Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage

Abstract

In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed in plastic containers; one being plain (in sunflower oil) and the other being sauced (sauced prepared with sunflower oil). During storage, sensory, crude protein, lipid, dry matter and crude ash, TBA, TVB-N, TMA-N and peroxide analyses were done periodically. According to results of 200 days of storage, TVB-N values of sea bream marinates packaged as plain and sauced were 15.86/14.89 mg/100g, TBA 7.06/7.99 mg MA/kg, TMA-N 2.97/3.12, mg/100g, the value of peroxide was 7.23/7.45 meq/kg respectively. According to chemical and sensory analyses results obtained in the study; it was concluded that sea bream marinates packaged as plain and sauced can be stored in +4 °C for 200 days.

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

“…Kurt Kaya and Basturk (2015) It is known that there are volatile oil (essential oil) components in sumac and tarragon spices (Kurucu, Koyuncu, and Güvenc (Koroglu), 1993;Yılmaz et al, 2019). The volatile components found in the content of sumac and tarragon spices may be responsible for an increase of TVB-N value in the present study.…”

“…Kurt Kaya and Basturk (2015) reported the sea bream marinades (plain and sauced) stored at +4 ± 1°C remained of consumable quality until the 200th day.…”

Method of fish quality preservation at deep handling of raw materials

“…Which include the impact on the object of high and ultra-high pressure [6,7]. This method was proposed by Japanese scientists to increase the shelf life of animal raw materials [8][9][10][11][12][13]. Studies show that pressure is used to reduce the total number of microorganisms, inactivate enzymes of fish muscle tissue, form a secondary structure, gel formation, and release biologically active substances from plant raw materials [14,15].…”

“…Studies show that pressure is used to reduce the total number of microorganisms, inactivate enzymes of fish muscle tissue, form a secondary structure, gel formation, and release biologically active substances from plant raw materials [14,15]. A distinctive feature of the method is that the covalent bonds of organic substances are not violated and the components that determine the organoleptic characteristics of the product undergo minimal changes [10][11][12][13]. It is established that such processing of raw materials one save all the nutritional properties of the product and only to some extent change its physical properties [16][17][18].…”

The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating

“…They are sold mainly as fresh, frozen, and smoked or in the form of salted filets. So far, attempts have been undertaken to marinate meat of such fish species as: tuna (Topuz, ), mackerel (Zhelyazkov et al ., ), Pacific saury (Sallam et al ., ), rainbow trout (Yildiz, ), tilapia (Santo et al ., ), sea bass and sea bream (Kaya & Baștürk, , ). Unfortunately, their meat does not undergo as intensive proteolysis as herring meat does.…”