Abstract

In this study, the effect of different concentrations of eugenol added to a sauce containing different spices on sensory, microbiological (total mezophile aerobe bacteria, enterobacteriaceae, lactic acid bacteria, yeast and mould) and chemical (total volatile nitrogen and pH) changes during the storage of raw Cyprinus carpio L. fillets is investigated. 0.5% (A), 1.0% (B) and 1.5% (C) eugenol were added to the prepared sauce; then fillets were exposed to the sauce for 6 h at 4°C and were vacuum-packaged under aseptic conditions. Microbiological and chemical analyses were carried out on days 1, 7, 14, 28, 42, 56, 70, 84 and 98 of storage. The control groups samples were performed sensory analysis 28 day, while other groups up to 56 days. Spoilage was observed on 42nd day in control group and on 98th day of storage in eugenol added groups. The statistical analysis of the results showed that there was a significant difference between the control group and eugenol added group (p < 0.05), but there was no  significant difference among the eugenol concentrations (p > 0.05).

Key words: Cyprinus carpio, eugenol, shelf life, sauce, storage.