Serap COSANSU, Sühendan MOL, Üçok Didem ALAKAVUK

Effect of a Pediococcus culture on the sensory properties and ripening of anchovy marinade at 4°C and 16°C

Pediococcus sp. 13 suşunun 4°C ve 16°C’de hamsi marinatın duyusal özellikleri ve olgunlaşması üzerine etkisi araştırılmıştır. Hamsiler %2 asetik asit ve %10 NaCl içeren salamurada 4°C’de (A grubu) ve 16°C’de (B grubu) olgunlaştırılmıştır. Pediococcus sp. 13 inoküle edilen örnekler de 4oC’de (C grubu) ve 16°C’de (D grubu) marine edilmiştir. Tüm örnek gruplarında pH değerleri 4,5’in altında, mezofilik ve halofilik bakteri sayıları ise genel olarak 2-3 log kob/g düzeyinde bulunmuş olup, ürünün güvenli olduğunu göstermiştir. D grubu örneklerin görünüm ve tat puanları diğer gruplardan önemli düzeyde (P

Anahtar Kelimeler:

duyusal değerlendirme, hamsi, olgunlaştırma, Pediococcus, starter, tuz, kimyasal analizler, laktik asit bakterileri

Pediococcus kültürü ilavesinin 4°C ve 16°C’de olgunlaştırılan hamsi marinatının duyusal özellikleri ve olgunlaşması üzerine etkisi

The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4°C and 16oC was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4°C (group A), and at 16°C (group B). Inoculated samples were marinated similarly at 4°C (group C), and at 16°C (group D). pH values of all groups were below 4.5 and the mesophilic and halophilic bacterial counts were generally 2-3 log cfu/g during the study showing the safety of products. Appearance and taste of group D samples were significantly better (P<0.05) than others, and it was possible to consume them regarding their sensory properties after the 8th hour of marinating process. Even they were held at 4°C, appearance and taste of group C were acceptable for consumption similar (P<0.05) to group B (uninoculated at 16°C) after 16 h due to the inoculation with Pediococcus culture. Panelists considered group A samples proper for consumption at the 32nd h. at 4°C. It was concluded that marinated anchovies containing Pediococcus sp. 13 completed marination faster and obtained better sensory scores at either low (4°C) or ambient (16°C) temperatures.

Keywords:

sensory evaluation, anchovies, ripening, Pediococcus, starters, salt, chemical analysis, lactic acid bacteria,

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