Quality changes of marinated tench tinca

Özogul Quality Changes of Marinated Tench Tinca tinca during Refrigerated Storage Published by: http://www.sagepublications.com On behalf of: Consejo Superior de Investigaciones Científi

International Food Science and Technology

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The online version of this article can be found at:

DOI: 10.1177/1082013209350541

2009 15: 513

Food Science and Technology International

Y Özogul, E Kuley and F Özogul

Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage

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Quality Changes of Marinated Tench (Tinca tinca)

during Refrigerated Storage

Y O¨zogul,* E Kuley and F O¨zogul

Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries

Balcali, Adana, Turkey

The quality control of marinated tench with sauce stored at 4C was investigated in terms of sensory,

chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric values (TBA),

peroxide value, free fatty acids, biogenic amines, fatty acids, and pH and microbiological parameters

(total aerobic count, coliform, Escherichia coli, and Salmonella) during 6 months of storage The use of

alcohol vinegar and salt in marinated tench caused the TVB-N, TMA to decrease The maximum TVB-N

and TMA values were found to be 12.77 mg/100 g and 4.68 mg/100 g after 150 days and 180 days storage

period, respectively Oxidative rancidity in marinated tench was found to be low (2.81 mg MA/kg) and

rancid flavor was not detected even after a storage period of 180 days As storage time progressed,

putrescine, cadaverine, and serotonine became the dominant amines Salmonella, coliform, E coli, and

Staphylococcus aureus were not detected during the storage period of 6 months Total bacteria count

increased to 4.3 log CFU/g at the end of the storage period Data obtained from this study showed that

marinated tench can be stored for more than 6 months

Key Words: Tinca tinca, biogenic amines, marination, fish quality, rancidity, microbial quality

INTRODUCTION

Fish productions constitute more than 15% of total

animal protein supplies in worldwide (Ababouch, 2006)

Tench, Tinca tinca, is a benthophagous omnivorous

cyprinid species of aquacultural interest in European

pond fish culture (Quiros and Alvarino, 2000;

De Pedro et al., 2001; Quiros et al., 2003; Turchini

et al., 2007) It is reported that this fish species was

orig-inally found in Europe and Siberia during the 19th

cen-tury (Skrzypczak and Mamcarz, 2006) Later, it was

found to inhabit many other parts of the world due to

its ability to adapt to different environmental conditions

and due to the economic benefits accrued in growing it

(Skrzypczak and Mamcarz, 2006) Demand for tench

aquaculture is increasing and total production has

risen from 1.315 t in 2004 to 1.250 t in 2007 (FAO,

2008)

Tench have been found to have good body

composi-tion parameters such as carcass yield and fillet

percent-age, and fairly favorable meat quality for processing

(Wedekind et al., 2003) Due to the increasing consumer demand for fresh refrigerated foods with prolonged shelf-life, many researches have focused on preservation techniques to control bacterial growth for safety pur-poses or for extending the shelf-life of the food (Sallam, 2007a) Marination, a food-preservation tech-nique, is based on treatment of muscles with solutions containing salt, spices, curds, lemon juice, etc and pro-vides high sensory acceptability to a variety of meat products (Yashoda et al., 2005) It has been reported that marination enhances water-holding capacity, decreases cooking losses, and improves texture scores (Goodwin and Maness, 1984; Buses, 2005) Bacterial growth in marinated products is inhibited by acidic pH and the use of antimicrobial agent (Bjorkroth, 2005)

In addition, to prevent microorganism growth, it allows a way of valorization other than salting for dif-ferent fish products (Poligne and Collignan, 2000) Although there is no information on the quality para-meters of marinated tench, the product quality in differ-ent strains of tench (Tinca tinca) tested under controlled environmental conditions (Wedekind et al., 2003) and pate´ made from tench (Bilgin et al., 2005), the fatty acid composition of tench (Buchtova et al., 2004; Steffens and Wirth, 2007; Turchini et al., 2007), and malondialdehyde concentrations in different muscle areas of tench (Halamickova et al., 2003) were investigated The objec-tive of this study was to determine the sensory, chemical and microbial quality parameters of marinated tench with sauce in a storage period of 180 days at 4C

*To whom correspondence should be sent

(e-mail: yozogul@cu.edu.tr)

