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

Nalan Gokoglu,Ilknur Ucak

doi:10.29103/aa.v7i2.2459

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

Highlights

Marinated fish are semi-preserved, ready-to-eat with no heat treatment and are high-value delicatessen fish products (Fuentes et al, 2010)
It is thought that the marinating process provides food safety with microbial inactivation and the initial quality of the fish is insignificant. Based on this wrong thought, this study aimed to investigate the effects of the freshness of the raw material on the quality and storage stability of marinated fish
The quality of fish products depends on the quality of raw material

Summary

Introduction

Marinated fish are semi-preserved, ready-to-eat with no heat treatment and are high-value delicatessen fish products (Fuentes et al, 2010). Acetic acid and salt are added to fish to retard the action of bacteria and enzymes. This process results in a product with a characteristic flavor and an extended but limited shelf life (Mc Lay, 1972). The anchovy (Engraulis encrasicolus), which is a pelagic fish species belonging to the Engraulidae family, is a common material for fish marinades. Filleted anchovies are soaked to a solution containing acetic acid and salt. After ripening, they are packed with vegetable oil or sauce

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