تاثیرانواع افزودنی ها بر شاخص های حسی ماریناد سرد تولید شده از کفشک تیز دندان (Psettodes erumei) و زمین کن دم نواری (Platycephalus indicus) در طول زمان ماندگاری در۴ درجه سلسیوس
محورهای موضوعی : فرآورده های شیلات
1 - استادیار،گروه شیلات و فرآوری محصولات شیلاتی، واحد آبادان، دانشگاه آزاد اسلامی، آبادان، ایران.
2 - دانش آموخته کارشناسی ارشد، گروه شیلات و فرآوری محصولات شیلاتی، واحد آبادان، دانشگاه آزاد اسلامی، آبادان، ایران.
کلید واژه: ارزیابی حسی, افزودنی, ماریناد سرد, کفشک تیز دندان, زمین کن دم نواری, زمان نگهداری.,
چکیده مقاله :
ماریناد تهیه شده از آبزیان، میتواند منابع غنی پروتئینی با طعم های جدید را به مصرف کنندگان عرضهکند. تحقیق حاضر،با عنوان تاثیر انواع افزودنی بر شاخصهای حسی (طعم، بو، بافت و رنگ) ماریناد سرد تهیهشده از کفشک تیزدندان (Psettodes erumei)و زمینکن دم نواری (Platycephalus indicus) در سال ۱۳۹۹ در مرکز تحقیقات شیلات و آبزیان دانشگاه آزاد اسلامی واحد آبادان انجام شد.۲۰ قطعه از هر دو گونه ماهی با میانگین وزنی (۶۰۰ -۸۰۰) گرم از بندر صیادی خرمشهرخریداری شد و به صورت تازه در کنار یخ به آزمایشگاه منتقلشد. پس از شستوشو و آمادهسازی، فیلهها به شیشههای حاوی ۴ تیمار به ترتیب (تیمار شاهد: اسید استیک و نمک، تیمار۱: اسید استیک ، نمک،پودرفلفل قرمز، پودر سیر و ادویه ترشی، تیمار۲: اسید استیک، نمک، پودرفلفل سیاه، پودر سیر وادویه ترشی، تیمار۳: اسید استیک، نمک، پودر فلفل سیاه، پودر فلفل قرمز، پودر سیر، ادویه ترشی) انتقالیافت. ماریناد تهیه شده به مدت ۳۰ روز در دمای ۴ درجه سلسیوس نگهداریشد. نتایج به دستآمده نشان داد تیمار شاهد در ماریناد تهیه شده ازکفشکتیزدندان در شاخصهای حسی (طعم، رنگ وبافت) و تیمار۳ در شاخص حسی بو بالاترین امتیازرا از مصرفکنندگان دریافتکردهاند. شاخصهای رنگ، بافت و بو در ماریناد تهیه شده از زمین کن دم نواری اختلاف معنیداری ثبت نکرده است (۰۵/۰p≥). همچنین در شاخص طعم بین تیمارهای۱،۲و۳ اختلاف معنیدار ثبتشد(۰۵/۰p≤). این نتایج نشاندهنده آن است که نمک وسرکه همچنان میتواند بدون نیاز به سایر افزودنیها، ماریناد را موردپسند مصرفکننده قراردهد وهمچنین ترکیبات موجود در تیمار۳، بوی محصول را برای مصرفکننده مورد پسند قرارداده است. همچنین ماریناد کفشک تیزدندان، مقبولیت بالاتری را از نظر شاخصهای حسی نسبت به زمینکندم نواری ثبتکرد. تولید ماریناداز گونههای صید ضمنی با استفاده از انواع افزودنیهای مناسب به عنوان منبع پروتئینی پیشنهاد میشود.