Received 1 July 2008; revised 13 October 2008

Food Sci Tech Int 2009;15(5):0513—521

ß SAGE Publications 2009

Los Angeles, London, New Delhi and Singapore

ISSN: 1082-0132

DOI: 10.1177/1082013209350541

513

MATERIALS AND METHODS

Material

Tench were obtained from the local fish market (1-day

old) After that, they were gutted and washed and

fil-leted before steam cooking The cooking time of raw

materials under steam was 10 min The marinating

pro-cess for cooked material was carried out in 4% alcohol

vinegar (TS 1880 EN 13188), 10% salt and water for

24 h at 4 C The fish:alcohol vinegar ratio was 1:1.5

Cooked marinated samples were then placed into boxes

and sauce containing garlic, tomato, hot chili pepper,

and dry dill was put in the box, followed by sunflower

oil added as fillings to each box The total quantity of all

components was 175 g All boxes were kept in

refriger-ated conditions (4 C) for up to 6 months Sensory,

chemical, and microbiological analyses were performed

every month The samples were homogenized for the

analysis One lot was used for this study Data were

obtained using three boxes of marinated tench for each

sampling

Methods

Sensory Analysis

For sensory analysis, three boxes of marinated tench

were taken at regular intervals Each assessment was

carried out by a minimum of six trained panelists The

attributes for sensory analysis of marinated tench are

shown in Table 1 Sensory analysis of marinated tench

(appearance, odor, flavor, and texture) was assessed

according to the method of Schormuller (1968) with

modification A hedonic scale from 9 to 1 was used to

evaluate marinated tench A score of 9 represents ‘very

good quality,’ a score of 7—8, ‘good quality,’ a score of

5—6 ‘acceptable,’ while a score of 1—4 was regarded as

‘bad or unacceptable.’

Proximate Composition and pH The samples were analyzed in triplicate for proximate composition: lipid content by the Bligh and Dyer (1959) method, moisture content by the AOAC (1990) method, total crude protein by the Kjeldahl method (AOAC, 1984), and ash content by the AOAC (1990) method The pH values of marinated tench and sauce were determined by a pHmeter (WTW 315i pH Meter; Weilheim, Germany)

Fatty Acids Analyses and FFA Analyses of fatty acid methyl esters were carried out according to the method as described by Ichibara et al (1996) A Clarus 500 with autosampler (Perkin Elmer, Shelton, CT, USA) equipped with a flame ionization detector and a fused silica capillary SGE column (30 m  0.32 mm ID  0.25 m BP20 0.25 UM; SGE Analytical Science Pty Ltd., Victoria, Australia) was used The oven temperature was 140 C, held for

5 min, increased to 200 C at a rate of 4 C/min and held at 220C at a rate of 18C/min, while the injector and the detector temperature were set at 220C and 280

C, respectively The carrier gas was controlled at 16 ps The split used was 1 : 100 Fatty acids were identified

by comparing the retention times of fatty acid methyl esters (FAME) with the Standard 37-component fatty acid methyl esters mixture (Sigma-Aldrich Chemie Gmbh, Munich, Germany) Two replicate gas chroma-tography analyses were performed and the results were expressed in gas chromatographic area (%) as a mean value-standard deviation

Free fatty acid (FFA) analysis, expressed as % of oleic acid, was determined according to the AOCS method (AOCS, 1994)

POV and TBA Peroxide value (POV), expressed in miliequivalents of peroxide oxygen per kg of fat, was determined according

to AOCS (1994) The value of thiobarbituric acid (TBA) was determined according to method of Tarladgis et al (1960) and the results expressed as TBA value, mili-grams of malondialdehyde per kg of flesh

Volatile Amines and Biogenic Amines The total volatile basic nitrogen (TVB-N) content was determined according to the method of Antonocopoulus (1973) and expressed as mg of TVB-N per 100 g muscle Ammonia, TMA, and biogenic amines were analyzed using a high-performance liquid chroma-tography method (Ozogul et al., 2002) Ten biogenic amines were investigated namely, histamine, putrescine, cadaverine, spermidine, spermine, tryptamine, tyra-mine, 2-phenylethylatyra-mine, dopatyra-mine, and serotonine

Table 1 Attributes for sensory analysis of

marinated tench

Appearance

Appearance of the products in the box (flesh color, homogenous,

harmonious)

Appearance of the products in the box (piece size of the

pro-ducts, harmonious)

Color, consistency, and clarity of brine and oil

Odor, flavor

Odor of products and brine

Flavor

Products (pure, spicy)

