Effect of different cooking methods on chemical, microbiological and sensory quality of vacuum-packed Mediterranean anchovies (Engraulis encrasicholus)
Makaleler > Tam Makale · 2007
Yazarlar: Berna KILINÇ, Şükran ÇAKLI, Ayse Ufuk TURKKAN
ARCHIV FUR LEBENSMITTELHYGIENE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2007, cilt 58, ss 191-196
Özet
This work evaluates the chemical, microbiological and sensory characteristics of vacuum-packed anchovies (Engraulis encrasicholus) processed by different cooking methods under different time/temperature conditions and stored at +2 +/- 1 degrees C. The heat treatments applied in the core of the products were: 5 min at 180 degrees C for fried and 10 min at 170 degrees C for grilled products. According to the results of the sensory analyses, up to day 14 grilled and fried vacuum-packed anchovies were determined as 'acceptable' but on day 21 they were no longer acceptable. Mesophilic counts for anchovies exceeded the maximum level for acceptability for cooked fish after 14 days for grilled and 21 days for fried samples. At day 14, the total volatile basic nitrogen (TVB-N) values of grilled anchovies reached the legal limits for consumption (35 mg/100 g for TVB-N). The TVB-N value of fried anchovies reached this limit after 21 days of storage. Therefore, it can be concluded that the treatment by frying at 180 degrees C for 5 min is more effective in ensuring the safety and extending the shelf-life of heat-treated anchovies preserving the microbiological and chemical characteristics. This study establishes the chemical, microbiological and sensory quality of vacuum-packed anchovy and emphasizes the relevance of the quality changes of anchovies heat-treated by different cooking methods.