Production of Anchovy and Mussel Pastes as Appetizer

Abstract

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.