Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies During 7 Months at 4°C Storage

Abstract

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical andmicrobiological analyses of the samples were performed to determine the effects of garlic and hotpepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acidbacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine,putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA)analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlicadded and hot pepper sauce added samples, garlic addition reduced the microbial growth andprovided that the samples retained their physicochemical properties (TBA, TVB-N) for a longerperiod time. The amounts of biogenic amines were determined less in garlic added samples.