Quick Marination of Anchovies (Engraulis enchrasicolus) Using Acetic and Gluconic Acids. Quality and Stability of the End Product

Poligne, Isabelle; Collignan, Antoine

doi:10.1006/fstl.2000.0635

Cited by 47 publications

(38 citation statements)

References 15 publications

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“…Some authors found that an increase in the vinegar content of the marinating solution to achieve a longer shelf life may cause defects in the taste and odor of the final product (YEANNES; CASALES, 1995;POLIGNE;COLLIGNAN, 2000;SEN;TEMELLI, 2003;CAKLI, 2004;SALLAM et al, 2007). According to Rodger et al (1984) as acid and salt levels were increased in the marinating solution, the water content in the fish decreased, and the texture and water content of the fillet were dependent on the levels of salt and acid that the fish tissue takes.…”

Section: Physical and Chemical Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Marination preserves meat, poultry, or fish through the simultaneous action of salt and organic acids. It involves an increase in ionic strength and a decrease in pH (POLIGNE; COLLIGNAN, 2000).Marinated fish are semi-preserved fish products, ready-to-eat with no heat treatment and are a high-value delicatessen (FUENTES et al, 2010). Acetic acid and salt are added to fish to retard the action of bacteria and enzymes; this process results in a product with a characteristic flavor and an extended but limited shelf life (MEYER, 1965;MC LAY, 1972).…”

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Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Capaccioni¹,

Casales²,

Yeannes³

2011

Ciênc. Tecnol. Aliment.

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Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution:fish ratio and agitation Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescadoMaría Eugenia CAPACCIONI 1 , María Rosa CASALES 2,3 , María Isabel YEANNES 2,3 * IntroductionMarinades are solutions, that can include sugar, spices, oil, acids (from vinegar, fruit juice, wine), and they are used to improve tenderness, juiciness, flavor, and aroma and to extend shelf life of meat, poultry, seafood, and vegetables (CADUN; CAKLI; KISLA, 2005). Marination preserves meat, poultry, or fish through the simultaneous action of salt and organic acids. It involves an increase in ionic strength and a decrease in pH (POLIGNE; COLLIGNAN, 2000).Marinated fish are semi-preserved fish products, ready-to-eat with no heat treatment and are a high-value delicatessen (FUENTES et al., 2010). Acetic acid and salt are added to fish to retard the action of bacteria and enzymes; this process results in a product with a characteristic flavor and an extended but limited shelf life (MEYER, 1965;MC LAY, 1972). The objective of fish marinating is not only to prevent spoilage from microorganisms and enzymes, but also to increase the value of the fish (POLIGNE; COLLIGNAN, 2000;BISPO et al., 2004).In addition to herring (traditionally used species), eels, hake, cod, mackerel, sea salmon, dogfish and shrimps are also processed as marinades in Europe (SHENDERYUK; BYKOWSKI, 1994). In Spain, fresh anchovy, sprat, mussel, and cockle are usually used for marinades (LÓPEZ BENITO;SAMPEDRO, 1974;LÓPEZ BENITO;SAMPEDRO, 1975). In Great Britain, herring and usually three species of shellfish (cockles, mussels, and whelks) are processed as marinades (MC LAY, 1972).There are several methods to elaborate fish marinades. On the basis of the preparative procedures, cold, fried, cooked and sometimes pasteurized marinades may be distinguished (MEYER, 1965;YEANNES, 1991). In cold marinades, fish is treated in a marinating bath with a relatively high acetic acid and salt contents. The immersion time depends on the species characteristics (lipid content, texture, and size among others) (MEYER, 1965;BERTULLO, 1975;YEANNES;CASALES, 1995;CABRER;YEANNES, 2002; DUYAR; EKE, 2009;FUENTES et al., 2010 ). ResumoOs objetivos desta pesquisa foram determinar o efeito de diferentes condições na etapa de marinado para absorção de ácido e sal, tempo e características sensoriais da anchoita (Engraulis anchoita) marinada. As proporções utilizadas de solução:pescado foram: 0,77:1, 3:1 e 10:1 (com e sem agitação). O aumento da proporção permitiu uma velocidade maior de penetração do ácido e sal. O produto obtido na proporção 10:1 apresentou textura seca e fibrosa e leve gosto salgado. A concentração de sal foi significativamente menor (p < 0,01) nas amostras com agitação. A absorção do ácido não foi influenciada pela agitação; foi detectado ranço nos produtos produzidos com agitação. A proporção 3:1 diminui o tempo de mar...

