Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

Nalan Gokoglu, Ilknur Ucak

Abstract


The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.

Keywords: fish; quality; anchovy; marinade; raw material

 


Full Text:

PDF

References


Aksu, H., Erkan, N., Colak, H., Varlik, C., Gokoglu, N., Ugur, M., 1997. Some changes in anchovy marinades during production in different acid-salt concentrations and determination of shelf life. The Journal of the Faculty of Veterinary Medicine University of Yuzuncu Yil, 8(1–2): 86–90.

Alasalvar, C., Grigor, J.M., Ali, Z., 2010. Practical evaluation of fish quality by objective, subjective and statistical testing. Handbook of Seafood Quality, Safety and Health Applications; Wiley-Blackwell; pp 13-28.

Amerina Ma, Pangborn Rv, Roessler EB., 1965. Principles of sensory evaluation of food; Academic Press, p. 602.

Anonymous., 1992. Compendium of methods for the microbiological examination of foods. American Publican Health Association, Washington D.C. USA.

Capaccioni, M.E., Casales, M.R., Yeannes, M.I., 2011. Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution:fish ratio and agitation. Ciência e Tecnologia de Alimentos, 31(4): 884-890.

Connell, J.J., 1980. Marinades. Control of Fish Quality (2nd edition), Scotland: Torry Research Station, Aberdeen, pp. 102-105.

El Marrackchi, A., Bennour, M., Bovchritt, N., Hamama, A., Tagafait, H., 1990. Sensory, chemical and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice. Journal of Food Protection, 53(7): 600–605.

Erkan, N., Metin, S., Varlik, C., Baygar, T., Ozden, O., Gun, H., Kalafatoglu, H., 2000. The effect of modified atmosphere packaging (MAP) on the shelf-life of marinated and breaded rainbow trout. Turkish Journal of Veterinary and Animal Sciences, 24 (6): 585-591.

Fuentes, A., Fernández-Segovia, I., Barat, J.M., Serrra, J.A., 2010. Physicochemical characterization of some smoked and marinated fish products. Journal of Food Processing and Preservation, 34: 83-103.

Fuselli, S.R., Casales, M.R., Fritz, R., Yeannes, M.I., 1994. Microbiology of the marination process used in anchovy (Engraulisanchiota) production. Lebensmittel Wissenschaft und Technologie, 27: 214–218.

Gokoglu, N., Cengiz, E., Yerlikaya, P., 2004. Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C. Food Control, 15 (1):1-4.

Gokoglu, N., Topuz, O.K., Yerlikaya, P., 2009. Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. Lebensmittel Wissenschaft und Technologie, 42: 113-118.

Gunsen, U., Ozcan, A., Aydin, A., 2011. Determination of some quality criteria of cold storaged marinated anchovy under vacuum and modified atmosphere conditions. Turkish Journal of Fisheries and Aquatic Sciences, 11: 233-242.

Hamilton, R. H., Kalu, C., McNeill, G. P., Padley, F. B., and Pierce, J. H., 1998. Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. J. Am. Oil Chem. Soc., 75(7): 813–822.

IUPAC (International Union of Pure and Applied Chemistry), 1987. Method Number 2.504. Determination of the p-anisidine value (P-Av). In: Standard Methods for the Analysis of Oils, Fats and Derivates. Blackwell Scientific Publications, Oxford, UK. pp. 143-144.

Ludorf, W., Meyer, V., 1973. Fische und Fischereierzeugnisse, Paul Parey Verlag, Hamburg, Berlin.

Maktabi, S., Zarei, M., Chadorbaf, M., 2015. Effect of traditional marinating on bacterial and chemical characteristics in frozen rainbow trout fillet. Journal of Food Quality and Hazards Control, 2: 128-133.

Manthey, M., Karnop, G., Rehbein, H., 1988. Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage in ice. International Journal of Food Science and Technology, 23: 1-9.

Mclay, R., 1972. Marinades. Torry Advisory Note No: 56. Ministry of Agriculture, Fisheries and Food, Torry Research Station. Aberdeen.

Ozden, O., Baygar, T., 2003. Farkli paketleme yöntemlerinin marine edilmis baliklarin bazi kalite kriterleri uzerine etkisi. Turkish Journal of Veterinary and Animal Sciences, 27: 899–906. (in Turkish).

Pons-Sanchez-Cascado, S., Vidal-Carou, M.C., Marine-Font, A. And Veciana-Nogues, M.T., 2005. Influence of the freshness grade of rawfish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. Journal of Agriculture and Food Chemistry, 53: 8586–8592.

Sallam, Kh. I, Ahmed, A.M., Elgazzar, M.M., Eldaly, E.A., 2007. Chemical quality band sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum packaged storage at 4°C. Food Chemistry, 102: 1061–1070.

Schormuller, J., 1968. Handbuch der Lebensmittel Chemie. Band III 12 Teil Tierische Lebensmittel Eier, Fleisch, Buttermilsch; Springer-Verlag, Berlin, Heidelberg, pp. 1561–1584.

Schormuller, J., 1969. Handbuch der lebensmittelchemie (Band IV); Springer Verlag. Heidelberg, Berlin.

Sen, M.K.C., TemeLLI S., 2003. Microbiological and chemical qualities of marinated anchovy prepared with different vegetable additives and sauce. Revue De Medecine Veterinaire, 154(11): 703-707.

Shahidi, F., Zhong, Y., 2005. Lipid oxidation: Measurement method. Bailey’s Industrial Oil and Fat Products; Sixth Edition, John Wiley & Sons, Inc.; pp. 357-385.

Shenderyuk, V.I., Bykowski, P.J., 1989. Salting and marinating of fish. Seafood: resources, nutritional composition and preservation; CRC Press, Inc.; Boca Raton, Florida.

Sikorski, Z.E., Kolakowska, A., Burt, J.R., 1990. Post-harvest biochemical and microbial changes. Seafood: resources, nutritional composition and preservation; CRC Press Inc., Boca Raton, Florida.

Tarladgis, B.G., Watts, B.M., Younathan, M.S., Dugan, L.J.R., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of American. Oil Chemists’ Society, 37: 44-48.

Villareal, B.P., Pozo, R., 1990. Chemical composition and ice spoilage of albacore (Thunnus albacore). Journal of Food Science, 55(3): 678-682.




DOI: https://doi.org/10.29103/aa.v7i2.2459

Article Metrics

 Abstract Views : 829 times
 PDF Downloaded : 38 times

Refbacks

  • There are currently no refbacks.


Copyright (c) Acta Aquatica: Aquatic Sciences Journal   

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.