naa a22 4500 510726313 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0641-4 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0641-4 Effect of Various Processing Methods on Quality of Mackerel ( Scomber scombrus ) [Elektronische Daten] [Yesim Ozogul, Esra Balikci] The effects of combinations of processes (hot smoking, marinating, vacuum packing and seasoning with dill (Anethum graveolens) on the quality parameters of mackerel (Scomber scombrus) stored at 4°C were investigated in terms of sensory, chemical (total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], peroxide value [PV], free fatty acids [FFA]) and microbiological parameters (total viable count [TVC], coliform, Escherichia coli, Staphylococcus aureus) during 9months of storage. Sensory quality of smoked mackerel marinates with or without dill leaves (Group A, Group B, respectively) decreased throughout storage period. However, at the end of storage period, both the products were still acceptable by the panellist. At the beginning of storage, the initial TVB-N values were 24.14mg/100g and showed fluctuations during storage period. TBA values significantly increased (p < 0.05) for both products during storage period. PV showed fluctuations. FFA increased gradually from 2.46 to 7.33 (expressed as % of oleic acid) for Group A and from 2.57 to 6.90 for Group B at the end of storage period. Coliform, E. coli and S. aureus were not detected during storage period. TVC remained lower than the acceptability limit of 106 log CFU/g at the end of storage period. The results of this study suggest that shelf life of both products was 9months and also the combination of hot smoking, marinating, vacuum packing and seasoning led to high-quality food item and was found to be effective in controlling the growth of bacteria and biochemical indices. Springer Science+Business Media, LLC, 2011 Mackerel nationallicence Hot-smoking nationallicence Marination nationallicence Vacuum packaging nationallicence Quality parameter nationallicence Shelf life nationallicence Ozogul Yesim Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Balcall, Adana, Turkey aut Balikci Esra Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Balcall, Adana, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1091-1098 1935-5130 6:4<1091 2013 6 11947 https://doi.org/10.1007/s11947-011-0641-4 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0641-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ozogul Yesim Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Balcall, Adana, Turkey aut NATIONALLICENCE 700 1- Balikci Esra Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Balcall, Adana, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1091-1098 1935-5130 6:4<1091 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer