The determination of some chemical and sensory characteristics of smoked mirror carp (Cyprinus carpiyo L.) fillets

ABSTRACT PhD Thessis THE DETERMINATION OF SOME CHEMICAL AND SENSORY CHARACTERISTICS OF SMOKED MIRROR CARP (Cyprinus carpio L.) FILLETS Muhsine DUMAN Firat University Graduate School of Natural of Applied Sciences Department of Fish Catching Technique and Fish Processing Technology 2004, Page: 56 In this study, some chemical and sensory variations occured during production and preservation of smoked mirror carp (Cyrinus carpio L.) fillets were examined. For this purpose, fillets were kept in 5% and 10% brine for 4 hours and then smoked at 75 °C for another 4 hours. The smoked specimens were packaged with vacuum and without vacuum. Prepared fillets were kept at room (20±2 °C) and refrigerator temperature (4 °C). They were chemically analyzed for humidity, pH, TVB-N, TBA, salt and salt in dried matter in certain stages (fresh fillet, after holding in brine, and smoking proccess) of production and at 7., 14., 28., 42., 56., 70. and 84. days of storage. In addition, samples were sensorialy tested by 9 person chosen as panelist on days mentioned above. The level of humidity was rapidly decreased after smoking and no significant differences were observed between humidity of all treatments during preservation (p>0,05). pH values were rapidly declined in production stage. But they showed fluctuation during preservation depending on time. No significant differences were observed between 5% and 10% salted groups in relation to both humidity and pH values (p>0,05). These values showed a fluctuation in the remaining days. (p<0,05). TVB-N and TBA levels increased in all samples by time. This increase was found to be significant in the samples with 5% brine and kept in room temperature (p<0,05). Salt levels in salt and dried matter were found significantly different (p<0,05) in all specimens during preservation depending on time. In sensorial tests, the speciments with 5% brine had higer scores than that with 10% brine (p<0,05). In conclusion, the period preservation of smoked mirror carp fillets was dependent on salt concentration, preservation temperature and packaging type. It was determined that the samples VIIwith 5% brine and without vacuum could be stored in room temperature for 14 days and in refrigerator temperature for 42 days, but the speciments with 10% brine and without vacuum could be stored at room temperature for 28 days and in refrigerator temperature for 56 days. In vacuumed samples, it was found that they were enable to keep their palatability characteristics in room and refrigerator temperatures for 70 days. Key Words: Mirror carp (Cyprinus carpio L), Smoking, Brine, Chemical and Sensorial Quality, Vacuum Package, Self-life. VIII