PREPARATION OF LIQUID ANCHOVY (ENGRAULIS ENCRASICHOLUS) SOUP AND MICROBIOLOGICAL AND SENSORY CHANGES DURING REFRIGERATED STORAGE

Journal of Muscle Foods Pub Date : 2010-06-16 DOI:10.1111/j.1745-4573.2009.00194.x

BERNA KILINC

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引用次数: 7

Abstract

ABSTRACT

An easy and convenient way of a soup preparation is a liquid form. This liquid fish soup can be ready for consumption in a short time after boiled within the most 5 min. Therefore, this liquid fish soup can be especially preferred for working women because of easy to preparation. In this study liquid anchovy soup was made from the fresh anchovy fillets. The microbiological and sensory changes of anchovy soup during refrigerated storage were investigated. Total mesophilic and psychrotrophic bacteria counts increased from 2.23, 1.08 log cfu/mL to 6.10, 4.39 log cfu/mL, respectively, and sensory scores decreased to 1.20 on day 6. Total mesophilic bacteria count exceeded the critical limit of 6 log cfu/g on day 6. Coliform bacteria count, yeast-molds, Staphyloccocus aureus, Escherichia coli and Salmonella were not detected during the storage period. On day 5; anchovy soup were determined as “acceptable” but on day 6; they were no longer acceptable according to the results of microbiological and sensory analysis.

PRACTICAL APPLICATIONS

Liquid anchovy soup will be preferred especially by working women because of easy to use. The shelf life of liquid anchovy soup can be extended by using pasteurization process after putting into the bottles. This type of liquid anchovy soup production can be gained more commercial value. Antimicrobial and antioxidant chemical substances can also be effective for extending the shelf-life of fish soups in refrigerated storage.

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凤尾鱼液体汤的制备及冷藏过程中微生物和感官的变化

一种简单方便的汤制备方法是液体形式。这种液体鱼汤可以在短时间内煮熟，最多5分钟即可食用。因此，这种液体鱼汤因为容易制作，特别适合职业女性。本研究以新鲜凤尾鱼鱼片为原料，制作凤尾鱼汤汁。研究了凤尾鱼汤在冷藏过程中的微生物学和感官变化。在第6天，嗜中温和嗜冷细菌总数分别从2.23、1.08 log cfu/mL增加到6.10、4.39 log cfu/mL，感官评分下降到1.20。在第6天，中温细菌总数超过了6 log cfu/g的临界限值。贮藏期间未检出大肠菌群、酵母菌、金黄色葡萄球菌、大肠杆菌和沙门氏菌。第5天;凤尾鱼汤为“可接受”，但在第6天;根据微生物和感官分析的结果，它们不再是可接受的。实用用途液体凤尾鱼汤使用方便，尤其受到职业妇女的青睐。凤尾鱼汤液装瓶后，采用巴氏杀菌工艺可延长其保质期。这种凤尾鱼液体汤的生产可以获得更多的商业价值。抗菌和抗氧化化学物质也可以有效地延长冷藏鱼汤的保质期。

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来源期刊

Journal of Muscle Foods 工程技术-食品科技

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