Physical, chemical and microbiological properties of frozen mussels

Objective & Hypothesis:The current study was undertaken to determine some physical, chemical and microbiological properties of frozen mussels sold in the market.

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Key Findings & Data:The effect of firms and seasons were significant on total aerobic mesophilic bacteria, total yeast and mould, Staphylococcus aureus and Coliform group bacteria counts of frozen mussel samples (p<0.01).

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Conclusion & Impact:The effects of firms and seasons were found significant on physical and chemical properties of mussels (p<0.01).

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:varyans analizi · midye · dondurulmuş gıdalar

Abstract

The current study was undertaken to determine some physical, chemical and microbiological properties of frozen mussels sold in the market. The effect of firms and seasons were significant on total aerobic mesophilic bacteria, total yeast and mould, Staphylococcus aureus and Coliform group bacteria counts of frozen mussel samples (p<0.01). E. coli was not found in any sample, whereas Salmonella spp. and Shigella spp were detected in 58% of the samples. The effects of firms and seasons were found significant on physical and chemical properties of mussels (p<0.01).

Özet

Bu çalışmada, donmuş olarak piyasaya sunulan midye örneklerinin bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri incelenmiştir. Donmuş midye örneklerinde toplam aerobik mezofilik bakteri sayısı, toplam maya ve küf sayısı, Staphylococcus aureus sayısı ile Koliform grubu bakteri sayısı firmalar ile incelenen dönemler açısından değişkenlik göstermiştir (p<0.01). Örneklerde E. coli bulunmaz iken, Salmonella spp. ile Shigella spp. örneklerin % 58'inde saptanmıştır, incelenen fiziksel ve kimyasal özellikler üzerinde firma ve dönemin etkisi önemli bulunmuştur (p<0.01).

Keywords

varyans analizi midye dondurulmuş gıdalar fiziksel özellikler deniz ürünleri kimyasal özellikler mikrobiyolojik kalite analysis of variance mussels frozen foods physical properties seafoods chemical properties microbiological quality

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Cite This Article

BAYİZİT, A. A., YILSAY, Ö. T., YÜCEL, A. (2003). Physical, chemical and microbiological properties of frozen mussels. Su Ürünleri Dergisi, Cilt: 20 - Sayı: 1, 217–225. https://ajindex.com/articles/312176

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