The effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp.)

Colakoglu F.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, sa.1, ss.239-247, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 1
  • Basım Tarihi: 2004
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.239-247
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Hayır

Özet

Two fish species, Rutilus rutilus and Coregenus sp., were processed using 4 techniques, and the effects of the processing were investigated on the bactarial flora of fish products, which is a crucially important criterion with regard to fish spoilage. A total of 85 fish were processed using smoked, fried, marinated and salad techniques. The microbiological features of these processed fish products were examined. For this purpose, the total number of aerobic bacteria and numbers of Enterobacter, Pseudomonas, Staphylococcus, Lactobacillus, Enterococcus and Bacillus, which are called "normal flora", and fungi that are known to influence the spoilage of fish were determined.