Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

Gökoğlu, Nalan; Topuz, Osman Kadir; Yerlikaya, Pınar

doi:10.1016/j.lwt.2008.04.007

Cited by 50 publications

(46 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The initial sharp decrease and the stable values of pH recorded for the marinated fillets over the storage period may be attributed to marinating solution composed of 2.5% acetic acid and 11% sodium chloride. A similar sharp drop in pH values following marinating were reported for other fish species by Gokoglu, Topuz and Yerlikaya (2009) and Kilinc and Cakli (2005). In this study, the largest pH fluctuation (between 4.10 and 4.01) was recorded for the skinned samples while minimum change in pH (between 4.44 and 4.32) was observed for scaly fillets throughout storage of 90 days.…”

Section: Changes In Ph Valuesupporting

confidence: 88%

Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Baygar

Alparslan

Kaplan

2012

CyTA - Journal of Food

View full text Add to dashboard Cite

Determination of changes in chemical and sensory quality of sea bass marinades stored at þ4 (+1)8C in marinating solution Determinacio´n de cambios en cualidades quı´mica y sensorial de lubina marinada almacenada a þ4 (+1)8C en solucio´n de marinado Sea bass (Dicentrarchus labrax) fish fillets (scaly, descaled and skinned) were marinated in a solution composed of 2.5% acetic acid and 11% sodium chloride and stored at þ 4 (+1)8C. Chemical and sensory attributes of the marinated sea bass fillets were monitored during the storage period of 90 days. According to sensory analysis results, only the skinned fillets failed to sum up the overall acceptability score of 5 at the end of the storage period. Of those chemical quality parameters total volatile basis nitrogen (TVB-N), trimethylamine (TMA-N), and pH measured for both marinated scaly and descaled fillets fluctuated within the acceptability limits during the entire storage period. Only the thiobarbituric acid (TBA) values exceeded the acceptability limits on days 70 and 56 for the marinated descaled and skinned fillets, respectively. These results showed that marinating may be used as a reliable preserving method for sea bass.Keywords: sea bass; Dicentrarchus labrax; marinating; refrigerated storage; chemical changes; sensory assessment Filetes (con escama, desescamados y sin piel) de lubina (Dicentrarchus labrax) fueron marinados en una solucio´n compuesta de 2,5% de a´cido ace´tico y 11% de cloruro de sodio y se almacenaron a þ 4 (+1)8C. Los atributos quı´micos y sensoriales de los filetes de lubina marinados se monitorizaron durante un perı´odo de almacenamiento de 90 dı´as. De acuerdo con los resultados del ana´lisis sensorial, solo los filetes sin piel no reunieron los resultados globales de aceptabilidad de 5 al final del perı´odo de almacenamiento. De aquellos para´metros de cualidad quı´mica, el nitro´geno ba´sico vola´til total (TVB-N), nitro´geno de trimecilamina (TMA-N) y pH medidos en ambos, filetes marinados con escama y descamados, variaron dentro de los lı´mites de aceptabilidad durante todo el perı´odo de almacenamiento. Solo los valores de a´cido tiobarbiturico (TBA) sobrepasaron los lı´mites de aceptabilidad a los 70 y 56 dı´as para filetes marinados descamados y sin piel, respectivamente. Los resultados mostraron que el marinado puede ser usado como un me´todo fiable para conserva de lubina.

show abstract

Section: Changes In Ph Valuesupporting

confidence: 88%

Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Baygar

Alparslan

Kaplan

2012

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…El a´cido cı´trico ha sido comu´nmente utilizado en la conservacio´n de frutas y hortalizas (Davidson, 1997;Tapia et al, 1999). En pescados y productos del mar se ha utilizado frecuentemente el a´cido ace´tico (Go¨koglu et al, 2004;Go¨koglu et al, 2009), so´rbico y benzoico (Cadun et al, 2005) y en menor grado el cı´trico, debido Tabla 2. Valores (medias + d.s.)…”

