Sensory chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus l., 1758 )

Jury: Assoc. Prof. Dr. Fatih ÖZOGULProf. Dr. Abdurrahman POLATAssoc. Prof. Dr. Özkan ÖZDENAssoc. Prof. Dr. Cengiz GÖKBULUTAsist.Prof.Dr. Abdullah ÖKSÜZThe aim of this study was to determine the sensorial, chemical andmicrobiological changes of marinated anchovy (Engraulis engrasicholus L., 1758) filletsstored at 0-2 ºC. Total volatile basic nitrogen (TVB-N mg/N 100g), thiobarbituric acid(TBA, mg malonaldehyde/100g), peroxide (PV-meq/kg), free fatty acid (Oleic acid %),biogenic amines and pH were considered as chemical criteria of fish flesh. Total aerobiccount, psychrotrophic flora count, mould-yeast, coliform, E.coli, SalmonellaStaphylococcus-Micrococus and histamine forming bacteria were determined asmicrobiological criteria. At the end of the study, it was determined that the samples canbe stored at 0-2 ºC for 7 months and the concentration of TBA and PV were found moreefficient than the TVB-N for determination of marinated fish quality. The concentrationof histamine level increased throughout the storage and reached to the maximum level of34.5±2.00mg/kg but it did not reached to the toxic level is reported by FDA as50mg/kg. Besides, it was concluded that the inital quality of fish was important formarinade because of histamine which increased continuously. On the other hand, it wasseen that the vinegar used for maturation was efficient directly on the microorganismgrowth and food additives like E 330 play an important role on manufacture ofmarinade.Key Words: Marination, Anchovy, Fillet, Storage, HistamineII