Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)
Main Article Content
Keywords
fish marinades, marinated anchovy, olive oil, quality changes, rosehip sauce, sauces
Abstract
Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical parameters were monitored: total phenolic content (mg/100 g GAE), total volatile basic nitrogen (mg/100 g), pH, peroxide value (meq/kg) and thiobarbituric acid (mg MDA/kg). Values of total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) increased during the storage. Higher values of TVB-N, TBA and PV were found in samples with olive oil than those with rosehip sauce. Samples with rosehip sauce demonstrated better oxidative stability. Rosehip sauce samples had higher appearance, odor, color and texture scores than olive oil samples.
References
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Association of Official Analytical Chemists (AOAC). 1990. Official Methods of Analysis of the Association of Officinal Analytical Chemists, 15th ed. AOAC, Washington, DC.
Atalar I., Saricaoglu F.T., Odabas H.I., Yilmaz V.A. and Gul O. 2020. Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar. LWT. 118: 108850. 10.1016/j.lwt.2019.108850
Castelo-Branco V.N. and Torres A.G. 2011. Total antioxidant capacity of edible vegetable oils: chemical determinants and associations with oil quality. Rev Nutr. 24(1): 173–187. 10.1590/S1415-52732011000100017
Connell J.J. 1990. Methods of Assessing and Selecting for Quality. Control of Fish Quality, 3rd ed. Fishing News Books, Oxford, UK, 240 p.
Cordeiro A.M.T.M., Medeiros M.L., Santos N.A., Soledade L.E.B., Pontes L.F.B.L., Souza A.L., et al. 2013. Rosemary (Rosmarinus officinalis L.) extract. J Therm Anal. 113(2): 889–895. 10.1007/s10973-012-2778-4
Dalgaard P. 2000. Freshness, Quality and Safety in Seafoods F-FE 380A/00 [May 2000]. Danish Institute for Fisheries Research, Silkeborg, Denmark.
Delfino L.A., Mattje L.G.B., Silva M., Araujo M.C., Tormen L. and Bainy E.M. 2021. Evaluation of moringa and lavandula extracts as natural antioxidants in tilapia fish burger. J Culin Sci Technol. 21(1): 36–51. 10.1080/15428052.2021.1883494
Demir F. and Özcan M. 2001. Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey. J Food Eng. 47(4): 333–336. 10.1016/S0260-8774(00)00129-1
Demir N., Yıldız O., Alpaslan M. and Hayaloglu A.A. 2014. Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. LWT. 57(1): 126–133. 10.1016/j.lwt.2013.12.038
Dokuzlu C. 2000. Shelf-life of the marinated local anchovies. J Res Vet Med.19: 45–49.
Duan X.J., Zhang W.W., Li X.M. and Wang B.G. 2006. Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata. Food Chem. 95(1): 37–43. 10.1016/j.foodchem.2004.12.015
Ercişli S. 2007. Chemical composition of fruits in some rose (Rosa spp.) species. Food Chem. 104(4): 1379–1384. 10.1016/j.foodchem.2007.01.053
Essid I., Tajine S., Gharbi S. and Bellagha S. 2020. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets. JFST. 57(2): 713–722. 10.1007/s13197-019-04104-x
Farag M.A., Elimam D.M. and Afifi S.M. 2021. Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: a comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol. 114: 292–309. 10.1016/j.tifs.2021.05.041
Fıçıcılar B.B. and Genccelep H. 2020. Influence of garlic and hot pepper sauce on the quality of marinated anchovies during 7 months at 4°C storage. TURJAF. 8(2): 365–371. 10.24925/turjaf.v8i2.365-371.3055
Gallego M.G., Gordon M.H., Segovia F.J., Skowyra M. and Almajano M.P. 2013. Antioxidant properties of three aromatic herbs (rosemary, thyme and lavender) in oil-in-water emulsions. J Am Oil Chem Soc (JAOCS). 90(10): 1559–1568. 10.1007/s11746-013-2303-3
General Directorate of Fisheries and Aquaculture (GDFA). 2022. Fisheries statistics. Ministry of Food Agriculture and Livestock, Republic of Turkey. Available at: http://www.tarim.gov.tr/sgb/Belgeler/SagMenuVeriler/BSGM.pdf/ (Accessed 4 March 2022).
Gökoğlu N., Topuz O.K. and Yerlikaya P. 2009. Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. LWT. 42(1): 113–118. 10.1016/j.lwt.2008.04.007
Gordon M.H. 2004. Factors affecting lipid oxidation. In: Steel, R. (ed.) Understanding and Measuring the Shelf-life of Food. Woodhead, Cambridge, UK, pp. 128–141.
Horbanczuk O.K., Kurek M.A., Atanasov A.G., Brncic M. and Brncic S.R. 2019. The effect of natural antioxidants on quality and shelf life of beef and beef products. Food Technol Biotechnol. 57(4): 439. 10.17113/ftb.57.04.19.6267
Hras A.R., Hadolin M., Knez Z. and Bauman D. 2000. Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem. 71(2): 229–233. 10.1016/S0308-8146(00)00161-8
Huss H.H. 1988. Fresh Fish-Quality and Quality Changes: A Training Manual Prepared for the FAO/DANIDA Training Programme on Fish Technology and Quality Control (No. 29). Food and Agriculture Organization (FAO), Rome, Italy.
