Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperatures
<b> Aim:</b> This study was carried out to determine microbiological quality characteristics of Bonito Fish (Sarda sarda) stored at different temperatures.<p> <b> Materials and Methods:</b> In this study; Bonito fishes obtained from Giresun, were stored at 0°C, 2°C and...
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| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1165 |
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| _version_ | 1841561461431730176 |
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| author | Duygu Balpetek Külcü |
| author_facet | Duygu Balpetek Külcü |
| author_sort | Duygu Balpetek Külcü |
| collection | DOAJ |
| description | <b> Aim:</b> This study was carried out to determine microbiological
quality characteristics of Bonito Fish (Sarda sarda) stored
at different temperatures.<p>
<b> Materials and Methods:</b> In this study; Bonito fishes obtained
from Giresun, were stored at 0°C, 2°C and 4°C as their
internal organs were removed and unremoved. Microbial
quality characteristics of Bonito fish were investigated microbiologically
by counting total mesophilic aerobic bacteria
count (TMAB), total psychrophilic aerobic bacteria count
(TPAB), Enterobacteriaceae spp. bacteria count of experimental
samples at the beginning (day 0), days 3, 5 and 7 of
the preservation period.<p>
<b> Results:</b> Less microbial growth was observed in the samples
whose internal organs removed than stored as a whole, kept
at different temperatures in refrigerator conditions. However,
they lost the property of being consumable on the 5th
day when samples were kept as a whole according to TMAB
values, and it was found that level of consumption exceeded
on the 7th day when samples kept at 0°C and 2°C, and on 5th
day when samples kept at 4°C for samples whose internal organs
removed.<p>
<b> Conclusions:</b> Existing microorganisms in the environment
causes the primary infection in the intestinal contents, gills,
and skin of the fish; while seconder infection may occur during
transport, processing and marketing period. This may
result in deterioration of fish and foodborne poisoning. From
a microbiological point of view, quality is an important issue
for aquatic products because of their easy degradability. For
this reason, all phases starting from the fish hunting stages
to the procurement of the consumer must be carefully examined
and inspected. |
| format | Article |
| id | doaj-art-0cd196ebbdc54d8792abcab3e040516f |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-0cd196ebbdc54d8792abcab3e040516f2025-01-03T01:36:16ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19533321201261165Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperaturesDuygu Balpetek Külcü<b> Aim:</b> This study was carried out to determine microbiological quality characteristics of Bonito Fish (Sarda sarda) stored at different temperatures.<p> <b> Materials and Methods:</b> In this study; Bonito fishes obtained from Giresun, were stored at 0°C, 2°C and 4°C as their internal organs were removed and unremoved. Microbial quality characteristics of Bonito fish were investigated microbiologically by counting total mesophilic aerobic bacteria count (TMAB), total psychrophilic aerobic bacteria count (TPAB), Enterobacteriaceae spp. bacteria count of experimental samples at the beginning (day 0), days 3, 5 and 7 of the preservation period.<p> <b> Results:</b> Less microbial growth was observed in the samples whose internal organs removed than stored as a whole, kept at different temperatures in refrigerator conditions. However, they lost the property of being consumable on the 5th day when samples were kept as a whole according to TMAB values, and it was found that level of consumption exceeded on the 7th day when samples kept at 0°C and 2°C, and on 5th day when samples kept at 4°C for samples whose internal organs removed.<p> <b> Conclusions:</b> Existing microorganisms in the environment causes the primary infection in the intestinal contents, gills, and skin of the fish; while seconder infection may occur during transport, processing and marketing period. This may result in deterioration of fish and foodborne poisoning. From a microbiological point of view, quality is an important issue for aquatic products because of their easy degradability. For this reason, all phases starting from the fish hunting stages to the procurement of the consumer must be carefully examined and inspected.http://eurasianjvetsci.org/pdf.php3?id=1165bonito fishmicrobiological qualitypreservation |
| spellingShingle | Duygu Balpetek Külcü Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperatures Eurasian Journal of Veterinary Sciences bonito fish microbiological quality preservation |
| title | Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperatures |
| title_full | Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperatures |
| title_fullStr | Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperatures |
| title_full_unstemmed | Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperatures |
| title_short | Determination of microbiological quality characteristics of bonito fish (sarda sarda) stored at different temperatures |
| title_sort | determination of microbiological quality characteristics of bonito fish sarda sarda stored at different temperatures |
| topic | bonito fish microbiological quality preservation |
| url | http://eurasianjvetsci.org/pdf.php3?id=1165 |
| work_keys_str_mv | AT duygubalpetekkulcu determinationofmicrobiologicalqualitycharacteristicsofbonitofishsardasardastoredatdifferenttemperatures |