pISSN:1309 - 6958       eISSN:2146 - 1953
2001, Cilt 17, Sayı 1, Sayfa(lar) 139-147
Microbiological and Chemical Changes Observed in the Frozen Crayfish Stored at Different Temperatures
Bahri Patır1, Ahmet H. Dinçoglu1 Ayşe Gürel2
1Fırat Üniv., Veteriner Fak., Besin Hijyeni ve Teknolojisi Anabilim Dalı, ELAZIĞ
2Fırat Üniv., Su Ürünleri Fak., Avlama ve İşleme Teknolojisi Anabilim Dalı, ELAZIĞ
Keywords: Crayfish, store, freezing, microbiological, chemical, quality
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In this study, microbiological and chemical changes in frozen crayfish samples what stored at - 4ºC, -18 ºC and -35 ºC for 20 weeks, are investigated. Total number ol microorganisms were determined at three different incubation temperatures [5. 20 and 35ºC) and 1st, 2nd, 4th, 8th, 16thh and 20th weeks of storing period. It is determined that the total number of microorganisms are higher in samples stored at - 4 ºC then the ones stored at -18;C and -35"C. Staphylococcus-Micrococcus numbers increased up to 8th week in the sample stored - 4ºC and until end of storing period in the samples stored at -18 ºC and -35ºC. Total numbers of Coliform group microorganisms Increased in all the series and reached to the maximum at 20th week. Any yeast and mould microorganisms were not observed in any of the samples during storing period. TVB-N amounts increased in samples stored - 4ºC up to 4th week and as parallel to the other series later the rate ol increase was faster and reached to 58.52 mg/100 g at the end ol storing period. In the samples stored -18:C and -35 ºC this value varied between 2.8016 66 during storing period. The pH values showed a slow increase at the first weeks and fast increase in the following weeks. It is concluded that frozen crayfishes can be stored at -18 and -35ºC for 20 weeks without any decomposition. In the samples stored at -4 ºC numbers of microorganisms and some chemical values fast reach to the levels undesired and over the standards.