başladığı belirlenmiş, tüketici için belirlenen raf ömrü ise 7 ay olarak tespit edilmiştir.

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Cite This Article

EYUBOĞLU, A., KOCATEPE, D. (2020). Physicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp. Acta Aquatica Turcica, Cilt: 17 - Sayı: 1, 1–16. https://ajindex.com/articles/104171

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