Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

Berna Kılınç; Şükran Çaklı

doi:10.12714/egejfas.38.3.09

EN

Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

Abstract

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10 th day of storage, whereas fermented trout sausage reached this level on the 30 th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.

Keywords

Destekleyen Kurum

Ege University Scientific Research Projects Coordination Unit

Proje Numarası

10-SÜF-014

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Berna Kılınç ^*
0000-0002-4663-5082
Türkiye

Şükran Çaklı
0000-0002-2419-9064
Türkiye

Yayımlanma Tarihi

15 Eylül 2021

Gönderilme Tarihi

17 Şubat 2021

Kabul Tarihi

6 Mayıs 2021

Yayımlandığı Sayı

Yıl 1970 Cilt: 38 Sayı: 3

DOI

https://doi.org/10.12714/egejfas.38.3.09

IZ

https://izlik.org/JA37RW78UD

Kaynak Göster

RIS / Bibtex

APA

Kılınç, B., & Çaklı, Ş. (2021). Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities. Ege Journal of Fisheries and Aquatic Sciences, 38(3), 329-336. https://doi.org/10.12714/egejfas.38.3.09

Cited By

Identification of Bacterial Species from Fermented Anchovy (Engraulis encrasicolus) Samples by MALDI-TOF MS and Determination of Some Microbiological Properties of These Samples

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

https://doi.org/10.21597/jist.1555259

Öz

Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

Abstract

Keywords

Destekleyen Kurum

Proje Numarası

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Identification of Bacterial Species from Fermented Anchovy (Engraulis encrasicolus) Samples by MALDI-TOF MS and Determination of Some Microbiological Properties of These Samples