The production of marinade from aquatic animals offers rich sources of protein with a new taste to consumers. In this research, different types of additives on sensory indicators (taste, smell, texture and color) of cold marinade prepared from Indian halibut (Psettodes erumei) and bar tail flathead (Platycephalus indicus) was investigated.20 pieces of both species with an average weight of (600-800) grams were purchased from Khoramshahr port and transported fresh on ice to the laboratory of the Fisheries Research Center of Islamic Azad University, Abadan branch. After washing and preparing the fillets into jars containing 4 treatments respectively (control treatment: acetic acid and salt, treatment 1: acetic acid, salt, red pepper powder, garlic powder and pickled spices, treatment 2: acetic acid, salt, pepper powder black, garlic powder and pickling spice treatment 3: acetic acid, salt, black pepper powder, red pepper powder, garlic powder, pickling spice) were transferred. The prepared marinade was kept at 4 degrees Celsius for 30 days. The control treatment in the marinade prepared from the Indian halibut in sensory indicators (taste, color and texture) and treatment 3 in the sensory index received the highest scores from the consumers. There was no significant difference in the color, texture, and odor indices of the marinade prepared from the bar tail flathead (p≥0.05). Also, there was a significant difference in the taste index between treatments 1, 2, and 3 (p≤0.05). These results show that salt and vinegar can still make the marinade acceptable to the consumer without the need for other additives, and also the ingredients in treatment 3 have made the smell of the product acceptable to the consumer. Also, the Indian halibut marinade recorded a higher acceptability in terms of sensory indicators than the bar tail flathead The production of marinades for bycatch species is suggested by using a variety of suitable additives as a protein source.
Introduction
Population growth, improvement in living standards and people's nutrition have led to a significant portion of the research and technological capacity of societies being spent on providing sufficient and appropriate food with high nutritional value. Considering that a limited portion of aquatic animals are included in the consumer basket, overfishing of species favored by consumers has resulted in a reduction in the reserves of these resources. Today, the use of various methods to create desirable flavors for the consumer's taste from alternative species has become very popular. Marinade is a semi-preserved fish product that is prepared with the help of edible acids such as acetic acid (vinegar), salt, and some additives. Creating a desirable taste and flavor, preserving the product in a cold environment, preventing the growth and development of spoilage microorganisms, and activating enzymes are some of the characteristics of this product (22).For the production of marinade, aquatic species such as: river round-mouth eel, shag, crucian carp, horsetail, cod are used. Fish marinade, which is called fish pickle in Persian, is a food product produced from muscles or other parts of the fish body in raw or cooked form with the help of vinegar (acidic), spices and salt, which is consumed as a food seasoning (20). The degree of penetration of salt and acetic acid in the product depends on the fish species, muscle type, fish size, fillet thickness, weight, chemical composition (especially fat density and distribution), physiological state of the fish, brining method, brine concentration, curing temperature, freezing and thawing temperature of the fish (35). Proper penetration of salt and acetic acid in the marinade improves the taste and flavor (16). Physical, chemical and microbiological mechanisms play a complex role in fish spoilage.Proper methods for efficient fish preservation are essential for improving and increasing the shelf life of the product (17). Marinades are divided into two groups: cold and hot. Cold marinades are prepared without the use of heat and most marinades produced in the world are of this type. In hot marinades, fish is first heat-treated (frying, boiling, and smoking) and then converted into marinade (9). Various additives and spices are used to improve the flavor of marinades. Marinades have positive effects on the health and shelf life of meat and seafood products. The main purpose of marinating is to improve the flavor, increase the safety, and increase the shelf life of meat products by inhibiting microbial growth (1). Moeini et al. (2005) studied the production of fried marinade from Caspian rudd (Rutilus rutilus).In their study, five formulations for the production of fried marinades were investigated and samples were tested at regular intervals for organoleptic properties, pH, volatile nitrogen, peroxide and total bacterial count. Their results showed that over a 60-day period, the pH of all marinades produced reached 12.4 or less after two days, while the peroxide content varied between 1.7 and 15.2 milliequivalents per kilogram. The volatile nitrogen content of the samples also remained constant during the test period and reached 7.8 mg/g of sample (7).The production of hot marinade from Caspian whitefish (Rutilus frisi kutum) and farmed grass carp (Ctenopharyngodon idella) was carried out by Esmail Zadeh Kenari et al. (2005), and the results of sensory evaluation (color, odor, taste, and texture) showed that the marinade from farmed grass carp was selected by the evaluators because farmed grass carp has higher fat content than whitefish, and is consistent with the taste of Iranian consumers. In addition, the marinade from whitefish did not contain any bones when consumed, which was due to the dissolution of the bones in acetic acid during processing. It was also found that the marinade was well stored at 10 degrees Celsius for 6 months (2).Sensory, chemical, microbial and fatty acid composition indices in cooked and fried marinade of silver carp (Hypophthalmichthis molitrix) were