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Journals / Turkish Journal of Veterinary and Animal Sciences / 2008 / Cilt: 32 - Sayı: 1

The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking

Şengül BİLGİN
Mustafa ÜNLÜSAYIN
Levent İZCİ
Ali GÜNLÜ
Pages
49–56
Publication Date
2008-01-01
DOI
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AI Summary & Key Takeaways

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

Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking).
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Key Findings & Data:Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream.
💡
Conclusion & Impact:Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Gilthead seabream · hot and cold smoking · shelf life

Abstract

This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking on the chemical composition and microbial load of gilthead seabream, as well as organoleptic analysis of the smoked product were investigated. Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream. The panelists liked the hot smoked fish more than the cold smoked fish, according to sensory analysis results. Changes in pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were significant (P < 0.05) during storage at 4 °C. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage. The smoking methods tested had a small effect on the level of vitamin D3 in gilthead seabream.

Özet

This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking on the chemical composition and microbial load of gilthead seabream, as well as organoleptic analysis of the smoked product were investigated. Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream. The panelists liked the hot smoked fish more than the cold smoked fish, according to sensory analysis results. Changes in pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were significant (P < 0.05) during storage at 4 °C. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage. The smoking methods tested had a small effect on the level of vitamin D3 in gilthead seabream.

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Cite This Article

BİLGİN, Ş., ÜNLÜSAYIN, M., İZCİ, L., GÜNLÜ, A. (2008). The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking. Turkish Journal of Veterinary and Animal Sciences, Cilt: 32 - Sayı: 1, 49–56. https://ajindex.com/articles/122313

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