Determination of shelf life for sausages produced from some freshwater fish with two different smoking methods

In this study, microbiological, chemical and sensory changes of sausage samples produced from fillets of Chondrostoma regium, Luciobarbus mystaceus and Capoeta trutta implemented with natural and liquid smoked were investigated during conserving in 4±1°C.Two different groups from each fish species implemented with natural and liquid smoked were obtained. Nutrient compositions of each fillets and produced sausages were determined on the beginning day. On 1st, 7th, 21st, 28th, 42nd, 56th and 72nd days of conversation microbiological (total mesophilic aerobe, anaerobe, psychrophilic, lactic acid, coliform, Escherichia coli, Staphylococcus aureus and yeast and mold), physicochemical (pH and water activity), chemical (moisture, total volatile basic oxide and number of thiobarbituric acid) and sensory quality were analyzed.It was understood by evaluating the food combinations of sausage samples that the affects of implementation of natural and liquid smoked on water, protein, fat, ash and salt were not different (p>0.05). The results showed that rates of protein, ash, fat, water and salt were %16.47±0.32- %17.00±0.60, %2.39±0.48- %2.78±0.17, %65,81±3,60 - %9,90±0,09, %65,81±3,60 - %67,86±2,04 and %2.15±0.15- %2.52±0.36, respectively, for all sausage groups.The results of microbiological, physicochemical, chemical and sensor analyzes showed that there was no difference between liquid smoked implementation and natural smoked implementation (p>0.05). In all sausage groups, the number of total mesophilic aerobic bacteria exceed the eatable limit on 56th day. During storage period, however, the number of total mesophilic anaerobic, psychrophilic and lactic acid bacteria were increased statistically significant (p<0.05), changes of the count of coliform bacteria, Staphylococcus aureus and yeast and mold were not statistically significant (p>0,05). Escherichia coli was found in the none of produced sausages samples. During the conservation period the changes of water content and water quality values were not significant (p>0.05), but the alters of pH values were significant for nearly all groups (p<0.05) on 56th day. TVB-N values increased constantly during the conservation period and they exceeded the eatable limit on 70th day for all sausage groups. TBA value increased significantly since 1st day (p<0.05), however, it did not exceed the eatable limit on 56th day.As sensory, tastes of all sausage groups were admired. But the color of groups were not liked. On 56th day of conversation period, sensory impairment was observed in all sausage groups.As a result, three fish species can be used in production of sausage; there was no significant difference in terms of implementation of natural or liquid smoked in product quality but liquid smoked is more practical for implementation. Vacuum packaged and stored sausage samples preserved eatable quality for a period of at least 56 days was revealed.