Hamsi balığı (Engraulis encrasicolus) dönerinin soğuk depolama sırasındaki kalite değişimleri

Abstract

In this study, döner producing from anchovy and determination of quality properties of anchovy döner were aimed. Proximate composition of anchovy döner have been determined as 52.17% moisture, 24.79% crude protein, 18.62% crude fat and 4.28% crude ash. C16:0 among saturated fatty acids (SFA) and C18:1 n-9 among monounsaturated fatty acids (MUFA) and C22:6 n-3 among polyunsaturated fatty acids (PUFA) were determined the highest rates at the end of storage. Generally, ?n6/?n3 and DHA/EPA (decosahexaenoic acid, C22:6 n-3/eicosapentaenoic acid, C20:5 n-3) rates of anchovy döner were showed insignificant (P> 0.05) changes at the end of storage. At the end of storage period pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) values of anchovy döner were found as 6.25, 3.53 mg MDA kg-1, 34.03 mg 100 g-1 and 5.25 mg 100 g-1, respectively. The total mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) counts of anchovy döner were increased during storage and reached to 4.82 logcfu g-1 and 4.39 logcfu g-1, respectively. Yeast-mould and coliform bacteria in anchovy döner were not detected. It was found that the anchovy döner was enjoyed by panelists according to results of sensory analysis. In this study, the results showed that deterioration of the döner samples produced from anchovy were determined on 63rd days. © Ankara Üniversitesi Ziraat Fakültesi.