Determination of the Some Quality Parameters of Fish Samples Taken Out of the Refrigerator at Different Preservation Period and Cooked at Different Temperature

Abstract

The changes in sensory characteristics, pH and microbial growth of the samples cooked at different temperature and time (t70: for 60 min. at 70 ºC, and t140: 30 min. at 140 ºC) were revealed depending on the raw material quality. As compared to initial pH value of the raw material, after cooking process, increase in the pH value of the cooked samples was observed. Even, on the day that raw material was unfit for human consumption, the changes in the pH values of t70 and t140 samples (6.86 and 6.97) were not determined to be significantly (p>0.05). Moreover, in both raw and cooked samples, coliform bacteria load was found to be below 1 log CFU g -1 during the analysis period. While total mesophilic aerobic bacteria (TMAB), and total psychrophilic bacteria (TPC) counts of the raw material were defined to be 1.15 log CFUg -1 and 2.47 log CFUg -1 , respectively. On the other hand, the bacterial growth in TMAB and TPC of t70 and t140 samples were determined to be lower than 1 log CFUg -1 . Sensory quality of the raw material was rapidly deteriorated with increasing storage time, on the other hand, the sensory scores of the samples (t70 and t140) obtained from these raw materials were detected to be higher. Furthermore, depending on the cooking of the samples, the loss of moisture for t70 and t140 samples reached 12% on the first cold storage day. This study revealed that consumers should be careful in terms of consumption in the outdoor. Fish samples having lower quality might be serviced to the consumers. In this case, as was seen from the present study results, the sensory evaluation o f the cooked samples is much more important for the consumers. © 2018, Centenary University. All rights reserved.