TY  - JOUR
TT  - EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS
AU  - Koral, Serkan
AU  - Köse, Sevim
PY  - 2015
DA  - July
DO  - 10.3153/JFHS15015
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 150
EP  - 165
VL  - 1
IS  - 3
KW  - Anchovy
KW  - Chilled storage
KW  - Chilled-freshwater
KW  - Sensory analysis
KW  - Histamine
KW  - Quality changes
N2  - This study investigates biogenic amine development (BA) vs. sensory, chemical andmicrobiological quality loss of anchovy (Engraulisencrasicolus) at three dif­ferent chilled storage conditions which arecommonly applied for fresh market and/storage prior to pro­cessing. Thecontents of BAs and sensory, chemical and microbiological quality parameters ofanchovy were analysed daily during storage. Significant varia­tions occurred(p<0.05) in the sensory, chemical and microbiological values among thestorage groups. The highest shelf-life was found as 8 days for samples kept inchilled freshwater. Water-ice mix applicationre­sulted in lower TBA content indicating beneficial effect on its quality. Histamine results closely supported sen­sory values interms of legally permitted levels set by US Food and Drug Administration (FDA).Histamine forming bacteria counts supported the formation of his­taminein most groups while total bacteria counts were in agreement with sensory results interms of accepta­bility. Moreover, some existing formulated indexes cre­ated from variousBA levels were not found suitable to estimate spoilage degree of anchovy keptat these con­ditions. Thisstudy suggests that using ice and water-ice mix can improve shelf-life ofanchovy stored at refrig­erated temperatures in terms of food quality andsafety. The results of this study can be used toguide seafood industry for testing fresh anchovy quality and safety atdifferent chilled conditions.
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UR  - https://doi.org/10.3153/JFHS15015
L1  - https://dergipark.org.tr/en/download/article-file/273045
ER  -