Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities
| Autor: | Berna Kilinç, Şükran Çakli |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Behavior
Biogenic-Amines Starter Cultures Additives Fish species Storage Microbiological quality Biology Food Science and Technology L Gıda Bilimi ve Teknolojisi dry fermented fish sausage microbiological quality Sucuk fish species dry fermented fish sausages microbiological quality Food science Safety Saithe Fermented fish |
| Zdroj: | Volume: 38, Issue: 3 329-336 Ege Journal of Fisheries and Aquatic Sciences |
| ISSN: | 2148-3140 1300-1590 |
| DOI: | 10.12714/egejfas.38.3.09 |
| Popis: | In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast-mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8 degrees 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 Ege University Scientific Research Projects Coordination Unit [10SUF-014]; International Fisheries Symposium IFSC This study was supported by Ege University Scientific Research Projects Coordination Unit. Project Number: 10SUF-014. It was presented as oral presentation at the II. International Fisheries Symposium IFSC 2018. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|