Quality changes of hot smoked catfish (Clarias Gariepinus) during refrigerated storage

Yanar Y.

JOURNAL OF MUSCLE FOODS, vol.18, no.4, pp.391-400, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 4
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1745-4573.2007.00094.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.391-400
  • Çukurova University Affiliated: Yes


Changes in the quality of hot smoked catfish were determined just after smoking and during refrigerated storage. Chemical, sensory and microbiological analyses of the samples were carried out during the storage to test their shelf life and quality. Total viable count, total volatile basic nitrogen, peroxide values and thiobarbituric acid values increased, while sensory scores decreased during storage. The pH values were slightly increased by storage time. It was found that hot smoked catfish samples were unfit for human consumption at day 24 according to microbiological and sensory analyses.