Vakum Paketlemenin Ve Zein İle Kaplamanın Balık Filetolarının Kalite Kriterleri Üzerine Etkilerinin Karşılaştırılması

Abstract

In this study was investigated quality criteria rainbow trout which vacuum packaging and coating with zein. The fillets are divided three groups
(aerobic packaging, coating with zein and vacuum packaging). The samples investigated microbiological (Total viable count, Enterobacteriaceae,
Pseudomanas spp. and lactic acid bacteria), chemical (total volatile basic nitrogene (TVB-N) and thiobarbituric acid (TBA)), and sensory changes
on storage day 1., 3., 6., 9., 12. and 15.. Lactic acid bacteria count different significant determinated between group Z samples and V (p<0.05). The
TBA value has been identified the lowest group Z samples.