Determination of shelf life of marinated carp fillets
2011
Pelin Can, Ö., Cumhuriyet University, Sivas (Turkey). Engineering Faculty of Food, Engineering Department | Arslan, A., Fırat Üniversity, Elaziğ (Turkey) Veternary Faculty, Food Hygiene and Technology Department
In the present study, sensory, microbiological and chemical changes during manufacturing and storage of marinated and baked fillets were investigated. For this purpose, the fillets were divided in to three groups. One group was control and the other two groups were marinated with two different marination mixes (group A and group B). The control fillets were cooked at 150 deg C for 55 minutes. The marinated groups were cooked after holding at +4 deg C for 6 hours. Central temperatures of cooked fillets were chilled to +4 deg C and vacuum packaged. Vacuumed fillets stored at +4 deg C. Then fillets were analysed for sensory, microbiological (mesophilic aerobic bacteria, psycrophilic aerobic bacteria, mesophilic anaerobic bacteria, yeast and mould counts) and chemical (pH, moisture, total volatile – nitrogen, tiobarbituric acid and salt) on 0, 7 th,14 th,28 th,42 nd,56 th,70 th,84 th and 98 th days of storage. In the microbiological analysis, counts of total mesophilic aerobic bacteria, psycrophilic aerobic bacteria, mesophilic anaerobic bacteria, yeast and mould counts were determined as less than 10 cfu/g in all groups during the storage. There was no significant difference among the groups in pH, moisture, TVB-N and salt level (p is greater than 0.05). The TBA value increased during the storage period in control group. As for the TBA value, the difference between control group and group A and group B was significant (p is less than 0.05). When fillets have been investigated from sensory characteristics, A and B products found beter than control group throughout the storage period.
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