SavedAdd your journal

Journals / Akademik Gıda / 2012 / Cilt: 10 - Sayı: 4

Shelf Life of Anchovy (Engraulis engrasicholus, L.1758) Patties Stored at 4°C

4°C'de Depolanan Hamsi Balığı (Engraulis engrasicholus, L.1758) Burgerlerin Raf Ömrü

Kubra ERYASAR
Şennan YÜCEL
Nilgun KABA
Ozgul OZER
Pages
19–23
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA, TMAB, TYM and TCB of patties was found significant (p

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, shelf life of anchovy patties stored at 4°C was determined.
📊
Key Findings & Data:According to sensory and microbiological quality criteria, anchovy patties became inconsumable at the 8th day of storage.
💡
Conclusion & Impact:Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA, TMAB, TYM and TCB of patties was found significant (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, shelf life of anchovy patties stored at 4°C was determined. Sensory properties, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine (TMA) and total mesophilic aerobic bacteria (TMAB), total yeast-mold (TYM) and total coliform bacteria (TCB) counts of patties were determined daily. According to sensory and microbiological quality criteria, anchovy patties became inconsumable at the 8th day of storage. Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA, TMAB, TYM and TCB of patties was found significant (p

Özet

Bu çalışmada hamsi balığından elde edilen balık patesi 4°C'de muhafaza edilmiş ve raf ömrünün tespit edilmesi amaçlanmıştır. Balık patesi örneklerinde günde 1 kez olmak üzere, duyusal analizler, pH, toplam uçucu bazik azot (TVB-N), trimetilamin azot (TMA), tiyobarbütirik asit sayısı (TBA), toplam mezofil bakteri (TMB) sayısı, toplam maya ve küf sayısı ve toplam koliform bakteri sayısı analizleri yapılmıştır. Duyusal ve mikrobiyolojik kalite kriterleri göz önüne alındığında, hamsi balığından elde edilen balık patesi 8. günde tüketilemez kalite özelliği göstermiştir. Depolama süresi boyunca, duyusal puanlar, pH değerleri, TVB-N miktarı, TBA miktarı, TMA miktarı, TMB miktarı, TMK miktarı ve TKB miktarı üzerine depolama süresinin etkisi önemli bulunmuştur (p

🔖

Cite This Article

ERYASAR, K., YÜCEL, Ş., KABA, N., OZER, O. (2022). Shelf Life of Anchovy (Engraulis engrasicholus, L.1758) Patties Stored at 4°C. Akademik Gıda, Cilt: 10 - Sayı: 4, 19–23. https://ajindex.com/articles/432874

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (17)

  1. TUIK. Turkey Statistical Institute. Fisheries statistics. Access Date: August 2011
  2. Gokoglu, N., 2002. Processing of Seafood. Water Foundation, 157p
  3. Bilgin, S., Unlusayin, M., Gunlu, A., Izci, L., 2005. Making fish spread (PATÉ) from pike perch (Sander lucioperca
  4. Bogustkaya and Naseka, 1996. Tench (Tinca tinca L., 1758) fishes and determination of some chemical components and quality criterias. Ege Univ. Seafood 22(3-4): 399-402
  5. Lee, C. M., 1997. Technical strategies for development of formulated seafood products from fish mince. In, Seafood Safety, Processing, and Biotechnology (edited by F. Shahidi, Y. Jones & D.D. Kitts). Lancaster, PA: Technomic Publishing Company, Inc, 119-129p
  6. Berik, N., Cankiriligil, C., Kahraman, D., 2011. Making croquet from rainbow trout (Oncorhynchus mykiss) fillet and determination of quality characteristics. Kafkas Univ. Vet. Fak. Derg. 17(5): 735-740
  7. Kilinc, B., 2009. Microbiological, sensory and color changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage. J. Muscle Foods 20: 129-137
  8. Yerlikaya, P., Gokoglu, N., Uran, H., 2005. Quality changes of fish patties produced from anchovy during refrigerated storage. Eur. Food Res. Technol. 220: 287-291
  9. Curran, C. A., Nicoladies, L., Poulter, R. G., Pors, J., 1980. Splipidage of fish from Hong Kong at different storage temperatures. Trop. Sci. 22: 367- 382
  10. Varlik, C., Ugur, M., Gokoglu, N., Gun, H., 1993. Quality control principles and methods. Food Technology Institution, No: 17, Ankara, 174p
  11. Inal, T., 1992. Food Hygiene Health Control of Food Animal Origin. Press 2, Final Ofset, Istanbul, 783p
  12. Tarladgis, B. G, Watts, B. M., Younathan, M. T., Dugan, L., 1960. A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Society 37: 44-48
  13. Boland, F. E., Paige, D. D., 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. AOAC 4(3): 725- 727
  14. Baumgart, J., 2000. Microbiologische untersuchung von lebensmittel. Behr's Verlag. B.Behr's GmbH. Co., Averhoffstrasse 10, Hamburg, 76
  15. Goktan, D., 1990. Microbial ecology of foods. Ege Unıversity, Engineering Faculty, Paper no: 21. Ege University Press. Izmir, 292p
  16. Schormuller, J., 1969. Handbuch der lebensmittel chemic. Band IV. Fette und Lipoide (lipids) Springer-Verlag. Berlin, Hidelberg, Newyork, 872- 878p
  17. York, R. K., Sereda, L. M., 1994. Sen