conducted by Hedayati Fard et al. (2016). TVB-N values, total bacterial count, mold and yeast showed significant differences (p≤0.05) between cooked and fried marinades. Also, in organoleptic evaluation, the acceptability of fried marinade was higher in color, texture and odor indices, but cooked marinade had better taste. High levels of omega-3, 6 and EPA DHA fatty acids were present in fried marinade. Unlike frying, cooking reduced UFA. The quality of both types of marinades was acceptable during 30 days of storage at a refrigerator temperature of 4 degrees Celsius (21). Reports have shown that fatty acids found in marine products prevent the development of osteoarthritis, and a lack of this group can cause skin peeling, skin inflammation, and decreased intelligence.The omega-3 fatty acids in fish reduce serum triglyceride and cholesterol levels, thereby reducing the risk of thrombosis, which is a major cause of sudden heart attacks. The pure omega-6 group also reduces blood pressure and viscosity, which in turn changes the shape of blood cells and ultimately makes them easier to pass through capillaries (1). Marinade production from red-eared lancefish (Lethrinus lentjan) was carried out by Abroomand et al. (1400), although none of the marinade spoilage indicators exceeded the permissible consumption level, all of its values increased significantly (1). The absorption of salt and acid for the production of marinade from (Engraulis anchoita) was carried out by Capccioni et al. (2012).The effect of marinade process on storage conditions of rainbow trout fillets was studied by Maktabi et al. (2015) (15, 25). Rafaela et al. (2020) conducted research on the effect of various plant and natural extracts on the shelf life of marinades (34). The use of under-consumed and over-caught fish meat in the form of minced meat and separated from bones in the preparation of various processed products such as marinades has shown that processing does not affect the nutritional value of fish protein, but rather increases the edible and nutritional quality of the product (37). The aim of this study was to evaluate the effect of various additives on changes in sensory indicators (taste, odor, texture and color) of cold marinade prepared from fish fillets of Platycephalus indicus and Psettodes erumei during storage at 4 degrees Celsius.
Materials and Methods
Sample Preparation
This study was conducted in February 2020 at the Fisheries Research Center of Islamic Azad University, Abadan Branch. Ten pieces of striped bream (Platycephalus indicus) and sharp-toothed shoefish (Psettodes erumei) with an approximate weight of (600-800 grams) were selected from healthy and similar-sized fish, freshly collected from the Khorramshahr fishing port. The fish were immediately placed in unolith boxes with ice powder in a ratio of 1:2 (ice: fish w/w) and transported to the laboratory.
Method for preparing cold marinade
The fish were washed separately with clean, fresh water by species. The head, tail, and intestines were removed, then the skin and bones of the fish were removed, and 50-gram fillets with dimensions of 3×2 (cm) were prepared. The fillets were placed in a bath containing 3-5% salt for 30 minutes. This process makes it easier to remove traces of blood from the muscles.By adding 0.5% acetic acid to the salt bath, a slight discoloration was created, which will increase the quality of the product. Then the fillets were placed in the final bath. The final bath contains salt and acetic acid, the strength of which is determined by the ratio of fish to solution and the type of final product (1). Control treatment: acetic acid-salt), (Treatment 1: acetic acid, salt, red pepper powder, garlic powder and pickled spices) (Treatment 2: acetic acid, salt, black pepper powder, garlic powder and pickled spices)
(Treatment 3: acetic acid, salt, black pepper powder, red pepper powder, garlic powder, pickled spices). Two species of striped wrasse (Platycephalus indicus) and sharp-toothed wrasse (Psettodes erumei) were used to prepare the marinade (Table 1).First, the jars were thoroughly washed and cleaned with hot water, the additive according to the formulation presented in Table 1 was added to the fillets inside the jar (the jars were numbered according to the formulation), the jars were closed and pasteurized in hot water, the jars containing the marinade were stored at 4 degrees Celsius. After 2 weeks, the prepared marinades reached the maturation stage, the ingredients used in the preparation of the marinade had penetrated the meat texture and made its taste pleasant. The prepared marinade samples were evaluated by the evaluators to compare the sensory characteristics (texture, taste, odor and color) after 30 days.Table 1- Instructions for preparing cold marinade from sharp-toothed shoe and banded tail ground meat
Compositions (control treatment)T (Treatment 1)T1 (Treatment 2)T2 (Treatment 3)T3
White vinegar (ml) 75 75 75 75
Salt (g) 5 5 2.5 5
Red pepper powder (g) - 5 - 5
Black pepper powder (g) - - 5 5
Garlic powder (g) - 5.2 5.2 5.2
Picking spices (g) - 1 2 3
Evaluation of organoleptic properties
A hedonic scale was used to evaluate the sensory properties of the marinade (39). For this purpose, 20 students were selected completely randomly. The tables were provided to them for scoring, and the tables and how to complete them were explained to the evaluators during a session. The evaluators gave scores from 1 to 7 to the color, odor, taste, and texture indicators based on Table (2).(7=excellent, 6=very good, 5=good,
4=average, 3=poor, 2=bad, 1=unusable), the evaluators were reminded not to consume soft drinks and other flavored foods such as chewing gum before the evaluation session and to wash their hands and mouth. To prevent taste interference during the evaluation, the evaluators rinsed their mouths with water before each taste test. For each treatment, 3 replicates were considered for each organoleptic factor, for this purpose, 3 copies of each table were provided to the evaluators (5).
