Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)

In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained vacuum packaged then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, microbiological, sensory changes in products were examined every 15 After rays, significant observed nutritional composition of (P<0.05). Total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA) values smoked rays increased during storage, these determined between 23.11-98.06 mg/100 g, 2.48-7.33 0.1-0.3 mg malondialdehyde/kg, respectively. It that total aerobic mesophilic bacteria (TAMB) count detected fresh sample decreased due value found below detectable limit (1.47 log CFU/g) storage. As result evaluation, it texture, odor, flavor criteria consumable on 120th day. According results, by can be consumed safely 105 days 4±1 °C. This study shows discarded are high protein food, transformed into value-added applying different processing methods such as so evaluated human food.