@article{MAKHILLJAVA200986918,
    title = {Shelf-Life, Sensory Attributes and Microbiological and Chemical Characteristics of Processed Mirror Carp (<I>Cyprinus carpio</I> L.) Fillets},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {8},
    number = {6},
    pages = {1101-1109},
    year = {2009},
    issn = {1680-5593},
    doi = {javaa.2009.1101.1109},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2009.1101.1109},
    author = {Bahri Patir,Ayse Gurel Inanli,Gulsum Ates Oksuztepe,A. Hulusi Dincoglu and},
    keywords = {Mirror carp (Cyprinus carpio L.),salted fish,potassium sorbate,storage,quality},
    abstract = {In the present study, fresh fillets of mirror carp, a type of carp common in Keban dam lake, were subjected to 10 or 15% salt (NaCl) followed by 0% (control), 1 or 5% potassium sorbate (w v<SUP>-1</SUP>) treatments prior to vacuum-packaged storage at 4&deg;C. The samples were analyzed during processing steps and on days 7, 14, 28, 42, 56, 70 and 84. Numbers of total aerobic mesophilic, psycrophilic bacteria, anaerobe bacteria, coliforms, <I>Staphylococcus-Micrococcus</I>,<I> Lactobacillus</I>, yeast and mold were found lower in the samples in 15%-salted and 5% potassium sorbate-treated group. Mold numbers reached to the highest level (4.83-7.49 log<SUB>10</SUB> cfu g<SUP>-1</SUP>) on day 28 of storage followed by a consistent decrease during the remaining days and dropped below detection limit (&lt;1.00 log<SUB>10</SUB> cfu g<SUP>-1</SUP>) on 56-84 days. The differences in mold and yeast numbers between the 10% salted and 15% salted groups were found significant (p&lt;0.05). pH reached to the highest level on days 14-28 of storage. Moisture level decreased to the minimum level on 56 day. Salt and a<SUB>w</SUB> levels were different (p&lt;0.01) between salt groups. The levels of TVB-N and TBA constantly increased during storage. Sorbic acid level was determined in all groups between 102.14-593.19 mg/1000 g. Results of the present study revealed that the shelf life of the products was extended up to 2 months, overall acceptability of the products treated with potassium sorbate was higher and level of sorbic acid residues in the products did not posses a health treat.}
    }