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In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at-18 ºC for 180 days. All samples total viable counts (TVC), the total volatile basic nitrogen (TVB-N) content, free fatty acid analysis (FFA), thiobarbituric acid (TBA) values increased significantly (p<0.05), while sensory attributes decreased during storage. It was determined that the amounts of TVB-N and TBA during storage period in fish meatball samples did not exceed the consumption limit value. At the beginning of storage, fish balls samples were more appreciated sensory point of view, but the level of appreciation was gradually decreased later. Use of vacuum packaging in the fish balls had a significant effect on the quality of the products during the storage period (p<0.05). In conclusion, according to the results of chemical and sensory analysis, it was found fish meatballs samples stored at-18 ºC protected their consumable quality up to 6 months.

ÖzetBu çalışmada, biberiye ve kekik esansiyel yağları uygulanarak marine edilen kerevitlerin 4ºC'de muhafazası sırasında kimyasal [pH ve tiyobarbitürik asit (TBA)], mikrobiyolojik (Toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayımı) ve duyusal niteliklerinde meydana gelen değişimler incelenmiştir. Analiz sonuçlarına göre gruplar arasında pH değeri bakımından istatistiksel olarak fark saptanmamıştır (P>0.05). Ancak TVB-N ve TBA miktarları açısından kontrol grubu ile esansiyel yağ uygulanan gruplar arasındaki farkın önemli olduğu (P<0.05) tespit edilmiştir. Yine muhafaza süresince toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayısı bakımından kontrol grubu ile uygulama grupları arasındaki farkın önemli olduğu bulunmuştur (P<0.05). Duyusal değerlendirme sonuçlarına göre kontrol grubunun raf ömrü 42 gün olarak belirlenirken, biberiye esansiyel yağı uygulanan grubun 56 ve kekik esansiyel yağı uygulanan grubun raf ömrü 70 gün olarak belirlenmiştir. Sonuç olarak, uygulanan esansiyel yağların ürünün raf ömrü üzerine olumlu etki gösterdiği, özellikle kekik esansiyel yağının bu konuda kayda değer olduğu, adı geçen yağların kullanımının ürünün kimyasal ve mikrobiyolojik kalitesi üzerine olumlu etki yaptığı ortaya konmuştur. Anahtar sözcükler: Kerevit, Marinasyon, Biberiye esansiyel yağı, Kekik esansiyel yağı, Esansiyel yağlar, Raf ömrü The Determination of the Effect to Shelf Life of Marinated Crayfish (Astacus leptodactylus Esch., 1823) with Rosemary and Thyme Essential Oils Additive SummaryIn this study, chemical [pH and thiobarbituric acid (TBA)], microbiological (Total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould count) and sensory analyses were performed to investigate the qualitative changes of crayfish marinated with rosemary and thyme essential oils during the storage at 4ºC. According to the results, statistically no significant difference was found in pH values amongst groups (P˃0.05). However, the difference between control group and essential oils applied groups were significant (P˂0.05) in term of TBA values. During the storage, the difference between control group and essential oils applied groups in term of the total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould counts were statistically found significant (P˂0.05). The sensory evolution results indicated that the shelf life of marinated crayfish was 42 days for the control, 56 days for the rosemary and 70 days for the thyme essential oils applied groups. In conclusion, essential oils showed a positive effect on the product's shelf-life; particularly thyme essential oil is noteworthy in this regard. The use of oils mentioned was a positive impact on the chemical and microbiological quality of the products.

Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.