Some microbial and chemical changes on smoked tench (Tinca tinca l., 1758) during conservation in the fridge conditions

In this study, the changes on the microbiological and chemical tench (Tinca tinca L. 1758) living in Beyşehir Lake determined that after applying hot smoking and packed on vacuum and unvacuum.Vacuum and unvacuum packed and stored at 4±1 ºC were analysed 1, 7, 14, 28, 45 and 60 days. At per analysis session, were determined their water, total lipid, total fat, inorganic matter proportions % and TBA, TVB-N and pH values. Microbological parmeters were mesophilic aerobic bacteria, psycrophilic bacteria, salmonella sp., vibrio sp. coliform and yeast-mould analysed.Meat yield of T. tinca was determined % 46,012±1,117. pH value of the fresh fish while 6,33 to changed on during storage periot.Accordig to result of microbiological analysis, salmonella and vibrio were not determined. During the storage periot; unvacuumed packed materials microbiological generation was determined fast and more than vacuum packed materials.Accordig to results of this study have determined unspoiled of vacuum packed tenchs 60 days storage and 28th day spoiled of unvacuum packaged tenchs.Keywords : Tench, Tinca tinca, hot smoking technology, vacuum packaging, microbial and chemical changes