engleski

The effect of different marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.)

Synergistic effect of acid and salt content plays the most important role in the marinating process. Selection of suitable procedures for preparing raw fish material for marination, the marinating baths compositions and storage conditions were carried out in order to achieve longer shelf life, to maintain quality and achieve good sensory characteristics of marinated products. In this paper 22 samples of cold marinated anchovies containing marinating baths of different composition (different proportions of vine vinegar, alcoholic vinegar, salt and water) were investigated, in order to determine changes in sensory characteristics during maturation, as well as the shelf life parameters. For this purpose, pH values, water activity, NaCl content and sensory properties of marinated anchovy fillets, the content of volatile amines and the index of fat oxidation were determined. The fillets marinated in the marination bath prepared from 45% of water, 30% of vine vinegar, 25% of alcoholic vinegar and 7% of salt obtained the best sensory scores, a pH value of 3.09, 3.60% NaCl and water activity of 0.84. A weak accumulation of volatile amines during storage (<20mg TVB-N / 100g ; <1mgTMA/100g) and statistically significant increase of the TBA index (6.41 to 7.36 malondialdehyde / kg) were observed during ripening, but the rancidity was not described as an intensive sensory property of the marinated fillets.

Engraulis encrasicolus; Cold marinade; Shelf-life; TVB-N; TBAi

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