Abstract
This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life.
Highlights
It is a well-known fact that the shores of Turkey have a rich potential in terms of fishing
Effects of dried herbs and spices which are used in the production of hamsi kaygana on the storage of products were examined
TVB-N value on 12th day indicated that the stinging nettle was much more effective than the cumin when used in hamsi kaygana production
Summary
The European anchovies that were used in hamsi kaygana production were bought from a local hypermarket (HORECA; Metro Wholesaler Market-İzmir), in frozen fillet form, eviscerated, and clean. Olive oil, egg, bread, and green onion, which are used in hamsi kaygana production, was bought from Metro Cash & Carry İzmir store. After the cooked products are cooled in room temperature, they are cut into slices, put into locked refrigerator packages and stored at refrigerator condition (4°C ± 1°C). They were treated as hamsi kaygana control group that will be produced without dried herb and spice preservatives. The control group was cooked at 1,200 watts for 16 min in a microwave oven in a heat-resistant glass container without the addition stinging nettle, rosemary, and cumin. The data obtained from the research were subjected to variance analysis using SPSS 15.0 for Windows package software and evaluated at (p < .05) confidence interval using Duncan’s Multiple Test
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