The determination of shelf life of Luciobarbus esocinus (Heckel, 1843) applied sous-vide

In this study, Luciobarbus esocinus (Heckel, 1843) caught from Keban Dam Lake were prepared by sous vided method and storaged at +2º C. Moisture, ash, fat, protein, salt, pH, TVB-N, TBA numbers, total aerob microorganisms and yeast-mold numbers were determined in raw material. The products obtained from the study were evaluated sensory, chemical, and microbiological and the analysis were repeated in three days period with 3 replicates. As the datas obtained from the result of chemical analys evaluated statistically; the differences between of moisture, protein, fat and ash different cooking temperature treated samples groups were found unsignificant (P>0,05). pH, TVB-N values of groups during storage period was found significant (p<0,05). When the datas obtained from microbiological analysis were evaluated, the total earob psychrophile, total areob mesophile and yeast-mold numbers in different temperature treated samples groups,the differences was found unsignificant (p>0,05). As the data results obtained from sensory analysis examined, the products have got beter taste than sous vided method. It was concluded that as the analysis results of this study evaluated, the sous vided techology applied to fish has got a possitive affect on shelf life of products. Key Words: Luciobarbus esocinus, Sous-Vide, Cold Storage, Shelf Life