Table 2-Sample sensory evaluation questionnaire based on hedonic scale (5)
Unusable Bad Poor Average Good Very good Excellent Sensory factor
1 2 3 4 5 6 7 Texture
1 2 3 4 5 6 7 Color
1 2 3 4 5 6 7 Taste
1 2 3 4 5 6 7 Smell
Statistical data analysis method
First, to determine the type of test, we examined the normality of the data distribution.Given that the dependent variables (color, odor, taste, and texture) were normally distributed, One-Way ANOVA was used to test the hypotheses. The normality of the data obtained from the Likert scale used in this study was determined by examining the elasticity and stiffness. After observing a significant difference, Duncan's test was used at the 95% level to determine the significance of the difference between the samples
1. آبرومند ع، باعثی ف. بررسی ارزش غذایی ماریناد ماهی شعری گوش قرمز ( Lethrinus lentjan) با استفاده از اسید استیک. مجله علوم و صنایع غذایی ایران. 1400؛ ۱۱(۱۸): ۳۱۵-۳۰۵.
2. احمدپورچورکوچانی س، معینی س. شناسایی اسیدهای پرب و تعیین زمان ماندگاری ماریناد گرم تولیدی از ماهی قزل آلا به مدت ۹۰ روز. مجله پژوهش های علوم و فنون دریایی. 1394؛ ۱۰(۲): ۳۹ -۳۱.
3. اسماعیل زاده کناری ر، سحری م. ع، حمیدی اصفهانی ز. مقایسه ترکیبات غذایی گوشت ماهی سفید (Rutilus frisi kutum) و ماهی کپور علفخوار پرورشی
(Ctenopharyngdon idella) و فرآوری ماریناد ازآن ها. مجله علمی شیلات ایران. 1382؛ ۱۲(۴): ۲۸-۱۳.
4. ترخاصی ا، علیزاده دوغیکلایی ا، صداقت م. ارزیابی ارگانولپتیک سه نوع فیش فینگر تولید شده از ماهی کپور معمولی. فصلنامه علمی- پژوهشی علوم و فنون شیلات. 1393؛ ۳(۳): ۵۷-۵۱.
5. جلیلی س. ارزیابی تغییرات حسی فیش فینگر تولید شده از گوشت چرخ شده و سوریمی ماهی کوتر ( Sphyraena jello) و تاثیر جایگزینی گوشت قرمز با گوشت ماهی در طول نگهداری در سردخانه (۱۸- درجه سلسیوس) به مدت ۴ ماه. مجله علوم و صنایع غذایی ایران. 1401؛ ۱۹ (۱۲۸): ۱۰۴-۹۳.
6. محمد زاده، ب.، اسماعیلی سارابی، ا.، محمد شفیع، س.، هاشمیان فرد، س. ا. م، ۱۳۹۹ . ارزیابی حسی ماریناد سرد پخته شده از ماهی کیلکای معمولی ( Clupeonella cultiventris) وکپور نقره ای ( Hypophthalmichtys moritrix). هشتمین کنفرانس ملی ماهی شناسی ایران.
7. معینی س، معینی س، فروزان سبحانی پور ن. تولید ماریناد سرخ شده از ماهی کلمه دریای خزر(Rutilus rutilus caspius). مجله علمی شیلات ایران. 1384؛ ۴(۱): ۱۴۶-۱۳۳.
8. هدایتی فرد م، کاووسی س. ع، خاورپور م. مطالعه مقایسه ای شاخص های حسی، شیمیایی، میکروبی و ترکیب اسیدهای چرب ماریناد پخته و سرخ شده تهیه شده از ماهی کپور نقره ای در زمان نگهداری در دمایĊ۴. مجله تحقیقات دامپزشکی. 1395؛ ۱۷۰ (۱۴): ۴۴۶ - ۴۳۷ .
