Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

Detalhes bibliográficos
Autor(a) principal: BINICI,Arzu
Data de Publicação: 2018
Outros Autores: KAYA,Gülderen Kurt
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500066
Resumo: Abstract The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). It was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).
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spelling Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)chubsqualius cephalusquality propertiesbrine saltingdry saltingAbstract The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). It was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500066Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.15717info:eu-repo/semantics/openAccessBINICI,ArzuKAYA,Gülderen Kurteng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500066Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
title Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
spellingShingle Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
BINICI,Arzu
chub
squalius cephalus
quality properties
brine salting
dry salting
title_short Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
title_full Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
title_fullStr Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
title_full_unstemmed Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
title_sort Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
author BINICI,Arzu
author_facet BINICI,Arzu
KAYA,Gülderen Kurt
author_role author
author2 KAYA,Gülderen Kurt
author2_role author
dc.contributor.author.fl_str_mv BINICI,Arzu
KAYA,Gülderen Kurt
dc.subject.por.fl_str_mv chub
squalius cephalus
quality properties
brine salting
dry salting
topic chub
squalius cephalus
quality properties
brine salting
dry salting
description Abstract The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). It was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500066
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500066
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.15717
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 suppl.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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