Brine (pure, characteristic)

Texture

Firm (4), fibrous (3), fairly soft (2), very soft (1)

Benzoyl chloride as a derivatization reagent was used

and derivatization procedure was based on that of

Redmond and Tseng (1979) A Shimadzu Prominence

HPLC apparatus (Shimadzu, Kyoto, Japan) equipped

with a PDM20 A diode array detector and two binary

gradient pumps (Shimadzu LC-10 AT), autosampler

(SIL 20 AC), column oven (CTO-20 AC), and a

com-munication bus module (CBM-20 A) with valve unit

FCV-11 AL was used The column for the biogenic

amine analysis was a reverse-phase, Spherisorb 5 Si C18

pH-St, 250 mm  4.6 mm (Phenomenex, Macclesfield,

Cheshire, UK) Biogenic amine standards were purchased

from Sigma—Aldrich (Munich, Germany) and the mobile

phase consisted of acetonitrile and HPLC grade water

Microbiological Analysis

The total mesophyllic bacteria count was determined

using nutrient agar (Merck 1.15338, Merck KGaA,

Darmstadt, Germany) Decimal dilutions were made

up to 108and then 0.5 or 0.1 mL of each dilution was

pipetted onto the surface of plates in triplicate They

were then incubated for 2 days at 30 C The coliform

and Escherichia coli counts were determined using Violet

Red Bile Lactose (VRBL) agar (Merck 1.01406) and

Mac Conkey Agar with MUG (Fluka, 63014,

Steinheim, Switzerland) as the medium, respectively

Plates were incubated at 30C for 24 h For

Salmonella bacteria count, 25 g fish muscle was

homo-genized for 1 min in 225 mL buffered peptone water

(Oxoid, CM509, Hampshire, England) Following

over-night incubation at 37C, 1 mL aliquots were inoculated

in duplicate into tubes containing 10 mL tetrathionate

broth base (Oxoid, CM0029, Hampshire, England)

with added iodine-iodide solution After incubation

per-iods of 24 h at 37C, 0.1 mL aliquots were pipetted onto

the SS agar (Merck 1.07667) plates and incubated at 37

C for 24 h Baird-Parker agar (Merck 1.10675) was used

for the Staphylococcus aureus count Plates were

incu-bated at 38C for 1—2 days

Statistical Analysis

For data analysis, the standard deviation and analysis

of variance were used

RESULTS AND DISCUSSION

Sensory Analysis

Figure 1 shows the sensory assessment of marinated

tench with sauce The initial appearance (8.83) and

odor—taste (8.78) scores were high Appearance values

dropped slower than odor and taste scores (except after

150 days) during the storage periods Texture remained

stable until fourth month with a score of 4 Final values

of appearance, odor—taste, and texture scores were 7.44, 7.22, and 3.5, respectively indicating that marinated tench with sauce stored at 4 C were still acceptable after a storage period of 6 months No off-odor and off-flavor in marinated tench with sauce were detected

by the panelists until the end of storage period In addi-tion, sauce used contained garlic, which has a strong flavor, giving the product a pleasant flavor In our pre-vious work with marinated seafood salad, it was observed that the sensory quality of this product was acceptable after a storage period of 5 months (Ozogul

et al., 2008a) Gokoglu et al (2004) reported a shelf-life

of 4 months for sardine marinated with 2% and 4% acetic acid and stored at 4C For pasteurized and non-pasteurized sardine marinated in tomato sauce stored at

4C, Kilinc and Cakli (2005a,b) found the product to be unacceptable after 6 months

Chemical Analysis Proximate Composition and pH The proximate composition of marinated tench fillets are as follows: moisture 65.32±0.17%, protein 25.19±0.71%, lipid 2.40±0.2%, and ash 5.07±0.02% For fresh tench, lower protein (16%), lipid (1.26%), and ash (0.59%) content and higher moisture (water) content (78.72%) was reported (Bilgin et al., 2005) Turchini et al (2007) found the content of protein ranging from 16.6%

to 19% and lipid varying between 2.29% and 2.75% for tench on a different dietary treatment

The initial pH values of brine and flesh of tench mar-inates were 4.21 and 3.89, respectively (Figure 2) During the storage period, while pH value of brine showed fluctuations, the pH value of flesh increased to

a maximum value of 4.22 after 3 months of storage and then remained constant (4.14) throughout the storage period Similar results were obtained in mari-nated sardine (Gokoglu et al., 2004), pasteurized and non-pasteurized sardine marinades in tomato sauce

