Effects of Potassium Sorbate Application on Shelf Life and Biogenic Amines of Pearl Mullet (Chalcalburnus tarichi Pallas, 1811) Fillets Packaged With Vacuum

Genccelep H., Andiç S., Köse Ş.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.23, no.4, pp.347-357, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 4
  • Publication Date: 2014
  • Doi Number: 10.1080/10498850.2012.719588
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.347-357
  • Keywords: pearl mullet, microbiological properties, chemical properties, sorbate, COD FILLETS, QUALITY, FISH, SPOILAGE, PRODUCTS, STORAGE, SAFETY, FOOD, ICE
  • Van Yüzüncü Yıl University Affiliated: Yes


Research was conducted to determine the effects of potassium sorbate applications (0, 1, 3, and 5% w/v) on the shelf life of pearl mullet (Inci Kefali; Chalcalburnus tarichi) fillets packaged with vacuum. Fillets kept at 4 +/- 1 degrees C were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, molds, and yeasts) and chemical (pH, thiobarbituric acid-TBA, total volatile base nitrogen-TVB-N, water activity, and biogenic amines) analyses on certain days (0, 3, 6, 9, and 12 days) of storage. It was determined that potassium sorbate had effects on total aerobic mesophilic bacteria, psychrotrophic bacteria, Enterobacteriaceae, mold-yeast counts, TVB-N values, phenylethylamine, putrescine, tryptamine, and pH of fillets at a significant (p < 0.01) degree. Retarded bacterial growth was observed as the antimicrobial effect increased with the degree of its concentrations. Storage time had significant (p < 0.01) effects on bacteria count, TBA, TVB-N values, and biogenic amines; all of which were increased by longer storage. It was concluded that application of potassium sorbate, especially at a 5% level, and vacuum packaging helps cold stored fillets maintain their biogenic amines and microbiological and chemical qualities longer.