Abstract
Effects of pomegranate sauce on the quality of marinated anchovy during storage at 4 °C were investigated. Anchovy were marinated with 30 g/L acetic acid and 150 g/L salt, put into glass jars, filled with either sunflower oil or pomegranate sauce and stored at 4 °C. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) values increased during the storage. Higher values for free fatty acid (FFA), conjugated diens (k-dien) and para-anisidine (p-Av) were found in samples with sunflower oil than those with pomegranate sauce. Samples in pomegranate sauce showed better oxidative stability. Higher taste and flavour and lower appearance scores were found for samples in pomegranate sauce than those samples in sunflower oil. It was found that pomegranate sauce was as least effective as the traditional sunflower oil to keep quality. Pomegranate sauce also produced desirable taste and flavour but the coloration should be studied in further studies.
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