MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY CHANGES OF MARINATED FISH PRODUCTS

摘要

Commercial packages of ready to eat marinades of anchovies (Engraulis enchrasicolus) and octopus {Octopus vulgaris) were obtained immediately after production. The changes in microbial flora, physicochemical parameters and sensory characteristics were assessed during storage at 15 and 25° C. Lactobacilli were the main spoilage microorganisms. TBA values, pH, total volatile basic nitrogen (TVB-N) and TMA were determined. Sensory characteristics such as color, odor, rancidity, texture and overall appearance of samples stored at 25° C reached at un-acceptable levels after 50 days of storage. Samples stored at 15° C were acceptable for 100 days of storage. There was a good correlation among microbial population, physicochemical parameters and sensory characteristics.