Kapadiya D.B., Dabhi B.K. and Aparnathi K.D. 2016. Spices and herbs as a source of natural antioxidants for food. Int J Curr Microbiol Appl Sci. 5(7): 280–288. 10.20546/ijcmas.2016.507.029
Kebede M. and Admassu S. 2019. Application of antioxidants in food processing industry: options to improve the extraction yields and market value of natural products. Adv Food Nutr Res. 5: 38–49. 10.17140/AFTNSOJ-5-155
Kilinc K., Demir S., Turan I., Mentese A., Orem A., Sonmez M., et al. 2020. Rosa canina extract has antiproliferative and proapoptotic effects on human lung and prostate cancer cells. Nutr Cancer. 72(2): 273–282. 10.1080/01635581.2019.1625936
Kim Y.M., Paik H.D. and Lee D.S. 2002. Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocin-coated plastic packaging film. J Sci Food Agric. 82(9): 998–1002. 10.1002/jsfa.1125
Korkmaz F., Arslan A. and Baran A. 2021. Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio). Cienc Rural. 51. 10.1590/0103-8478cr20200599
Kurtcan Ü. and Gönül M. 1987. Gıdaların duyusal değerlendirilmesinde puanlama metodu. Ege Üniversitesi Mühendislik Fakültesi Dergisi, Seri B, Gıda Mühendisliği 5(1): 137–146.
Lopez-Caballero M.E., Perez-Mateos M., Montero P. and Borderías A.J. 2000. Oyster preservation by high-pressure treatment. J Food Prot. 63(2): 196–201. 10.4315/0362-028X-63.2.196
Losso J.N. 2003. Targeting excessive angiogenesis with functional foods and nutraceuticals. Trends Food Sci Technol. 14(11): 455–468. 10.1016/S0924-2244(03)00156-0
Mahdavi E. and Ariaii P. 2021. Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix). Ital J Food Sci. 33(SP1): 117–126. 10.15586/ijfs.v33iSP1.2059
Malheiro R., Rodrigues N., Manzke G., Bento A., Pereira J.A. and Casal S. 2013. The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating. Ind Crops Prod. 44: 37–43. 10.1016/j.indcrop.2012.10.023
Messina C.M., Arena R., Ficano G., Randazzo M., Morghese M., La Barbera L., et al. 2021. Effect of cold smoking and natural antioxidants on quality traits, safety and shelf life of farmed meagre (Argyrosomus regius) fillets, as a strategy to diversify aquaculture products. Foods 10(11): 2522. 10.3390/foods10112522
Nadpal J.D., Lesjak M.M., Sibul F.S., Anackov G.T., Cetojevic-Simin D.D., Mimica-Dukic N.M., et al. 2016. Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: Rosa canina L. and Rosa arvensis Huds. Food Chem. 192: 907–914. 10.1016/j.foodchem.2015.07.089
Ochrem A., Kułaj D., Pokorska J., Żychlińska-Buczek J., Zapletal P., Drąg-Kozak E., et al. (2021). Effect of milk thistle addition (Silybum Marianum L.) on marinated herring (Clupea harengus L.) meat. Br Food J. 123(7), 2537–2554. 10.1108/BFJ-09-2020-0829
Olgunoğlu I.A., Özoğul F., Özoğul Y. and Kuley E. 2009. Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1°C. Adv Food Sci. 31(2): 1–8. 10.14674/IJFS-1318
Özdemir N., Pashazadeh H., Zannou O. and Koca I. 2022. Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property of the vinegar produced from rosehip fruit (Rosa canina L.). LWT. 154: 112716. 10.1016/j.lwt.2021.112716
Rathod N.B., Ranveer R.C., Benjakul S., Kim S.K., Pagarkar A.U., Patange S., et al. 2021. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Compr Rev Food Sci Food Saf. 20(4): 4182–4210. 10.1111/1541-4337.12787
Rosu C.M., Manzu C., Olteanu Z., Oprica L., Oprea A., et al. 2011. Several fruit characteristics of Rosa sp. genotypes from the northeastern region of Romania. Not Bot Horti Agrobot Cluj Napoca. 39(2): 203–208.
Saati E.A., Wahyudi V.A., Dyah A. and Andriawan S. 2022. Anthocyanin extract of Rosa sp. as a natural preservative in Euthynnus affinis. Aquacult Aquarium Conserv Legis. 15(1): 136–146.
Sallam K.I., Ahmed A.M., Elgazzar M.M. and Eldaly E.A. 2007. Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C. Food Chem. 102(4): 1061–1070. 10.1016/j.foodchem.2006.06.044
Saricaoğlu F.T., Atalar I., Yilmaz V.A., Odabas H.I. and Gul O. 2019. Application of multi-pass high-pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar. Food Chem. 282: 67–75. 10.1016/j.foodchem.2019.01.002
Sengun I.Y., Goztepe E. and Ozturk B. 2019. Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat. LWT. 113: 108317. 10.1016/j.lwt.2019.108317
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Nov 21, 2023
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Kurt Kaya, G., Emir Çoban, Özlem, & Bilici, R. (2023). Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758). Italian Journal of Food Science, 35(4), 102-110. https://doi.org/10.15586/ijfs.v35i4.2405
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How to Cite
Kurt Kaya, G., Emir Çoban, Özlem, & Bilici, R. (2023). Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758). Italian Journal of Food Science, 35(4), 102-110. https://doi.org/10.15586/ijfs.v35i4.2405