This study aimed to determine changes in chemical, microbiological and sensory properties of marinated seafood salad that contains squid, surimi, mussel, shrimp and octopus, during the storage period of five months. According to results of microbiological analyses, all raw materials and production process were fitted into hygienic rules. The acetic acid/salt ratio of all raw materials was in the acceptable limits. Results of the study showed that, TBA value is important in the evaluation of the shelf life of salads. It observed that TBA value was getting higher in parallel with the storage time. Although bacterial load of marinated seafood salads were in the consumption limits, sensory analyses showed that sensory quality of the salads was getting decrease while TBA value was getting higher at the end of 5th month at 4°C.
Key words: Marinated seafood salad, chemical, microbiological, sensory properties.
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