Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

Authors : Berna KILINÇ, Şükran ÇAKLI

Pages : 329-336

Doi:10.12714/egejfas.38.3.09

View : 20 | Download : 8

Publication Date : 2021-09-15

Article Type : Research Paper

Abstract :In this study frozen-thawed rainbow trout insert ignore into journalissuearticles values( Onchorhynchus mykiss ); and seabass insert ignore into journalissuearticles values( Dicentrarchus labrax ); fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria insert ignore into journalissuearticles values(TMAB);, total psychrophilic aerob bacteria insert ignore into journalissuearticles values(TPAB);, yeast–mould insert ignore into journalissuearticles values(YM);, lactic acid bacteria insert ignore into journalissuearticles values(LB);, Enterobactericeae insert ignore into journalissuearticles values(EB);, Staphylococcus aureus insert ignore into journalissuearticles values(SA); changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10 th day of storage, whereas fermented trout sausage reached this level on the 30 th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish. 
Keywords : fish species, dry fermented fish sausages, microbiological quality