Taşkaya, Latif Muğla Sıtkı Koçman University - Fisheries Faculty - Department of Seafood Processing Technology, Turkey , Alparslan, Yunus Muğla Sıtkı Koçman University - Fisheries Faculty - Department of Seafood Processing Technology, Turkey , Yapıcı, Hatice Hasanhocaoğlu Muğla Sıtkı Koçman University - Fisheries Faculty - Department of Seafood Processing Technology, Turkey , Metin, Cansu Muğla Sıtkı Koçman University - Fisheries Faculty - Department of Seafood Processing Technology, Turkey , Baygar, Taçnur Muğla Sıtkı Koçman University - Fisheries Faculty - Department of Seafood Processing Technology, Turkey

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

14571

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).

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Carassius gibelio, Gibel carp, marination , quality properites, shelf life, sauces

Ege Journal Of Fisheries an‎d Aquatic Sciences

61