Microbiological and chemical qualities of marinated anchovy prepared with different vegetable additives and sauce

Sen M., Temelli S.

REVUE DE MEDECINE VETERINAIRE, vol.154, no.11, pp.703-707, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 154 Issue: 11
  • Publication Date: 2003
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.703-707
  • Bursa Uludag University Affiliated: No


In this study, frozen anchovies (Engraulis enchrasicholus), which were going to be used for marination, were dissolved and cleared from heads, inner organs and fishbones, and then were ripened in marination solution with 4 % acidity and 7.5 % salt content at 4degreesC for 24 h. After marination, anchovies were processed with different vegetable additives and sauces including marinaded garlic, pasteurized hot pepper sauce, marinaded green olive with toothpick. Then, they were vacuum packed, stored at 4degrees for 24 h. Samples were taken from these marinated anchovy fillets, and were examined microbiologically for total mesophilic aerobic bacteria, coliforms, coagulase positive staphylococci, Salmonella spp., sulfite reducing anaerobic bacteria, yeast and mold; and chemically for pH, total acidity and total salt content. In addition, ingredients and materials used for processing anchovy fillets after marination process such as vegetable additives, sauce and toothpick, were also examined microbiologically. Our results revealed that vegetable additives and sauces had no adverse effects on the microbiological quality of the final product and the anchovy fillets carried no pathogenic microorganisms that might danger public health. Therefore, we conclude that marinated anchovies are safe for consumption, if they are stored under proper conditions.