Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C


ÖZOĞUL Y. , ÖZOĞUL F. , Kuley E.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.19, no.1, pp.69-75, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 1
  • Publication Date: 2010
  • Doi Number: 10.1007/s10068-010-0010-5
  • Title of Journal : FOOD SCIENCE AND BIOTECHNOLOGY
  • Page Numbers: pp.69-75

Abstract

The quality of smoked and marinated anchovy was investigated in terms of sensory, chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), fatty acids, free fatty acids (FFA), and pH] and microbiological parameters (total aerobic count (TVC), coliform, Escherichia coli, Salmonella, Staphylococcus aureus) during 7 months of storage. The results of sensory analyses showed that the total appearance, odor-taste, and texture scores decreased gradually during storage period. The results of the chemical analyses also correlated well with the sensory analyses apart from TVB-N value. TBA significantly increased (p < 0.05) from 1.9 to 4.25 MA/kg after the storage of 6 month. Peroxide value (POV) showed significant fluctuations (p < 0.05) during the storage period. Initial TVC of 3.8 log CFU/g increased to 6.2 log CFU/g at the end of storage period. According to results obtained from sensory, chemical, and microbiological analyses, shelf life of this product was about 6 month.

The quality of smoked and marinated anchovy was investigated in terms of sensory, chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), fatty acids, free fatty acids (FFA), and pH] and microbiological parameters (total aerobic count (TVC), coliform, Escherichia coli, Salmonella, Staphylococcus aureus) during 7 months of storage. The results of sensory analyses showed that the total appearance, odor-taste, and texture scores decreased gradually during storage period. The results of the chemical analyses also correlated well with the sensory analyses apart from TVB-N value. TBA significantly increased (p < 0.05) from 1.9 to 4.25 MA/kg after the storage of 6 month. Peroxide value (POV) showed significant fluctuations (p < 0.05) during the storage period. Initial TVC of 3.8 log CFU/g increased to 6.2 log CFU/g at the end of storage period. According to results obtained from sensory, chemical, and microbiological analyses, shelf life of this product was about 6 month.