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Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C

Year 2010, Volume: 10 Issue: 3, - , 01.06.2010

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.

Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C

Year 2010, Volume: 10 Issue: 3, - , 01.06.2010

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.

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Details

Primary Language Turkish
Journal Section Articles
Authors

Serap Cosansu This is me

Suhendan Mol This is me

Didem Ucok Alakavuk This is me

Publication Date June 1, 2010
Published in Issue Year 2010 Volume: 10 Issue: 3

Cite

APA Cosansu, S., Mol, S., & Alakavuk, D. U. (2010). Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C. Turkish Journal of Fisheries and Aquatic Sciences, 10(3).
AMA Cosansu S, Mol S, Alakavuk DU. Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C. Turkish Journal of Fisheries and Aquatic Sciences. June 2010;10(3).
Chicago Cosansu, Serap, Suhendan Mol, and Didem Ucok Alakavuk. “Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C”. Turkish Journal of Fisheries and Aquatic Sciences 10, no. 3 (June 2010).
EndNote Cosansu S, Mol S, Alakavuk DU (June 1, 2010) Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C. Turkish Journal of Fisheries and Aquatic Sciences 10 3
IEEE S. Cosansu, S. Mol, and D. U. Alakavuk, “Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C”, Turkish Journal of Fisheries and Aquatic Sciences, vol. 10, no. 3, 2010.
ISNAD Cosansu, Serap et al. “Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C”. Turkish Journal of Fisheries and Aquatic Sciences 10/3 (June 2010).
JAMA Cosansu S, Mol S, Alakavuk DU. Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C. Turkish Journal of Fisheries and Aquatic Sciences. 2010;10.
MLA Cosansu, Serap et al. “Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C”. Turkish Journal of Fisheries and Aquatic Sciences, vol. 10, no. 3, 2010.
Vancouver Cosansu S, Mol S, Alakavuk DU. Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C. Turkish Journal of Fisheries and Aquatic Sciences. 2010;10(3).