Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

Abstract

This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies (Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.

Physicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp

“…The aw value fluctuated during storage. Similar results were also identified by Ṧimat et al (2011), Karslı (2013), Kocatepe et al (2019).…”

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

“…These products tie up acetic acid and the pH of marinade rises (Gökoğlu et al, 2004; Shenderyuk & Bykowski, 1989). It has been reported that the pH value should be between 4.00–4.50 for marinades (Gökoğlu, 2002; Kocatepe et al., 2019).…”

Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

“…The addition of garlic and hot chilli sauce had no significant effect (P>0.05) on TVB-N values of samples at the end of storage. Kocatepe et al (2019) reported the TVB-N value of garlic essential oil added marinated anchovies as 14.67 mg /100 g whereas TVB-N value of the control group was 24.10 mg /100 g in the sixth month of storage at 4°C. TVB-N of a particular fish species depends on the type of fish feeding, the fish size, the season of catching and other environment factor as well as microbial activity.…”