Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades
Makaleler > Tam Makale · 2005
Yazarlar: Berna KILINÇ, Şükran ÇAKLI
European Food Research and Technology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2005, cilt 221, ss 821-827
DOI: 10.1007/s00217-005-0114-y
Özet
In this study frozen fillets of sardine (Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in barrels. The fish:solution ratio was (1.5:1). After the marination process, sardine fillets were packed in glass jars in two different formulations fish:solution ratio of (1.5:1); the first formulation contained 2% acetic acid and 4% sodium chloride with tomato sauce and spices and the other was 2% citric acid and 4% sodium chloride with lemon and also the same spices. Pasteurization process had been applied on half of the jars at 70 degrees C for 20 min. Chemical, enzymatical and textural changes during marination and 6 months storage period of sardine marinades were determined. The results obtained in proteolytic activities correlated well with the observed texture measurements according to time of storage. A decrease in the histidine content and an increase in glutamic acid and aspartic acid contents of marinated sardines were determined. Histamine levels were lower than the toxic limit (100 mg/kg) during the marination and storage period of sardine marinades.