0 1 2 3 4 5 6 7 8 9 10

Days

Figure 1 Sensory assessment of marinated tench stored at 4C (g) Odor and taste, (^) appearance, and (m) texture

(Kilinc and Cakli, 2005a,b), and in pickled anchovies

(Poligne and Collignan, 2000) However, pH values of

both flesh and brine did not exceed the value of 4.5 in

this study (Whittle and Howgate, 2002) or the value of

4.8 (Rehbein and Oehlenschlager, 1996) recommended

for marinated products in this study

Lipolysis

Fatty Acid Composition

Freshwater fish are generally characterized by high

levels of n6 polyunsaturated fatty acids (PUFA),

espe-cially linoleic acid (18:2n6) and arachidonic acid

(20:4n6) The composition of fatty acids in fish depend

on a number of endogenous factors such as ploidy level,

sex, and age (Buchtova et al., 2004), ingested food

(Steffens and Wirth, 2007), and dietary lipid source

(Greene and Selivonchick, 1990; Guillou et al., 1995;

Sargent et al., 2002; Turchini et al., 2003; Turchini

et al., 2007) In this study, PUFA were higher than

satu-rated fatty acids (SFA) and monosatusatu-rated fatty acids

(MUFA) in the marinated tench fillets

Changes in fatty acid compositions of the marinated

tench fillets during storage at 4C are shown in Table 2

The predominant fatty acids were C16:0, C16:1, C18:0,

C18:1n9, C18:2n6, C20:4n6, C20:5n3, and C22:6n3

Palmitic acid (C16:0) was the primary saturated fatty

acid whereas oleic acid (C18:1n9) was the primary

MUFAs The major fatty acids identified as PUFA of

marinated tench were eicosapentaenoic acid (EPA,

C20:5n3) and docosahexaenoic acid (DHA, C22:6n3),

linoleic acid (C18:2n6), and arachidonic acid

(C20:4n6) In this study, PUFA were higher than SFA

and MUFA in the marinated tench fillets

During the 6-month storage period, the levels of these

fatty acids showed some fluctuations but the content of

C20:4n6, C20:5n3, and C22:6n3 presented a clear

decrease toward the end of the storage period, suggest-ing the existence of an oxidation process

Similar results were obtained from marinated trout and anchovy during storage (Ozden, 2005) However, the use of sunflower oil in marinated tench penetrates the muscle of fish, which caused an increase in C18:1n9 and C18:2n6 content of fish A minimum value of PUFA/SFA ratio recommended is 0.45 (HMSO, 1994), which was lower than those obtained from marinated tench with sauce in this study

Free Fatty Acids

It has been shown that FFA and their oxidation pro-ducts could have an effect on muscle texture and func-tionality since they interact with myofibrillar proteins and promote protein aggregation (Pacheco-Aguilar

et al., 2000) and also enhance lipid oxidation (Yoshida

et al., 1992) In the present study, the release of FFA increased from the initial value of 12.52 to 24.01 (expressed as % of oleic acid, Table 3) after a storage period of 6 months When smoked and marinated with 3% alcohol vinegar and 10% salt anchovy fillets, FFA was reported to increase gradually from initial value of 1.51 to 9.38 (expressed as % of oleic acid) at the end of the 7-month storage period (Ozogul et al., 2008b) Olgunog˘lu (2007) also found lower FFA content for anchovy fillets marinated with 10% salt, 4.5% alcohol vinegar, and 0.2% citric acid than that of these study results

Lipid Oxidation Peroxide Value Table 3 shows the results of POV of marinated tench with sauce during storage at 4C The shelf-life of fatty fish species is restricted due to oxidation of lipid It has been reported that for POV below 5 meq/kg, the fat is considered fresh or that the hydroperoxides have degraded into ketons, and for POV between 5 and

10 meq/kg they are considered to be commencing rancidity (Gracey et al., 1999) In this study, the initial POV value was 8.4 meq/kg During the storage period, POVs increased and reached to a maximum level of 28.85 meq/kg after a storage period of 4 months After that, POVs showed fluctuations until the end of storage period Tokur (2007) investigated the effects of cooking methods on the primary lipid oxidation products The contents of POV (meq active oxygen per kg lipid) were found to be 7.70 meq/kg in raw fish, 15.9 meq/kg in fried fish, 19.29 meq/kg in barbecued fish, 31.45 meq/kg in ovenbaked, and 4.81 meq/kg in smoked fish Except in the smoked fish, POV significantly increased after the cooking procedure It was also indicated that the pri-mary lipid oxidation products were formed during the heat treatment of fat, having a higher value of POV

