CHEMICAL, MICROBIOLOGICAL, SENSORY AND COLOR CHANGES IN WARTY VENUS (VENUS VERRUCOSA) FLESH DURING MARINATION

Abstract

ABSTRACT In this study, chemical, microbiological and sensory changes in warty venus (Venus verrucosa) flesh during marination was investigated. Warty venus were packed in glass jars with 2% citric acid and 4% sodium chloride. The warty venus flesh : solution ratio was 2:1. Then, warty venus flesh was marinated at 4C. The total viable bacteria count, psychrotrophic bacteria count, lactic acid bacteria count, yeast and mold counts of warty venus flesh during the marination process were found to be 1.3 × 102, <10, <10 and <10 cfu/g at the beginning and 7.6 × 102, 2.0 × 102, <10 and <10 cfu/g at the end of the marination period (at day 76), respectively. Total volatile base nitrogen values were 7.53 ± 0.62 and 14.09 ± 0.26; thiobarbituric acid values were 1.88 ± 0.07 and 3.13 ± 0.38 mg malonaldehyde/kg, at days 1 and 76, respectively. After a 76‐day marination period of warty venus at 4C, warty venus marinade was determined as edible and of good quality according to the results of chemical, microbiological and sensory analyses.PRACTICAL APPLICATIONSIn Turkey, warty venus are harvested in large amounts, but there is no alternative way for human consumption. For this purpose, warty venus were packed in glass jars with 2% citric acid and 4% sodium chloride to evaluate a new alternative way for consumption. During this marination process, chemical, microbiological, sensory and color changes were determined. The appearance, flavor, taste and odor changes were positively affected during the marination process. Warty venus flesh can be evaluated with marination.