DETERMINING THE EFFECT OF CLEANING AND WASHING PROCESSES ON THE MICROBIOLOGICAL QUALITY OF ANCHOVY (Engraulis encrasicolus) DURING COLD STORAGE
Project no. 26330 · Status: Kapanmış · 2022
Summary
<p><br></p><p>In this research, in order the specify microbiology effect of cold stored anchovy by applying different cleaning and washing process; microbiology analysis (psychrophilic bacteria count, mesophilic bacteria count, coliform bacteria count and mold yeast count) have been made.</p><p>For anchovy, the most appropriate storage method has been specified during (4±1ᵒC) cold storage. As a result of this research, it has been observed that after clearing process, the anchovy <em>(Engraulis encrasicolus)</em> that has been applied washing proccess has lower microbial loading and longer shelf-life compared to the ones that hasn't been applied washing proccess. During storage it has been observed in this study that the difference of cleaning and washing process has an positive effect on anchovy. It has been stated that cleaning of internal organs and the fish that preserves in cold storage by applying washing process has less microbial loading. This cleaning process has a effect on product quality.</p>