Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions

ABSTRACT

This study describes the potential use of olive oil-lemon juice emulsions containing different levels of lemon juice (0, 25, 35, and 50% v/v) as a flavoring, preservative, and antioxidant agent in marinated anchovy. The phenolic content and antioxidant activity of lemon juice, olive oil, and olive oil-lemon juice sauces as well as chemical, oxidative, and sensorial changes of marinade samples were analyzed. Increasing the level of lemon juice in sauces retarded the chemical and oxidative changes of marinated anchovy. However, increasing the level of lemon juice more than 35% in sauces led to a decrease in sensorial acceptability. Chemical and oxidative qualities of all the sauced samples were in the limit of deterioration during 100 days of storage. Although marinated anchovy samples treated with sauce containing 50% lemon juice had a significant inhibitor effect on chemical and oxidative deterioration, samples treated with sauce containing 35% lemon juice received the highest overall acceptability score.

KEYWORDS:

• Marinated anchovy
• olive oil
• lemon juice
• emulsified sauce
• quality changes

Acknowledgments

The authors wish to thank Dr. Bahar Gümüş and H. Aydan Büyükbenli for assistance with the chemical analysis.

Funding

The authors would like to express their sincere thanks to the Scientific Research Project Coordination Unit of Akdeniz University for the financial support.

Additional information

Funding

The authors would like to express their sincere thanks to the Scientific Research Project Coordination Unit of Akdeniz University for the financial support.