Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy
2014
Topuz, Osman Kadir | Yerlikaya, Pınar | Ucak, Ilknur | Gumus, Bahar | Büyükbenli, Hanife Aydan
This study describes the potential use of olive oil and olive oil–pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich marinade sauces by emulsifying pomegranate juice with olive oil in different proportions (25%, 35% and 50%v:v). In order to evaluate the effects of olive oil and olive oil–pomegranate juice sauces on quality of anchovy marinades, the chemical (TVB-N and TMA), oxidative (peroxides value, K230, thiobarbituric acid and K270) and sensory analyses were carried out during storage at 4°C. The present study showed that saucing of anchovy marinades with olive oil–pomegranate sauce can retard the undesirable quality changes, prolong the lipid oxidation and improve the sensory properties.
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