The Effects of Processing Techniques on Microflora of Roach (Rutilus rutilus) and Whitefish (Coregenus sp.)

Fatma Arik ÇOLAKOĞLU

Makale detayları

The Effects of Processing Techniques on Microflora of Roach (Rutilus rutilus) and Whitefish (Coregenus sp.)

Yazarlar:

Fatma Arik ÇOLAKOĞLU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 1, pp.239-247

Belge Tipi:

Makale

Yayın Tarihi:

12/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000769722

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

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.

 

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.

Makale detayları

The Effects of Processing Techniques on Microflora of Roach (Rutilus rutilus) and Whitefish (Coregenus sp.)

Yazarlar:

Fatma Arik ÇOLAKOĞLU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 1, pp.239-247

Belge Tipi:

Makale

Yayın Tarihi:

12/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000769722

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Rutilus rutilus

Coregenus sp.

smoked fish

marination

fish salad

fish ball

microflora

Sayı

Makale detayları

Yazarlar: Fatma Arik ÇOLAKOĞLU

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 1, pp.239-247

Belge Tipi: Makale

Yayın Tarihi: 12/2003

Belge Dili: Türkçe

Document ID (Org No.): 2000769722

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Sayı

Yazarlar:

Fatma Arik ÇOLAKOĞLU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2004 Vol.28 Issue 1, pp.239-247

Belge Tipi:

Makale

Yayın Tarihi:

12/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000769722

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128