Determination of quality characteristics of minced carp
2014
Ozbek, A.
The purpose of this thesis was to determine the quality differences of minced meat obtained from carp during storage at 4± 2 oC. In this context, analysis results of nutritional components, moisture, crude protein, crude ash and crude fat of raw mince samples were determined as %78,95 ± 1,18; %16,04 ± 1,31; %2,30 ± 0,05; %0,64 ± 0,05 respectively. Difference in TVB-N and TBA values are significant (p<0,05) between 0th and 15th days. According to the result of microbiological analysis, the numbers of total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), coliform group bacteria and lactic acid bacteria (LAB) were increased during storage at 4 ± 2 oC. But yeast – mildew were not found in the same groups. As a result, it is concluded that edible quality of minced meat obtained from carp depends on the quality of raw material, obtaining a good final product and showing attention towards hygienic quality at every stage of production.
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