Yapay Zeka Hızlı Bakış & Çıkarımlar
AI InsightAmong the products, the highest qualitative bacterial content was obtained in smoked Coregonus sp. and the lowest bacterial content was found in marinated R. rutilus.
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Özet
Two fish species, Rutilus rutilus and Coregenus sp., were processed using 4 techniques, and the effects of the processing were investigated on the bactarial flora of fish products, which is a crucially important criterion with regard to fish spoilage. A total of 85 fish were processed using smoked, fried, marinated and salad techniques. The microbiological features of these processed fish products were examined. For this purpose, the total number of aerobic bacteria and numbers of Enterobacter, Pseudomonas, Staphylococcus, Lactobacillus, Enterococcus and Bacillus, which are called "normal flora", and fungi that are known to influence the spoilage of fish were determined. The results demonstrated that the processing techniques used significantly reduced the microbial content of the products compared to fresh fillets of fish. Microbiological analyses of the processed fish products showed that fish species and the differences among the averages of the product groups were statistically significant (P > 0,05), except for Bacillus species bacteria. Among the products, the highest qualitative bacterial content was obtained in smoked Coregonus sp. and the lowest bacterial content was found in marinated R. rutilus.
Abstract
Two fish species, Rutilus rutilus and Coregenus sp., were processed using 4 techniques, and the effects of the processing were investigated on the bactarial flora of fish products, which is a crucially important criterion with regard to fish spoilage. A total of 85 fish were processed using smoked, fried, marinated and salad techniques. The microbiological features of these processed fish products were examined. For this purpose, the total number of aerobic bacteria and numbers of Enterobacter, Pseudomonas, Staphylococcus, Lactobacillus, Enterococcus and Bacillus, which are called "normal flora", and fungi that are known to influence the spoilage of fish were determined. The results demonstrated that the processing techniques used significantly reduced the microbial content of the products compared to fresh fillets of fish. Microbiological analyses of the processed fish products showed that fish species and the differences among the averages of the product groups were statistically significant (P > 0,05), except for Bacillus species bacteria. Among the products, the highest qualitative bacterial content was obtained in smoked Coregonus sp. and the lowest bacterial content was found in marinated R. rutilus.