Microbiological and chemical quality of different types of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811)

Abstract

AbstractThis research aimed to determine microbiological and chemical quality of different types of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811). Samples of salted pearl mullet (C. tarichi Pallas, 1811), produced by six different methods, were obtained from three different local producers at the end of the hunting season of 2016 and 2017 (May–June) with wooden boxes, plastic cans, or in bottom perforated plastic cans. Samples stored in a cold storage (2 ± 2°C) were analyzed in August and September of 2017. Six fish were used in each sampling day and thus the analyses were completed in 18 days. So, 108 fish samples were analyzed (3 producer × 6 method × 3 sample for each method × 2 hunting season). Analysis results were calculated as mean ± SD. One‐way analysis of variance was used to determine whether there was a significant difference between the sample groups analyzed, and p < .05 was considered significant. All sample groups were found to be appropriate according to total mesophilic aerobic bacteria count, but one sample group (OS11‐old sample, gutted and cleaned fish producted in wooden box according to method 1) included Salmonella spp. and Vibrio parahaemolyticus, it was found to be inappropriate (p < .05). The total volatile basic nitrogen acceptability upper limit (25–30 mg/100 g) were found to be exceeded in three sample groups (OS12‐old sample, ungutted, and uncleaned fish producted in wooden box according to method 1, OS31‐old sample, gutted, and cleaned fish producted in bottom perforated plastic can according to method 3, OS32‐old sample, ungutted, and uncleaned fish producted in bottom perforated plastic can according to method 3) (p < .05) and the tiobarbituric acid index value was found to vary between 13.32 ± 0.08 and 31.43 ± 0.04 μg malondialdehyde/g (p < .05). According to histamine results, all sample groups were determined at acceptable values (p > .05). However, it was determined that the salt amount of the sample groups was very high in raw, and that more than half of the salt amount remained in the samples, even after baked waiting for 3 hr in warm water (p < .05).