Determination of the Shelf-Life of Cooked Twaite Shad (Alosa fallax nilotica) Marinated with Rose, Hawthorn, Pomegranate Vinegars

In this study, it was aimed to evaluate shad (Alosa fallax nilotica) as a cooked marinade in order to increase its consumption. The shad were placed in heat and water-resistant bags and boiled in a water bath by immersion method (65 ± 1°C for 35 min) and then 3 different fruit vinegars (pomegranate, rose and hawthorn) were used for marinating. The ripening process was carried out in the refrigerator at 4°C for 24 hours. At the end of the ripening process, the fish were packaged by adding red pepper, black peppercorns and bay leaves in the glass jars filled with olive oil. The prepared cooked shad marinades were stored in the refrigerator at 4°C for microbiological analysis, pH, water activity, sensory changes (odor, taste, color, texture and general evaluation) and identification of microorganisms were performed using API test kits. Lactic acid bacteria, Lactobacillus plantarum Lactococcus lactis, and Pediococcus pentosaceus, and yeast species Rhodotorula mucilaginosa and Candida albicans were detected in cooked fish marinades. Staphylococcus aureus, fecal coliform bacteria and E. coli, coliform bacteria were not detected in any of the marinade groups during storage. According to the general evaluation of sensory analyses, on the 60th day, the groups prepared with hawthorn, pomegranate and rose vinegars decreased to a value of 4.03±0.54, 4.21±0.53 and 4.68±0.96 respectively. The most acceptable marinade group on this day was the rose vinegar marinade group, while the group prepared with hawthorn vinegar was the least acceptable marinade group. The results of sensory and microbiological analyses were in parallel. According to the statistical analysis results, it was observed that there was a significant difference in microbiological and sensory values depending on storage (p<0.05). The shelf-life of cooked shad marinades was determined as 60 days.