The Impact of Gravading Process and Vaccum Packing on The Shelf Life of Carp Fillets (Cyprinus Carpio)

(1)

The

Impact

of

Gravading

Process

and

Vaccum

Packing on The Shelf

Life

of

Carp Fillets

(Cyprinus Carpio)

Mustafa

Durmusr*,Yesim

Ozogulr, Krzysztof Sur6wka2, Esmeray

Kuley

Bogar,

Fatih

Ozogult

I

The University of Cukurova, Faculty of Fisheries, Department of Seafood Processing Technology, Adarra, Turkey

2

Agricultural University of Cracow, Faculty of Food Technology. Department of Refrigeration and Food Concenfi?tes. Krak6w, Poland.

*Con'esponding _A_{uthor: mdurmus@cu.edu.tr'}

Abstract

The chemical, sensory, microbiological and textural changes

of

vacuum-packaged 'gravad' carp

fillets

(Cypriruts

carpio)

were assessed

during

storage period

at

3oC. Aocording to chemical assessment,

no

significant differences

in

pH. NaCl

and sugar values were found between fresh gravad at day

0 (FG)

and gravad after storage

of 8

weeks

(GA)

(p>0.05). However, pH

in

raw carp

fillets

(RC) was considerably higherthan those

of

fresh and stored

gravads. The

limit

fbr

sensory acceptability of vacuum packed gravad was found to be more than 8 weeks. The process of gravading and vacuum packing caused a dec,rease in the level

of

Ententbacteriuceae and total viable count did not exceed the acoeptable

limit of

106-lO7ofli g-1.

The

values

of

cohesiveness

and

chewincss increased

during

storage

period due

to gravading process. This process also caused to slight increase

of

hardness

and

no changc in springiness. However,

all

the

above mentioned texture parameters showed

a

tendency to

decrease after 8 weeks

of

storage for gravad at 3'C

(GA).During

the relaxation test, changes

in

stress decay were observed. The

a

value was higher

in

RC

than those <lf

FG

and GA whereas the D value was lower

in

RC

than those

of

FG

and

GA.

Gravading process with vacuum packing improved sensory, physical and microbiological quality of gravad carp fillets

and allowed to obtain a new low processed t.ish products.

Keywords:

Gravad, carp, texture, storage stability