Investigation of Physical and Sensory Changes during Cold Storage of Anchovy Marinades Added Chitosan

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This study investigates the effects of chitosan on physical and sensory properties of anchovy (Engraulis encrasicolus) marinades during refrigerated storage. Marination process was performed with 10 % NaCl + 1% and 0.5 % chitosan solution (solved in 3% acetic acid) for chitosan groups and with 10 % NaCl + 3% acetic acid solution for control group at a rate of 1:1.5 (fish: solution) within 27 hours. After marination process, anchovy fillets were stored in a refrigerator for 90 days. Statistically significant changes were detec-ted in physical and sensory properties of all marinated anchovy groups during storage (p 0.05). pH stayed under 4.5 in all groups during storage. There were significant differences between groups in terms of L*, a*, and b* values on certain days of storage (p 0.05). In the sensory analysis, 1 % chitosan supplemented group was concluded as the best group, which was followed by 0.5 % chitosan supplemented group and control group, respectively.

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Chitosan , Anchovy , Engraulis encrasicolus , Marination , Shelf life

Alınteri Journal Of Agricultural Science

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Alınteri Journal Of Agricultural Science