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

Serap COSANSU; Suhendan MOL; Didem Ucok ALAKAVUK

Article Details

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

Authors:

Serap COSANSU | Suhendan MOL | Didem Ucok ALAKAVUK

Publisher:

Trabzon Su Ürünleri Merkez Araştırma Enstitüsü

Journal:

Turkish Journal of Fisheries and Aquatic Sciences 2010 Vol.10 Issue 3

Document Type:

Article

Publication Date:

5/2010

Document Language:

Turkish

Document ID (Org No.):

2000838450

Frequency:

Quarterly

pISSN:

1303-2712

Keywords:

Abstract:

 

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. 	 	 		 .

 

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. 	 	 		 .

Article Details

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

Authors:

Serap COSANSU | Suhendan MOL | Didem Ucok ALAKAVUK

Publisher:

Trabzon Su Ürünleri Merkez Araştırma Enstitüsü

Journal:

Turkish Journal of Fisheries and Aquatic Sciences 2010 Vol.10 Issue 3

Document Type:

Article

Publication Date:

5/2010

Document Language:

Turkish

Document ID (Org No.):

2000838450

Frequency:

Quarterly

pISSN:

1303-2712

Pediococcus

anchovy

marinade

sensory quality

starter

Issues

Article Details

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

Authors: Serap COSANSU | Suhendan MOL | Didem Ucok ALAKAVUK

Publisher: Trabzon Su Ürünleri Merkez Araştırma Enstitüsü

Journal: Turkish Journal of Fisheries and Aquatic Sciences 2010 Vol.10 Issue 3

Document Type: Article

Publication Date: 5/2010

Document Language: Turkish

Document ID (Org No.): 2000838450

Frequency: Quarterly

pISSN: 1303-2712

Pediococcus

anchovy

marinade

sensory quality

starter

Issues

Authors:

Serap COSANSU | Suhendan MOL | Didem Ucok ALAKAVUK

Publisher:

Trabzon Su Ürünleri Merkez Araştırma Enstitüsü

Journal:

Turkish Journal of Fisheries and Aquatic Sciences 2010 Vol.10 Issue 3

Document Type:

Article

Publication Date:

5/2010

Document Language:

Turkish

Document ID (Org No.):

2000838450

Frequency:

Quarterly

pISSN:

1303-2712