2005, Cilt 21, Sayı 1-2, Sayfa(lar) 051-060
Microbiological, Chemical and Sensorial Quality of Mirror Carp (Cyprinus carpio L) Fillets Smoked with Saws of Various Tree Species
Bahri Patır1, Muhsine Duman2, Osman İrfan İlhak1
1Fırat Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, ELAZIĞ
2Fırat Üniversitesi Su Ürünleri Fakültesi, Avlama ve İşleme Teknolojisi Anabilim Dalı, ELAZIĞ
Keywords: Mirror carp (Cyprinus carpio), Smoked, Tree species, Quality
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In this study, changes in microbiological, chemical and sensorial quality occurred during produclion and storage of mirror carp fillets smoked with saw of various tree species (hornbeam, oak, poplar, willow and pine tree). For this purpose, fillets that were soaked in 6 % brine lor 4 h were smoked at 70 °C for 4 h. five different groups of products were prepared prior to aerobic packaging and storage at 4°C. The samples were analyzed at fillet, after brining, after smoking, and on certain days of storage (7, 14. 21, and 28). Numbers of total mesophilic aerobes decreased rapidly after brining and smoking where as exhibited vanous changes during storage depending on the group of saw used. However, these variations was not significant (p>0.05). Number of yeast and mold decreased rapidly after smoking in al groups except for products smoked with pine saw. The numbers of yeast and molds were different in products smoked with pine and willow during storage but these differences were not at a significant level (p>0.05). Numbers of colifomn bacteria decreased rapidly during production and remained close in all product groups during storage (p>0.05). The moisture content of fillets decreased from 79.75 - 84.42 % to 58.45 - 65 - 58 % after smoking. pH of fillets which was 6.10-6.65 decreased after brining and smoking. pH of fillets increased at the beginning of storage and fluctuated between 5.64 - 6.04 and on further storage days. TVB-N level decreased in all groups after brining while increased during storage depending on the time period. NaCI level increased during production. NaCI level relatively decreased at initial days of storage and then fluctuated on further stages of the storage. No significant differences was found in results of chemical analysis of product groups during production and storage (p>0.05). In conclusion, smoking mirror carp fillets with saws of different tree species did not result in significant changes in chemical and microbiological aspects. However, products smoked with pine saw received significantly (p<0.05) lower acceptance score compared to other groups did.