Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

Özet

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.