The determination of some chemical parameters and color changes of anchovy (Engraulis encrasicolus L. 1758) during the marination process.
Yazarlar (1)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Makale Dili | – | Basım Tarihi | 01-2018 |
| Cilt / Sayı / Sayfa | 43 / 4 / 655–662 | DOI | – |
| Makale Linki | https://unis.sinop.edu.tr/app_files/2025/12/Yayin_Pdf_10571_9763d456.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, it was aimed to determine physico-chemical parameters and color changes of anchovy during the marination. After thawing process, anchovy was cleaned and prepared for marination. It was marinated with 10% salt, 4% alcohol vinegar and 0.2% citric acid (fish: brine; 1: 2) at 4±2 C, for 24h. During margination; color, aw, pH, salt and vinegar analyses were conducted in every 6 hours, nutrient composition analyses were made at the beginnig and end of the study. Initial L*, a*, b* values of fish were 37.49, 2.46 and 2.91, respectively. After marination, L*,+ b* values (72.35, 5.13) of fish meat increased, but,+ a* value decreased (0.70)(P< 0.05). While, aw, pH, salt and vinegar values were found as 0.961, 6.42, 0.27, and 0.00 in fresh anchovy; they changed after marination as 0.915, 3.98, 6.29 and 1.93, respectively (P< 0.05). After marination, it was found that anchovy maintained the nutrutional values, had desired characterisitics for marinade. |
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