CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE

Year 2020, , 23 - 32, 18.11.2020

Cemalettin Baltacı , Zeynep Akşit , Huri İlyasoğlu , Ali Gündoğdu , Şeyda Merve Karataş

https://doi.org/10.46876/ja.801928

Abstract

Today, consumers and food industry focused on nutrient rich products. Daily diet list must contain foods high in nutrients such as essential oils, minerals, and protein. Sausage type meat products are among the most consumed meat products, but the quality of the meat used in these products is not at the desired level. In Turkey anchovy is an important fish species and its processing on meat products will lead higher quality and nutritional content of meat products and there will be a good alternative product for person dislike to directly consume anchovy. In this study; the chemical, microbiological and sensorial properties of anchovy sausage were investigated. The anchovy sausage provided a high energy value (296 kcal/100g) due to its high contents of protein and fat. It comprised of polyunsaturated fatty acids (12%) as mainly eicosapentaenoic acid and docosahexaenoic acid. It was also rich in iron, zinc and selenium as essential minerals. The sensorial scores of the anchovy sausage were high. Study results show that this product can be consumed as a healthy meat product.

Keywords

Anchovy, meat products, sausage, poly unsaturated fatty acids, histamine, TBARS

Project Number

Project number: 14.F5115.02.01

References

• Al-Bulushi, I. M., Kasapis, S., Dykes, G. A., Al-Waili, H., Guizani, N., & Al-Oufi, H. (2013). Effect of frozen storage on the characteristics of a developed and commercial fish sausages. Journal of food science and technology, 50(6), 1158-1164.
• Amiza, M. A., & Ng, S. C. (2015). Effects of surimi-to-silver catfish ratio and potato starch concentration on the properties of fish sausage. Journal of Aquatic Food Product Technology, 24(3), 213-226.
• AOAC. (2000). AOAC Official Method. Association of Official Agricultural Chemists, by the United States Department of Agriculture.
• Bozkurt, H., & Erkmen, O. (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chemistry, 101(4), 1465-1473.
• Codex, T. F. (2011). Turkish Food Codex Notifications about maximum levels for certain contaminants in foodstuffs. Turkish Food Codex(2011/3).
• Dallabona, B. R., Karam, L. B., Wagner, R., Bartolomeu, D. A. F. S., Mikos, J. D., Francisco, J. G. P., Macedo, R. E. F. d., & Kirschnik, P. G. (2013). Effect of heat treatment and packaging systems on the stability of fish sausage. Revista Brasileira de Zootecnia, 42(12), 835-843.
• Dincer, M. T., Sen Yilmaz, E. B., & Cakli, S. (2017). Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage. Su Ürünleri Dergisi, 34(4), 391-399.
• Dinçoğlu, A. Experimental Studies on Fermented Chalcalburnus Mossulensis Sausage. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 7(2).
• EC, European Council Comission regulations, C. R. (2005). No 2074/2005 of 5 December 2005, 22.12.2005. Off. J. Eur. Union L 338 (27).
• Erdem, E., Bilgin, S., & Çağlak, E. (2005). Quality changes of processed with marinade, brine and spice horse mackerel (Trachurus mediterraneus) during storage. Ondokuz Mayıs University Journal of the Faculty of Agriculture, 20(3), 1-6.
• Gogus, U., & Smith, C. (2010). n‐3 Omega fatty acids: a review of current knowledge. International journal of food science & technology, 45(3), 417-436.
• Huda, N., Alistair, T., Lim, H., & Nopianti, R. (2012). Some quality characteristics of Malaysian commercial fish sausage. Pakistan Journal of Nutrition, 11(8), 700.
• Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J. (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology, 58(1), 280-286.
• ISO methods (ISO 6579, ISO 11290-1, ISO 21872-1, ISO 6888-1, ISO 4832, ISO 4833-1, ISO 21527- I-II).
• Kaya, Y., & Turan, H. (2010). Comparison of protein, lipid and fatty acids composition of anchovy (Engraulis encrasicolus L. 1758) during the commercial catching season. Journal of Muscle Foods, 21(3), 474-483.
• Köse, S., & Erdem, M. E. (2004). An investigation of quality changes in anchovy (Engraulis encrasicolus, L. 1758) stored at different temperatures. Turkish Journal of Veterinary and Animal Sciences, 28(3), 575-582.
• Maqsood, S., Benjakul, S., & Balange, A. K. (2012). Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage. Food Chemistry, 130(2), 408-416.
• National Institutes of Health (NIH). Dietary Reference Intake: Elements.US Department of Health & Human Services. 2016.
• Panpipat, W., & Yongsawatdigul, J. (2008). Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage. LWT-Food Science and Technology, 41(3), 483-492.
• Santana, P., Huda, N., & Yang, T. A. (2013). The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated with surimi powder. Turkish Journal of Fisheries and Aquatic Sciences, 13(4).
• Sidhu, K. S. (2003). Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38(3), 336-344.
• Soetan, K., Olaiya, C., & Oyewole, O. (2010). The importance of mineral elements for humans, domestic animals and plants-A review. African journal of food science, 4(5), 200-222.
• Stollewerk, K., Jofré, A., Comaposada, J., Arnau, J., & Garriga, M. (2014). Food safety and microbiological quality aspects of QDS process® and high pressure treatment of fermented fish sausages. Food Control, 38, 130-135.
• Tang, J. Y. H., Mohd-Noor, N. H., Mazlan, N., Yeo, C. C., Abu-Bakar, C. A., & Radu, S. (2014). Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried andáboiled Malaysian fish sausage. Food Control, 41, 102-105.
• Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan Jr, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37(1), 44-48.
• Turan, C., Ergüden, D., Gürlek, M., BAŞUSTA, N., & Turan, F. (2004). Morphometric structuring of the anchovy (Engraulis encrasicolus L.) in the Black, Aegean and Northeastern Mediterranean Seas. Turkish Journal of Veterinary and Animal Sciences, 28(5), 865-871.
• Turan, H., Kaya, Y., & Erkoyuncu, İ. (2007). Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. Turkish Journal of Veterinary and Animal Sciences, 31(2), 113-117.
• Turkish Food Codex (TFC) Microbiological Criteria Guidelines. 2011.
• Turkish Food Codex (TFC) Meat and Meat Product Statement 2012/74.2012
• Umesha Bhatta, B., Prabhu, R., Manjunatha Reddy, A., & Elavarasan, K. (2015). Biochemical Changes in Dressed Priacanthus hamrur (Bull’s Eye) During Frozen Storage and Its Effect on Physical and Sensory Quality of Fish Sausage. International Journal of Food Properties, 18(4), 897-908.
• Yıldız-Turp, G., & Serdaroğlu, M. (2008). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk–A Turkish fermented sausage. Meat Science, 78(4), 447-454.
• Yousefi, A., & Moosavi-Nasab, M. (2014). Textural and chemical attributes of sausages developed from Talang Queenfish (Scomberoides commersonnianuus) mince and surimi. Iranian Journal of Fisheries Sciences, 13(1), 228-241.