Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

• Published in: Food science & technology 2009, Vol.42 (1), p.113-118
• Main Authors: Gokoglu, Nalan, Topuz, Osman Kadir, Yerlikaya, Pinar
• Format: Article
• Language: English
• Subjects: anchovies; Anchovy; appearance (quality); Biological and medical sciences; cold storage; conjugated dienes; flavor; Food industries; food spoilage; food storage; free fatty acids; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Helianthus; Marinade; marinating; Marine; nitrogen; oxidative stress; Pomegranate; pomegranate sauce; pomegranates; Quality; sauces; sensory properties; Storage; storage quality; sunflower oil; trimethylamine; volatile compounds
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2008.04.007

Effects of pomegranate sauce on the quality of marinated anchovy during storage at 4 °C were investigated. Anchovy were marinated with 30 g/L acetic acid and 150 g/L salt, put into glass jars, filled with either sunflower oil or pomegranate sauce and stored at 4 °C. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) values increased during the storage. Higher values for free fatty acid (FFA), conjugated diens (k-dien) and para-anisidine ( p-Av) were found in samples with sunflower oil than those with pomegranate sauce. Samples in pomegranate sauce showed better oxidative stability. Higher taste and flavour and lower appearance scores were found for samples in pomegranate sauce than those samples in sunflower oil. It was found that pomegranate sauce was as least effective as the traditional sunflower oil to keep quality. Pomegranate sauce also produced desirable taste and flavour but the coloration should be studied in further studies.