Influence of different essential oils on marinated anchovy (<i>Engraulis encrasicolus</i> L. 1758) during refrigerated storage

KOCATEPE, Demet; TURAN, Hülya; ALTAN, Can Okan; KESKİN, İrfan; CEYLAN, Asuman; KÖSTEKLİ, Bayram; CANDAN, Canan

doi:10.1590/fst.01318

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 39 (Suppl. 1) • June 2019 • https://doi.org/10.1590/fst.01318 copy

Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.

Keywords:
storage life; anchovy; marinade; TVB-N; microbiology

		A	B	C	D	E
Raw anchovy Marine anchovy		6.42 ± 0.00^Aa	6.42 ± 0.00^Aa	6.42 ± 0.00^Aa	6.42 ± 0.00^Aa	6.42 ± 0.00^Aa
Raw anchovy Marine anchovy		3.98 ± 0.08^Abc	3.98 ± 0.08^Ade	3.98 ± 0.08^Ad	3.98 ± 0.08^Ad	3.98 ± 0.08^Ac
Storage time (months)	1	3.83 ± 0.01^Cc	4.15 ± 0.01^Bcd	4.21 ± 0.01^Bc	4.22 ± 0.03^Bbc	4.39 ± 0.01^Ab
	2	4.00 ± 0.05^Bbc	4.19 ± 0.01^ABbc	4.38 ± 0.04^Ab	4.16 ± 0.06^ABcd	4.11 ± 0.09^Bc
	3	3.88 ± 0.03^Cc	4.05 ± 0.03^ABcde	4.17 ± 0.02^Ac	4.09 ± 0.05^ABcd	3.97 ± 0.03^BCc
	4	4.15 ± 0.06^Bb	4.33 ± 0.01^Ab	4.37 ± 0.03^Ab	4.41 ± 0.04^Ab	4.38 ± 0.02^Ab
	5	4.01 ± 0.03^BCbc	3.97 ± 0.04^Ce	4.19 ± 0.02^Ac	4.16 ± 0.01^Acd	4.11 ± 0.01^ABc
	6	4.09 ± 0.04^ABb	4.04 ± 0.04^Bcde	4.22 ± 0.01^Ac	4.06 ± 0.04^Bcd	4.08 ± 0.03^ABc

		A	B	C	D	E
Raw anchovy Marine anchovy		0.961 ± 0.001^Aa	0.961 ± 0.001^Aa	0.961 ± 0.001^Aa	0.961 ± 0.001^Aa	0.961 ± 0.001^Aa
Raw anchovy Marine anchovy		0.915 ± 0.001^Ae	0.915 ± 0.001^Ae	0.915 ± 0.001^Aef	0.915 ± 0.001^Acd	0.915 ± 0.001^Ad
Storage time (months)	1	0.916 ± 0.001^Ae	0.896 ± 0.002^Cef	0.917 ± 0.002^Aef	0.909 ± 0.003^ABd	0.905 ± 0.001^Be
	2	0.924 ± 0.002^Ad	0.924 ± 0.005^Acde	0.925 ± 0.002^Ade	0.920 ± 0.001^Ac	0.867 ± 0.002^Bef
	3	0.932 ± 0.001^Ac	0.928 ± 0.001^ABbcd	0.932 ± 0.001^ABbc	0.928 ± 0.001^Bb	0.932 ± 0.001^ABb
	4	0.932 ± 0.001^ABc	0.931 ± 0.001^ABbc	0.927 ± 0.001^Bcd	0.933 ± 0.001^Ab	0.935 ±0.001^Ab
	5	0.938 ± 0.001^Ab	0.936 ± 0.001^Ab	0.935 ± 0.002^Ab	0.929 ± 0.001^Bb	0.933 ± 0.001^ABb
	6	0.923 ± 0.001^ABd	0.921 ±0.001^ABCde	0.918 ± 0.001^Cef	0.919 ± 0.001^BCc	0.924 ± 0.001^Ac

		A	B	C	D	E
Raw anchovy Marine anchovy		15.59 ± 0.27^Ab	15.59 ± 0.27^Ab	15.59 ± 0.27^Ab	15.59 ± 0.27^Ab	15.59 ± 0.27^Aa
Raw anchovy Marine anchovy		3.25 ± 0.21^Ae	3.25 ± 0.21^Ae	3.25 ± 0.21^Ad	3.25 ± 0.21^Ae	3.25 ± 0.21^Ac
Storage time (months)	1	14.41 ± 0.61^Abc	13.20 ± 0.20^ABc	14.62 ± 0.37^Ab	13.67 ± 0.36^ABbc	12.14 ± 0.7^Bcd
	2	12.58 ± 0.64^Ac	11.96 ± 0.80^Acd	13.88 ± 0.68^Abc	12.58 ± 0.18^Ac	11.77 ± 0.36^Acd
	3	8.84 ± 0.28^Cd	10.07 ± 0.29B^Cd	12.14 ± 0.26^Ac	10.48 ± 0.20^Bd	9.89 ± 0.44B^Cd
	4	14.45 ± 0.63^Abc	11.73 ± 0.32^Bcd	13.97 ± 0.57^ABbc	15.61 ± 0.65^Ab	11.81 ± 0.42^Bcd
	5	24.88 ± 054^Aa	19.15 ± 0.36^Ba	19.43 ± 0.29^Ba	18.24 ± 0.71^Ba	12.44 ± 0.72^Cbc
	6	24.10 ± 0.19^Aa	20.11 ± 0.66^Ba	20.13 ± 0.44^Ba	18.07 ± 0.45^Ca	14.67 ± 0.43^Dab

