Production of industrial fish soup from salmon (Salmo salar, Linnaeus, 1758) by-products and determination of shelf-life at ambient storage conditions

In the present study, industrial fish soup was prepared using by-products of salmon (head, backbone and fish meat pieaces) and natural additives. Preparation of fish soup, filling and packaging were carried out using the facilities of the food processing plant belong to UNIFO Inc. located at Gebze Industrial Organization. Three different types of packaging (aluminium container, retort pouch and can) were used for filling fish soup and sterilized at 121±2oC for 20 min.. The packed fish soup was stored at ambient conditions (24±2oC). Sensory, microbiological and chemical analysis were conducted to determine the shelf-life of the product. Fatty acid analyses were also performed to identify the nutritional value of the soup. Sensory vaues of fish soup such as taste, smell and appearence were determined for 24 months until the values reached down the acceptable limit of 3 points. The values of protein and fat were with in the range of 7.07-7.32% and 2.55-2.97%, respectively. During the storage period, total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and thiobarbituric acid (TBA) values were found well below the permitted limit values within the range of 7.74-19.61, 1.61-2.70 mg/100g and 1.19-2.59 mg/kg, respectively. No microbial spoilage was observed during the storage of fish soup. Therefore, the shelf-life of fish soup was determined based on the sensory analytical results. The results showed that fish soup packed in three different types of packs (aluminium container, retort pouch and can) can be store at ambient temperature conditions for 24 months.