Title: Shelf-Life of Refrigerated Raw Anchovy (Engraulis encrasicholus) Patties
Abstract: The objective of this study was to determine the maximum shelf-life of raw anchovy patties preserved under refrigeration conditions. Organoleptic, chemical, and microbiological analysis of anchovy patties were performed every other day throughout 10 days. Total volatile basic nitrogen and trimethylamine values increased throughout storage (P<0.05) and reached 52.6 and 10.6 mg/100 g at the 10 th day, respectively. There was slight but significant change in pH values of the patties (P<0.05). All microbial counts, total and coliform bacteria, proteolytic microorganism, and yeast-mold count, significantly increased throughout storage (P<0.05). Acceptability of the products significantly decreased as storage time increased (P<0.05). Maximum shelf-life of anchovy patties was found 6 days at 4±2°C.
Publication Year: 2001
Publication Date: 2001-01-01
Language: en
Type: article
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Cited By Count: 11
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