EJPAU 2015. Serdaroğlu M. , Barıs P. , Urgu M. , Doostifard E. , Yıldız-Turp G. QUALITY CHANGES OF SARDINE FILLETS MARINATED WITH VINEGAR, GRAPEFRUIT AND POMEGRANATE MARINADES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2015
Volume 18
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Serdaroğlu M. , Barıs P. , Urgu M. , Doostifard E. , Yıldız-Turp G. 2015. QUALITY CHANGES OF SARDINE FILLETS MARINATED WITH VINEGAR, GRAPEFRUIT AND POMEGRANATE MARINADES, EJPAU 18(4), #9.
Available Online: http://www.ejpau.media.pl/volume18/issue4/abs-9.html

QUALITY CHANGES OF SARDINE FILLETS MARINATED WITH VINEGAR, GRAPEFRUIT AND POMEGRANATE MARINADES

Meltem Serdaroğlu¹, Pelin Barıs², Müge Urgu¹, Eisa Doostifard¹, Gulen Yıldız-Turp¹
¹ Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
² Izmir Institute of Technology, Engineering Faculty, Food Engineering Department, Izmir Turkey

ABSTRACT

Sardine (sardina pilchardus) fillets were marinated
by using three different marinade solutions prepared with vinegar (VM), grapefruit
juice (GM) and pomegranate juice concentrate (PM). All marinade formulations
contained 4% salt and 0.1% black pepper. Samples were stored at 4ºC for
28 days. Proximate composition, pH, acidity, salt content, moisture content,
penetrometer value, peroxide value and TBA value of marinated samples were evaluated
during storage of 28th days. Sardines marinated with grapefruit juice had the
highest pH value at each evaluation period. On day 28 the highest acid value
(0.94%) was obtained in VM samples and the lowest acid value (0.62%) was obtained
in GM samples. No significant differences in salt content were found between
marinade treatments at each evaluation period except day 28. At each evaluation
period GM samples had higher (softer in texture) and PM samples had lower penetrometer
values (harder in texture). PM samples had the lowest peroxide and TBA value
at each evaluation period. It’s concluded that pomegranate sauce could
be used as a functional marinade solution in sardine marination.

Key words: marination, sardine, grapefruit, pomegranate, vinegar.

Meltem Serdaroğlu
Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
35100 Bornova, Izmir, Turkey
Phone: (+90 232) 3111314
Fax: (+90 232) 3427592
email: meltem.serdaroglu@ege.edu.tr

Pelin Barıs
Izmir Institute of Technology, Engineering Faculty, Food Engineering Department, Izmir Turkey

Müge Urgu
Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
35100 Bornova, Izmir, Turkey

Eisa Doostifard
Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
35100 Bornova, Izmir, Turkey

Gulen Yıldız-Turp
Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
35100 Bornova, Izmir, Turkey
Phone: (+90 232) 3882395
Fax: (+90 232) 3427592

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.