Quality Changes of Anchovy (Engraulis encrasicolus) Doner During Cold Storage

Izci L., Bilgin S., Gunlu A., CETINKAYA S., Diler A., Genc I. Y. , ...More

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, vol.22, no.3, pp.360-369, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 3
  • Publication Date: 2016
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.360-369
  • Süleyman Demirel University Affiliated: Yes


In this study, doner producing from anchovy and determination of quality properties of anchovy doner were aimed. Proximate composition of anchovy doner have been determined as 52.17% moisture, 24.79% crude protein, 18.62% crude fat and 4.28% crude ash. C-16:0 among saturated fatty acids (SFA) and C (18:1) (n-9) among monounsaturated fatty acids (MUFA) and C-22:6 (n-3) among polyunsaturated fatty acids (PUFA) were determined the highest rates at the end of storage. Generally, Sigma n6/Sigma n3 and DHA/EPA (decosahexaenoic acid, C-22:6 (n-3)/eicosapentaenoic acid, C (20:5) (n-3)) rates of anchovy doner were showed insignificant (P>0.05) changes at the end of storage. At the end of storage period pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) values of anchovy doner were found as 6.25, 3.53 mg MDA kg(-1), 34.03 mg 100 g(-1) and 5.25 mg 100 g(-1), respectively. The total mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) counts of anchovy doner were increased during storage and reached to 4.82 logcfu g(-1) and 4.39 logcfu g(-1), respectively. Yeast-mould and coliform bacteria in anchovy doner were not detected. It was found that the anchovy doner was enjoyed by panelists according to results of sensory analysis. In this study, the results showed that deterioration of the doner samples produced from anchovy were determined on 63rd days.