Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage


Tolasa Ş. , Cakli S. , Kisla D. , Dincer T.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.21, pp.321-329, 2012 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 21
  • Publication Date: 2012
  • Doi Number: 10.1080/10498850.2011.595054
  • Title of Journal : JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Page Numbers: pp.321-329
  • Keywords: fish soup, smoked trout trimmings, pouch, quality changes, refrigerated storage, FISH, STABILITY, VACUUM

Abstract

The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3 degrees C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N/100 g), total aerobic mesophilic plate count, pH value, color measurement, and sensory evaluation were used to determine quality changes. After 8 months of storage, TBA values reached 0.83 +/- 0.09 mg malonaldehyde/kg. Despite a marked increase in the TBA value at Month 8, the soup was still of acceptable quality. The TVB-N value was close to the European Commission limit on fresh fish at Month 4, and further increase was not significant (p > 0.05). Total aerobic mesophilic count reached a maximum value of 4.15 +/- 0.23 log cfu/g at Month 2 with 3.20 +/- 0.02 log cfu/g at Month 8. The soup had an overall acceptability score of 7.16 +/- 0.68 ("like moderately" on a 1-to 9-point hedonic scale). Results suggest that smoked trout trimmings can be used to maximize the value of co-products by producing a ready-to-eat soup.