Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moist...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2019-11-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100510&tlng=en |
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| author | Fatma Öztürk Selin Kalkan Ercan Elmas Sercan Elmas Pelin Bariş Özlem Demir |
| author_facet | Fatma Öztürk Selin Kalkan Ercan Elmas Sercan Elmas Pelin Bariş Özlem Demir |
| author_sort | Fatma Öztürk |
| collection | DOAJ |
| description | Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric acid (TBA), Total volatile basic nitrogen (TVB-N), microbiological (total mesophilic aerobic bacteria, total yeast and mold, total coliform, Staphylococcus spp. and Salmonella spp.) and sensory properties of fish soup samples were determined during 6-month storage period. The pH, TBA and TVB-N values of all samples increased during the storage period, but these values were within the consumption limits. Additionally, the microbiological properties of all fish soup samples were found within the consumption limits during storage. As a result, a product has been obtained with high nutritional value and rich with regard to protein, oil, and minerals by adding the fish meat to soup samples. It has been determined that the product quality and shelf life significantly increased by using the boiled product for the production of soup samples. |
| first_indexed | 2024-12-19T21:59:23Z |
| format | Article |
| id | doaj.art-368cd87e4ab34fb0a85aa11d94bb4eee |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-12-19T21:59:23Z |
| publishDate | 2019-11-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-368cd87e4ab34fb0a85aa11d94bb4eee2022-12-21T20:04:12ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242019-11-016210.1590/1678-4324-2019180365Some Quality Parameters of Powdered Soups Prepared from Different Fish SpeciesFatma Öztürkhttps://orcid.org/0000-0003-4763-3801Selin Kalkanhttps://orcid.org/0000-0002-4142-3152Ercan Elmashttps://orcid.org/0000-0002-1109-7093Sercan Elmashttps://orcid.org/0000-0002-8772-5367Pelin Barişhttps://orcid.org/0000-0002-2422-5680Özlem Demirhttps://orcid.org/0000-0002-4987-9584Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric acid (TBA), Total volatile basic nitrogen (TVB-N), microbiological (total mesophilic aerobic bacteria, total yeast and mold, total coliform, Staphylococcus spp. and Salmonella spp.) and sensory properties of fish soup samples were determined during 6-month storage period. The pH, TBA and TVB-N values of all samples increased during the storage period, but these values were within the consumption limits. Additionally, the microbiological properties of all fish soup samples were found within the consumption limits during storage. As a result, a product has been obtained with high nutritional value and rich with regard to protein, oil, and minerals by adding the fish meat to soup samples. It has been determined that the product quality and shelf life significantly increased by using the boiled product for the production of soup samples.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100510&tlng=enFish soupsThiobarbituric acid (TBA)Total volatile basic nitrogen (TVB-N)StorageQuality |
| spellingShingle | Fatma Öztürk Selin Kalkan Ercan Elmas Sercan Elmas Pelin Bariş Özlem Demir Some Quality Parameters of Powdered Soups Prepared from Different Fish Species Brazilian Archives of Biology and Technology Fish soups Thiobarbituric acid (TBA) Total volatile basic nitrogen (TVB-N) Storage Quality |
| title | Some Quality Parameters of Powdered Soups Prepared from Different Fish Species |
| title_full | Some Quality Parameters of Powdered Soups Prepared from Different Fish Species |
| title_fullStr | Some Quality Parameters of Powdered Soups Prepared from Different Fish Species |
| title_full_unstemmed | Some Quality Parameters of Powdered Soups Prepared from Different Fish Species |
| title_short | Some Quality Parameters of Powdered Soups Prepared from Different Fish Species |
| title_sort | some quality parameters of powdered soups prepared from different fish species |
| topic | Fish soups Thiobarbituric acid (TBA) Total volatile basic nitrogen (TVB-N) Storage Quality |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100510&tlng=en |
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