Determination of seasonal variation in the meat quality of Patella sp. from Giresun region

Patella sp. are among the creatures consumed as human food in many parts of the world, but when the literature is examined, Patella sp. there is no study in which samples were evaluated in terms of meat quality. Therefore, in our study, it was aimed to investigate the physical, chemical and microbiological properties of the Patella sp. samples. According to the results of the study, the water activity (0.9909-0.9989), pH (6.87-7.76), dry matter (16.68-27.76%), ash (1.64-2.55%) and protein (3.65-15.40%) values of the Patella sp. samples, was collected from three different stations (Sanayi, Eynesil, Piraziz) from Giresun province and analyzed in different seasons (spring, summer, autumn, winter), similar to mussel studies in the literature. The total mesophilic aerobic bacteria values of the Patella sp. samples were found to be 7.98-8.96 log cfu/g and these values were found to exceed the recommended consumption values. The coliform group bacteria number of the samples was determined as 1.15-2.38 log cfu/g, and these values are between the limit values specified in the fisheries regulation. E. coli number averages of the samples are 0.30-24.00 EMS / g, and these values exceed the consumption limit values. When the samples are evaluated in terms of total psychrophil bacterial values, it is seen that they have values between 1.35-2.66 log cfu/g and these values are similar to the publications in the literature. Patella sp. has a value between 5.09-6.76 log cfu/g in terms of yeast-mold number. It has been determined that the samples have a higher total yeast-mold count compared to other studies in the literature.