|
|
| KOCATEPE,Demet; TURAN,Hülya; ALTAN,Can Okan; KESKİN,İrfan; CEYLAN,Asuman; KÖSTEKLİ,Bayram; CANDAN,Canan. |
| Abstract This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage life; Anchovy; Marinade; TVB-N; Microbiology. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500255 |
| |