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Section: Physical and Chemical Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Capaccioni¹,

Casales²,

Yeannes³

2011

Ciênc. Tecnol. Aliment.

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“…A significant increase in the pH values with the increase of the storage time has also been recognized in brined chub mackerel [18], marinated anchovies [19] and marinated sardine [20] during their storage at refrigerated temperature. As reported by Shenderyurk and Bykowski [21], during the storage of fish, heterofermentative lactic acid bacteria grow and degrade amino acids with the formation of carbon dioxide and other decarboxylation products which raise the pH.…”

Section: Physical-chemical Analysesmentioning

confidence: 99%

Isolation of a Bacteriocin-Producing Lactococcus lactis and Application of Its Bacteriocin to Manage Spoilage Bacteria in High-Value Marine Fish Under Different Storage Temperatures

Sarika

Lipton

Aishwarya

et al. 2012

Appl Biochem Biotechnol

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The bacteriocins of lactic acid bacteria have considerable potential for biopreservation. The Lactococcus lactis strain PSY2 (GenBank account no. JF703669) isolated from the surface of marine perch Perca flavescens produced antibacterial activity against pathogenic and spoilage-causing Gram-positive and Gram-negative bacteria viz. Arthrobacter sp., Acinetobacter sp., Bacillus subtilis, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus and possessed broad inhibitory spectrum. The biopreservative efficacy of the bacteriocin PSY2 was evaluated using fillets of reef cod, Epinephelus diacanthus. The fillets (10 g) were sprayed with 2.0 ml of 1,600 AU/ml bacteriocin, wrapped and kept under different storage temperatures viz., 4, 0 and −18°C. The biopreservative extended the shelf-life of fillets stored at 4°C to >21 days as against <14 days observed in the untreated samples. The total count of spoilage bacteria was reduced by 2.5 logarithmic units in the treated sample during the 14th day of storage as against the control. Chemical analysis revealed a significant change (P<0.05) in the pH value, free fatty acid (as % oleic acid), total volatile base nitrogen and total methyl amine content in the treated samples. The overall acceptability in terms of sensory attributes was significantly higher in the bacteriocin-treated samples stored for 21 days at 4°C while the untreated samples became unacceptable by the 14th day. The biopreservative gave no significant effect at −18°C. Thus, the bacteriocin derived from L. lactis PSY2 gave increased protection against spoilage bacteria and offers an alternative for the preservation of high-value sea foods.

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“…Gun et al (1994) determined the maturation time for rainbow trout marination. Poligne and Collignan (2000) investigated the quality and stability of the end product of anchovy marinated using acetic and gluconic acids.…”

Section: Introductionmentioning

confidence: 99%

Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil

et al. 2012

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In this study, it was aimed to detect the specific parameters that effect the maturation of farmed sea bass fillets stored in sunflower oil. Sea bass fillets were taken into the pickling solution (2.5% acetic acid and 11% sodium chloride) at 4°C(±1). Fish meat in each group was analysed for the following parameters; pH, moisture%, acetic acid% and NaCl% in the maturation pickling solution and in sunflower oil. At the end of the 90 days storage, there were not any negative situations about the fish in terms of the scientific approach. It was detected that the skinless samples had the less NaCl and acidity values but scaly and scaleless samples had the higher values. Main reasons are: for the scaly and scaleless samples, the skin acted as a barrier in the pickling solution or oil and for scaly samples, scales depart from the skin and defeat the passing of NaCl and acid to the meat. When evaluating this study results, the fillet group samples which contain more salt and acetic acid are thought to be more appropriate for marinating in terms of shelf-life and quality.

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Quick Marination of Anchovies (Engraulis enchrasicolus) Using Acetic and Gluconic Acids. Quality and Stability of the End Product

Cited by 47 publications

References 15 publications

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Isolation of a Bacteriocin-Producing Lactococcus lactis and Application of Its Bacteriocin to Manage Spoilage Bacteria in High-Value Marine Fish Under Different Storage Temperatures

Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil

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