Özet:

The study examined the microbiological, chemical and organoleptic characteristics of dry waterfish filets stored for 60 days at 4°C after drying in natural and controlled outdoor conditions. The pH value of the controlling group that was naturally dry in the open air was lower (p<0,05) than the other groups. It was found that the total number of psychrophilic aerobic microorganisms and mayas in filets drown at 65°C at high air flow speed was significantly lower (p<0,05) compared to other groups, and that the koliform bacteria could not reproduce. No significant impact of drying processes on the total mesophilic aerobic microorganism, micrococcus-staphylococcus, lactic acid bacteria, pH, TVB-N, awve salt values (p>0,05). It was determined that in terms of general taste, texture, color appearance at 55°C and high air flow speed dry samples received higher scores than other groups (p<0,05). As a result, the use of high temperature and air flow speed in the drying of waterfish was found to be used as an alternative to drying in natural conditions, in terms of the main sensual properties and drying time.

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