PREPARATION OF LIQUID ANCHOVY (ENGRAULIS ENCRASICHOLUS) SOUP AND MICROBIOLOGICAL AND SENSORY CHANGES DURING REFRIGERATED STORAGE

Abstract

ABSTRACT

An easy and convenient way of a soup preparation is a liquid form. This liquid fish soup can be ready for consumption in a short time after boiled within the most 5 min. Therefore, this liquid fish soup can be especially preferred for working women because of easy to preparation. In this study liquid anchovy soup was made from the fresh anchovy fillets. The microbiological and sensory changes of anchovy soup during refrigerated storage were investigated. Total mesophilic and psychrotrophic bacteria counts increased from 2.23, 1.08 log cfu/mL to 6.10, 4.39 log cfu/mL, respectively, and sensory scores decreased to 1.20 on day 6. Total mesophilic bacteria count exceeded the critical limit of 6 log cfu/g on day 6. Coliform bacteria count, yeast-molds, Staphyloccocus aureus, Escherichia coli and Salmonella were not detected during the storage period. On day 5; anchovy soup were determined as “acceptable” but on day 6; they were no longer acceptable according to the results of microbiological and sensory analysis.

PRACTICAL APPLICATIONS

Liquid anchovy soup will be preferred especially by working women because of easy to use. The shelf life of liquid anchovy soup can be extended by using pasteurization process after putting into the bottles. This type of liquid anchovy soup production can be gained more commercial value. Antimicrobial and antioxidant chemical substances can also be effective for extending the shelf-life of fish soups in refrigerated storage.