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

• Autor(a) principal: KOCATEPE,Demet
• Data de Publicação: 2019
• Outros Autores: TURAN,Hülya, ALTAN,Can Okan, KESKİN,İrfan, CEYLAN,Asuman, KÖSTEKLİ,Bayram, CANDAN,Canan
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500255
• topic: storage life; anchovy; marinade; TVB-N; microbiology

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.