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Turkish Journal of Fisheries and Aquatic Sciences 2009, Vol 9, Num, 1     (Pages: 53-58)

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

Serkan Koral 1 ,Sevim Köse 2 ,Bekir Tufan 2

1 Rize University, Faculty of Fisheries 53100, Rize, Turkey
2 Karadeniz Technical University, Faculty of Marine Sciences, 61530 Surmene, Trabzon, Turkey
Viewed : 4195 - Downloaded : 3781 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. Keywords : garfish, hot smoking, quality changes, ambient temperatures, refrigerated temperatures