Preparation and the shelf-life assessment of ready-to-eat fish soup

Abstract

In this study the waste products of a smoked salmon processing plant were gathered and used for the preparation of a ready- to- eat fish soup. The soup was prepared, filled into a salami cover; chilled and stored at 4 +/- 1 degrees C. This product takes a hard jelly form on chilling and it is possible to consume it as a soup after removing the cover and heating. Sensory, physical, chemical and microbiological analyses were carried out during the storage period and shelf- life was determined. The results showed that this product was in good condition until the 13th week, marketable between the 14th and 17th weeks, and spoiled after the 18th week of cold storage.