Determination of quality criteria of the hot smoked garfish (Belone belone euxini Günther, 1866) stored at refrigerator conditions treated with natural and synthetic colorants

In this study, hot smoked Needlefish (Belone belone euxini, Günther 1866) marinated in brine which were added turmeric (Curcuma longa L.) and sunset yellow FCF, storage in the refrigerator conditions. The determination of these products shelf lifes was aimed by using of freshness control methods like chemical, microbiological and sensorial.The effect of using of turmeric and sunset yellow FCF and storage time on the some quality attributes of hot smoked Neelefish stored in the refrigerator condititions until spoilage were determined with chemical, microbiological and sensory freshness control methods.The amount of Total volatil basic nitrogen (TVB-N) and Thiobarbituric Acid (TBA), the number of Total mesophillic aerobic bacteria, Total psychrophilic bacteria, Total yeasts and molds increased during the cold storage,During storage, the effect of storage time and using of turmeric and sunset yellow FCF on pH values and the amount of salt were significantly (p<0.05)Effects of turmeric and sun set yellow FCF uses on the sensory freshness control methods like appearance, smell, taste, texture and saltiness scores were significantly (p<0.05)According to the sensory freshness control methods, the shelf life of hot smoked Needlefish kept in refrigerator have been determined as 17 days.Key words: Needlefish (Belone belone euxini), hot smoking, turmeric (Curcuma longa), sunset yellow FCF, shelf life