Days

4.7

4.6

4.5

4.4

4.3

4.2

4.1

4.0

3.9

3.8

Figure 2 pH of both fish and sauce during storage of

marinated tench at 4 C (m) pH of fish, (g) pH of

sauce

(Skufca et al., 2003) Similar results were obtained in this

study The reason for high POV could be the cooking of

tench before marination The oil used in marinated

pro-ducts is an also important factor for the shelf-life of the

product since it is prone to oxidation

Thiobarbituric Acid

TBA values are commonly used to measure level of

rancidity and are mainly related to the development of

secondary oxidation products It was reported that 3 mg malonaldehyde (MA)/kg represents good-quality fish whereas 8 mg malonaldehyde (MA)/kg tissue represents low-quality fish (Schormuller, 1968) In this study, the initial TBA value was 1.2 mg MA/kg tissue and then increased steadily up to 2.81 mg MA/kg tissue This indi-cated good-quality fish even at the end of storage period (Table 3) and this was supported by sensory panel that did not detect any rancid flavors even after 180 days of storage period Sallam et al (2007) also found that TBA

Table 3 The changes in the levels of TVB-N, POV, FFA and TBA during storage of marinated tench with sauce

Content (mean±SD, n ¼ 3)

Storage days TVB-N (mg/100 g) POV (meqO 2 /kg) FFA (% oleic acid) TBA (MA/kg)

Table 2 Changes in the fatty acid profiles of marinated tench fillets (g/100 g)

Storage

Fatty acids 0 day 30 days 60 days 90 days 120 days 150 days 180 days

C14:0 0.79±0.11 0.11±0.02 0.35±0.03 0.37±0.02 0.37±0.03 0.07±0.02 0.67±0.01 C15:0 0.02±0.0 0.01±0.0 0.01±0.0 — 0.43±0.02 0.18±0.03 0.05±0.02 C16:0 12.24±0.06 9.11±0.93 9.37±0.01 12±0.37 12.68±0.11 12.97±1.36 11.20±0.01 C17:0 0.33±0.04 0.22±0.04 0.25±0.01 0.38±0.01 0.2±0.01 1.16±0.34 — C18:0 3.77±0.16 7.9±0.66 8.91±0.14 7.75±0.03 3.97±0.13 3.87±0.23 3.66±0.07

C23:0 0.24±0.04 0.28±0.01 0.08±0.0 0.14±0.0 0.03±0.0 0.27±0.01 0.1±0.01 C24:0 2.52±0.08 1.17±0.06 1.25±0.1 — 1.69±0.08 0.23±0.06 1.22±0.11 P

C16:1 4.92±0.2 2.63±0.45 4.11±0.61 5.87±0.71 6.01±1.06 1.29±0.3 4.09±0.44 C17:1 0.34±0.02 0.28±0.04 0.3±0.01 0.42±0.01 0.29±0.06 0.2±0.02 — C18:1n9 20.09±0.05 19.30±1.6 19.8±1.13 19.59±0.71 23.14±0.51 23.81±0.64 25.71±0.81 C20:1 0.08±0.03 1.44±0.31 1.10±0.3 1.43±0.23 0.11±0.01 0.37±0.07 0.14±0.01 C22:1n9 0.07±0.0 0.16±0.03 0.32±0.04 — 0.05±0.0 0.77±0.3 0.13±0.04

C18:2 n6 23.74±1.42 39.43±3.91 37.79±1.88 31.05±1.05 28.29±0.73 36.68±1.8 37.39±1.16 C18:3 n3 0.09±0.01 1.4±0.3 1.35±0.11 0.75±0.04 0.9±0.12 0.18±0.08 0.02±0.0

C20:4 n6 6.17±0.29 3.53±0.14 3.6±0.17 4.14±0.06 4.11±0.28 2.95±0.21 2.79±0.27 C20:5 n3 3.29±0.14 1.79±0.3 1.94±0.28 2.09±0.08 2.21±0.18 1.45±0.25 1.81±0.11

