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

Vida Šimat   ORCID icon 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

Puni tekst: engleski, pdf (202 KB) str. 80-88 preuzimanja: 1.238* citiraj
APA 6th Edition
Šimat, V., Bogdanović, T. i Bulić, M. (2011). The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.). MESO: Prvi hrvatski časopis o mesu, XIII (2), 80-88. Preuzeto s https://hrcak.srce.hr/72572
MLA 8th Edition
Šimat, Vida, et al. "The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.)." MESO: Prvi hrvatski časopis o mesu, vol. XIII, br. 2, 2011, str. 80-88. https://hrcak.srce.hr/72572. Citirano 23.10.2021.
Chicago 17th Edition
Šimat, Vida, Tanja Bogdanović i Milko Bulić. "The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.)." MESO: Prvi hrvatski časopis o mesu XIII, br. 2 (2011): 80-88. https://hrcak.srce.hr/72572
Harvard
Šimat, V., Bogdanović, T., i Bulić, M. (2011). 'The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.)', MESO: Prvi hrvatski časopis o mesu, XIII(2), str. 80-88. Preuzeto s: https://hrcak.srce.hr/72572 (Datum pristupa: 23.10.2021.)
Vancouver
Šimat V, Bogdanović T, Bulić M. The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.). MESO: Prvi hrvatski časopis o mesu [Internet]. 2011 [pristupljeno 23.10.2021.];XIII(2):80-88. Dostupno na: https://hrcak.srce.hr/72572
IEEE
V. Šimat, T. Bogdanović i M. Bulić, "The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.)", MESO: Prvi hrvatski časopis o mesu, vol.XIII, br. 2, str. 80-88, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/72572. [Citirano: 23.10.2021.]
Puni tekst: hrvatski, pdf (47 KB) str. 88-88 preuzimanja: 241* citiraj
APA 6th Edition
Šimat, V., Bogdanović, T. i Bulić, M. (2011). Učinak naljeva različitih koncentracija octa i soli na senzorska svojstva i parametare kvalitete hladno mariniranih inćuna (Engraulis encrasicolus L.). MESO: Prvi hrvatski časopis o mesu, XIII (2), 88-88. Preuzeto s https://hrcak.srce.hr/72572
MLA 8th Edition
Šimat, Vida, et al. "Učinak naljeva različitih koncentracija octa i soli na senzorska svojstva i parametare kvalitete hladno mariniranih inćuna (Engraulis encrasicolus L.)." MESO: Prvi hrvatski časopis o mesu, vol. XIII, br. 2, 2011, str. 88-88. https://hrcak.srce.hr/72572. Citirano 23.10.2021.
Chicago 17th Edition
Šimat, Vida, Tanja Bogdanović i Milko Bulić. "Učinak naljeva različitih koncentracija octa i soli na senzorska svojstva i parametare kvalitete hladno mariniranih inćuna (Engraulis encrasicolus L.)." MESO: Prvi hrvatski časopis o mesu XIII, br. 2 (2011): 88-88. https://hrcak.srce.hr/72572
Harvard
Šimat, V., Bogdanović, T., i Bulić, M. (2011). 'Učinak naljeva različitih koncentracija octa i soli na senzorska svojstva i parametare kvalitete hladno mariniranih inćuna (Engraulis encrasicolus L.)', MESO: Prvi hrvatski časopis o mesu, XIII(2), str. 88-88. Preuzeto s: https://hrcak.srce.hr/72572 (Datum pristupa: 23.10.2021.)
Vancouver
Šimat V, Bogdanović T, Bulić M. Učinak naljeva različitih koncentracija octa i soli na senzorska svojstva i parametare kvalitete hladno mariniranih inćuna (Engraulis encrasicolus L.). MESO: Prvi hrvatski časopis o mesu [Internet]. 2011 [pristupljeno 23.10.2021.];XIII(2):88-88. Dostupno na: https://hrcak.srce.hr/72572
IEEE
V. Šimat, T. Bogdanović i M. Bulić, "Učinak naljeva različitih koncentracija octa i soli na senzorska svojstva i parametare kvalitete hladno mariniranih inćuna (Engraulis encrasicolus L.)", MESO: Prvi hrvatski časopis o mesu, vol.XIII, br. 2, str. 88-88, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/72572. [Citirano: 23.10.2021.]

Sažetak
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.

Ključne riječi
Engraulis encrasicolus; cold marinade; shelf-life; TVB-N; TBAi

Hrčak ID: 72572

URI
https://hrcak.srce.hr/72572

[hrvatski]

Posjeta: 2.018 *