Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage

• Published in: Food science and technology international 2009-10, Vol.15 (5), p.513-521
• Main Authors: Özogul, Y, Kuley, E, Özogul, F
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1177/1082013209350541

The quality control of marinated tench with sauce stored at 4 °C was investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric values (TBA), peroxide value, free fatty acids, biogenic amines, fatty acids, and pH and microbiological parameters (total aerobic count, coliform, Escherichia coli, and Salmonella) during 6 months of storage. The use of alcohol vinegar and salt in marinated tench caused the TVB-N, TMA to decrease. The maximum TVB-N and TMA values were found to be 12.77 mg/100 g and 4.68 mg/100 g after 150 days and 180 days storage period, respectively. Oxidative rancidity in marinated tench was found to be low (2.81 mg MA/kg) and rancid flavor was not detected even after a storage period of 180 days. As storage time progressed, putrescine, cadaverine, and serotonine became the dominant amines. Salmonella, coliform, E. coli, and Staphylococcus aureus were not detected during the storage period of 6 months. Total bacteria count increased to 4.3 log CFU/g at the end of the storage period. Data obtained from this study showed that marinated tench can be stored for more than 6 months.