The effects of salt and storage temperature on microbiological changes in hot-smoked mirror carp (Cyprinus carpio L.)

Pakistan Journal of Biological Sciences

Volumn 10, Issue 17, 2007, Pages 3002-3005

  Duman, Muhsine ^a   Patir, Bahri ^a   Duman, Erdal ^a   Ilhak, O Irfan ^a  

^a FIRAT UNIVERSITY   (Turkey)

Author keywords

Hot smoked; Microbiological quality; Mirror carp (Cyprinus carpio)

Indexed keywords

CYPRINIDAE; CYPRINUS CARPIO; MICROCOCCUS; STAPHYLOCOCCUS;

EID: 35348986079     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2007.3002.3005     Document Type: Article

References (22)

1. Anonymous, 1982. Smoked white fish recommended practice for producers. Tory Advisory Note No. 9.
2. AOAC., 1990. Official Methods of Analysis the Association of Analytical Chemistry. 15th Edn., Association Official Analytical Chemists, Washington, DC.
3. APHA (American Public Health Association), 1976. Compendium of Methods for the Microbiological Examination of Foods. Mervin, L. (Ed.), Speck. APHA. Inc., Washington DC.
4. Colakoglu, F.A., 2004. The effects of processing Techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp.) Türk. J. Vet. Anim. Sci., 28: 239-247.
5. Dodds, K.L., M.H. Brodsky and D.W. Warburton, 1992. A retail survey of smoked ready-to eat fish to determine their microbiological quality. J. Food Prot., 55: 280-210.
6. Dondero, M., F. Cisternas, L. Carvajal and R. Simpson, 2004. Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chem., 87: 543-550.
7. Erkan, N., 2004. Smoking Technology. In: Fish Processing Technology. Varlik, C. (Ed.), Istanbul Univ. Fisheries Fac., Istanbul.
8. Goulas, A.E. and M.G. Kontominas, 2005. Effect of salting and smoking-method on the keeping quality of chup mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chem., 93: 511-520.
9. Gogus, A.K. and N. Kolsarici, 1992. Fish Processing Technology. Ankara Univ. Ziraat Fac. Yay. Ankara.
10. Hall, M.G., 1999. Fish Processing Technology, Published in North America by VCH Publishers, Inc., New York.
11. Hanse, L.T., T. Gill and H.H. Huss, 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Res. Int., 28: 123-130.
12. Hanigan, W.F. and M.E. McCance, 1976. Laboratory Methods in Food and Dairy Microbiology. Revised Edn., Academic Press, London.
13. Harris, P. and J. Tall, 1994. Rancidity in Fish. In: Rancidity in Foods. Allen, J. Hamilton (Ed.), London, UK. Chapman and Hall, pp: 256-272.
14. ICMSF (Internationol commisson on Microbiological Spescifications for Foods), 1982. Microorganisms in foods I. Their significance and methods of enumeration. University of Toronto Press, London.
15. Kolodziejska, I., C. Niecikowska, E. Januszewska and Z.E. Sikorski, 2002. The microbial and sensory quality of mackerel hot smoked in mild conditions. Ledensm.-Wiss. U.-Technol., 35: 87-92.
16. Kolsarici, N. and O. Ozkaya, 1998. Effect of smoking methods on shelf-life of rainbow trout (Salmo gairdneri), Tr. J. Vet. Anim. Sci., 22: 273-284.
17. Patir, B. and M. Duman, 2006. Determination of physicochemical and microbiological changes in smoked mirror carp (Cyprinus carpio L.) Fillets during storage. Sci. Eng. J. Firat Univ., 18: 189-195.
18. Rodriguez, M.N.G., J.J. Sanz, J.A. Santos, A. Otero and M.L.G. Lopez, 2002. Numbers and types of microorganisms in vacuum-paced cold-smoked freshwater fish at the retail level. Int. J. Food Microbiol., 77: 161-168.
19. Sigurgisladottir, S., M.S. Sigurdardottir, O. Torrissen, J.L. Vallet and H. Hafsteinsson, 2000. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Res. Int., 33: 847-855.
20. Storey, R.M., 1982. Smoking. In: Fish Handling and Processing, Ministry of Agricultur. Aitken, A., I.M. Mackie, J.H. Merritt and M.L. Windsor (Eds.), Fisheries and Food Tony Research Station, Presented by Britain, pp: 98-114.
21. Vishwanath, W., H. Lilabati and M. Bijen, 1998. Biochemical, nutritional and microbiological quality of fresh and smoked mud eel fish Monopterus albusa comparative study. Food Chem., 61: 153-156.
22. Yanar, Y., M. Çelik and E. Akamca, 2006. Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C Food Chem., 97: 244-247.