The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

Turhan S., Saricaoglu F. T., ÖZ F.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, cilt.19, sa.5, ss.849-853, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 5
  • Basım Tarihi: 2013
  • Doi Numarası: 10.3136/fstr.19.849
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.849-853
  • Anahtar Kelimeler: ultrasonic marinating, marinade, anchovy, mass transport, SARDINE SARDINA-PILCHARDUS, VACUUM-PACKAGED STORAGE, SAURY COLOLABIS-SAIRA, SODIUM-CHLORIDE, QUALITY, FILLETS, WATER
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades was investigated. Anchovy fillets were immersed in marinating solution containing 4% acetic acid and 8% salt and treated with static marinating or with 20 kHz ultrasound at different ultrasonic intensity (20, 25 and 30 W/cm(2)) and at different times (10, 20 and 30 min). In general, the ultrasonic marinating affected moisture transport in anchovy marinades and moisture content decreased while ultrasonic intensity increased. The ultrasonic marinating accelerated acetic acid and NaCl transport depending on ultrasonic intensity and marinating time. The best results were obtained in marinated anchovies with 30 W/cm(2) of ultrasonic intensity. The marinating with 30 W/cm(2) of ultrasonic intensity exhibited the highest effect in decreasing the pH value. The results suggest that marinating with 30 W/cm(2) of ultrasonic intensity could enhance acetic acid and salt transport and decreasing pH in anchovy marinades.