Changes on the nutritional compositions of the sand smelt (Atherina Boyeri Risso, 1810) marinade during storage

Abstract

This study was carried out to evaluate the chemical and sensory quality of sand smelt (Atherina boyeri) treated with marinating solution containing either 10% NaCl+2% acetic acid or 10% NaCl+3% acetic acid at 4°C for 120 days. The fish-to-marinating solution ratio was 1:1. According to the results of the chemical composition analysis of the fresh and marinated sand smelt, a significant increase (P<0.05) in ash and fat content and a decrease (P<0.05) in protein and moisture content were determined. In fatty acid analysis results, it was seen that there existed a decrease in unsaturated fatty acids in the marinated samples, and it was understood that the samples which had been marinated by using 2 and 3% acetic acid at the end of the storage period for 120 days were not spoilt according to the results obtained from the pH, thiobarbituric acid (TBA) and total volatile basic-nitrogen (TVB-N) analysis and sensory analysis. When comparing all parameters of group 2% with group 3%, the differences were statistically insignificant (P>0.05). However, it has been thought that only 3% acetic acid was suitable for marination of sand smelt because of the pH value of group 2%.

Key words: Sand smelt, Atherina boyeri, marinade, acetic acid, nutritional composition.