Üzüm ve Elma Sirkelerinin Buzdolabında Depolanmış Alabalık Filetolarının Mikrobiyolojik ve Duyusal Kalitesi Üzerine Etkileri
Anahtar Kelimeler:
Trout fillets,grape vinegar,apple cider vinegar,microbiological analyses,sensorial analyses.Özet
In recent study,trout fillets were separately put into grape vinegar,apple cider vinegar and compared to the control group to inspect occuring
variations of microbial quality (coliform, yeast-molds,E.coli,Staphylococcus aureus,Enterobactericeae and total viable counts) during refrigerated
storage.Immersion divided 4 groups according to procedure times (Control group, 30 seconds, 10 and 30 minutes) and process ratio was 1:1.Thus,
trout fillets were dipped into grape vinegar and apple cider vinegar for 30 seconds,10 and 30 minutes separetely. And then trout fillets were put into
polystyrene plates and covered by cling film. Microbiological analyses were performed at storage days 0, 3, 6, 8, 10.Besides that, differences at
appearance,tissue and smell quality were observed with using sensorial analyses. At the end of the study,most efficient antimicrobial agent product
was revealed with using different marination time applied on trout fillets.
