Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours

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2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Czech Republic, 18 - 20 April 2019, pp.55

  • Publication Type: Conference Paper / Full Text
  • City: Prag
  • Country: Czech Republic
  • Page Numbers: pp.55
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Marination method is based on the ripening of a food product with sodium chloride and acetic acid. It is common for seafood to be processed by the marinating method. The ratio of acetic acid used is effective in the quality of the marinated product. The sodium chloride and acetic acid used during the marinating process also significantly alter the color of the seafood. Monitoring of color changes is very important for product control at the sales stage. The reason for this is that the consumer's preference varies according to the color quality. Color analysis can be done with instrumental devices and is also performed by using computer-based imaging technology for the last three decades. Some studies have shown that this method is more objective and reliable than instrumental methods. In this study, color changes of marinated anchovy (fillet and skin) using different ratios of acetic acid (3%, 4%, 5%, and 6%) were performed during raw, after salting, 1th, 20th and 24th hours of the marinating. The color parameters analyzed were L *, a *, b *, Chroma and Whiteness values. According to results, the L * value of anchovy fillets increased significantly after brining and show significant changes in all groups during the marinating process (p<0.05). a * value showed a significant decrease in all groups until 1th hour after marinating. However, 5% and 6% groups showed a rise at 20th hours of marinating (p<0.05) but groups of 3% and 4% showed no significant change (p>0.05). However, all groups showed similar values at 24h hours of marinating. Skin a* values of anchovy was also showed similar fluctuations with fillet of anchovy. b * value of anchovy fillets increased significantly after salting. In the process of 1th hour of marinating, the value of b * has decreased rapidly. Since this decrease was at the same level for all groups, there was no statistically significant difference between the groups (p>0.05). However, between the after salting and the 1th hour of marinating, it was found to be statistically significant for all groups (p<0.05). b * value of 3% and 4% ratios between the 20th hours of marinating process was not statistically different (p>0.05). The same situation was observed in 5% and 6% groups for anchovy fillets (p>0.05). However, this similarity has changed in the 24 hours of marinating process and the 3% group was found to be statistically different from all other groups (p<0.05). Skin b* values of anchovy was also showed similar fluctuations with fillet of anchovy. Whiteness value was found similar with L* values of anchovy fillets and skin samples. The results of the study showed that there was a relationship between increase in acetic acid ratio and color change. However, as the marinating time increases, the color parameters reach values close to each other in all groups. Accordingly, the main difference is seen in the first hours of the marinating process. Moreover, color changes were observed in anchovy fillets more than anchovy skin.