Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage
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Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Soc Brasileira Ciencia Tecnologia Alimentos
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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 degrees C. The anchovies were marinated for twenty-four hours at 4 +/- 2 degrees C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 +/- 2 degrees 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.
Açıklama
Anahtar Kelimeler
storage life, anchovy, marinade, TVB-N, microbiology
Kaynak
Food Science and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
39
