Investigation of chemical,physical,microbiological and sensory quality of fish soups during refrigerated storage (4±2°C)

The chemical, physical microbiological and sensory quality of carp and anchovy soup packaged in flint and dark jar were investigated during refrigerated storage. Carp soup and anhcovy soup are divided into 2 groups of packaging material as white jar and dark jar. All groups were stored in a refrigerator for 12 months at 4±2oC after fish soup pastorisization. For chemical quality changes, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARs), peroxide value (PV), free fatty acids (FFA), pH, colour, mesophilic aerobic bacteria, total psychrophilic bacteria, Enterobacteriaceae bacteria, analysis were determined. The values of chemical analysis for all groups significantly increased during storage. Carp soup and anchovy soup stored in a glass jar has better values for TBARs, PV and FFA analysis than samples stored in a flint jar. In sensory quality, amber glass stored soup groups had more positive results in both packaging groups. When the fish species are compared, anchovy soup deteriorates faster than carp soups, especially in terms of sensory properties and oxidation markers. The groups stored in dark glass packaging were the most preferred group in the sensory analyses by the panellists. In terms of microbiological quality, significant differences were determined. The shelflife was determined at 6 and 5 months for carp soup and anchovy soup, respectively. The colour of the glass jar impacted the physio-chemical, microbial and sensory quality and therefore the shelf life of carp soup and anchovy soup.