alexa Abstract | Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in differ-ent sauce

Journal of
Open Access

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)


The aim of this study is to determine the chemical composition of marinated anchovy and their sensory evaulations with olive and without olive in different sauce. Marinated anchovies were prepared with 10% salt and 6% acetic acid, waited for one week in 0-4 C° after moisture, crude fat, crude ash, crude protein and pH analyses were done and 4 groups of samples that were prepared in 2 different sauces with olive, without olive were taken in to sensory evaulation by 10 panelists. As a results of sensory evaulations, it was determined that marinades prepared with sauce A (sunflower oil, pepper paste, tomato paste, salt, garlic, mint, black pepper, cumin) had got a better good taste than marinades prepared with sauce B (sunflower oil, pepper paste, tomato paste, salt, red pepper, bay leaf, sugar) (p

To read the full article Peer-reviewed Article PDF image | Peer-reviewed Full Article image

Author(s): Aye GREL NANLI


Anchovy, Marinade, Acetic acid, Chemical quality, Sensorial, Sea foods, Sea food processing

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us