Sensory and Chemical Qualities of Marinated African Catfish (Clarias gariepinus, B., 1822) Preserved in Oil and Tomato Sauce

Authors : Gülderen KURT KAYA, Özden BAŞTÜRK

Pages : 15-22

Doi:/medfar.v1i34642.359903

View : 21 | Download : 7

Publication Date : 2018-01-23

Article Type : Research Paper

Abstract :In this study the sensory criteria and chemical analysis of catfish marinades in tomato sauce and oil was investigated. After the marination process catfish fillets were packed in airproof plastic containers; one being plain insert ignore into journalissuearticles values(Group A: sun flower oil); and the other being sauced insert ignore into journalissuearticles values(Group B: sunflower oil and tomato sauce);. Then, they were stored in +4 °C for 200 days. During storage, sensory and chemical analyses were carried out. As a result of 200 days of storage, TVB-N analysis results 15.82/16.29 mg/100g, TBA 4.94/4.81 mg MA/kg, the number of peroxide value 3.57/3.40 meq/kg, pH were 4.35/4.36 in sample marinates packaged as plain and sauced respectively. At the end of storage it was determined that African catfish marinates packaged as plain insert ignore into journalissuearticles values(Group A); and sauced insert ignore into journalissuearticles values(Group B); can be stored in +4 °C for 200 days and maintained the chemical quality criteria. The shelf life of marinated catfish was found to be 110 days for Group A, 80 days for Group B according to the results of sensory assessments. 
Keywords : Clarias gariepinus, African catfish, marinated fish, tomato sauce, quality