alexa Production of Anchovy and Mussel Pastes as Appetizer
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Production of Anchovy and Mussel Pastes as Appetizer

Berna Kilinc* and Volga Can Sahin

Fisheries Faculty, Fish Processing Technology Department, Ege University, Bornova-Izmir, Turkey

*Corresponding Author:
Berna Kilinc
Fisheries Faculty
Fish Processing Technology Department
Ege University, Bornova-Izmir, Turkey
Tel: +902323111010
E-mail: [email protected]

Received date: September 16, 2015; Accepted date: October 06, 2015; Published date: October 15, 2015

Citation: Kilinc B, Sahin VC (2015) Production of Anchovy and Mussel Pastes as Appetizer. J Food Process Technol 6:516. doi:10.4172/2157-7110.1000516

Copyright: © 2015 Kilinc B, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Anchovy (Engraulis encrasicholus) is a species which mostly caught from Black sea by seine catch. This species represents the majority of the marine species consumed in Turkey. Mussel (Mytilus galloprovincialis) is a bivalve that has long been used as a marine food by boiling and stuffing with rice. It is harvested from Mediterranean, Aegean and Marmara sea and is mainly consumed in coastal towns. In this study, anchovy and mussel were used for raw materials. Subsequent to filleting the anchovy and extracting the meat of mussel, these two species were boiled in salty water and grinded. Ultimately, they were introduced separately to the mix of tomato paste, red pepper paste, swatted garlic, cumin, fenugreek powder, ground pepper, salt and olive oil. On account of its consistence, this developed product can be conserved in a paste tube as well as it can be bottled in a glass jar to preserve. The paste is suitable specially for use as appetizer in every repasts and can also be used as consistent intensifier and flavouring supplement during the cooking process. Aside from the production, the shelf life of the product was appointed by routine microbiological test methods (total aerobic mesophilic, psychrotrophic, coliform, Enterobactericeae, Micrococcus, Staphylococcus bacteria, yeast and moulds counts) and also the species of microorganisms found in pastes were identified. This is the first report about anchovy and mussel pastes describing microbiological flora.

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