Authors : Bahri Patir , Ayse Gurel Inanli , Gulsum Ates Oksuztepe , A. Hulusi Dincoglu and O. Irfan Ilhak
Abstract: In the present study, fresh fillets of mirror carp, a type of carp common in Keban dam lake, were subjected to 10 or 15% salt (NaCl) followed by 0% (control), 1 or 5% potassium sorbate (w v-1) treatments prior to vacuum-packaged storage at 4°C. The samples were analyzed during processing steps and on days 7, 14, 28, 42, 56, 70 and 84. Numbers of total aerobic mesophilic, psycrophilic bacteria, anaerobe bacteria, coliforms, Staphylococcus-Micrococcus, Lactobacillus, yeast and mold were found lower in the samples in 15%-salted and 5% potassium sorbate-treated group. Mold numbers reached to the highest level (4.83-7.49 log10 cfu g-1) on day 28 of storage followed by a consistent decrease during the remaining days and dropped below detection limit (<1.00 log10 cfu g-1) on 56-84 days. The differences in mold and yeast numbers between the 10% salted and 15% salted groups were found significant (p<0.05). pH reached to the highest level on days 14-28 of storage. Moisture level decreased to the minimum level on 56 day. Salt and aw levels were different (p<0.01) between salt groups. The levels of TVB-N and TBA constantly increased during storage. Sorbic acid level was determined in all groups between 102.14-593.19 mg/1000 g. Results of the present study revealed that the shelf life of the products was extended up to 2 months, overall acceptability of the products treated with potassium sorbate was higher and level of sorbic acid residues in the products did not posses a health treat.
Bahri Patir , Ayse Gurel Inanli , Gulsum Ates Oksuztepe , A. Hulusi Dincoglu and O. Irfan Ilhak , 2009. Shelf-Life, Sensory Attributes and Microbiological and Chemical Characteristics of Processed Mirror Carp (Cyprinus carpio L.) Fillets. Journal of Animal and Veterinary Advances, 8: 1101-1109.