2017, Cilt 33, Sayı 2, Sayfa(lar) 120-126
Determination of microbiological quality characteristics of Bonito Fish (Sarda sarda) stored at different temperatures
Duygu Balpetek Külcü
Giresun Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Giresun, Türkiye
Keywords: Bonito fish, microbiological quality, preservation
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Aim: This study was carried out to determine microbiological quality characteristics of Bonito Fish (Sarda sarda) stored at different temperatures.

Materials and Methods: In this study; Bonito fishes obtained from Giresun, were stored at 0°C, 2°C and 4°C as their internal organs were removed and unremoved. Microbial quality characteristics of Bonito fish were investigated microbiologically by counting total mesophilic aerobic bacteria count (TMAB), total psychrophilic aerobic bacteria count (TPAB), Enterobacteriaceae spp. bacteria count of experimental samples at the beginning (day 0), days 3, 5 and 7 of the preservation period.

Results: Less microbial growth was observed in the samples whose internal organs removed than stored as a whole, kept at different temperatures in refrigerator conditions. However, they lost the property of being consumable on the 5th day when samples were kept as a whole according to TMAB values, and it was found that level of consumption exceeded on the 7th day when samples kept at 0°C and 2°C, and on 5th day when samples kept at 4°C for samples whose internal organs removed.

Conclusions: Existing microorganisms in the environment causes the primary infection in the intestinal contents, gills, and skin of the fish; while seconder infection may occur during transport, processing and marketing period. This may result in deterioration of fish and foodborne poisoning. From a microbiological point of view, quality is an important issue for aquatic products because of their easy degradability. For this reason, all phases starting from the fish hunting stages to the procurement of the consumer must be carefully examined and inspected.