9. هدایتی فرد م، معینی س، یوسفیان م، کیوان ا، غلامی پور س، شجاع ا. ه، بررسی ترکیبات اسیدهای چرب در ماهی اوزون برون ( Acipencer stellatus ) . نشریه طب جنوب. 1380؛ شماره ویژه کنگره سراسری طب دریا، ۴: ۴۵-۴۴
10. هدایتی فرد، م، مولایی ن، مطالعه شاخص های کیفیت، بارمیکروبی و ترکیب اسیدهای چرب بافت ماهیان دودی سفید وکفال طلایی بازارهای شمال. فصلنامه علوم و صنایع غذایی. 1395؛ ۵۷(۱۳): ۱۵۸-۱۴۵.
11. Abd Rahman S, Osman H, Daud N. M, 1995. Fatty acid composition of some Malaysian fresh water fish. Journal Food Chemistry. 1995; 90: 45-49.
http://dx.doi.org/10.1016/0308- 8146(95)92660-C
12.Aksu H, Erkan N, Colak H, Varlik C, Gokoglu N, Ugur M. Some changes in anchovy marinades during production in different acid-salt concentrations and determination of shelf life. Journal of Faculty Veterinary Medicine. 1997; 8: 86-90.
https://doi.org/10.29103/aa.v7i2.2459
13.Baptista R. C, Horita C. N, Santana A. S. Natural products with preservative for enhancing the microbiological safety and extending the shelf-life sea food: A review Food Research International. 2020; 127(1):108762. https://doi.org/10.1016/j.foodres.2019.108762
14.Behera S. S, Madathil D, Verma S. K, Pathak N. Seafood marination-A review. International Archive of Applied Sciences and Technology. 2020; 11 (3): 161-168. DOI: .10.15515/iaast.0976-4828.11.3.204207
15.Capaccioni M. E, Casales M. R, Yeannes M. I. Acid and salt uptake during the marinating process of (Engraulis anchoita) fillets influence of the solution: fish ratio and agitation. Cienc. Tecnol. Aliment. Campinas. 2011; 31(4),pp.884-890. http://dx.doi.org/10.1590/S0101-20612011000400009
16.Epejo-Hermes J., 1998.Fish processing in the tropics-Quezon city, Philippins, Tawid publication,336p.
17.[FAO]Food and Agriculture Organization.,1995. Quality and quality changes in fresh fish. In: FAO Fisheries technical paper No.348 Huss, H.H ed. Rome: AOAC,pp.1-49.
18.Gokoglu N, Yerlikaya P, Topuz O. K., Effect of tomato and garlic extracts on extending ,shelf-lifes of cold storage marinated seafood salad. Journal of Animal and veterinary Advances, 2012; 9(15): 2017-2024. http://dx.doi.org/10.1111/j.1745-4549.2011.00576.x
19.Gokoglu N. Novel natural food preservatives and applications in sea food preservation: Areview. Journal Science Food
Agriculture, 2019; 99: 2068-2077. https://doi.org/10.1002/jsfa.9416
20.Gram L, Huss H. H. Microbiological spoilage of fish and fish products, Intl J of Food Microbiol. 1996; 33: 121-137. https://doi.org/10.1016/0168-1605(96)01134-8
21.Hedayatifard M, Jamali Z. Evaluation of omega-3 fatty acids composition in Caspian Sea Pike Perch (Sawnder lucioperca). International Journal Agriculture Biology. 2008; 10: 235-237. https://www.researchgate.net/publication/242201829
22.Hwang C. A, Tamplin M. L. The influence of magonnaise pH and storage temperature on the growth of (Listeria monocytogenes) in seafood salad. Intl of Microbiol. 2005;102: 277-285.
doi: 10.1016/j.ijfoodmicro.2004.11.019.
23.Kaya G. K, Basturk O. Determination of some quality properties of marinated sea bream (Sparus aurata L.1758) during cold storage. Food Science and Technology. 2015; 35(2): 347-353. https://doi.org/10.1590/1678-457X.6619
24.Kilinic B, Calki S. Chemical, enzymatic and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades. European Food Research and Technology. 2005; 221(6): 821-827. http://dx.doi.org/10.1007/s00217-005-0114-y
25.Maktabi S, Zarei M, Chadorbaf M. Effect of a traditional marinating on Bacterial and chemical characteristics in frozen Rainbow trout fillet. Journal of Food Quality and Hazards Control. 2015; 2(1):128-132.
