Issue

Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

Date Log

Submitted
April 18, 2024
Accepted
April 18, 2024
Published
December 10, 2025

Basic quality criteria and shelf life of hot smoked Antalya barb (Capoeta Antalyensis)

Soner Çetinkaya
Republic of Turkiye Ministry of Agriculture and Forestry

Corresponding Author(s) : Soner Çetinkaya

cetinson_70@hotmail.com

Carpathian Journal of Food Science and Technology, Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

Abstract

In this study, the hot smoking process and storage time of C. antalyensis was examined. The moisture, protein, ash, and fat content of fresh raw fish was 76.52±0.43%, 17.29±0.05%, 1.90±0.29%, and 1.73±0.13%, respectively. The changes in the findings of the smoked samples compared to the raw fresh sample were found to be significant (p<0.5). During the study, TVB-N, TBA and pH findings changed. The TVB-N value was 35.04±0.77mg/100g on the day 91st, and the TBA value was 9.11±0.65μg MDA/g on the day 70th. The pH values obtained as 6.8 on the day 49th, and 7.0 on the day 91st. An average score of 1.90±0.46 was obtained for the odor criterion on the day 56th. On the day 35th, the Total Plate Count (TPC) was 6.30±0.00 log cfu/g, and the Total Psychrophilic Bacteria count was 6.43±0.15 log cfu/g. The total number of yeast-mold was determined as 7.15±0.15 log cfu/g on the day 42nd. In the analysis of C. antalyensis, 27 different fatty acids were determined. Of the saturated fatty acids (SFA), C16:0 had the highest value. It was determined that the species can be processed by the hot smoking method, by nutrient content, and by the sensory taste appreciated.

Keywords

Tvb-n S Tb Enterobacteriaceae protein content fatty acids
Çetinkaya, S. (2025). Basic quality criteria and shelf life of hot smoked Antalya barb <i>(Capoeta Antalyensis)</i>. Carpathian Journal of Food Science and Technology, 15(3), 126–138. Retrieved from https://opacj.org/carpathian-fst/article/view/10.34302_crpjfst_2023.15.3.10
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Author Biography

Soner Çetinkaya, Republic of Turkiye Ministry of Agriculture and Forestry

 Mediterranean Fisheries Research, Production and Training Institute

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