Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri)

Nuray KOLSARICI; Özlem ÖZKAYA

Makale detayları

Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri)

Yazarlar:

Nuray KOLSARICI | Özlem ÖZKAYA

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 3, pp.273-284

Belge Tipi:

Makale

Yayın Tarihi:

2/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772620

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

In this research, the shelf-life of vacuum-packed Rainbow trouts ( Salmo gairdneri) in 80° salinometer for 4 hours and  then, treated by cold smoking (for 8 hours at 28°C) and by hot smoking (smoking was carried out in these steps: first, at 30°C for  30 minutes; second, at 50°C for 30 minutes and then, samples were cooked at 80°C for 45 minutes) was determined during the  storage periods at +4±1°C and -18±1°C. Trouts stored at +4±1°C were analysed for four -day intervals till they lost their accept-ability  and trouts stored at -18±1°C were analysed for one moth intervals for six months. Total mesophylic aerobic bacteria (TMAB),  total psychrotrophic aerobic bacteria (TPAB) and lactic acid bacteria (LAB) counts, pH value and total volatile bases nitrogen (TVB-N)  were determined. Furthermore, sensorial evaluation was done.  According to the results, since the smoking temperature was high hot smoking was found more effective on preventing bacterial  growth than cold smoking. At +4±1°C storage temperature, the interaction between smoking method and storage time regarding  TMAB, TPAB and LAB was found significant (P.

 

In this research, the shelf-life of vacuum-packed Rainbow trouts ( Salmo gairdneri) in 80° salinometer for 4 hours and  then, treated by cold smoking (for 8 hours at 28°C) and by hot smoking (smoking was carried out in these steps: first, at 30°C for  30 minutes; second, at 50°C for 30 minutes and then, samples were cooked at 80°C for 45 minutes) was determined during the  storage periods at +4±1°C and -18±1°C. Trouts stored at +4±1°C were analysed for four -day intervals till they lost their accept-ability  and trouts stored at -18±1°C were analysed for one moth intervals for six months. Total mesophylic aerobic bacteria (TMAB),  total psychrotrophic aerobic bacteria (TPAB) and lactic acid bacteria (LAB) counts, pH value and total volatile bases nitrogen (TVB-N)  were determined. Furthermore, sensorial evaluation was done.  According to the results, since the smoking temperature was high hot smoking was found more effective on preventing bacterial  growth than cold smoking. At +4±1°C storage temperature, the interaction between smoking method and storage time regarding  TMAB, TPAB and LAB was found significant (P.

Makale detayları

Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri)

Yazarlar:

Nuray KOLSARICI | Özlem ÖZKAYA

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 3, pp.273-284

Belge Tipi:

Makale

Yayın Tarihi:

2/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772620

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Rainbow trout

smoking

storage

shelf life

Sayı

Makale detayları

Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri)

Yazarlar: Nuray KOLSARICI | Özlem ÖZKAYA

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 3, pp.273-284

Belge Tipi: Makale

Yayın Tarihi: 2/1998

Belge Dili: Türkçe

Document ID (Org No.): 2000772620

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Rainbow trout

smoking

storage

shelf life

Sayı

Yazarlar:

Nuray KOLSARICI | Özlem ÖZKAYA

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 3, pp.273-284

Belge Tipi:

Makale

Yayın Tarihi:

2/1998

Belge Dili:

Türkçe

Document ID (Org No.):

2000772620

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128