AI Summary & Key Takeaways
AI InsightAccording to the sensory freshness control results, the shelf lives of the mussels with and without additives were 4 and 2 days, respectively
📌 3 Key Takeaways
Abstract
In this study, the effects of storage time, boiling and treatment with potassium sorbate solution on some quality characteristics of mussels stored at +4°C were determined by chemical, microbiological and sensory freshness control methods. Total volatile basic nitrogen TVB-N and trimethylamine nitrogen TMA-N contents, total mesophilic aerobic bacteria, yeast and mold counts increased whereas total coliform bacteria and Escherichia coli counts decreased during cold storage. Storage time, boiling and treatment with potassium sorbate solution had a significant influence on chemical TVB-N and TMA-N contents and microbiological parameters total mesophilic aerobic bacteria, yeast and mold, total coliform and Escherichia coli counts . The results of chemical and microbiological freshness control analyses, the shelf lives of the mussels stored with and without additives were 6 and 4 days, respectively. According to the sensory freshness control results, the shelf lives of the mussels with and without additives were 4 and 2 days, respectively
Özet
Bu araştırmada, +4°C’de depolanan midyelerdeki bazı kalite özellikleri üzerine depolama süresi, haşlama işlemi ve potasyum sorbat çözeltisi ile muamelenin etkisi, kimyasal, mikrobiyolojik ve duyusal tazelik kontrol yöntemleri kullanılarak belirlenmiştir. Depolama süresi, haşlama işlemi ve potasyum sorbat çözeltisiyle muamelenin etkisi ile toplam uçucu bazik azot TVB-N ve trimetilamin azot TMA-N miktarı, toplam mezofilik aerobik bakteri ve maya-küf sayısı artış göstermiş; toplam koliform bakteri ve Escherichia coli sayısı ise azalmıştır. Kimyasal ve mikrobiyolojik tazelik kontrol yöntemleri sonucunda, soğukta depolanan katkısız midye örneklerinin raf ömrü 4 gün, katkılı midye örneklerinin raf ömrü ise 6 gün olarak belirlenirken, duyusal tazelik kontrol yöntemleri sonucunda katkısız midye örneklerinin raf ömrü 2 gün, katkılı midye örneklerinin raf ömrü ise 4 gün olarak tespit edilmiştir