The processability of the bass and carp fishes to the fermented sausage and the physical and chemical transformations during the storage

ABSTRACTM.Sc. ThesisTHE PROCESSABİLİTY OF THE BASS AND CARP FİSHES TO THEFERMENTED SAUSAGE AND THE PHYSİCAL AND CHEMİCALTRANSFORMATİONS DURİNG THE STORAGEArif Hasan ÇİLTAŞAfyon Kocatepe UniversityGraduate School of Natural and Applied SciencesDepartment of Food EngineeringSupervisor: Prof. Dr. Ramazan ŞEVİKThis research identifies the processabiltyof sea Bass and Salmon Fish to fish sausage and the changes is fish sausage after ripening.Fish suasage has been obtained by cleaning and filleting the minced fish materials used for the suasage and by using some additives.Chemical, microbiological and sensory analyses have been carried out on the fish sausage. After the fish sausage, under the appropriate fermente canditions and with additives, ripens; on the first day and on the day after three weeks (21 st day) TBA, pH, salt, moisture, protein and fat parametersand yeast-mold, AMB and koliform census are carried out.As a result of sensory anaylses, taste and apperance variations depending on storage are observed and no symptoms of decomposition have occured following the three weeks.2009, 52 pagesKey Words: Cyprinus Carpio and Dicentrarchus Labrax fishes, Fish sausage, Shelf-life