Effect of rosehip sauce on chemical and sensory quality of marinated anchovy (Engraulis encrasicolus Linnaeus, 1758)

This study was conducted to determine the effect of rosehip sauce on the shelf life of anchovy marinades. For marination, 2% acetic acid and 10% salt were used. Fish filet was placed in brine 1:1.5 (fish: marinated brine). After maturation the marinades were separated by two groups and kept in a group of olive oil and the other in a rosehip sauce at + 4 ° C under refrigerator conditions. The total phenolic content (TFC), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid number (TBA) and peroxide value (PV) was investigated during storage. For sensory evaluation, appearance, odor, color and texture properties were examined. The amount of TFC was found to be 12.95 and 38.95 respectively in olive oil and rosehip sauce group. The amount of TVB-N was found to be 38.71 mg/100 g in olive oil group on day 56 and 24.47 mg/100 g in rosehip sauce marinade. The value of TBA was 6.85 mg MDA/kg in the olive oil group and 3.97 mg MDA kg in the rosehip sauce group. The value of peroxide was found to be 18.69 meq/kg in the olive oil group and 9.60 meq/kg in the rosehip sauce group. At the end of the research, it was determined that olive oil group had consumable values until the 42nd day and the sauce group had consumable values until the 49th day according to sensory characteristics. As a result, it has been found that the anchovy marinat preserved with rosehip sauce has a better quality than the olive oil preserves and has a positive effect on the shelf life.