Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793)

Authors : Nilgün KABA, Bengünur ÇORAPCI, Şennan YÜCEL, Kübra ERYAŞAR

Pages : 10-18

View : 31 | Download : 12

Publication Date : 2013-03-01

Article Type : Research Paper

Abstract :In this study, fish meat ball produced with smoked bonito was marinated after frying and it was aimed determination of shelf life in refrigeration conditions insert ignore into journalissuearticles values(4ºC);. Analyses were performed at 15 day intervals in samples. Total mesophilic aerobic bacteria insert ignore into journalissuearticles values(TMAB);, yeast-mold insert ignore into journalissuearticles values(YM); counts of meat balls increased from 4.08 log cfu/g, 3.85 log cfu/g to 5.08 log cfu/g, 4.98 log cfu/g and coliform bacteria insert ignore into journalissuearticles values(CB); count of meat balls decreased from 2.48 log cfu/g to 1.3 log cfu/g on day 150, respectively. Total volatile basic nitrogen insert ignore into journalissuearticles values(TVB-N);, thiobarbituric acid insert ignore into journalissuearticles values(TBA);, trimethyl-amine nitrogen insert ignore into journalissuearticles values(TMAN); values and pH values of meat balls were 7.8 mg/100 g, 0.57 mg MA/kg, 2.02 mg/100 g and 4.8 at the beginning and 14.00 mg/100 g, 2.82 mg MA/kg, 5.02 mg/100 g and 3.85 at the end of the storage period insert ignore into journalissuearticles values(at day 150);, respectively. According to sensory analysis results of the shelf life of meat balls was determined to be 135 days in refrigerated conditions. Effect of storage on values of TMAB, TYM, TCB, TVB-N, TBA, TMA-N, pH and sensory scores was found significant insert ignore into journalissuearticles values(p<0.05);
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