Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies


Karacam H. , Kutlu S., Kose S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.37, ss.19-28, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 37 Konu: 1
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1046/j.1365-2621.2002.00526.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.19-28

Özet

In this study, the shelf-life and quality of anchovies brined at different concentrations and stored both at refrigerator and ambient temperature conditions were investigated. Sensory, microbiological and chemical analyses of samples were made during storage trials for up to 150 days in order to investigate their quality. The samples stored at ambient temperature showed poor quality at the end of the storage trial. The best quality was observed with the samples that were brined at 22 and 26% salt concentrations, and stored at 4 +/- degreesC.

In this study, the shelf-life and quality of anchovies brined at different concentrations and stored both at refrigerator and ambient temperature conditions were investigated. Sensory, microbiological and chemical analyses of samples were made during storage trials for up to 150 days in order to investigate their quality. The samples stored at ambient temperature showed poor quality at the end of the storage trial. The best quality was observed with the samples that were brined at 22 and 26% salt concentrations, and stored at 4 ± 1 °C.