Farklı Laktik Asit Konsantrasyonlarının 4 °C’da Depolanan Alabalık Filetolarının Mikrobiyolojik Kalitesi Üzerine Etkileri

Abstract

Trout filets which were frozen at -18 °C and then were defrosted in refrigerator conditions were immersed in formerly prepared 5 different lactic
acid concentration solutions (%1,%2,%3,%4,%5) during 30 minutes.After immersion processed trout filets were put in to polystyrene packages
and covered with cling film and then storaged for 6 days at 4 °C.In this experimental study,microbiological and sensorial analyses were performed
to determine effects of the various lactic acid concentrations on trout fillets storaged at 4 °C.Analyses were done at the storage period of 0,3 and
6.Thus,most suitable lactic acid concentrations were established for trout fillets with compared to control group in terms of microbiological and
sensorial analyses.