26.Maktabi S, Zarei M, Chadorbaf M. Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage, Veterinary Research Forum. 2016; 7(4): 295-300.[Persian] https://vrf.iranjournals.ir/article_22161_5937ddfa18f52dff91db9f35d9816f4b.pdf
27.Mei J, Ma X, Xie J. Review on natural preservation for extending fish shelf-life. Foods. 2019; 8(10) : 1-23.
https://doi.org/10.3390/foods8100490
28. Miranda J. M, Velazquez J. B, Abourg S. P. Antimicrobial activity of Red Algae flour (Gelidium sp.) and Its effect on quality retention of Scomber scombrus during refrigerated storage. Foods; 2022: 11(904):1-12. https://doi.org/10.3390/foods11070904
29.Nestel P, Clifton P, Colquhoun D, Noakes M, Mori T .A, Sulliran D, Thomas B. Indications for omega-3 long chain poly unsaturated fatty acid in prevention and treatment of cardiovascular disease.Hearth lung Circ. 2015; 24:769-779.
https://doi.org/10.1016/j.hlc.2015.03.020
30.Nielsen J. Fish snacks and shell fish snacks, Snack Food. 1997; 3: 183- 205.
31.Ozden O. Changes in amino acid and fatty acid composition during shelf-life of marinated fish. Journal of the Science of Food and Agriculture. 2005; 85(12): 2015-2020. http://dx.doi.org/10.1002/jsfa.2207
32.Ozogul Y, Ozogul F, Kuley E. Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4Ċ. Food Science and Biotechnology. 2010; 19: 69-75. http://dx.doi.org/10.1007/s10068-010-0010-5
33.Ozyurt G, Kuley E, Balikci E, Kacar C, Gokdogan S, Etyemez M, Ozogul F. Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology. 2012; 5: 2777-2786.
http://dx.doi.org/10.1007/s11947-011-0586-7
34.Rafaela C, Claudia N, Anderson S. Natural products with preservative properties of enhancing microbiological safety and extending the shelf-life of Seafood: A review. Food Research International. 2020; 127(2020):108762. https://doi.org/10.1016/j.foodres.2019.108762
35-Sallam K. I, Ahmed A. M, Elgazar M. M, Eldaly E. A. Chemical quality and sensory artibutes of marinated pacific saury (Cololabis saira)during vacuum packed storage at 4Ċ. Food chemistry. 2007;102: 1061-1070.
https://doi.org/10.1016/j.foodchem.2006.06.044
36.Serdaroglo M, Baris P, Urgu M, Doostifard E, Yildiz-Trup G. Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades. Journal of Food Science and Technology. 2017; 18(4),09. http://www.ejpau.media.pl/volume18/issue4/abs-09.html
37.Simora R. N,¬ Armad, C. D, ¬Babaran P. P. Quality assessment of marinated flying fish (Cheilopogon intermedius) fillets during vacuum packed storage at 4Ċ. Philippine -Journal of Science. 2021;150(1): 233-232. https://philjournalsci.dost.gov.ph/
38.Siscovick, D. S., Barringer, T. A., Fretts, A. M., Wu, J. H., Lichtenstein, A. H., Costello, R. B., Krisetherton, P. H., Jacobson, T. A., Engler, M. B., Alger, H. H. Omega-3 poly
unsaturated fatty acid (fish oil) supplementation and the preventation of clinical cardiovascular disease. A Science Advisory from the American Hearth Association.Circulation,135,pp. e867-e884. DOI: 10.1161/cir.0000000000000482
39.Sushri s, Deepa M, Verma S. K, Pathak N. 2020.Seafood marination-A review. International Archive of Applied Sciences and Technology. 2020; 11(3):165-168. DOI: 10.15515/iaast.0976-4828.11.3.204207
40.Tomac A, Cova M. C, Narvaiz P, Yeannes M. I. Texture, color, lipid oxidation and sensory acceptability of gamma irradiated marinated anchovy fillets. Radiation physics and chemistry. 2015;106:337-342. DOI: 10.1016/j.radphyschem.2014.08.010
41.Topuz O. K, Yerlikaya P, Ucak I, Gumus B, Buyukbenli H. A. Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality for marinated anchovy. Food Chem, 2014; 154: 63-70. DOI: 10.1016/j.foodchem.2013.12.103
42.Turhan S, Sagir I, Temiz H. Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts. International Journal of Food Science & Technology. 2009; 44(2): 386-393. DOI:10.1111/j.1365-2621.2008.01777.x
