Quality Changes in Salted Anchovy (Engraulis encrasicolus) Produced using Three Different Salt Concentrations


Abstract: The quality properties of salted anchovy (Engraulis encrasicolus) produced using 7.5 %, 10 % and 15 % salt were in relation to time. The pH, salt penetration into the tissue, and malonaldehyde content, determined in terms of the 2-thiobarbituric acid (TBA) number and trimethylamine-nitrogen (TMA-N) value, which are quality indicators, were used as the quality characteristics. In the fresh samples, the pH, TBA number and TMA-N value were 6.22, 0.57 mg malonaldchyde/kg and 0.87 mg/100g respectively. During the storage periods, in the group in which 7.5 % salt was applied, the pH, salt penetration into the tissue, TBA number and TMA-N values were 5.98-6.27, 5.16-6.63 %, 2.14-2.94 mg malonaldehyde/kg and 0.99- 19.23 mg/100g, respectively. In the group in which 10 % salt was applied, these values were 6.03-6.26, 8.19-8.90 %, 2.15-2.35 mg malonaldehyde/kg and 0.95-4.23 mg/100g. In the group in which 15 % salt was applied these were 5.90-6.39, 12.05-13.92 %, 2.17-2.32 mg malonaldehyde/kg and 1.01-3.85 mg/100g. From these results, it was determined that the increase in salt concentration was effective in respect of the preservation of the quality of the product. In fact, such high concentrations of salt are undesirable in this product. The lowest possible salt concentration should be used. In addition to salt, the use of various other ingredients may enable the salt concentration to be reduced.

Keywords: Anchovy, Salting, Quality changes

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