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Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C

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Abstract

The quality of smoked and marinated anchovy was investigated in terms of sensory, chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), fatty acids, free fatty acids (FFA), and pH] and microbiological parameters (total aerobic count (TVC), coliform, Escherichia coli, Salmonella, Staphylococcus aureus) during 7 months of storage. The results of sensory analyses showed that the total appearance, odor-taste, and texture scores decreased gradually during storage period. The results of the chemical analyses also correlated well with the sensory analyses apart from TVBN value. TBA significantly increased (p<0.05) from 1.9 to 4.25 MA/kg after the storage of 6 month. Peroxide value (POV) showed significant fluctuations (p<0.05) during the storage period. Initial TVC of 3.8 log CFU/g increased to 6.2 log CFU/g at the end of storage period. According to results obtained from sensory, chemical, and microbiological analyses, shelf life of this product was about 6 month.

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Authors and Affiliations

  1. Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey

    Yesim Ozogul, Fatih Ozogul & Esmeray Kuley

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  1. Yesim Ozogul
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  2. Fatih Ozogul
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Correspondence to Esmeray Kuley.

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Ozogul, Y., Ozogul, F. & Kuley, E. Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C. Food Sci Biotechnol 19, 69–75 (2010). https://doi.org/10.1007/s10068-010-0010-5

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