Determination of the Some Quality Criteria and Shelf Life of Different Cooking Methods Aplied Anchovies (Engrulis encrasicolus) Stored at Refrigerated (+4±1 °C) Conditions

Abstract

In this study, different cooking methods (frying with oil, frying without oil, and barbecue) were tried on anchovies (Engraulisencrasicolus), they were stored in the fridge at (+4±1 °C); and then their biochemical, physical, chemical, microbiological, and sensory changes were investigated.At the end of the storage period, the ratios of dry matter, crude ash, crude protein, and crude fat were measured as 49,32%, 3,06%, 32,85%, 13,33% in the friedanchovies with oil the fried, 58,02%, 2,14%, 33,55%, 23,06% in fried anchovies without oil and 57,14%, 2,78%, 36,30%, 17,53% in cooked anchovies on thebarbecue, respectively. In addition, the ratios of total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA), and Trimethylamine (TMA) are 28,70 mg/100g,6,34 mg MA/kg, 0,68 mg/100g in the fried anchovies without oil, 32,30 mg/100g, 6,64 mg MA/kg, 1,04 mg/100g in the fried anchovies with oil, and 33,60 mg/100g,5,01 mg MA/kg, 0,89 mg/100g in the anchovies cooked on the barbecue, respectively. According to the sensory evaluations, the fried anchovies without oil werefavored more than the other two groups, and also were found in the limit values during the storage. However, the values of the fried anchovies with oil and theanchovies that were cooked on the barbecue decreased below the limits. The samples remained within the quality limit values microbiologically during the storageperiod. According to these results, it was determined that the healthiest cooking method was frying without oil which remains within the consumable limit values for18 days, has longer durability than other groups.