The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking

Şengül BİLGİN; Mustafa ÜNLÜSAYIN; Levent İZCİ; Ali GÜNLÜ

Makale detayları

The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking

Yazarlar:

Şengül BİLGİN | Mustafa ÜNLÜSAYIN | Levent İZCİ | Ali GÜNLÜ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.49-56

Belge Tipi:

Makale

Yayın Tarihi:

12/2007

Belge Dili:

Türkçe

Document ID (Org No.):

2000768067

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking on the chemical composition and microbial load of gilthead seabream, as well as organoleptic analysis of the smoked product were investigated. Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream. The panelists liked the hot smoked fish more than the cold smoked fish, according to sensory analysis results. Changes in pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were significant (P < 0.05) during storage at 4 °C. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage. The smoking methods tested had a small effect on the level of vitamin D3 in gilthead seabream.

 

This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking on the chemical composition and microbial load of gilthead seabream, as well as organoleptic analysis of the smoked product were investigated. Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream. The panelists liked the hot smoked fish more than the cold smoked fish, according to sensory analysis results. Changes in pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were significant (P < 0.05) during storage at 4 °C. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage. The smoking methods tested had a small effect on the level of vitamin D3 in gilthead seabream.

Makale detayları

The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking

Yazarlar:

Şengül BİLGİN | Mustafa ÜNLÜSAYIN | Levent İZCİ | Ali GÜNLÜ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.49-56

Belge Tipi:

Makale

Yayın Tarihi:

12/2007

Belge Dili:

Türkçe

Document ID (Org No.):

2000768067

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Gilthead seabream

hot and cold smoking

shelf life

food components

Sayı

Makale detayları

The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking

Yazarlar: Şengül BİLGİN | Mustafa ÜNLÜSAYIN | Levent İZCİ | Ali GÜNLÜ

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.49-56

Belge Tipi: Makale

Yayın Tarihi: 12/2007

Belge Dili: Türkçe

Document ID (Org No.): 2000768067

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Gilthead seabream

hot and cold smoking

shelf life

food components

Sayı

Yazarlar:

Şengül BİLGİN | Mustafa ÜNLÜSAYIN | Levent İZCİ | Ali GÜNLÜ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.49-56

Belge Tipi:

Makale

Yayın Tarihi:

12/2007

Belge Dili:

Türkçe

Document ID (Org No.):

2000768067

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128