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

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dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.contributor.authorKocatepe, Demet
dc.contributor.authorTuran, Hulya
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKeskin, Irfan
dc.contributor.authorCeylan, Asuman
dc.contributor.authorKostekli, Bayram
dc.contributor.authorCandan, Canan
dc.date.accessioned2025-03-23T19:30:03Z
dc.date.available2025-03-23T19:30:03Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractThis 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.
dc.identifier.doi10.1590/fst.01318
dc.identifier.endpage260
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85082651734
dc.identifier.scopusqualityN/A
dc.identifier.startpage255
dc.identifier.urihttps://doi.org/10.1590/fst.01318
dc.identifier.urihttps://hdl.handle.net/11486/4996
dc.identifier.volume39
dc.identifier.wosWOS:000473136600038
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectstorage life
dc.subjectanchovy
dc.subjectmarinade
dc.subjectTVB-N
dc.subjectmicrobiology
dc.titleInfluence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage
dc.typeArticle

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