Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4 degrees C and 16 degrees C

Abstract

The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4 degrees C and 16 degrees C was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4 degrees C (group A), and at 16 degrees C (group B). Inoculated samples were marinated similarly at 4 degrees C (group C), and at 16 degrees 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 8(th) hour of marinating process. Even they were held at 4 degrees C, appearance and taste of group C were acceptable for consumption similar (P<0.05) to group B (uninoculated at 16 degrees C) after 16 h due to the inoculation with Pediococcus culture. Panelists considered group A samples proper for consumption at the 32(nd) h. at 4 degrees C. It was concluded that marinated anchovies containing Pediococcus sp. 13 completed marination faster and obtained better sensory scores at either low (4 degrees C) or ambient (16 degrees C) temperatures.