C22:6 n3 8.88±0.3 5.17±0.08 4.93±0.45 5.27±0.2 5.03±0.23 3.79±0.07 3.55±0.21 P

P

values of Pacific saury in 2% and 3% acetic acid were

1.88 and 1.61 mg MA/kg, respectively at the end of

stor-age period (90 days) having TBA reached the maximum

level after 70 days Cadun et al (2005) reported in

mari-nated shrimp a TBA value of 6.50 mg MA/kg after 40

days of storage and Kilinc and Cakli (2005a,b) also

found TBA values of 8.14 and 8.21 mg MA/kg for

pas-teurized and non-paspas-teurized sardine marinade,

respec-tively after 180 days of storage The reason for the low

TBA may be the use of garlic Sauce including

contain-ing garlic, tomato, hot chili pepper, and dry dill was

added as taste and flavor enhancement for marinated

tench Garlic has been proven to have an antibacterial

and antioxidant activity (Harris et al., 2001) It was

reported that addition of garlic in chicken sausage

delayed lipid oxidation, extending shelf-life of the

prod-uct (Sallam et al., 2004)

Volatile Amines

Total Volatile Basic Nitrogen, Ammonia, and TMA

TVB-N, as an index for determination of degree of

spoilage by bacteria and endogenous enzymes, has

been used for the quality control of many fish species

(Ababouch et al., 1996; Ozogul et al., 2005) TVB-N

includes the measurements of TMA, DMA, ammonia,

and other volatile basic nitrogenous compounds related

to the seafood spoilage (Huss, 1995) However, in some

species the TVB-N level showed fluctuations during

storage period (Papadopoulos et al., 2003; Tejada and

Huidobro, 2002; Ozogul et al., 2006; O¨zyurt et al., 2007)

The initial TVB-N value in marinated tench fillets was

low (5.72 mg/100 g) and slightly increased until 120 days

of storage (Table 3) The maximum TVB-N value of

12.77 mg/100 g was obtained after 150 days of storage

After that, a decrease was observed, thus indicating that

TVB-N is not a good quality indicator of marinated

tench Citric or acetic acid and salt used in marinated

products cause the TVB-N to decrease (Kilinc and Cakli

2004, 2005a,b; Cadun et al., 2005) Thus, it remained

below the rejection limits of 35—40 mg TVB-N/100 g of

flesh (Huss, 1988; Connell, 1995) Similar TVB-N values

were observed in marinated seafood salad (O¨zogul et al., 2008a), for marinated sardine (Gokoglu et al., 2004; Kilinc and Cakli, 2004), and for marinated deepwater pink shrimp (Cadun et al., 2005)

The ammonia level showed fluctuations during the storage period Initial ammonia amounts of 2.5 mg/00 g reached the maximum levels of 8.74 mg/

100 g after 90 days (Table 4)

Trimethylamine oxide (TMAO) is reduced to tri-methylamine (TMA) by spoilage bacteria and TMA is associated with ammonia-like off-odor and ‘fishy’ off-flavors (Gram and Huss, 1996; O´lafsdo´ttir et al., 1997) Seawater fish contain 1—100 mg TMAO in every

100 g muscular tissue whereas freshwater fish generally contain only 5—20 mg/100 g (Stansby and Olcott, 1963)

In this study, the initial TMA value was 1.65 mg/100 g and increased to 4.68 mg/100 g after storage of 180 days (Table 4) However, Sallam et al (2007) reported that marinated Pacific saury in 2% and 3% acetic acid pre-sented TMA values of 5.52 and 4.47 mg/100 g, respec-tively after storage of 90 days The reason for the low content of TMA in marinated fish was suggested to be the inhibitory effect of acetic acid on the microbial growth (Sallam et al., 2007) TMA content of marinated tench found in this study was always lower than the 5—10 mg/100 g TMA level regarded as the limit of acceptability for fish (Sikorski et al., 1990)

Biogenic Amines The detection of biogenic amines in these foods is an indication of food spoilage which is dependent upon the availability of free amino acids, the presence of decar-boxylase positive microorganisms with bacteria-containing enzymes which can decarboxylate free amino acids and conditions that favor bacterial growth (Halasz et al., 1994) The concentrations of the biogenic amines in the muscle of marinated tench are given in Table 4 Among the biogenic amines, histamine is poten-tially hazardous and is believed to be the causative agent

in Scombroid fish poisoning (Arnold and Brown, 1978)

In the present study, histamine produced by bacterial decarboxylation of free histidine (Fernandez-Salguero

