The Determination of the Shelf Life and Some Nutritional Components of Gilthead Seabream (Sparus aurata L., 1758) after Cold and Hot Smoking

Authors : Şengül BİLGİN, Mustafa ÜNLÜSAYIN, Levent İZCİ, Ali GÜNLÜ

Pages : 49-56

View : 23 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream insert ignore into journalissuearticles values(Sparus aurata L., 1758); prepared by 2 different methods of smoking insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(TBA);, and total volatile basic nitrogen insert ignore into journalissuearticles values(TVB-N); values were significant insert ignore into journalissuearticles values(P < 0.05); during storage at 4 °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 D3 in gilthead seabream.
Keywords : Gilthead seabream, hot and cold smoking, shelf life, food components