Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Abstract

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution:fish ratio and agitation Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescadoMaría Eugenia CAPACCIONI 1 , María Rosa CASALES 2,3 , María Isabel YEANNES 2,3 * IntroductionMarinades are solutions, that can include sugar, spices, oil, acids (from vinegar, fruit juice, wine), and they are used to improve tenderness, juiciness, flavor, and aroma and to extend shelf life of meat, poultry, seafood, and vegetables (CADUN; CAKLI; KISLA, 2005). Marination preserves meat, poultry, or fish through the simultaneous action of salt and organic acids. It involves an increase in ionic strength and a decrease in pH (POLIGNE; COLLIGNAN, 2000).Marinated fish are semi-preserved fish products, ready-to-eat with no heat treatment and are a high-value delicatessen (FUENTES et al., 2010). Acetic acid and salt are added to fish to retard the action of bacteria and enzymes; this process results in a product with a characteristic flavor and an extended but limited shelf life (MEYER, 1965;MC LAY, 1972). The objective of fish marinating is not only to prevent spoilage from microorganisms and enzymes, but also to increase the value of the fish (POLIGNE; COLLIGNAN, 2000;BISPO et al., 2004).In addition to herring (traditionally used species), eels, hake, cod, mackerel, sea salmon, dogfish and shrimps are also processed as marinades in Europe (SHENDERYUK; BYKOWSKI, 1994). In Spain, fresh anchovy, sprat, mussel, and cockle are usually used for marinades (LÓPEZ BENITO;SAMPEDRO, 1974;LÓPEZ BENITO;SAMPEDRO, 1975). In Great Britain, herring and usually three species of shellfish (cockles, mussels, and whelks) are processed as marinades (MC LAY, 1972).There are several methods to elaborate fish marinades. On the basis of the preparative procedures, cold, fried, cooked and sometimes pasteurized marinades may be distinguished (MEYER, 1965;YEANNES, 1991). In cold marinades, fish is treated in a marinating bath with a relatively high acetic acid and salt contents. The immersion time depends on the species characteristics (lipid content, texture, and size among others) (MEYER, 1965;BERTULLO, 1975;YEANNES;CASALES, 1995;CABRER;YEANNES, 2002; DUYAR; EKE, 2009;FUENTES et al., 2010 ). ResumoOs objetivos desta pesquisa foram determinar o efeito de diferentes condições na etapa de marinado para absorção de ácido e sal, tempo e características sensoriais da anchoita (Engraulis anchoita) marinada. As proporções utilizadas de solução:pescado foram: 0,77:1, 3:1 e 10:1 (com e sem agitação). O aumento da proporção permitiu uma velocidade maior de penetração do ácido e sal. O produto obtido na proporção 10:1 apresentou textura seca e fibrosa e leve gosto salgado. A concentração de sal foi significativamente menor (p < 0,01) nas amostras com agitação. A absorção do ácido não foi influenciada pela agitação; foi detectado ranço nos produtos produzidos com agitação. A proporção 3:1 diminui o tempo de mar...

The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

“…explanation of this phenomenon is not clear. Similar findings were also obtained by Capaccioni et al (2011) in marinated Engraulis anchoita fillets.…”

“…As a result of this process, a nice aroma and a taste form in the fish meat (Sen and Temelli, 2003). Many papers suggest that uniform acid and salt distribution is important in marinades if uniform ripening is to be achieved (Poligne and Collignan, 2000;Capaccioni et al, 2011). A faster marinating method, which would allow a more homogenous acid and salt distribution in fish meat, could therefore, reduce the marinating time, extend the shelf-life and also improve the sensorial attributes.…”

Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

“…The total points sum (Quality Index) reached 19 demerit points at rejection (Table 1) fish. This value is similar to those found for the Argentine anchovy Engraulis anchoita, where values found by other authors was between 0.43 to 1.66 (del Valle et al, 1984;Capaccioni et al, 2011;Massa et al, 2012). Nunes et al (1992) observed that the concentration of TBARS in fresh fish is typically between 3 and 5 mg MA/kg.…”

Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

“…This extraction of water from the fish meat caused a decrease in water activity (Sampels, 2015). Capaccioni et al (2011) reported that the A w values of anchovy (Engraulis anchoita) fillets and marinated anchovies were 0.99 and 0.94, respectively. Similar results were found in this research.…”