Quality Changes of Salted Red Mullet (Mullus barbatus L., 1758) During Vacuum Packaged Storage at +4 degree C

• Published in: Su ürünleri dergisi Vol. 25; no. 2; pp. 101 - 104
• Main Authors: Gumus, B, Ikiz, R, Unlusayin, M, Gulyavuz, H
• Format: Journal Article
• Language: English
• Published: 01-01-2008
• Subjects: Marine; Mullus barbatus; MED, Turkey
• ISSN: 1300-1590; 2148-3140

In the present study, the chemical and microbiological quality changes in vacuum packaged fresh and salted (20% salt concentration) red mullet were carried out during storage at +4 plus or minus 0.5 degree C. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and pH were analysed to determine chemical quality and total mesophilic aerobic count (TMAC), total coliform count (TCC) and yeast-mould were measured to determine microbial quality during the storage. Increase in TVB-N, TMAC and TCC was found statistically significant (p<0.05) in the fresh and salted red mullet throughout storage. No yeast and mould were detected for the period of storage of fresh and salted red mullet. Microbial analysis demonstrated that the salted techniques reduced the microbial counts of the red mullet whereas it didn't retard the microbial growth during the storage period. Based on the data, the optimal shelf life was found 7 days for fresh red mullet and 11 days for salted red mullet.