Production and Quality Determination of Marinade from Different Fish Species

摘要

In this study the shelf life of bonito (Sarda sarda, Bloch 1793) and anchovy (Engraulis encrasicholu, Linnaeus 1758) marinades were investigated. Marinades from fresh bonito and anchovy were prepared and stored at +4?°C. Shelf life of products was investigated by examing the biochemical composition, chemical and sensory quality during 170 days storage period. According to biochemical composition results, average crude protein values of fresh and marinated bonito and anchovy were 13.25?±0.13-11.45?±0.64%, 11.89?±0.66-10.19?±0.04%, average crude fat rates were 17.01?±0.29-22.40?±0.06%, 11.11?±0.24-11.59?±0.05%, average moisture rates were 62.45?±1.28-59.07?±0.07%, 72.04?±0.11-70.75?±0.19%, average crude ash rates were 3.87?±0.04-4.76?±0.01%, 2.14?±0.07-5.12?±0.02%, respectively. The average pH values of bonito and anchovy at the beginning and the end of the storage were in the defined limit values for marinated products. The average values of TMA and POS of fresh and during the storage were under the tolerable limits. The average TVB-N values of fresh bonito and anchovy were 12.13?±0.47 mg/100 g, 7.47?±0.47 mg/100 g and at the end of the storage they were 17.63?±0.77 mg/100 g, 18.67?±0.47 mg/100 g, respectively. The average TBA values of fresh bonito and anchovy were 2.16?±0.50 mg malonaldehit kg-1, 1.45?±0.23 mg malonaldehit kg-1 and at the end of the storage they were 10.93?±0.62 mg malonaldehit kg-1, 13.47?±1.30 mg malonaldehit kg-1, respectively. According to result of the sensory analyses the shelf life of marinated bonito was 130 days and marinated anchovy was 155 days.