Marinades are favorite semi-preserved ready to eat food, which is formed by the action of acetic acid and salt from past to present

In this study, different application methods (Spice, Brew, Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and some effects on marinated sea bream were investigated during 180 days of experiment at +4°C. The nutrition composition of the samples, TBARS values, fatty acid values of the oils, and the fatty acid values of the samples on days 0, 15, and 180 were determined. It can be said that the nutritional composition was minimally affected by different application methods. On the last day of storage, TBARS values of the groups were as follows: BS > C>BT > SIO > ST > SS > TIO. No statistically significant difference was observed in the fatty acids results of olive oil, sumac infused oil, and tarragon infused oil obtained by soaking in olive oil (p > .05). TBARS values of all the groups showed strong positive correlation with SFA, MUFA, and PUFA. PUFAs were the predominant fatty acids, followed by MUFAs and SFAs. Practical applications It is important to preserve the quality of oils and fatty acids in the preservation of seafood. It is thought that two antioxidants, sumac and tarragon, can be effective on fatty acids. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation on nutritional value and fatty acid composition.

Introduction. In this study, two different marinade (plain and smoked) were prepared with seabass and determination of their shelf-life was aimed by investigating the quality according to organoleptic, chemical and microbiological parameters. Material and methods. Fishes supplied from an aquaculture facility were brought to the laboratory under cold storage and filleted after cleaning process. First group (Group A: Plain) was put into the marination solution (Fish:solution ratio was 1:2, 1.68% alcohol vinegar, 6.4% salt and 0.01% citric acid) for 5 days. In second group (Group B: Smoked) fish were smoked and air cooled to the ambient temperature. Cold fish fillets were waited in the marination solution (Fish:solution ratio was 1:2, 1.2% alcohol vinegar, 5.5% salt and 0.01% citric acid) for 2 days. Result and discussion. According to the results in terms of the chemical analyses, while TBA value was determined as 0,26±0,01 mgMDA/kg in raw material, at the end of the study this value was determined as 4,38±0,05 mgMDA/kg in Group A (5th month) and 3,05±0,02 mgMDA/kg in Group B (7th month). According to results in terms of the microbiological analyses, TMAB count was determined as 2,00±0,04 CFU/g in raw material but total bacteria and yeast-mold count was remained <10 CFU/g during the storage period. Coliform bacteria were not encountered in the study. For the organoleptic analyses 5 experienced panelists evaluated the products according to colour, odour, texture, flavour and general appreciation. Both groups got high scores in the beginning but Group A got low scores in 5th month and Group B had low scores in 7th month from panelists and lost quality. Conclusion. As a result, smoked sea bass marinade was appreciated more than plain sea bass marinade and the shelf life of smoked marinade was detected higher than the plain marinade.

In this study, it was aimed to develop an alternative product for seafood consumption by applying the smoking and marinating process on shrimp. Physicochemical, microbiological, and sensory analyzes were performed on a certain day of each month to determine the quality and shelf life of the obtained smoked product. Firstly, hot smoking process was applied and then the marination process was applied on shrimp used in the study. According to the results of microbiological analysis, while the number of TMAB was detected as 1.54 LogCFU/g in fresh shrimp, the number of microorganisms was determined lower than 1 LogCFU/g in the smoked and marinated product. It was determined that the products which were kept in refrigerator conditions for 10 months started to lose quality in the 8th month of storage and the shelf life of the product was determined as 7 months for the consumer.

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