Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

Tuncer ÇAKMAK; Yakup Can SANCAK

Makale detayları

Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

Yazarlar:

Tuncer ÇAKMAK | Yakup Can SANCAK

Yayıncı:

Bitlis Eren University

Ana Başlıklar:

Uygulamalı fizik

Dergi:

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 2019 Vol.8 Issue 4, pp.1302-1315

Belge Tipi:

Makale

Yayın Tarihi:

12/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000889431

Sıklık:

Üç Aylık

eISSN:

2147-3188

pISSN:

2147-3129

Anahtar kelimeler:

Özet:

 


It
has been identified that total number of aerobic mesophilic microorganisms
(TAM), total number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast
and molds (Y/M), number of microrganisms in coliform group (CG), number of
fecal streptococci (FS), number of microorganisms in Enterobactericeae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus
group (LB) and values of pH, quantities of total volatile basic nitrogen
(TVB-N) have been determined, data of sensory analysis has been evaluated by
hedonic scale of whole and gutted speciemens of carp (Cyprinus carpio L., 1758) which were whole and gutted frozen kept
-18 ºC at 1st, 15th, 30th, 60th, 90th, 120th days and biogenic amines
tryptamine (TRM), phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD),
histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were
assayed by High Performance Liquid Chromatography (HPLC) method. According to
the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish
(FGF) samples, psychophilic microorganisms constitute the dominant
microorganism group, the mean PH values of FWF and FGF samples were 6.53±0.12
and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively,
the samples were found to be in “good” quality class in terms of sensory
evaluations. It was determined that all biogenic amines remained below the
recommended limit values during the whole storage period, according to the
changes in chemical and sensory properties, that these fish preserved their
consumable properties.


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Makale detayları

Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

Yazarlar:

Tuncer ÇAKMAK | Yakup Can SANCAK

Yayıncı:

Bitlis Eren University

Ana Başlıklar:

Uygulamalı fizik

Dergi:

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 2019 Vol.8 Issue 4, pp.1302-1315

Belge Tipi:

Makale

Yayın Tarihi:

12/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000889431

Sıklık:

Üç Aylık

eISSN:

2147-3188

pISSN:

2147-3129

Biogenic amines

frozen carp fish

microbiological and chemical properties

sensory properties

Sayı

Makale detayları

Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

Yazarlar: Tuncer ÇAKMAK | Yakup Can SANCAK

Yayıncı: Bitlis Eren University

Ana Başlıklar: Uygulamalı fizik

Dergi: Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 2019 Vol.8 Issue 4, pp.1302-1315

Belge Tipi: Makale

Yayın Tarihi: 12/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000889431

Sıklık: Üç Aylık

eISSN: 2147-3188

pISSN: 2147-3129

Biogenic amines

frozen carp fish

microbiological and chemical properties

sensory properties

Sayı

Yazarlar:

Tuncer ÇAKMAK | Yakup Can SANCAK

Yayıncı:

Bitlis Eren University

Ana Başlıklar:

Uygulamalı fizik

Dergi:

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 2019 Vol.8 Issue 4, pp.1302-1315

Belge Tipi:

Makale

Yayın Tarihi:

12/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000889431

Sıklık:

Üç Aylık

eISSN:

2147-3188

pISSN:

2147-3129