EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

KORAL, Serkan; Köse, Sevim

EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Serkan KORAL, (Recep Tayyip Erdoğan Üniversitesi, Su Ürünleri Fakültesi, Rize, Türkiye)

Sevim KÖSE (Karadeniz Teknik Üniversitesi, Deniz Bilimleri Fakültesi, Trabzon, Türkiye)

Journal of Food and Health Science

1 0

Yıl: 2015 Cilt: 1 Sayı: 3 Sayfa Aralığı: 150 - 165 Metin Dili: İngilizce İndeks Tarihi: 29-07-2022

EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Öz:

This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing. The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage. Significant variations occurred (p<0.05) in the sensory, chemical and microbiological values among the storage groups. The highest shelf-life was found as 8 days for samples kept in chilled freshwater. Water-ice mix application resulted in lower TBA content indicating beneficial effect on its quality. Histamine results closely supported sensory values in terms of legally permitted levels set by US Food and Drug Administration (FDA). Histamine forming bacteria counts supported the formation of histamine in most groups while total bacteria counts were in agreement with sensory results in terms of acceptability. Moreover, some existing formulated indexes created from various BA levels were not found suitable to estimate spoilage degree of anchovy kept at these conditions. This study suggests that using ice and water-ice mix can improve shelf-life of anchovy stored at refrigerated temperatures in terms of food quality and safety. The results of this study can be used to guide seafood industry for testing fresh anchovy quality and safety at different chilled conditions.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	KORAL S, Köse S (2015). EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. , 150 - 165.
Chicago	KORAL Serkan,Köse Sevim EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. (2015): 150 - 165.
MLA	KORAL Serkan,Köse Sevim EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. , 2015, ss.150 - 165.
AMA	KORAL S,Köse S EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. . 2015; 150 - 165.
Vancouver	KORAL S,Köse S EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. . 2015; 150 - 165.
IEEE	KORAL S,Köse S "EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS." , ss.150 - 165, 2015.
ISNAD	KORAL, Serkan - Köse, Sevim. "EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS". (2015), 150-165.

APA	KORAL S, Köse S (2015). EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Journal of Food and Health Science, 1(3), 150 - 165.
Chicago	KORAL Serkan,Köse Sevim EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Journal of Food and Health Science 1, no.3 (2015): 150 - 165.
MLA	KORAL Serkan,Köse Sevim EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Journal of Food and Health Science, vol.1, no.3, 2015, ss.150 - 165.
AMA	KORAL S,Köse S EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Journal of Food and Health Science. 2015; 1(3): 150 - 165.
Vancouver	KORAL S,Köse S EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Journal of Food and Health Science. 2015; 1(3): 150 - 165.
IEEE	KORAL S,Köse S "EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS." Journal of Food and Health Science, 1, ss.150 - 165, 2015.
ISNAD	KORAL, Serkan - Köse, Sevim. "EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS". Journal of Food and Health Science 1/3 (2015), 150-165.