Evaluation of Tench (Tinca tinca L., 1758) Meat as Fish Cake and Determination of Shelf Life

In this research, the suitability of tench (Tinca tinca L., 1758) for the production of fish cake and changes in nutrient components were determined. The supplied fish materials were minced followed by forming into fish cakes with the addition of various additives. Chemical and organoleptic analyzes of the minced fish and fish cakes were made. Also, thiobarbutyric acid (TBA), total volatile basic nitrogen (TVB-N), pH parameters were determined and total mesophilic aerobic bacteria (TMA), total psychophilic bacteria (TPA), coliform group bacteria, and yeast-mold counts were performed in fish cakes on the 1., 4., 7. and 10. days of the storage at 4 ± 1 °C. According to the organoleptic analysis findings, the fish cakes obtained from tench were considered suitable for consumption. TBA, TVB-N, pH values, and microbiological analysis results of storage have shown that deterioration occurs as storage time increases. Especially the changes after the 7th day of storage are statistically significant (p<0.05). As a result of the research, it is concluded that fish cakes made using tench can contribute to the economy. It was determined that the obtained fish cakes which were stored at 4±1° C maintained the good quality parameters until the 7th day while they deteriorated after the 10th day of the storage.