Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Latif Taşkaya; Yunus Alparslan; Hatice Hasanhocaoğlu Yapıcı; Cansu Metin; Taçnur Baygar

doi:10.12714/egejfas.2016.33.1.11

EN TR

Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Abstract

In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil). Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P<0,05). At the end of 135 days of storage, sensory analysis results pointed out that the marinades of group B did not exceed acceptible limit values (P<0,05). The overall microbial load of the fresh samples decreased through out the storage period (P<0,05). By sensory data, shelf life of sauced gibel carp marinades were 120 days (control), 105 days (group A) and 135 days (group B).

Keywords

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References

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Details

Primary Language

English

Subjects

-

Journal Section

-

Authors

Latif Taşkaya

Yunus Alparslan

Hatice Hasanhocaoğlu Yapıcı

Cansu Metin

Taçnur Baygar

Publication Date

February 1, 2016

Submission Date

February 1, 2016

Acceptance Date

-

Published in Issue

Year 2016 Volume: 33 Number: 1

DOI

https://doi.org/10.12714/egejfas.2016.33.1.11

IZ

https://izlik.org/JA57RZ44LK

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RIS / Bibtex

APA

Taşkaya, L., Alparslan, Y., Hasanhocaoğlu Yapıcı, H., Metin, C., & Baygar, T. (2016). Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC. Ege Journal of Fisheries and Aquatic Sciences, 33(1), 55-61. https://doi.org/10.12714/egejfas.2016.33.1.11

Cited By

Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation

Journal of Food Processing and Preservation

https://doi.org/10.1111/jfpp.14059

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Frontiers in Food Science and Technology

https://doi.org/10.3389/frfst.2023.1204804

Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Abstract

Keywords

Farklı soslarda 4 °C’de depolanan Gümüşi Havuz Balığı (Carassius gibelio, Bloch 1782) marinatlarının raf ömrünün belirlenmesi Latif Taşkaya • Yunus Alparslan* • Hatice Hasanhocaoğlu Yapıcı • Cansu Metin •

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce