Original scientific paper
The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.)
Vida Šimat
orcid.org/0000-0001-8005-4073
; Center of Marine studies, University of Split, Livanjska 5/III, 21000 Split
Tanja Bogdanović
; Regional Veterinary Laboratory, Croatian Veterinary Institute, Poljička cesta 33, 21000 Split
Milko Bulić
; Center of Marine studies, University of Split, Livanjska 5/III, 21000 Split
Abstract
Synergistic eff ect of acid and salt content plays the most important role in the marinating process. Selection of suitable procedures
for preparing raw fi sh material for marination, the marinating baths compositions and storage conditions, are carried out in order
to achieve a 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 diff erent composition (diff erent 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 fi llets, the content of volatile amines and the index of fat oxidation were determined. The fi llets 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 signifi cant 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 fi llets.
Keywords
Engraulis encrasicolus; cold marinade; shelf-life; TVB-N; TBAi
Hrčak ID:
72572
URI
Publication date:
15.4.2011.
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