		A	B	C	D	E
Raw anchovy After 5% salt marination Marine anchovy		2.84 ± 0.02^Abcd	2.84 ± 0.02^Ab	2.84 ± 0.02^Acd	2.84 ± 0.02^Ab	2.84 ± 0.02^Aab
		2.56 ± 0.04^Ad	2.56 ± 0.04^Ab	2.56 ± 0.04^Ad	2.56 ± 0.04^Ab	2.56 ± 0.04^Ab
		1.38 ± 0.16^Ae	1.38 ± 0.16^Ac	1.38 ± 0.16^Ae	1.38 ± 0.16^Ad	1.38 ± 0.16^Ac
Storage time (months)	1	2.61 ± 0.03^Ad	1.34 ± 0.33^Bc	0.96 ± 0.00^Bf	0.96 ± 0.00^Be	1.18 ± 0.12^Bc
	2	2.68 ± 0.04^Acd	0.96 ± 0.00^Cc	0.96 ± 0.00^Cf	2.10 ± 0.07^Bc	0.96 ± 0.00^Cc
	3	2.96 ± 0.01^Abc	2.71 ± 0.04^ABb	2.52 ± 0.04^Bd	2.87 ± 0.00^Ab	1.30 ± 0.14^Cc
	4	3.13 ± 0.02^Ab	2.56 ± 0.02^Cb	2.89 ± 0.01^Bc	2.87 ± 0.04^Bb	2.59 ± 0.02^Cb
	5	4.51 ± 0.01^Aa	3.12 ± 0.04^Db	4.25 ± 0.02^Ba	3.38 ± 0.05^Ca	3.22 ± 0.03^CDa
	6	4.65 ± 0.02^Aa	4.11 ± 0.05^Ba	3.78 ±0.01^Cb	3.46 ± 0.01^Da	3.26 ± 0.04^Ea

		A	B	C	D	E
Raw anchovy After 5% salt marination Marine anchovy		1.88 ± 0.08^Abc	1.88 ± 0.08^Aa	1.88 ± 0.08^Aab	1.88 ± 0.08^Aab	1.88 ± 0.08^Aab
		0.96 ± 0.00^Ad	0.96 ± 0.00^Ab	0.96 ± 0.00^Ad	0.96 ± 0.00^Ac	0.96 ± 0.00^Ac
		0.96 ± 0.00^Ad	0.96 ± 0.00^Ab	0.96 ± 0.00^Ad	0.96 ± 0.00^Ac	0.96 ± 0.00^Ac
Storage time (months)	1	2.11 ± 0.08^Aab	1.46 ± 0.25^Aab	1.96 ± 0.00^Aa	1.21 ± 0.22^Abc	1.21 ± 0.22^Ac
	2	0.96 ± 0.00^Ad	0.96 ± 0.00^Ab	0.96 ± 0.00^Ad	0.96 ± 0.00^Ac	0.96 ± 0.00^Ac
	3	1.56 ± 0.00^Ac	0.96 ± 0.00^Cb	1.47 ± 0.03^ABbc	1.27 ± 0.10^Bbc	1.35 ± 0.04^ABbc
	4	1.11 ± 0.08^Ad	1.03 ± 0.07^Ab	0.96 ± 0.00^Ad	1.03 ± 0.06^Ac	0.96 ± 0.00^Ac
	5	1.96 ± 0.00^Aab	1.21 ± 0.22^ABab	0.96 ± 0.00^Bd	1.90 ± 0.29^ABab	1.46 ± 0.25^ABabc
	6	2.28 ± 0.16^Aa	1.46 ± 0.25^ABab	1.21 ± 0.22^Bcd	2.18 ± 0.07^Aa	2.03 ± 0.07^ABa

		A	B	C	D	E
Raw anchovy After 5% salt marination Marine anchovy		3.62 ± 0.06^Aa	3.62 ± 0.06^Aa	3.62 ± 0.06^Aa	3.62 ± 0.06^Aa	3.62 ± 0.06^Aa
		3.44 ± 0.02^Aa	3.44 ± 0.02^Aa	3.44 ± 0.02^Aa	3.44A ± 0.02^Aa	3.44 ± 0.02^Aa
		0.75 ± 0.11^Ae	0.75 ± 0.11^Ac	0.75 ± 0.11^Af	1.48 ± 0.07^Ad	0.75 ± 0.11^Ad
Storage time (months)	1	1.48 ± 0.07^Ac	1.20 ± 0.12^Abc	1.23 ± 0.09^Ade	1.28 ± 0.12^Ac	1.42 ± 0.05^Ac
	2	1.11 ± 0.08^Bde	1.47 ± 0.03^Ab	1.52 ± 0.05^Acd	1.38 ± 0.06^Ac	1.53 ± 0.03^Ac
	3	1.38 ± 0.06^Bcd	1.61 ± 0.02^ABb	1.52 ± 0.05^ABcd	1.38 ± 0.06^Bc	1.63 ± 0.04^Ac
	4	1.48 ± 0.07^Ac	1.44 ± 0.15^Ab	1.11 ± 0.08^Aef	1.18 ± 0.07^Ac	1.41 ± 0.08^Ac
	5	1.93 ± 0.04^Ab	1.60 ± 0.06^Bb	1.89 ± 0.07^Abc	2.05 ± 0.03^Ab	2.07 ± 0.08^Ab
	6	2.06 ± 0.03^Ab	1.65 ± 0.05^Bb	1.97 ± 0.06^Ab	2.12 ± 0.04^Ab	2.09 ± 0.07^Ab

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Corresponding author: dkocatepe@sinop.edu.tr