Determination of Quality Changes in Traditional and Liquid Smoked Fish Pastirma Prepared from Meagre (Argyrosomus regius Asso, 1801)
In this study, the nutritional composition and the physicochemical, microbiological, and sensory quality parameters of traditional and liquid smoke-treated meagre pastirma were investigated under refrigerated storage conditions at +4 °C. For this purpose, analyses were conducted over a 120-day stora...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Çanakkale Onsekiz Mart University
2025-07-01
|
| Series: | Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/4976144 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | In this study, the nutritional composition and the physicochemical, microbiological, and sensory quality parameters of traditional and liquid smoke-treated meagre pastirma were investigated under refrigerated storage conditions at +4 °C. For this purpose, analyses were conducted over a 120-day storage period on four different sample groups: traditional pastirma with fenugreek paste (FMP), traditional pastirma without fenugreek paste (MP), liquid smoke-treated with fenugreek paste (LSFMP), and liquid smoke-treated without fenugreek paste (LSMP). Moisture content in fresh fish, originally 71.63%, decreased to approximately 42–44% in all pastirma groups. Despite this notable reduction, statistical analysis revealed no significant differences in moisture levels among the processed groups (p > 0.05). Protein content increased to 30–33% following pastirma processing, and significant differences were observed between traditionally and smoke-treated samples (p < 0.05). Crude fat content, initially 4.07% in fresh fish, ranged between 11% and 17.99% in the final products. Significant differences were found between fenugreek-coated and non-coated groups in terms of lipid content (p < 0.05). Ash content increased significantly in all processed groups (p < 0.05). pH values exhibited irregular fluctuations over time; the most stable pH trend was observed in the LSFMP group. Lower pH levels were associated with enhanced microbial and chemical stability. Salt content was initially around 10% in all groups and varied between 9% and 11% throughout storage. Thiobarbituric acid (TBA) values, indicative of lipid oxidation, increased over time in all groups and exceeded the 5 mg MDA/kg threshold in some samples (MP, FMP, LSMP). Trimethylamine nitrogen (TMA-N) values fluctuated but remained below the 4 mg/100 g acceptability limit, while total volatile basic nitrogen (TVB-N) levels increased throughout storage yet stayed well below the 25 mg/100 g threshold considered indicative of high quality. The findings demonstrated that both liquid smoke and fenugreek paste contributed positively to quality stabilization. Total viable counts increased significantly over the storage period across all groups (p < 0.05), but the lowest microbial load was observed in the LSFMP group, processed with both liquid smoke and fenugreek paste. No growth of yeasts, molds, coliforms, or Staphylococcus spp. was detected in any group. Sensory evaluation scores (appearance, color, odor, taste, texture, and overall acceptability) declined gradually in all groups during storage; however, all samples remained within the "acceptable quality" range by day 120. Notably, liquid smoke treatment provided improvements in aromatic profile, microbial stability, and taste characteristics. In contrast, fenugreek paste negatively affected sensory quality in some cases. In conclusion, the combined use of liquid smoke and fenugreek paste was found to be effective in extending the shelf life and preserving the quality of meagre pastirma during cold storage. |
|---|---|
| ISSN: | 2651-5326 |