A research on determination of anchovy marinades shelf life prepared with different natural additives

In this study, physico-chemical, microbiological and sensory qualities of anchovy marinated were investigated the shelf life of the prepared products were determined. Marinades were prepared using two formulations: Formula I: 3% acetic acid and 6 % salt, Formula II: 25 % vinegar and 7 % salt. The prepared products were stored at 4oC using glass jar and plastic container. In order to obtain different flavours and aromas, extracts of thyme, rosemary, and dill were used in marinades in addition to a control group. The effects of extracts to the shelf life of marinades for each group were investigated and physicochemical (pH, acidity, salinity, TBA, TMA-N, peroxide value), microbiological (total aerobic mesophylic bacteria counts, total psychrophilic counts, Lactobacillus spp. yeasts and moulds), and sensory analysis were conducted.Marinades prepared with acetic acid and stored in glass jars reached the value of consumption limit at the beginning 10th month. The marinades stored in plastic containers reached the value of consumption limit at the beginning 7th month. The marinade groups prepared with vinegar reached limit value at the 6th and the 7th months, whereas the plastic containers reached the limit earlier (5th month).In conclusion, our analyzes indicated that the sensory properties and stability of products maturated in acetic acid were better compared to the products material in vine vinegar. However, although plant extracts (thyme, rosemary, and dill) have antimicrobial and antioxidant properties, we have determined under given that, at the concentrations tested in the present study, they did not have any effect on the shelf life of marinated products. On the other hand, plant extracts had positive effects in terms of taste and odour of the marinated products. In addition the use of glass jars for storage had a significant effect on the stability of the marinated products.Keywords: Anchovy , Marinade , Thyme extract, Rosemary extract, Dill extract, Shelf life