Quality changes of sardine (Sardine pilchardus W.,1792) during frozen storage

Bu çalışmada -18°C donmuş depoda bekletilmeden önce -40°C'de şoklanan bütün (Grup A) ve fileto (Grup B) halindeki sardalya balıklarının fiziksel, kimyasal mikrobiyolojik ve duyusal değişimleri belirlenmiştir, istatistik analiz sonuçlarına göre, iki grubun donmuş depolama esnasındaki TBA, FA (ex) ve FA (dest) değerleri arasında farklar önemli (P0.05) olarak bulgulanmıştır. Grup A'nm toplam canlı sayısı donmuş depolama sonunda başlangıçtaki değerini korurken, Grup B'nin toplam canlı sayısı depolama esnasında azalma göstermiştir. Grup A ve Grup B'nin koliform bakteri sayısı depolama esnasında aşağı yukarı aynı değerlerde kalmasına karşın, depolama esnasında koagülaz-pozitif S. aureus saptanmamıştır. İki grup arasında renk, koku, kas yapısı ve tat özelikleri açısından farklar önemsiz (P>0.05) olarak bulgulanmıştır.

Anahtar Kelimeler:

depolama kalitesi, gıda kalitesi, deniz ürünleri, mikrobiyolojik kalite, Sardina pilchardus, kimyasal bileşim, dondurarak depolama, balık (gıda), sardalya balığı, duyusal değerlendirme

Donmuş depolama esnasında sardalyalarda (Sardina pilchardus W.,1792) meydana gelen kalite değişimleri

In the present study, physical, chemical, microbiological and sensory changes of sardine as whole (Group A) and fillet (Group B) forms were determined during frozen storage at -18°C, but all samples were shocked at -40°C before. According to the statistical analysis results, there were significant differences (P<0.05) between TBA, FA (ex), FA (dest) values of two groups during the frozen storage while there were no significant differences (P>0.05) between pH and TVB-N values of two groups. It was found that, total viable count of Group A kept its initial value at the end of the frozen storage while total viable count of Group B showed a decrease during the storage period. Coliform bacteria count stayed almost at the same level for Group A and Group B during the storage and coagulase-positive 5. aureus was not detected. No significant differences (P>0.05) were observed in the colour, smell, chewy texture and flavor properties of two groups.

Keywords:

storage quality, food quality, seafoods, microbiological quality, Sardina pilchardus, chemical composition, frozen storage, fish, sardines, sensory evaluation,

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