Investigation of chemical, physical, microbiological and sensory changes during cold storage of anchovy marinades added chitosan

This study investigates the effects of chitosan on chemical, physical, microbiological and sensory properties of anchovy (Engraulis encrasicolus) marinades during refrigerated storage. Marination process was performed with 10 % NaCl + 1% and 0.5 % chitosan solution (solved in 3% acetic acid) for chitosan groups and with 10 % NaCl + 3% acetic acid solution for control group at a rate of 1:1.5 (fish:solution) within 27 hours. After marination process, anchovy fillets were stored in a refrigerator for 90 days. Statistically significant changes were detected in chemical, physical, and sensory properties of all marinated anchovy groups during storage (p<0.05). Control group exceeded the consumable limit on the 70th day in terms of TBA value, while chitosan supplemented groups remained below the limit during storage. Significant differences were observed between groups in terms of peroxide values, and the highest value was detected in control group (p<0.05). It was determined that TVB-N values remained low in all groups during storage, and therefore, it cannot be used as a determinant parameter for shelf-life of anchovy marinades. pH stayed under 4.5 in all groups during storage. There were significant differences between groups in terms of L*, a* and b* values on certain days of storage (p<0.05). Total number of bacteria was found quite low in all marinated groups. In the sensory analysis, 1 % chitosan supplemented group was concluded as the best group, which was followed by 0.5 % chitosan supplemented group and control group, respectively.