Determination of shelf life during cold storage (+4±1 c°) of pike barbell (Luciobarbus esocinus Heckel, 1843) fish fingers coated addition of goji berry

In this study, the shelf life of Pike Barbell (Luciobarbus esocinus Heckel, 1843) fish fingers, that ordinarily packed and stored at 4±1ºC. For this purpose, the moisture, ash, fat, protein, pH, TVB-N and TBA count, total aerobe microorganism (at 5 ºC and 30 ºC incubation temperature) and yeast-mold counts of both the material and the experimental groups were investigated. The sensory, chemical and microbiological changes of the products obtained in the research under cold storage conditions were also examined, analyses were performed every 3 days, and the study was conducted in two parallel analyses with two repetitions. The material of the research consisted of Pike Barbell (Luciobarbus esocinus Heckel, 1843) obtained from the Keban Dam Lake. Together with the control group, three experimental groups fish finger were obtained with the addition of the goji berry extract into this content by 1% and 2%. Samples were then stored in styrofoam packs at 4±1°C. When the data obtained according to the results of nutrient composition analysis were analyzed statistically; the difference between fish finger groups was not significant (p>0.05) while the difference between the samples in terms of the amount of protein, fat and ash was found to be significant (p<0.05). The difference in TVB-N, TBARs values was significant in all groups during storage (p<0.05). When the data obtained from microbiological analyzes were evaluated, it was found that the difference between the groups in terms of total aerobe mesophile and yeast-mold counts was significant in the control group and the samples with the addition of goji berry extract (p<0.05). According to the results obtained from the sensory analysis, the difference between the groups in terms of general appreciation level was found to be significant (p<0.05). The shelf life of fish fingers was determined as 9 days in group A (control group) and 12 days in group B and C with the addition of goji berry extract when the analyses of the study were assessed. Finally, it was concluded when the data obtained from the analyses of the study were assessed that goji berry extracts added to fish fingers had a positive effect on the shelf life.