Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

Demet Kocatepe,Asuman Ceylan,Canan Candan,Bayram Köstekli̇,İrfan Keski̇n,Hülya Turan,Can Okan Altan

doi:10.1590/fst.01318

Abstract

Abstract This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.

Highlights

Of the nearly six hundred and eight thousand tons of seafood that was caught in Turkey in 2013, one hundred and eighty thousand tons were anchovies (Tuik, 2015)
The processing and marination of anchovies that were frozen during the fishing season is beneficial, both in terms of extending employment throughout the year and of raising fish prices by increasing the product range available on the market
The per capita fish consumption might be increased by encouraging fish consumption outside the fishing season

Summary

Introduction

Of the nearly six hundred and eight thousand tons of seafood that was caught in Turkey in 2013, one hundred and eighty thousand tons were anchovies (Tuik, 2015). The anchovies caught in the East and West Black Sea regions are consumed fresh, while the surplus is either frozen or processed in fish flour and oil factories. The processing and marination of anchovies that were frozen during the fishing season is beneficial, both in terms of extending employment throughout the year and of raising fish prices by increasing the product range available on the market. Cold anchovy marinate is an aromatic product, which is obtained as a result of thoroughly bleeding out and filtering the thawed fish in water, placing them in acid + salt brine. Sea foods is treated in different acid and salt solutions, and end product being sealed and stored in airtight packaging or in different oils

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