Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures
In this study, microbiological and chemical changes in frozen crayfish samples what stored at - 4ºC, -18 ºC and -35 ºC for 20 weeks, are investigated. Total number ol microorganisms were determined at three different incubation temperatures [5. 20 and 35ºC) and 1<sup>st</sup>, 2<sup&g...
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=357 |
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| author | Bahri Patır Ahmet H. Dinçoglu |
| author_facet | Bahri Patır Ahmet H. Dinçoglu |
| author_sort | Bahri Patır |
| collection | DOAJ |
| description | In this study, microbiological and chemical changes in frozen crayfish samples what stored at - 4ºC, -18 ºC and -35 ºC for 20 weeks, are investigated. Total number ol microorganisms were determined at three different incubation temperatures [5. 20 and 35ºC) and 1<sup>st</sup>, 2<sup>nd</sup>, 4<sup>th</sup>, 8<sup>th</sup>, 16<sup>th</sup>h and 20<sup>th</sup> weeks of storing period. It is determined that the total number of microorganisms are higher in samples stored at - 4 ºC then the ones stored at -18;C and -35"C. Staphylococcus-Micrococcus numbers increased up to 8th week in the sample stored - 4ºC and until end of storing period in the samples stored at -18 ºC and -35ºC. Total numbers of Coliform group microorganisms Increased in all the series and reached to the maximum at 20<sup>th</sup> week. Any yeast and mould microorganisms were not observed in any of the samples during storing period. TVB-N amounts increased in samples stored - 4ºC up to 4<sup>th</sup> week and as parallel to the other series later the rate ol increase was faster and reached to 58.52 mg/100 g at the end ol storing period. In the samples stored -18:C and -35 ºC this value varied between 2.8016 66 during storing period. The pH values showed a slow increase at the first weeks and fast increase in the following weeks. It is concluded that frozen crayfishes can be stored at -18 and -35ºC for 20 weeks without any decomposition. In the samples stored at -4 ºC numbers of microorganisms and some chemical values fast reach to the levels undesired and over the standards. |
| format | Article |
| id | doaj-art-e2ea8071be424a4fa577aa60963e67dc |
| institution | DOAJ |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-e2ea8071be424a4fa577aa60963e67dc2025-08-20T02:58:57ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-1953171139147357Microbiological and chemical changes observed in the frozen crayfish stored at different temperaturesBahri Patır0Ahmet H. DinçogluFırat Üniv., Veteriner Fak., Besin Hijyeni ve Teknolojisi Anabilim Dalı, ELAZIĞIn this study, microbiological and chemical changes in frozen crayfish samples what stored at - 4ºC, -18 ºC and -35 ºC for 20 weeks, are investigated. Total number ol microorganisms were determined at three different incubation temperatures [5. 20 and 35ºC) and 1<sup>st</sup>, 2<sup>nd</sup>, 4<sup>th</sup>, 8<sup>th</sup>, 16<sup>th</sup>h and 20<sup>th</sup> weeks of storing period. It is determined that the total number of microorganisms are higher in samples stored at - 4 ºC then the ones stored at -18;C and -35"C. Staphylococcus-Micrococcus numbers increased up to 8th week in the sample stored - 4ºC and until end of storing period in the samples stored at -18 ºC and -35ºC. Total numbers of Coliform group microorganisms Increased in all the series and reached to the maximum at 20<sup>th</sup> week. Any yeast and mould microorganisms were not observed in any of the samples during storing period. TVB-N amounts increased in samples stored - 4ºC up to 4<sup>th</sup> week and as parallel to the other series later the rate ol increase was faster and reached to 58.52 mg/100 g at the end ol storing period. In the samples stored -18:C and -35 ºC this value varied between 2.8016 66 during storing period. The pH values showed a slow increase at the first weeks and fast increase in the following weeks. It is concluded that frozen crayfishes can be stored at -18 and -35ºC for 20 weeks without any decomposition. In the samples stored at -4 ºC numbers of microorganisms and some chemical values fast reach to the levels undesired and over the standards.http://eurasianjvetsci.org/pdf.php3?id=357crayfishstorefreezingmicrobiologicalchemicalquality |
| spellingShingle | Bahri Patır Ahmet H. Dinçoglu Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures Eurasian Journal of Veterinary Sciences crayfish store freezing microbiological chemical quality |
| title | Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures |
| title_full | Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures |
| title_fullStr | Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures |
| title_full_unstemmed | Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures |
| title_short | Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures |
| title_sort | microbiological and chemical changes observed in the frozen crayfish stored at different temperatures |
| topic | crayfish store freezing microbiological chemical quality |
| url | http://eurasianjvetsci.org/pdf.php3?id=357 |
| work_keys_str_mv | AT bahripatır microbiologicalandchemicalchangesobservedinthefrozencrayfishstoredatdifferenttemperatures AT ahmethdincoglu microbiologicalandchemicalchangesobservedinthefrozencrayfishstoredatdifferenttemperatures |