抽象的

Effect of Potassium Metabisulphite, Glaze and Vacuum on Shelf Life of Frozen Blacksea Anchovy (Engraulis encrasicolus, Linnaeus 1758)

Demet Kocatepe, H�?�?�?�?�?�?�?¼lya Turan, Yal�?�?�?�?�?�?�?§�?�?�?�?�?�?�?½n Kaya, G�?�?�?�?�?�?�?¶kay Taskaya, Fulya Erdo�?�?�?�?�?�?�?°du and Rabiya Erden

The effects of glaze, potassium metabisulphite and vacuum treatments were investigated on physical (thaw loss, cook loss, pH), chemical (TVBN, TBA), microbiological (total mesophilic, physcrophilic bacteria; total Enterobacteriacea) and sensory properties of anchovy stored at -30oC for 180 days. The number of total mesophilic and physicrophilic bacteria showed alterations (2.95-3.75Log CFU/g and 2.50-3.68 Log CFU/g, respectively) and Enterobactericea were not observed in any samples during frozen storage period for all groups. Treatments with vacuum, glaze and metabisulphite showed positive effect on the protection of sensory properties of anchovy stored at -30oC for 180 days. All the sensory and chemical results show that the shelf life of anchovy stored at -30oC after packed (control), glazed+packed (B), dipped in metabisulphite solution+glazed+packed (C) and vacuumed (D) were 90, 150, 90 and 180 days, respectively.