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Deneysel Olarak Üretilen Ton Tipi Aynalı Sazan (Cyprinus Carpio L. ) Konservelerinin Nitrat ve Nitrit Düzeyleri
(Selçuk Üniversitesi, 1996) Servi, Kadir; Arslan, Ali; Ateşşahin, Ahmet; Kaya, Aysel; Çelik, Cemal
This study was performed to determine varia1ions in nitrate and nitrita levels during storage period in ton type of Mirror carp fish can. Can were produced experimentally and used tour different sauce formula. Sample levels of nitrite and nitrata which stored in refrigerator ( +4°C) were O. 15 ± O. ı 4 - ı. 04 ±O. ı 6 ppm, ı 3. 4 ± O. 2ı - ı 9. 36 ± O. 87 ppm in sauce; also some values were O. ı 8 .1: O. 11 1. 06 ±O. ı4, 10. 96 ±O. 57 15. 38 ±O. 41 ppm In can meat. respectively. lt was observed that there were signiflcant differences in nitrate levels between every group of can sample for both sauce and can meat. also between tour groups of can for both sauce and can meat at 6th. 12lh and 24th months of storage (p< O. 05). The result of statistical analysis of nitrita level significant dillerence between every group of can sample for both sauce and can meat wereı observed. Also. there were signHicant differences, at 12lh month for sa uc e and at 6th, ı 2th month for can meat between can groups (p< O. 05). In conclusion, it was observed that ton type of Mirror carp cans prepared by using dHferent sauces formula and stored in refrigerator condition meets the quality standarts required for consumer health for each sauce formula.