Production of a dry sausage from African catfish (Clarias gariepinus, Burchell, 1822)
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Dosyalar
Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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).
Açıklama
Anahtar Kelimeler
African catfish, fish sausage, microbial quality, sensory evaluation, shelf life
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
43
Sayı
1
