Seasonal changes in proximate composition of anchovy and storage stability of anchovy oil

Boran G., BORAN M., Karacam H.

JOURNAL OF FOOD QUALITY, cilt.31, sa.4, ss.503-513, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 4
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1745-4557.2008.00215.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.503-513
  • Karadeniz Teknik Üniversitesi Adresli: Hayır

Özet

Changes in proximate composition of anchovy were investigated during the catching season from October to March. In addition, stability of anchovy oil depending on storage temperature and time were studied. During the recent study, water, fat, protein and ash content of anchovy varied between 65.9-74.0%, 9.0-15.3%, 12.8-16.4% and 1.7-2.2%, respectively. The anchovy oil stored at 4C was found to be unacceptable for consumption at the end of the 90th day of storage according to peroxide, acid, unsaponifiable matter and thiobarbituric acid values. An identical sample stored at -18C was acceptable for 120 days of storage, but eventually became unacceptable after that.