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.ar *A quem a correspondência deve ser enviada Modifications in the chemical compounds and sensorial attributes ofEngraulis anchoita fillet during marinating process Alterações químicas e sensoriais em filés de anchoita (Engraulis anchoita) durante o processo de marinadoMaria Isabel YEANNES 1 *, Maria Rosa CASALES 1 IntroductionMarinated fish are products preserved by the combined action of salt and organic acids. Usually, acetic acid and salt are added to the fish to retard the action of bacteria and enzymes and to change the taste and textural properties of raw material (MEYER, 1965;Mc LAY, 1972; POLIGNE; COLLINGAN, 2000;BISPO et al., 2004; PONS-SANCHEZ-CASCADO et al., 2005, SALLAM et al., 2007.In Argentina, the process of making cold marinated anchovies (Engraulis anchoita) has been developed using raw materials with different pre-treatment (fresh, frozen, and salted) and satisfactory products have been obtained in all the cases (YEANNES; CASALES, 1995). The effect of the process on the microorganisms has been studied, and it proved to be a safe product (FUSELLI et al., 1994). The typical microbiological flora of this product filled with different kinds of liquids (corn oil or acetic acid solution 2%) was constituted by Lactobacillus paracasei paracasei 1, and Micrococcus spp. (FUSELLI et al., 1998).During the marinating stage of this product two periods were differentiated, the "variable grade period", which corresponds to approximately the first 24 hours where the most abrupt physicochemical changes are presented, and the " constant grade period", which continues after the previous one until the end of the marinating process, in which the changes are evidenced clearly by their sensorial modifications (CABRER; CASALES; YEANNES, 2002).The objective of this work was to analyze, during the marinating process, the variations in the chemical compounds of anchovy fillets that give them the specific sensorial characteristics. Materials and methods ProcessAnchovy (Engraulis anchoita) caught in the Southwest Atlantic Ocean in September were frozen on board and stored at -30 °C for further use in the marinating process. The process developed by Yeannes and Casales (1995) was applied (Figure 1). This process consists of the following stages: thawing, washing, heading, gutting and cutting off the tail, filleting, washing, brining (in a bath with 10% of sodium chloride-food grade-for 1 hour at room temperature (18 °C), fish: solution ratio 1:1), marinating ResumoPeixes marinados são produtos obtidos pela ação combinada de sal e ácidos orgânicos. O presente estudo teve como objetivo avaliar as alterações químicas e sensoriais em filés de anchoita (Engraulis anchoita) durante o processo de marinado. O conteúdo de proteína apresentou decréscimo significativo durante a salga. O teor de Bases Voláteis Totais-N-BVT, apresentou uma diminuição considerável durante a salga e marinacão. Na fase de marinado, foi observado um aumento em aminoácidos livres totais. Foi constatada a presença de N-BVT na salmoura e na solução oriunda do...

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution:fish ratio and agitation Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescadoMaría Eugenia CAPACCIONI 1 , María Rosa CASALES 2,3 , María Isabel YEANNES 2,3 * IntroductionMarinades are solutions, that can include sugar, spices, oil, acids (from vinegar, fruit juice, wine), and they are used to improve tenderness, juiciness, flavor, and aroma and to extend shelf life of meat, poultry, seafood, and vegetables (CADUN; CAKLI; KISLA, 2005). Marination preserves meat, poultry, or fish through the simultaneous action of salt and organic acids. It involves an increase in ionic strength and a decrease in pH (POLIGNE; COLLIGNAN, 2000).Marinated fish are semi-preserved fish products, ready-to-eat with no heat treatment and are a high-value delicatessen (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 (MEYER, 1965;MC LAY, 1972). The objective of fish marinating is not only to prevent spoilage from microorganisms and enzymes, but also to increase the value of the fish (POLIGNE; COLLIGNAN, 2000;BISPO et al., 2004).In addition to herring (traditionally used species), eels, hake, cod, mackerel, sea salmon, dogfish and shrimps are also processed as marinades in Europe (SHENDERYUK; BYKOWSKI, 1994). In Spain, fresh anchovy, sprat, mussel, and cockle are usually used for marinades (LÓPEZ BENITO;SAMPEDRO, 1974;LÓPEZ BENITO;SAMPEDRO, 1975). In Great Britain, herring and usually three species of shellfish (cockles, mussels, and whelks) are processed as marinades (MC LAY, 1972).There are several methods to elaborate fish marinades. On the basis of the preparative procedures, cold, fried, cooked and sometimes pasteurized marinades may be distinguished (MEYER, 1965;YEANNES, 1991). In cold marinades, fish is treated in a marinating bath with a relatively high acetic acid and salt contents. The immersion time depends on the species characteristics (lipid content, texture, and size among others) (MEYER, 1965;BERTULLO, 1975;YEANNES;CASALES, 1995;CABRER;YEANNES, 2002; DUYAR; EKE, 2009;FUENTES et al., 2010 ). ResumoOs objetivos desta pesquisa foram determinar o efeito de diferentes condições na etapa de marinado para absorção de ácido e sal, tempo e características sensoriais da anchoita (Engraulis anchoita) marinada. As proporções utilizadas de solução:pescado foram: 0,77:1, 3:1 e 10:1 (com e sem agitação). O aumento da proporção permitiu uma velocidade maior de penetração do ácido e sal. O produto obtido na proporção 10:1 apresentou textura seca e fibrosa e leve gosto salgado. A concentração de sal foi significativamente menor (p < 0,01) nas amostras com agitação. A absorção do ácido não foi influenciada pela agitação; foi detectado ranço nos produtos produzidos com agitação. A proporção 3:1 diminui o tempo de mar...

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