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Luciobarbus esocinus, Sous-Vide, Cold Storage, Shelf Life
The aim of this study was to investigate chemical, microbiological and sensory quality of sous-vide
cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage. Moisture, ash, fat, protein, salt, pH, total
volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), counts of aerobic mesophile
bacteria, aerobic psychrophile bacteria and yeast-mold were determined in the raw material. The sensorial,
chemical and microbiological changes of products obtained under the cold storage were analyzed in 3 days
interval with three replicates. TermsTVB-N value in group C was determined as 11.06 mg/100 g, in the S1
group as 10.40 mg/100 g, and in the S2 group as 11.99 40 mg / 100 g (p<0.05). At the beginning of storage,
TBARs value was found to be 1.58 MDA/kg in traditionally processed fish, 1.42 MDA/kg in S1 samples,
and 1.28 mg MDA/kg in S2 samples. As. The average count of aerobic mesophile bacteria of S1 group was
3.65 ± 0.03 log CFU g-1 on the 1st day. On the 15th day of the storage, however, it exceeded the limit value.
For the S2 samples, this was 3,17 ±0,60 log CFU g-1 on the 1st day while on the 18th day, it exceeded the limit
value. Aerobic psychrophile bacteria count was 3.45 ± 0.13 log CFU g-1 in C group, 3.08 ± 0.58 log CFU g-1
in S1 group and 2.14 ± 0.99 log CFU g-1 in S2 group. Yeast mold count was 3.93 ± 0.29 log CFU g-1 in the
C group, 4.09±0.08 log CFU g-1 in the S1 group, and 2,81±0,47 log CFU g-1 in the S2 group. It was observed
that products prepared according to the sous-vide method are liked considerably. In conclusion; the results
suggested that the C application would be a promising approach to limit microbial growth and provide food
safety for sous-vided samples. It was determined that application of sous-vide technology had a positive affect
upon shelf life of fish products.
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