THE IMPACT OF LEMON JUICE ON THE MARINATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS): CHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES

Marination process for anchovy fillets using lemon juice

  • V. ŠIMAT
  • A. MIĆUNOVIĆ
  • T. BOGDANOVIĆ
  • I. LISTEŠ
  • I. GENERALIĆ MEKINIĆ
  • I. HAMED
  • D. SKROZA

Abstract

This paper investigates the qualitative changes in anchovy fillets during the maturation process, in a marinade made from fresh lemon juice and olive oil with the addition of acetic acid. Marination was carried out at 4°C and it required 7 days until sensory acceptability of the product was achieved. At marination end point, a pH value of 4.2, aw of 0.85 and NaCl content of 4% were measured for the products. Volatile and non-volatile amines were extracted from the marinated anchovy fillets, and the detected concentration implies that the accumulation of these components during processing was weak (>10 mg TVB-N/100g, <0.5 mg TMA/100 g, <30 mg biogenic amines/kg). The lemon juice showed good preservative effect, it reduced the bacterial count in the products, while the addition of 0.5% acetic acid improved the sensory attributes of the product.
Published
2019-04-15
How to Cite
ŠIMAT, V. et al. THE IMPACT OF LEMON JUICE ON THE MARINATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS): CHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES. Italian Journal of Food Science, [S.l.], v. 31, n. 3, apr. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1318>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/IJFS-1318.