The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata L., 1758) after cold and hot smoking

Bilgin S., Uenluesayin M., Izci L., Guenlue A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.32, sa.1, ss.49-56, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 1
  • Basım Tarihi: 2008
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.49-56
  • Anahtar Kelimeler: gilthead seabream, hot and cold smoking, shelf life, food components, SALMON SALMO-SALAR, SENSORY ATTRIBUTES, QUALITY, PARAMETERS, FISH
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking on the chemical composition and microbial load of gilthead seabream, as well as organoleptic analysis of the smoked product were investigated. Significant (P < 0.05) differences were found in the chemical composition of fresh and smoked seabream. The panelists liked the hot smoked fish more than the cold smoked fish, according to sensory analysis results. Changes in pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were significant (P < 0.05) during storage at 4 degrees C. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish, whereas microbial content increased during storage. The smoking methods tested had a small effect on the level of vitamin D-3 in gilthead seabream.