MICROBIOLOGICAL, SENSORY AND COLOR CHANGES OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) PATTIES DURING REFRIGERATED STORAGE

ABSTRACT In this study, the microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 106 cfu/g on day 5. Yeast–molds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. L*, a*and b*values of anchovy patties were changed from 36.8 ± 1.2, 4.67 ± 1.00, 13.0 ± 2.12 to 35.3 ± 3.8, 4.20 ± 0.89, 14.12 ± 2.76, respectively, on day 5. Up to day 4, anchovy patties were determined as “acceptable,” but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis. PRACTICAL APPLICATIONS Anchovy is very suitable for patties because of their flavor and taste. In recent years, the increasing numbers of working women of the population have led to direct consumer's preference to ready‐to‐eat fish foods. For this purpose, anchovy patties were made, and microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. The other discarded fish species can be used for making fish patties. The variety of fish patties can be increased and discarded fish can be evaluated on this way.