MICROBIOLOGICAL, SENSORY AND COLOR CHANGES OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) PATTIES DURING REFRIGERATED STORAGE
Articles > Article · 2009
Authors: Berna KILINÇ
JOURNAL OF MUSCLE FOODS, Journal Indexed in SCI Expanded, International, Scopus, 2009, vol 20, pp 129-137
DOI: 10.1111/j.1745-4573.2009.00139.x
Summary
In this study, the microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 10(6) cfu/g on day 5. Yeast-molds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. L*, a* and b* values of anchovy patties were changed from 36.8 +/- 1.2, 4.67 +/- 1.00, 13.0 +/- 2.12 to 35.3 +/- 3.8, 4.20 +/- 0.89, 14.12 +/- 2.76, respectively, on day 5. Up to day 4, anchovy patties were determined as "acceptable," but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis.