Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Abstract

In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil). Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P<0,05). At the end of 135 days of storage, sensory analysis results pointed out that the marinades of group B did not exceed acceptible limit values (P<0,05). The overall microbial load of the fresh samples decreased through out the storage period (P<0,05). By sensory data, shelf life of sauced gibel carp marinades were 120 days (control), 105 days (group A) and 135 days (group B).

Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation

“…In two marinate groups, the amount of acidity in fish meat decreased with time. This situation paralleled with the pH findings obtained in the study and was found to be compatible with previous study (Maktabi et al, ; Patır et al, ; Taşkaya et al, ).…”

“…Some researchers have reported that in such products the pH is between 4.1 and 4.5 and should not exceed 4.5 (Çelik, ; Duyar & Eke, ; Kilinc & Cakli, ; Ludorff & Meyer, ). The marination studies with different fish species and techniques are also consistent with ours with the low pH results after marination (Çelik, ; Erkan et al, ; İnanlı, Özpolat, Çoban, & Karaton, ; Maktabi, Zarei, & Chadorbaf, ; Patır et al, ; Taşkaya, Alparslan, Hasanhocaoğlu Yapıcı, Metin, & Baygar, ).…”

“…In the observed changes in different acidity levels, it is thought that the increase in T3 value may be effective in the pH of this group considering the DSC results in the 2.5% acid‐applied group. During the marination process, salt and acetic acid are distributed to the meat content and the proteins are denatured and the pH value decreases (Taşkaya et al, ). As it is known, parallel to the increase in temperature, denaturation of meat proteins occurs and this causes the destruction of free acidic groups and increases the pH of the meat.…”

“…When the degree of acidity is considered, we can say that the decrease in the amount of salt originates from the high acid application at the beginning so that the acidity at this concentration inhibits the passage of the salt to the meat (Taşkaya et al, ).…”

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

“…The shelf-life studies help food processors, and handlers determine quality changes during storage and transportation. The shelf-life determination of sauces is limited since most studies have been done on oriental sauces (Lee et al, 2015;Taşkaya et al, 2016;Kim et al, 2018;Kim et al, 2019). The objective of this study was to determine the physical, chemical, sensory, and microbiological changes in the quality characteristics of five developed Americanstyle chicken wing sauces during real-time ambient shelf storage.…”