The Investigation of Quality Changes in Marinades Obtained from Frozen African Catfish (Clarias gariepinus, B., 1822)

In this study, it is aimed to investigate the suitability of African catfish (Clarias gariepinus, B.,1822) caught intensively, especially in Mersin-Silifke for marinating and determine its shelf life. After their heads and tails were cut off and they were eviscerated first and then washed and drained of the water, the samples were put into plastic refrigerator bags and kept at -18 degrees C for 3 months. At the end of 3 months, the frozen samples were defrosted and boiled in boiling water for 5 min. They were put in brine after cooling and preserved at 4 +/- 1 degrees C. In the raw material, raw protein, lipid, moisture, raw ash analyses of the samples kept frozen for 3 months and the marinated samples were done in order to monitor the changes in the food composition at 3 month intervals and Thiobarbituric Acid number (TBA), Total Volatile Basic-Nitrogen (TVB-N), peroxide number, pH and sensory analyses were done in order to monitor the changes in chemical quality.