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    The effect of thawing methods on the quality of eels (Anguilla anguilla)
    (Elsevier Sci Ltd, 2008) Ersoy, Beyza; Aksan, Emine; Ozeren, Akif
    Physical (colour), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid Values (TBA)) and microbiological (total aerobic mesophylic bacteria, salmonella, coliform, yeast and mould counts) analyses were carried out on thawed European eel (Anguilla anguilla). Different thawing treatments were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically with those of fresh fish. pH, TBA and a* values of thawed samples usually decreased significantly (P < 0.05) when compared to the fresh control. Salmonella was not detected in any of the samples. Coliform and mould counts of fresh control and thawed samples were <1 CFU/g. Total aerobic mesophylic bacteria count of all thawed fish decreased. However, the yeast count of the refrigerator-thawed samples increased. The lowest total aerobic mesophylic bacteria and yeast counts were determined in water-thawed samples. Water thawing is therefore suitable for frozen eel. (C) 2008 Elsevier Ltd. All rights reserved.
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    Production of a dry sausage from African catfish (Clarias gariepinus, Burchell, 1822)
    (Wiley, 2008) Oksuz, Abdullah; Evrendilek, Gulsun Akdemir; Calis, Muzaffer Seufi; Ozeren, Akif
    Production of a dry sausage from African catfish and determination of its microbial, chemical and sensory properties during a 70-day storage at both 4 and 22 degrees C were prompted. pH of the samples at 4 and 22 degrees C did not significantly change during the storage (P > 0.05). Moisture content of the samples was 74%, and reduced to 45% at 4 degrees C and to 22% at 22 degrees C. Protein content of the samples was 20.71%, and increased to 42.5% at 4 degrees C and to 57.99% at 22 degrees C. Total lipid content was 4.5%, and increased to 10.98% at 4 degrees C and to 15.68% at 22 degrees C (P < 0.05). Microbial analyses showed that there was a significant reduction in total aerobic mesophilic and psychrotrophilic bacteria, total mould and yeast, total lactic acid bacteria, total Enterobacteriaceae and Staphylococcus aureus counts at both 4 and 22 degrees C (P < 0.05). Samples stored at 4 degrees C had significantly higher sensory ratings than that of the samples stored at 22 degrees C (P < 0.05).