Section: Incorporacio´n De Agentes Antimicrobianosunclassified

“…Andre´s et al (2005) y Thorarinsdottir et al (2003) han modificado las caracterı´sticas sensoriales y aumentado la estabilidad del bacalao; Buguen˜o et al (2001) incorporaron humo lı´quido en salmones; Goeller et al 2006 agregaron sorbitol como crioprotector en truchas; Lo´pez y Da´vila (2005) observaron una reduccio´n en la concentracio´n microbiana en merluzas y el ''encostramiento'' caracterı´stico provocado por la deshidratacio´n en pila seca. Adema´s, esta te´cnica se ha empleado para introducir conservantes en productos del mar y de esta forma favorecer su estabilidad: Cadun et al (2005) evaluaron la incorporacio´n de a´cido cı´trico y so´rbico en la disolucio´n de marinado de langostas; Go¨koglu et al (2004) y Go¨koglu et al (2009) introdujeron a´cido ace´tico en el marinado de sardinas y anchovetas, respectivamente. El a´cido cı´trico (E330) no presenta lı´mites ma´ximos relacionados con toxicidad, pero puede afectar las caracterı´sticas sensoriales del producto.…”

Section: Introduccio´nunclassified

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

Larrazábal

Escriche

Camacho

2010

CyTA - Journal of Food

View full text Add to dashboard Cite

The effect of the weight ratio solution:salmon, recycling of marinated solution and addition of antimicrobial compounds (citric acid and potassium sorbate) were evaluated in terms of the compositional (moisture, sodium chloride and saccharose) and sensorial characteristics of marinated salmon. The selected processing conditions were: solution:salmon ¼ 6:1, citric acid ¼ 400 mg/L and potassium sorbate ¼ 5 g/L of DO, because they did not affect either the transfer of mass or the sensory characteristics of the product. After processing, the salmon was vacuumpacked and stored at 5 8C for 29 days. Chemical (N-BVT and TBARS), sensorial (color, odor, firmness and appearance) and microbial changes (mesophiles, enterobacteria and sulphite-reducers) and the exudation were determined at 1, 8, 15, 22 and 29 days of conservation. The shelf life of refrigerated marinated salmon was found to be limited to 22 days as mesophiles and enterobacteria exceeded the admitted levels: 1.8610 6 ufc/g and 1.4610 4 ufc/ g, respectively. However, the chemical, physical and sensorial characteristics remained acceptable up to 29 days of preservation.

show abstract

“…There are many studies related to fish and fishery products in literature [4][5][6][7][8][9][10][11][12]. However, production of anchovy and mussel pastes as appetizer are novel products for literature.…”

Section: Introductionmentioning

confidence: 99%

Production of Anchovy and Mussel Pastes as Appetizer

Kılınç¹,

Sahin²

2015

J Food Process Technol

View full text Add to dashboard Cite

Anchovy (Engraulis encrasicholus) is a species which mostly caught from Black sea by seine catch. This species represents the majority of the marine species consumed in Turkey. Mussel (Mytilus galloprovincialis) is a bivalve that has long been used as a marine food by boiling and stuffing with rice. It is harvested from Mediterranean, Aegean and Marmara sea and is mainly consumed in coastal towns. In this study, anchovy and mussel were used for raw materials. Subsequent to filleting the anchovy and extracting the meat of mussel, these two species were boiled in salty water and grinded. Ultimately, they were introduced separately to the mix of tomato paste, red pepper paste, swatted garlic, cumin, fenugreek powder, ground pepper, salt and olive oil. On account of its consistence, this developed product can be conserved in a paste tube as well as it can be bottled in a glass jar to preserve. The paste is suitable specially for use as appetizer in every repasts and can also be used as consistent intensifier and flavouring supplement during the cooking process. Aside from the production, the shelf life of the product was appointed by routine microbiological test methods (total aerobic mesophilic, psychrotrophic, coliform, Enterobactericeae, Micrococcus, Staphylococcus bacteria, yeast and moulds counts) and also the species of microorganisms found in pastes were identified. This is the first report about anchovy and mussel pastes describing microbiological flora. Production of Anchovy and Mussel Pastes as AppetizerBerna Kilinc* and Volga Can Sahin Practical ApplicationThis novel products promise an easy method to prepare appetizers from anchovy and mussel. It is quite possible to produce this in domestic environment, using only simple kitchen materials. The products can be considered as fairly convenient for working class families with their relatively long shelf life duration (6-7 weeks). Although well sanitized utensils and use of latex gloves are highly recommended to minimize human-induced contamination such as Staphylococcus spp. Within better environmental conditions and with less human impact, these products promise new aquatic food products for the food industry.

show abstract

Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

Cited by 50 publications

References 28 publications

Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

Production of Anchovy and Mussel Pastes as Appetizer

Contact Info

Product

Resources

About