Monitoring The Effect Of Different Commercial Vinegars On The Color Of Anchovy And Sardine Fillets


ÇAKIR F. , AYVAZ Z.

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Czech Republic, 18 - 20 April 2019, pp.56

  • Publication Type: Conference Paper / Full Text
  • City: Prag
  • Country: Czech Republic
  • Page Numbers: pp.56

Abstract

Marinating technique is based on the principle of protection of fish in acetic acid and salt mixture. In the marinating process, the shelf life of the product is increased, and the characteristic taste occurs. Marinated fish is a ready-to-eat food product. Marinating of fatty fish is common; for example, anchovies and sardines are suitable fish for marinating. In the Marination technique, the sensory properties of fish vary during the ripening period. The most important of these changes is color. In this study, the effect of different commercial vinegars (White, Apple, Pomegranate, and Grape) on the color of the anchovy and sardine fillets and skin is investigated. For this purpose, the fillets and skins of anchovy and sardine samples were analyzed for raw, after brining, after 18th hours post marinating and 24th hours post marinating. Computer-based image analysis was used for color analysis. The examined color parameters are L *, a *, b *, Chroma, and Whiteness. According to results, L* and Whiteness values of anchovy fillets increased continuously, but L* and Whiteness values of anchovy skin increased first but then decreased and reached values close to the initial value. The most important difference in anchovy fillet was observed in a* value of pomegranate vinegar group (p<0.01). Accordingly, a * value of -2.38±0.12, -2.27±0.10, -0.47±0.09 and -2.07±0.12 was found at the 24th hours of marinating for white, apple, pomegranate and grape vinegar, respectively. a * value of anchovy skin decreased rapidly after salting in all vinegar groups and increased after marinating. The statistical difference was found in the pomegranate vinegar group for anchovy skin after 24th hours post marinating (p<0.01). Similar fluctuations were observed in b * and Chroma values of anchovy fillet and skin samples. L* and Whiteness values of sardine fillets increased steadily in all vinegar groups except pomegranate vinegar group. There are no significant changes L* and Whiteness values of pomegranate vinegar groups of sardine fillets (p>0.01). a* values of the white, apple and grape vinegar groups were gradually decreased during the marinating process. However, a * value of pomegranate group of sardine fillets was 4.62±0.64, 3.41±0.47, 1.93±0.18 and 1.65±0.20 for raw, after brining, after 18th hours post marinating and 24th hours post marinating respectively (p<0.01). These results showed that pomegranate vinegar is the most effective vinegar on the color of sardine fillet. L and Whiteness value of sardine skin were increased after salting and decreased during the marinating process. However, there are no significant differences between process steps (p>0.01). b* values of apple, grape and pomegranate groups (sardine skin) were significantly changed during the marinating process (p>0.01). As a result, the color changes of the fillet and the skin were found to be entirely different for each fish species. Besides, pomegranate vinegar has been shown to affect the color of fillets in a different way than the other vinegar.