Microbiological and Chemical Qualities of Salted Grey Mullet (Chalcalburnus tarichii PALLAS, 1811)

Abstract: In this study, the chemical and microbial qualities of salted Chalcalburnus tarichii (PALLAS, 1811) caught from Van lake Basin were analysed. For this purpose 35 fish samples were collected from markets and homes and were studied. It was found that the samples contained total mesophilic aerobe bacteria, coliform group bacteria, Staphylococcus-Micrococcus, Enterococcus, psychrophile microorganisms, yeast and mold as 3.94, 3.20, 3.35, 3.38, 3.35, 3.02, and 3.24 log10 cfu/g respectively. At 20oC and 37oC incubation, halophile group microorganisms were found as 3.41 and 2.26 log10 cfu/g respectively and minimum and maximum values were <1.00 log10 cfu/g, and 4.08 log10 cfu/g. The value of microorganisms were considerably higher for 20oC incubation (p<0.05) than for 37oC incubation. Escherichia coli were present in the 3 % of samples and in the 100 % of samples contained Staphylococcus aureus. The mean values of the moisture, salt and TVB-N contents of the samples were 42.96%, 24.63%, and 55.40 mg (as mg/100g), respectively. The salt contents of dry matter and pH were found as 43.74 % and 5.79, respectively. It was concluded that the use of traditional dry salting methods for Chalcalburnus tarichii had poor chemical and microbiologic qualities and especially salt, TVB-N and pH values which did not meat required standards. Therefore the salted fish are not produced under hygienic and technologically satisfactory conditions. The more and deliberat