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

Abstract

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)

“…Most of the anchovy captured are used for human consumption in fresh, salted, marinated and frozen states. Some reports have been published on marinated anchovy (Fıçıcılar and Genccelep, 2020;Gökoğlu et al, 2009;Olgunoğlu et al, 2009;Testa et al, 2019;Topuz et al, 2014). However, no study has been conducted on the effect of rosehip sauce on anchovy.…”

Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

“…Therefore, the use of antioxidants from natural sources has shined out as a hot research topic. Currently, natural additives such as garlic and hot pepper sauce (Fıçıcılar and Genccelep, 2020), pomegranate peel and artichoke leaf extract (Essid et al, 2020), rosemary extract (Cadun et al, 2008), lemon juice (Šimat et al, 2019), rosemary, coriander, laurel oils (Kocatepe et al, 2019), olive leaf extract (Testa et al, 2019), pomegranate and plum sauce (Korkmaz et al, 2021), bay leaf and green tea extracts (Ficicilar et al, 2018), grapefruit juice and pomegranate juice concentrate (Serdaroğlu et al, 2015) have been utilized in the marination of different fish. Barberry (Berberis vulgaris L.) fruit is cultivated in Asia, Europe, and the Middle East.…”