Determination of chemical composition and shelf life of shad (Alosa tanaica Grimm, 1901) in refrigeration conditions

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.