Abstract
In this study, fish cake prepared using raw anchovy (Engraulis encrasicolus ) and its products were stored in a locked bag at a cold temperature of 4 ± 1°C. Moisture, ash, fat, protein, salt, pH, TVB-N, number of TBA, TMA-N and histamine values, number of total aerobic microorganisms (at 5 and 30°C temperature of incubation) and yeast-mold were determined in the raw material during the production period. Sensorial, chemical (pH, TVB-N, number of TBA, and TMA-N values) and microbiological changes during cold storage period of the products were carried out every 3 days and with three replications. In this study, the prepared product was appreciated by the panelists that participated in the sensorial analyses. In addition, as the values obtained from sensorial, chemical and microbiological values were evaluated, the shelf-life of the anchovy cake during cold storage (4 ± 1°C) was found to be 6 days.
Highlights
Sufficient and safe food is required for well-balanced and adequate nutrition of individuals and young generations and its production and trade is very important
Ash, fat, protein, salt, pH, TVB-N, number of TBA, TMA-N and histamine values, number of total aerobic microorganisms and yeast-mold were determined in the raw material during the production period
Chemical and microbiological changes during cold storage period of the products were carried out every 3 days and with three replications
Summary
Sufficient and safe food is required for well-balanced and adequate nutrition of individuals and young generations and its production and trade is very important. Nations should develop their food and nutrition policies by comprehensively considering this issue relating to their future and many people. It seems both developed and developing countries experience common nutrition problems. One of the basic reasons for this is unbalanced income distribution. This factor is effective on nature and incidence of nutrition problems. Lack of information on nutrition causes incorrect food selection and incorrect practices in cooking and storage methods and makes the problems on nutrition more serious (Yagmur and Gunes, 2011)
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