Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive ...oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical parameters were monitored: total phenolic content (mg/100 g GAE), total volatile basic nitrogen (mg/100 g), pH, peroxide value (meq/kg) and thiobarbituric acid (mg MDA/kg). Values of total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) increased during the storage. Higher values of TVB-N, TBA and PV were found in samples with olive oil than those with rosehip sauce. Samples with rosehip sauce demonstrated better oxidative stability. Rosehip sauce samples had higher appearance, odor, color and texture scores than olive oil samples.
To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through ...a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.
This study describes the potential use of olive oil-lemon juice emulsions containing different levels of lemon juice (0, 25, 35, and 50% v/v) as a flavoring, preservative, and antioxidant agent in ...marinated anchovy. The phenolic content and antioxidant activity of lemon juice, olive oil, and olive oil-lemon juice sauces as well as chemical, oxidative, and sensorial changes of marinade samples were analyzed. Increasing the level of lemon juice in sauces retarded the chemical and oxidative changes of marinated anchovy. However, increasing the level of lemon juice more than 35% in sauces led to a decrease in sensorial acceptability. Chemical and oxidative qualities of all the sauced samples were in the limit of deterioration during 100 days of storage. Although marinated anchovy samples treated with sauce containing 50% lemon juice had a significant inhibitor effect on chemical and oxidative deterioration, samples treated with sauce containing 35% lemon juice received the highest overall acceptability score.
Green tea and bay leaf extracts are natural preservatives for increasing the shelf life of food products. Effects of green tea and bay leaf extract on anchovy marinades were determined by measuring ...microbiological, sensory, and physical properties. Marinated anchovies were prepared with 4.2% wine vinegar, 9% salt solution and ripened for 24 h at 10°C in a fish processing factory. Green tea extract (1%, 2% w/v), bay leaf extract (0.1%, 0.2 w/v) were added to the marination solution. Following the draining procedure, marinated anchovies were vacuum packaged and stored at 4°C for 240 days. The addition of green tea and bay leaf extract reduced microbial load, TVB-N (total volatile basic nitrogen) level, and TBARS (thiobarbituric acid reactive substances) value. Green tea extract was most effective on lipid peroxidation and yielded a darker color, which is not preferred by customers. Biogenic amines amount in all of the samples were very low due to low acidity level and good manufacturing practices. Plant extracts had no significant effect on biogenic amine accumulation in marinated anchovies.
In this work the physical and chemical changes promoted by the marinating process in anchovy fillet during brining and marinating stages were studied.
During the marinating stage a diffusion of ...acetic acid and sodium chloride takes place into the tissue of fish flesh until a balanced concentration is reached. Most changes in the components of the fillet occurred in the first 24 hours being called by the authors "variable grade period" in contrast with "constant grade period" that occurred at the end of the marinating process.
The sensorial score of full marinating was reached at nine days, when the structural changes had concluded.
The aim of this work was to study the influence of microbiological load of spices in the microflora of anchovy marinades. Microorganisms were not detected in anchovy at the end of the marinating ...stage, previous to packaging the marinated fillet. In the spices used, the microorganisms found were Lactobacillus paracasei paracasei 1, Bacillus mycoides, and Monilia spp. in black pepper; L. cellobiosus and B. mycoides in bay leaves; L. acidophilus and B. mycoides in paprika; and L. acidophilus, B. mycoides and Micrococcus varians in milled red pep per. After three months of storage of marinated anchovy at 4°C and 18°C only L. paracasei paracasei 1, L. acidophilus 1, M. varias and B. mycoides were found. Several of these bacteria were from spices and were considered typical of marinades, since the homeostatic mechanisms were adaptable in the medium.
The aim of this paper was to study the microorganisms associated with cold marinated Engraulis anchoita. Raw anchovies had undergone different on-board handling treatments. Marinated anchovies were ...stored in 2% acetic acid or sunflower oil at 23°C for 4 months. The flora of stored, marinated anchovy was predominated by Lactobacillus spp., specifically L. casei subsp. ca-sei and by Micrococcus spp., specifically M. varians. Staphylococ-cus spp., coliforms, Enterobacteriaceae, molds and yeasts, Escheri-chia coli, Pseudomonas aeruginosa and Clostridia were not found in the marinated and stored anchovies.
On-board handling of raw materials had no influence in flora development in the marinated products. Acidification selected for acid-tolerant bacterial species in marinated anchovies. After storage, the kind of filling used, did not influence the microflora.
Anchovy fillets, along with capers, were a typical accompaniment for smoked salmon in Irish restaurants. They are popularly used today in Caesar salad recipes.
Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and ...microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.
Anisakidosis is a zoonotic disease caused by the ingestion of nematodes belonging to the family of Anisakidae. Human infection is caused by intake of raw or undercooked sea fish and cephalopods ...infested by Anisakis larvae. We present a case of accidental endoscopic finding of an alive nematode adhering to distal ascending colon in a 32 years old man, submitted to colonoscopy owing to recent onsets of rectal bleeding of likely hemorrhoidal origin. The nematode, removed from colon by means of biopsy forceps, has been identified as L3 larvae of A. simplex by a light microscope. Histological examination of intestinal mucosa showed a mild fibrosis of lamina propria, characterized by focal lymphocytic inflammation and scattered infiltration of eosinophils. The patient reported the intake of marinated anchovies 3 days before endoscopic examination.
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