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    The Effect of Addition of Sodium Lactate in Fish Balls made from Fresh Rainbow Trout (Oncorhynchus mykiss W.)
    (Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Oksuztepe, Gulsum; Coban, Ozlem Emir; Guran, Husnu Sahan
    In this study, microbiological, chemical and sensory changes of fish balls made from rainbow trout (Oncorhynchus mykiss W.) treated with addition of sodium lactate at different percentages [0.5% (group A), 1% (group B) and 2% (group C)] were analyzed during their storage. Total mesophilic aerobic bacteria count of fish balls was determined 4.11 log(10) cfu/g on day 0. The count relatively decreased until day 2 and then constantly increased in all groups during the remaining storage. Statistical analyses showed that treatment with sodium lactate was effective on total mesophilic aerobic bacteria count of fish balls (P<0.05). The numbers of coliform, Staphylococcus - Micrococcus and yeast and mould increased in all groups as from beginning of the storage. Numbers of Staphylococcus - Micrococcus and yeast and mould in group C was found to be lower from other groups (P<0.05). It was not seen significant difference between groups in terms of pH, dry matter, ash and salt levels (P>0.05). TVB-N and TBA values gradually increased in all groups during the storage period. Significant differences was found between groups in point of TVB-N and TBA values (P<0.05). Although fish balls were found to be desirable from sensorial point of view at the beginning of the storage, their sensory attributes gradually decreased during the storage period (P<0.05). It was seen that addition of sodium lactate at 2% to fish balls increased the shelf life of the product while it did not have negative effect on sensory attributes of the product. In conclusion, it was observed that fish balls with addition of 2% sodium lactate were found to be acceptable up to 16 days at +4 +/- 1 degrees C.
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    Öğe
    Influence of Different Essential Oils on Refrigerated Fish Patties Produced from Bonito Fish (Sarda sarda Bloch, 1793)
    (Czech Academy Agricultural Sciences, 2015) Guran, Husnu Sahan; Oksuztepe, Gulsum; Coban, Ozlem Emir; Incili, Gokhan Kursad
    The effects of different concentrations of thyme (group T), dove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.