Investigating the Quality Changes of Raw and Hot Smoked Garfish (Belone belone euxini, Gunther, 1866) at Ambient and Refrigerated Temperatures


Koral S., KÖSE S. , TUFAN B.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, vol.9, no.1, pp.53-58, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 1
  • Publication Date: 2009
  • Title of Journal : TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
  • Page Numbers: pp.53-58

Abstract

The objective of this study is to determine quality changes and shelf life of hot-smoked garfish (Belone belone euxini, 
Günther, 1866) in terms of chemical and sensory analyses at refrigerated and ambient conditions. For this purpose, total 
volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA) and sensory analyses were carried out 
daily during storage period. Proximate composition of raw and smoked garfish and the percentage of yield for smoking 
process were also determined. Unsmoked fish samples were used as control groups. According to TVB-N results, the 
samples of control groups, spoilt on the 3rd and 6th days at ambient and refrigerated temperatures, respectively. Whereas the 
smoked samples stored ambient and refrigerated temperatures, spoiled on 9th and the 25th days, respectively. TMA and TBA 
results did not support these results and values were still found within acceptable range on the mentioned days. According to 
sensory analyses, the smoked samples had shelf-life for one week at ambient temperatures and three weeks for refrigerated 
storage conditions.
The objective of this study is to determine quality charges and shelf life of hot-smoked garfish (Belone belone euxini, (Gunther, 1866) in terms of chemical and sensory analyses at refrigerated and ambient conditions. For this purpose, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA) and sensory analyses were carried out daily during storage period. Proximate composition of raw and smoked garfish and the percentage of yield for smoking process were also determined. Unsmoked fish samples were used as control groups. According to TVB-N results, the samples of control groups, spoilt on the 3(rd) and 6(th) days at ambient and refrigerated temperatures, respectively. Whereas the smoked samples stored ambient and refrigerated temperatures, spoiled on 9(th) and the 25(th) days, respectively. TMA and TBA results did not support these results and values were still found within acceptable range on the mentioned days, According to sensory analyses, the smoked samples had shelf-life for one week at ambient temperatures and three, weeks for refrigerated storage conditions.