Physical, chemical and microbiological changes of pike-perch fillets (Sander lucioperca bogustkaya and Naseka, 1996) during frozen storage (-18 oC)

ABSTRACT MSc THESIS PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHANGES OF PIKE-PERCH FILLETS [Sander lucioperca Bogustkaya & Naseka,1996) DURING FROZEN STORAGE (-18°Q Dkan Ali OLGUNO?LU DEPARTMENT OF FISHERIES, INSTITUTE OF NATURAL AND APPLIED SCBENCES, UNIVERSITY OF ÇUKUROVA Supervisor: Assoc. Prof. Dr. Abdurrahman POLAT Asisist. Prof. Dr. Işıl VAR Year 2000, Pages 41 Jury: Assoc. Prof. Dr. Abdurrahman POLAT Asisist. Prof. Dr. Işıl VAR Assoc. Prof. Dr. Oya IŞIK Asisist. Prof. Mehmet ÇELÎK Asisist. Prof. Zerrin ERGÎNKAYA In this Study, physical, chemical and microbiological analyses were carried out on pike perch {Sander lucioperca Bogustkaya & Naseka.1996) fillets during 7 months of frozen storage (-18°C). Total volatile basic nitrogen (TVB-N) mg/lOOg and thiobarbituric acid (TBA) mg malonaldehyde/lOOOg as chemical criterias, pH as physical criteria and total aerob mesophilic bacteria, pyschotrophic bacteria, Salmonella, Staphylococcus auerus, E. coli and coliform bacteria counts as microbiological criterias were considered. At the end of the study, the chemical and physical quality did not reach to the critical values. However, the decrease in the values of sensory analyses were faster man those of physical and chemical analyses. At the first month of frozen storage, a slight decrease in the counts of total aerob mesophilic bacteria, pyschotrophic bacteria, E. coli and coliform bacteria were observed but then the counts were in almost in steady stage. Salmonella and S. aureus were not found during the frozen storage. Key Words: Pike- Perch, Fillet, Frozen Storage n