Table 4 Concentration of ammonia, TMA and biogenic amines during storage of marinated tench with sauce

Content (mg/100 g, mean±SD, n ¼ 3)

Storage days Ammonia Putrescine Cadaverine Tryptamine Agmatine Serotonine Trimethylamine

30 4.22±0.23 13.9±1.4 2.68±1.3 — 3.58±0.52 15.67±2.1 1.73±0.97

60 4.25±1.02 5.18±0.5 4.67±1.9 — 2.77±0.28 20.77±3.5 1.97±0.8

90 8.74±2.37 7.41±2.2 6.19±2.6 1.72±1.19 5.80±0.69 16.71±2.8 2.13±0.09

120 7.60±0.02 19.33±2.9 9.84±2.2 — 1.68±0.09 18.9±1.2 3.11±1.73

150 6.01±0.41 10.7±2.4 13.68±1.1 — 3.81±0.1 19.66±3.6 3.70±0.94

180 5.93±2.49 12.85±3.3 5.16±1.8 2.84±0.67 3.41±1.38 12.98±4.3 4.68±1.24

and Mackie, 1979) was not detected in any samples

throughout the storage period Kilinc and Cakli

(2005a,b) reported that histamine content in marinated

sardine increased from 10.21 mg/kg to 22.08 mg/kg at

the end of the marination process Gokoglu (2003) and

Pons-Sa´nchez-Cascado et al (2005) also reported an

increase in the histamine content during the maturing

process of sardine and marinated anchovies,

respec-tively, but these levels remained lower than the limit

values (100 mg/kg) permitted by European Union

(EEC, 1991) The biogenic amine content of fish

depends on fish species, free amino acid content

(Mackie et al., 1997), the moment of capture, and

stom-ach contents at death since microbial flora vary

season-ally (Rodriguez et al., 1999)

Apart from histamine, 2-phenylethylamine, spermine,

spermidine, dopamine, and tyramine were not detected

in the marinated tench muscle As storage time

pro-gressed, putrescine, cadaverine, and serotonine became

the dominant amines and their concentrations showed

fluctuations during storage period The initial

cadaver-ine and putresccadaver-ine levels were 5 and 12.75 mg/100 g and

increased to a maximum level of 13.68 at 150 days and

19.33 mg/100 g at 120 days, respectively The levels of

serotonine and agmantine were also found to fluctuate

during the storage period Tryptamine was detected only

after 90 days (1.72 mg/100 g) and also after 180 days

(2.84 mg/100 g) In our previous research with marinated

seafood salad (Ozogul et al., 2008a), it was observed that

putrescine and cadaverine levels increased to a

maxi-mum level of 1.11 mg/100 g and 6.34 mg/100 g,

respec-tively at the end of 150 days of storage However,

Gokoglu (2003) reported that putrescine content of

sardine increased to maximum (564 mg/kg) at the end

of maturation (24 h) and concluded that this high level

of putrescine was due to the physiological function of

putrescine in live fish muscle It was also reported that

the acidic conditions of marinade cause the tissue

cathepsins to become more active and results in the for-mation of biogenic amines (Shenderyuk and Bykowski, 1990)

Microbiological Analysis Salmonella, coliform, E coli, and S aureus were not detected during the storage period of 6 months The initial quality of fish used in this study was good as indicated by a low initial number of bacteria (3.5 log CFU/g) and then decreased to 3.2 log CFU/g at day

90 After that, total bacteria count started to increase

to 4.3 log CFU/g at the end of storage period (Figure 3)

It was reported that sorbic, benzoic, acetic, gluconic, and citric acids, alcohol vinegar in this case, inhibited the growth of bacteria (Poligne and Collignan, 2000; Cadun et al., 2005; Bjo¨rkroth, 2005) It was also reported that the marinating process reduced the number of enterobacteria and H2S-producing bacteria within 3 days, while the total viable count and the lactic acid bacteria slightly increased during the storage (Giuffrida et al., 2007) If 106microorganisms/g are con-sidered the TVC limit of acceptability, the shelf-life of marinated tench with sauce was found to be more than 6 months

CONCLUSIONS

In this study, chemical and microbiological results showed that marinated tench could be consumed safely throughout the storage period and could be stored for more than 6 months at 4C The use of alcohol vinegar and sauce containing garlic, tomato, hot chili pepper, and dry dill provided good flavor and taste and longer shelf-life for tench fillets

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