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¹ Rize University, Faculty of Fisheries 53100, Rize, Turkey
² Karadeniz Technical University, Faculty of Marine Sciences, 61530 Surmene, Trabzon, Turkey Viewed : 4503 - Downloaded : 3992 The objective of this study is to determine quality changes and shelf life of hot-smoked garfish (Belone belone euxini, Günther, 1866) in terms of chemical and sensory analyses at refrigerated and ambient conditions. For this purpose, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA) and sensory analyses were carried out daily during storage period. Proximate composition of raw and smoked garfish and the percentage of yield for smoking process were also determined. Unsmoked fish samples were used as control groups. According to TVB-N results, the samples of control groups, spoilt on the 3^rd and 6^th days at ambient and refrigerated temperatures, respectively. Whereas the smoked samples stored ambient and refrigerated temperatures, spoiled on 9^th and the 25^th days, respectively. TMA and TBA results did not support these results and values were still found within acceptable range on the mentioned days. According to sensory analyses, the smoked samples had shelf-life for one week at ambient temperatures and three weeks for refrigerated storage conditions. Keywords : garfish, hot smoking, quality changes, ambient temperatures, refrigerated temperatures