Investigation of the quality and application of the different packaging techniques on the anchovy (Engraulis encrasicolus L., 1758) marinate

This study was carried out with the aim of finding solutions to the problems or demands of the aquaculture sector in cooperation with University-Industry. For this reason, in addition to the products (vacuum packaged marine and smoked products) made in the aquaculture processing plant in which the current work was carried out, a new product range (Modified Atmosphere Packaged) was created in line with consumer demands and the effects of the packaging methods (Vacuum, MAP) were compared in these products. In the present study, three different products were formed from anchovy (plain marinate, hot and cold smoked marinate) and these products were packaged by using different packaging methods (Vacuum and MAP: 60% CO2 + 40% N2). A total of 6 different groups (A: Vacuum packaged plain marinate, B: Modified atmosphere packaged plain marinate, C: Hot smoked and vacuum packed marinate, D: Hot smoked and modified atmosphere packaged marinate, E: Cold smoked and vacuum packed marinate, F: Cold smoked and modified atmosphere packaged marinated) were formed and stored at 2±2 °C for 10 months. During the storage period, for the purpose of examining the quality of product, physico-chemical, microbiological and sensory analyzes were performed on a certain day of the month. The shelf life of the products was determined according to the results of sensory analysis. According to the results of heavy metal, histamine and PAH analysis, it has been identified that the measured values are well below the limits stated by national and international standards. According to the results of biochemical analysis, it was determined that the products formed in the study had a high nutritional value and that the fish meat maintained its nutritional value even after the marination and smoking process. In addition, all products are found to be rich in omega-3 fatty acids and essential amino acids, which are extremely important for human health. According to the results of chemical analysis, TBARs, TVB-N and pH values of all products did not exceed the consumable limit value during the storage period. According to the results of the microbiological analysis, the TPAB and TMAB count in the raw material was determined as 2.35±0.05 and 2.77±0.03 logCFU/g respectively. During the storage period, the number of microorganisms detected in all analyzes (Total Aerobacteria, Total Anaerobic Bacteria, Total Yeast-Mold, Total Coliform, Total Lactic Acid Bacteria, Staphylococcus aureus), remained below the limit value (<10 CFU/g). In addition, no pathogenic microorganism (Salmonella spp., Listeria monocytogenes, Escherichia coli O157-H7) was detected in any product. According to the results of sensory analysis, all products were highly acclaimed by the panelists and the most liked product was the hot smoked marinate group. The study ended in the month in which the products lost their sensory quality. Shelf life of the products which are stored at 2±2 °C was determined as 9 months for group A, 8 months for group B, 10 months for group C, 8 months for group D, 6 months for group E and 5 months for group F. However, considering the quality standards, consumer like, storage and transportation conditions, it is recommended that the determined shelf life should be 1 month earlier than stated conditions. This study was carried out with the cooperation of University-Industry and a new product range was formed by taking into consideration the consumer preference. Thanks to the transition to mass production of Modified Atmosphere Packaged Marinate (plain, hot and cold smoked), which is produced by the company and presented to the taste of consumers, it has become the first in Turkey in this field.