CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE

Year 2020, Volume: 3 Issue: 2, 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

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