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Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage
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 (TV...
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| Published in: | Food science & technology 2009, Vol.42 (1), p.113-118 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c382t-7cce8b59285ee344a7423be3c021085991a1f78c315f58085d73c48c7e74caa63 |
| container_end_page | 118 |
| container_issue | 1 |
| container_start_page | 113 |
| container_title | Food science & technology |
| container_volume | 42 |
| creator | Gokoglu, Nalan Topuz, Osman Kadir Yerlikaya, Pinar |
| description | 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. |
| doi_str_mv | 10.1016/j.lwt.2008.04.007 |
| format | article |
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°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.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2008.04.007</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food science & technology, 2009, Vol.42 (1), p.113-118</ispartof><rights>2008 Swiss Society of Food Science and Technology</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-7cce8b59285ee344a7423be3c021085991a1f78c315f58085d73c48c7e74caa63</citedby><cites>FETCH-LOGICAL-c382t-7cce8b59285ee344a7423be3c021085991a1f78c315f58085d73c48c7e74caa63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20764457$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Gokoglu, Nalan</creatorcontrib><creatorcontrib>Topuz, Osman Kadir</creatorcontrib><creatorcontrib>Yerlikaya, Pinar</creatorcontrib><title>Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage</title><title>Food science & technology</title><description>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.</description><subject>anchovies</subject><subject>Anchovy</subject><subject>appearance (quality)</subject><subject>Biological and medical sciences</subject><subject>cold storage</subject><subject>conjugated dienes</subject><subject>flavor</subject><subject>Food industries</subject><subject>food spoilage</subject><subject>food storage</subject><subject>free fatty acids</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Helianthus</subject><subject>Marinade</subject><subject>marinating</subject><subject>Marine</subject><subject>nitrogen</subject><subject>oxidative stress</subject><subject>Pomegranate</subject><subject>pomegranate sauce</subject><subject>pomegranates</subject><subject>Quality</subject><subject>sauces</subject><subject>sensory properties</subject><subject>Storage</subject><subject>storage quality</subject><subject>sunflower oil</subject><subject>trimethylamine</subject><subject>volatile compounds</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNp9kE1r3DAQhkVJoZu0P6Cn-JLc7I6-LJmcQkjbQKCHNtCbUOSRq8VrbSQ7Zf995W7IMboI5n1mmHkI-UyhoUDbL9tm_Ds3DEA3IBoA9Y5sKHRtTSlTJ2QDwHjdCq4_kNOct1CeYHpDft96j27OVfTVPu5wSHayM1bZLg6rOFVPix3DfFjznU1hDfvKTu5PfD5U_VIqQ5XQpzBg-p_lOSY74Efy3tsx46eX_4w8fL39dfO9vv_x7e7m-r52XLO5Vs6hfpQd0xKRC2GVYPwRuQNGQcuuo5Z6pR2n0ktdKr3iTminUAlnbcvPyOVx7j7FpwXzbHYhOxxHO2FcsqGdlJ0SK0iPoEsx57Ky2adQTjoYCmZ1aLamODSrQwPCFIel5-JluM3Ojr7IcSG_NjJQrRBy5c6PnLfR2CEV5uEnA8qBStkq1hXi6khgcfEcMJnsAk4O-5CKf9PH8MYe_wDpwZCN</recordid><startdate>2009</startdate><enddate>2009</enddate><creator>Gokoglu, Nalan</creator><creator>Topuz, Osman Kadir</creator><creator>Yerlikaya, Pinar</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>2009</creationdate><title>Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage</title><author>Gokoglu, Nalan ; Topuz, Osman Kadir ; Yerlikaya, Pinar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-7cce8b59285ee344a7423be3c021085991a1f78c315f58085d73c48c7e74caa63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>anchovies</topic><topic>Anchovy</topic><topic>appearance (quality)</topic><topic>Biological and medical sciences</topic><topic>cold storage</topic><topic>conjugated dienes</topic><topic>flavor</topic><topic>Food industries</topic><topic>food spoilage</topic><topic>food storage</topic><topic>free fatty acids</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Helianthus</topic><topic>Marinade</topic><topic>marinating</topic><topic>Marine</topic><topic>nitrogen</topic><topic>oxidative stress</topic><topic>Pomegranate</topic><topic>pomegranate sauce</topic><topic>pomegranates</topic><topic>Quality</topic><topic>sauces</topic><topic>sensory properties</topic><topic>Storage</topic><topic>storage quality</topic><topic>sunflower oil</topic><topic>trimethylamine</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gokoglu, Nalan</creatorcontrib><creatorcontrib>Topuz, Osman Kadir</creatorcontrib><creatorcontrib>Yerlikaya, Pinar</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gokoglu, Nalan</au><au>Topuz, Osman Kadir</au><au>Yerlikaya, Pinar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage</atitle><jtitle>Food science & technology</jtitle><date>2009</date><risdate>2009</risdate><volume>42</volume><issue>1</issue><spage>113</spage><epage>118</epage><pages>113-118</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>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.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2008.04.007</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0023-6438 |
| ispartof | Food science & technology, 2009, Vol.42 (1), p.113-118 |
| issn | 0023-6438 1096-1127 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19559746 |
| source | ScienceDirect Freedom Collection 2022-2024 |
| 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 |
| title | Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage |
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