Effect of potassium sorbate on the quality of chub mackerel fillets

ERKAN N., METIN S., VARLIK C., Ozden O.

DEUTSCHE LEBENSMITTEL-RUNDSCHAU, cilt.97, sa.11, ss.427-431, 2001 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 97 Sayı: 11
  • Basım Tarihi: 2001
  • Dergi Adı: DEUTSCHE LEBENSMITTEL-RUNDSCHAU
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.427-431
  • İstanbul Üniversitesi Adresli: Evet

Özet

Chub mackerel fillets were dipped in different concentrations of potassium sorbate, packaged under vacuum and stored at + 4 +/- 1 degreesC for 12 days. The microbiological and chemical changes (pH, TVB-N and TMA-N) of the samples were examined. Sensory evaluations were also performed. Untreated samples were stored under the same conditions and evaluated as the control group. Treated fillets had a lower microbial load and their chemical and sensorical parameters shomed smaller changes when compared with the control group. Submerging into potassium sorbate prolongs storage quality without any quality changes for 9 days.