The determination of shelf life of crayfish (Astacus leptodactylus Esch., 1823) vacuum packaged in different sauce

In this study, different sauce added crayfish (Astacus leptodactylus, ESCH., 1823) caught in Keban Dam Lake were vacuum packaged and storaged at +2 ºC. Moisture, ash, fat, protein, salt, pH, TVB-N, number of TBA, number of total aerobic microorganisms (at 1 °C and 30 °C temperature of incubation) and yeast-mold determined in raw material. In the study sensorial, chemical and microbiological changes were carried out every 3 days and with three replications. As the datas obtained from the result of chemical analysis evaluated statistically; the moisture amount in pure and sauced packaged samples between the groups were unsignificant (p>0,05), as protein, fat and ash the difference between the samples were significant (p<0,05). The difference between pH, TVB-N, TBA values during storage period in all groups were significant (p<0,05). As the results of microbiological analysis were evaluated, in pure and sauced samples the difference between number of total aerob psychrophile and yeast-mold in groups were not significant (p>0,05). The difference between total aerob mesophilic numbers in sample groups wer significant (p<0,05). As the result of sensory analysis the differences between groups were found significant depend on general good taste level (p<0,05). In the study when the results of analysis were evaluated, shelf life of the crayfish was determined as 6 days for A group, 15 days for B group and 18 days for C group. It was concluded that, as the results of the analysis evaluated the prepared sauces have got a positive affect on shelf life of the products.