Impact Factor: 1.3
5-Year Impact Factor: 1.3
CiteScore: 3.0
Upcoming Event
Turkish Journal of Fisheries and Aquatic Sciences 2010, Vol 10, Num, 3     (Pages: 373-380)

Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C

Serap Cosansu 1 ,Suhendan Mol 2 ,Didem Ucok Alakavuk 2

1 Sakarya University, Engineering Faculty, Department of Food Engineering, Esentepe Kampusu, 54187, Sakarya, Turkey
2 İstanbul University, Faculty of Fisheries, Department of Seafood Processing Technology, Ordu St., No: 200, Laleli, İstanbul, Turkey
DOI : 10.4194/trjfas.2010.0310 Viewed : 3581 - Downloaded : 3368 The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4°C and 16oC was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4°C (group A), and at 16°C (group B). Inoculated samples were marinated similarly at 4°C (group C), and at 16°C (group D). pH values of all groups were below 4.5 and the mesophilic and halophilic bacterial counts were generally 2-3 log cfu/g during the study showing the safety of products. Appearance and taste of group D samples were significantly better (P<0.05) than others, and it was possible to consume them regarding their sensory properties after the 8th hour of marinating process. Even they were held at 4°C, appearance and taste of group C were acceptable for consumption similar (P<0.05) to group B (uninoculated at 16°C) after 16 h due to the inoculation with Pediococcus culture. Panelists considered group A samples proper for consumption at the 32nd h. at 4°C. It was concluded that marinated anchovies containing Pediococcus sp. 13 completed marination faster and obtained better sensory scores at either low (4°C) or ambient (16°C) temperatures. Keywords : Pediococcus, anchovy, marinade, sensory quality, starter