The impact of lemon juice on the marination of anchovy (Engraulis encrasicolus): Chemical, microbiological and sensory changes

Le résumé fourni par la source

This paper investigates the qualitative changes (physical, biochemical, microbiological and sensory) in anchovy fillets during the maturation process, in a marinade made from fresh lemon juice and olive oil with the addition of 0.5 and 1% acetic acid. Marination was carried out at 4°C and it required 7 days until sensory acceptability of the product was achieved (glassy-white colour, soft fillet texture, favourable effect in terms of odour and flavour). At marination end point, a pH value of 4.2, aw of 0.85 and NaCl content of 4% were measured for the products. Volatile and non-volatile amines were extracted from the marinated anchovy fillets, and the detected concentration implies that the accumulation of these components during processing was weak (>10 mg TVB-N/100g, <0.5 mg TMA/100 g, <30 mg biogenic amines/kg). The lemon juice showed good preservative effect, it reduced the count of total viable bacteria, psychrophilic bacteria and lactic acid bacteria in the products, while the addition of 0.5% acetic acid improved the overall acceptability of the product as well as its sensory attributes.

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