Sensory and Chemical Qualities of Marinated African Catfish (Clarias gariepinus, B., 1822) Preserved in Oil and Tomato Sauce

Year 2018, Volume: 1 Issue: 1, 15 - 22, 23.01.2018

Gülderen Kurt Kaya Özden Baştürk

Abstract

In
this study the sensory criteria and chemical analysis of catfish marinades in
tomato sauce and oil was investigated. After the marination process catfish
fillets were packed in airproof plastic containers; one being plain (Group
A: sun flower oil) and the other being sauced (Group B: sunflower oil
and tomato sauce). Then, they were stored in +4 °C for 200 days. During
storage, sensory and chemical analyses were carried out. As a result of 200
days of storage, TVB-N analysis results 15.82/16.29 mg/100g, TBA 4.94/4.81 mg
MA/kg, the number of peroxide value 3.57/3.40 meq/kg, pH were 4.35/4.36 in
sample marinates packaged as plain and sauced respectively. At the end of
storage it was determined that African catfish marinates packaged as plain
(Group A) and sauced (Group B) can be stored in +4 °C for 200 days and
maintained the chemical quality criteria. The shelf life of marinated
catfish was found to be 110 days for Group A, 80 days for Group B according to
the results of sensory assessments. 

Keywords

Clarias gariepinus, African catfish, marinated fish, tomato sauce, quality

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