Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C
Abstract
The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4°C and 16oC was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4°C (group A), and at 16°C (group B). Inoculated samples were marinated similarly at 4°C (group C), and at 16°C (group D). pH values of all groups were below 4.5 and the mesophilic and halophilic bacterial counts were generally 2-3 log cfu/g during the study showing the safety of products. Appearance and taste of group D samples were significantly better (P<0.05) than others, and it was possible to consume them regarding their sensory properties after the 8th hour of marinating process. Even they were held at 4°C, appearance and taste of group C were acceptable for consumption similar (P<0.05) to group B (uninoculated at 16°C) after 16 h due to the inoculation with Pediococcus culture. Panelists considered group A samples proper for consumption at the 32nd h. at 4°C. It was concluded that marinated anchovies containing Pediococcus sp. 13 completed marination faster and obtained better sensory scores at either low (4°C) or ambient (16°C) temperatures.
Keywords
Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C
Abstract
The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4°C and 16oC was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4°C (group A), and at 16°C (group B). Inoculated samples were marinated similarly at 4°C (group C), and at 16°C (group D). pH values of all groups were below 4.5 and the mesophilic and halophilic bacterial counts were generally 2-3 log cfu/g during the study showing the safety of products. Appearance and taste of group D samples were significantly better (P<0.05) than others, and it was possible to consume them regarding their sensory properties after the 8th hour of marinating process. Even they were held at 4°C, appearance and taste of group C were acceptable for consumption similar (P<0.05) to group B (uninoculated at 16°C) after 16 h due to the inoculation with Pediococcus culture. Panelists considered group A samples proper for consumption at the 32nd h. at 4°C. It was concluded that marinated anchovies containing Pediococcus sp. 13 completed marination faster and obtained better sensory scores at either low (4°C) or ambient (16°C) temperatures.
Keywords
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | June 1, 2010 |
| Published in Issue | Year 2010 Volume: 10 Issue: 3 |