Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage
Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2020-02-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3055 |
| _version_ | 1797920685408911360 |
|---|---|
| author | Bilge Bilgin Fıçıcılar Huseyin Genccelep |
| author_facet | Bilge Bilgin Fıçıcılar Huseyin Genccelep |
| author_sort | Bilge Bilgin Fıçıcılar |
| collection | DOAJ |
| description | Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples. |
| first_indexed | 2024-04-10T14:04:57Z |
| format | Article |
| id | doaj.art-f28692265a3a4138aa0694ce77387e39 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T14:04:57Z |
| publishDate | 2020-02-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-f28692265a3a4138aa0694ce77387e392023-02-15T16:10:03ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2020-02-018236537110.24925/turjaf.v8i2.365-371.30551523Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C StorageBilge Bilgin Fıçıcılar0Huseyin Genccelep1Department of Fisheries Technology Engineering, Faculty of Marine Sciences, Ordu University, 52200 OrduDepartment of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55270 SamsunMarinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3055marinated anchoviesgarlichot chilly pepper saucebiogenic aminesshelf life |
| spellingShingle | Bilge Bilgin Fıçıcılar Huseyin Genccelep Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage Turkish Journal of Agriculture: Food Science and Technology marinated anchovies garlic hot chilly pepper sauce biogenic amines shelf life |
| title | Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage |
| title_full | Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage |
| title_fullStr | Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage |
| title_full_unstemmed | Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage |
| title_short | Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage |
| title_sort | influence of garlic and hot pepper sauce on the quality of marinated anchovies during 7 months at 4°c storage |
| topic | marinated anchovies garlic hot chilly pepper sauce biogenic amines shelf life |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3055 |
| work_keys_str_mv | AT bilgebilginfıcıcılar influenceofgarlicandhotpeppersauceonthequalityofmarinatedanchoviesduring7monthsat4cstorage AT huseyingenccelep influenceofgarlicandhotpeppersauceonthequalityofmarinatedanchoviesduring7monthsat4cstorage |