Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi

Yazarlar: Emre ÇAĞLAK, Barış KARSLI

Konular:Mühendislik

Anahtar Kelimeler:Carassius carassius,Smoked,Crucian carp,Vacuum packaging

Özet: Aquaculture products, which are important food sources, stand out with their nutritional values. Today, the importance of adequate and healthy diet is increasing day by day. In our country, which has an important potential for aquaculture products, it is necessary to make maximum use of them. In order to evaluate the increasing population of pond fish (Carassius carassius) in our inland water resources, smoking process was applied and the nutritional, chemical and sensory changes of the product kept in vacuum packaged at + 4 ± 1 oC were examined in the study. Changes were observed in the nutritional composition of the products obtained by the hot smoking process. TVB-N values increased during storage and were determined between 8,4-21 mg / 100g. Low levels of TBA showed a decrease with the effect of smoking except the 1st day and it was determined to be 0,54 mgMA / kg on the last day. After the smoking process, the pH values varied between 4,92 and 5,05. The average sensory evaluation scores of the appearance, texture, color and odor analyses were found to have remained below the determined limit values on the 90th day. According to the chemical and sensory analysis results obtained, it was determined that smoked pond fish which were vacuum packed maintained their quality up to 90 days under refrigerator conditions (+ 4 ± 1 oC).

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