Hünkar DUYAR
This study, was carried out to determine the shelf life and chemical composition of stored shad (Alosa tanaica Grimm, 1901) in refrigerator conditions (4 ±0.5° C). Crude fat, crude ash, crude protein and moisture were 13 ±0.5%, 1.3 ±0.4%, 17 ±0.2%, 68 ±0.6% at the begining of the fresh shad, respectively. The quality of shad fish during storage were evaluated by pH, TVB-N, TBA, sensory and microbiological analysis. According to the results of sensory analysis, be-ginning to lose the consumability property after the 4th day and inconsumable at 7th day of sto-red shad fish were determined by panelists. As a result of chemical analysis the amount of TVB-N at 0. day 7.4 ± 0.1 mg/100g and 7th day of stored was determined 37.2 ±0.4 mg/100 g, TBA value at 0. days 2.15 ± 0.3 mg /kg MDA and 7. day 15.22 ± 0.9 mg /kg determined as malondialdehyde, the pH value at 6. day was 7.3 respectively. Made as a result of microbiolo-gical analysis of bacterial load at 0. day 0.47 ± 0.09 log CFU /g and 6. day 6.3 ± 0.1 log CFU/g, respectively, and consumption was found to exceed the limit value. In a survey of con-ditions as a result of the refrigerator (4 ± 0.5°C) to maintain the shad (Alosa tanaica Grimm, 1901), the shelf life of 6 days.
