The Effect of Different Packaging Methods on Microbiological Quality Criteria and Changes in Biogenic Amines of Marinated Shad (Alosa immaculata, Bennett, 1838)

Bu çalışmada, marine edildikten sonra farklı şekillerde paketlenip 4±1 °C’de muhafaza edilen tirsi (Alosa immaculata, Bennett, 1838) filetolarında biyojenik aminlerin ve mikrobiyolojik değişimlerin belirlenmesi amaçlanmıştır. Marine örneklerde mikrobiyolojik kriter olarak toplam aerob mezofilik bakteri, toplam psikrofil bakteri, maya-küf, koliform ve toplam histamin üreten bakteri sayıları ve türleri belirlenmiştir. Ayrıca bakterilerin moleküler ve biyokimyasal identifikasyonu gerçekleştirilmiştir. Depolama sonunda salamura, yağda ve vakum paketlenen marine tirside histamin miktarı sırasıyla 2.19, 2.09 ve 2.41 mg kg-1, TAMB sayıları; 2.49, 2.75 ve 2.68 log kob g-1 olarak tespit edilmiştir. Histamin üreten bakterilerden Pantoea agglomerans, Shewanella baltica, Brevundimonas diminuta, Pseudomonas putida, Acinetobacter calcoaceticus tanımlanmıştır. Salamura ve yağda paketlenen marine tirsinin histamin ve mikrobiyolojik kriterler açısından 7 ay, vakum paketlenen marine tirsinin ise 6 ay 4±1 °C’de depolanabileceği sonucuna varılmıştır.In this study, it was aimed to determine the biogenic amines and microbiological changes of shad (Alosa immaculata, Bennett, 1838) fillets, which were marinated, differently packaged and stored at 4±1 °C. Total aerobic count, psychrophilic flora count, mould-yeast, coliform and histamine forming bacteria count as microbiological criteria of marinated fish were investigated. In addition to that biochemical and molecular identification of isolated bacteria were performed. At the end of storage period, for marinated shad of different packed with brine, oil and vacuum packed were determined histamine values as 2.19, 2.09 and 2.41 mg kg-1, and TAC values as 2.49, 2.75 and 2.68 log kob g-1, respectively. Pantoea agglomerans, Shewanella baltica, Brevundimonas diminuta, Pseudomonas putida and Acinetobacter calcoaceticus were identified as histamine producing bacteria. For histamine and microbiological criteria; It was determined that brine and oil recipe shad marinade can be stored at 4±1 °C for 7 months, while vacuum packed ones can be stored in the same conditions for 6 months