Determination of shelf life of smoked shrimp marinate stored in refrigerator conditions (+4°c)

In this study, it was aim to develop an alternative product for seafood consumption by applying the smoking and marinating process on shrimps. Physical, chemical, microbiological and sensory analyses were performed on a certain day of each month in order to determine the quality and shelf life of the obtained smoked marine product under refrigerator conditions. Pink deep water shrimps (Parapenaeus longirostris Lucas 1846) obtained from Istanbul-Tuzla fishing port were used in the study. After removal the head, shell and internal organs of the shrimps, firstly hot smoking process (20 minutes pre-drying at 30ºC, 10 minutes at 60ºC) was applied and then marination process (1% alcohol vinegar + 2.2% salt + ‰0.4 citric acid, 2 days) was applied on shrimps used in study. Smoked marinated shrimps were stored under refrigerator conditions for 10 months. According to the proximate composition results, the value of raw protein, raw fat, raw ash and moisture content of the smoked shrimp marinate were determined as 18.56%, 4.17%, 1.07% and 66.24% at the beginning of the experiment, respectively. The omega-3 fatty acids, which are extremely important for human health, were found in high amounts in the smoked marinated product and EPA and DHA fatty acids were determined as 5.26% and 4.49%, in this group respectively. According to the results of the chemical analysis, the quality of fresh shrimp meat was found to be high. The TBA, TVB-N and pH values of the marine products were found to be 0.32 mg MDA / kg, 9.72 mg / 100 g and 2.87, respectively, and did not exceed the consumable limit value during storage period. According to the results of microbiological analysis, while the number of TMAB was detected as 1.54 logkob/g in fresh shrimp, the number of microorganisms was determined lower than 10 logkob/g in the smoked+marinated product and the numbers of total mesophyll and physcrophile aerob bacteria, total yeast and mould, total coliform bacteria were <10 kob/g. Smoked marinated products were highly appreciated by panellists and the study was concluded according to sensory analysis results. It was determined that the products which were kept in refrigerator conditions for 10 months started to lose quality in the 8th month of storage and the shelf life of the product was determined as 7 months for the consumer. As a result, it was concluded that the product obtained has a high nutritional value and can be an alternative product to the seafood sector.