Food Science and Technology International http://fst.sagepub.com/ Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage Y Özogul, E Kuley and F Özogul Food Science and Technology International 2009 15: 513 DOI: 10.1177/1082013209350541 The online version of this article can be found at: http://fst.sagepub.com/content/15/5/513 Published by: http://www.sagepublications.com On behalf of: Consejo Superior de Investigaciones Científicas (Spanish Council for Scientific Research) Additional services and information for Food Science and Technology International can be found at: Email Alerts: http://fst.sagepub.com/cgi/alerts Subscriptions: http://fst.sagepub.com/subscriptions Reprints: http://www.sagepub.com/journalsReprints.nav Permissions: http://www.sagepub.com/journalsPermissions.nav Citations: http://fst.sagepub.com/content/15/5/513.refs.html Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage Y Oăzogul,* E Kuley and F Oăzogul Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries Balcali, Adana, Turkey The quality control of marinated tench with sauce stored at C was investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric values (TBA), peroxide value, free fatty acids, biogenic amines, fatty acids, and pH and microbiological parameters (total aerobic count, coliform, Escherichia coli, and Salmonella) during months of storage The use of alcohol vinegar and salt in marinated tench caused the TVB-N, TMA to decrease The maximum TVB-N and TMA values were found to be 12.77 mg/100 g and 4.68 mg/100 g after 150 days and 180 days storage period, respectively Oxidative rancidity in marinated tench was found to be low (2.81 mg MA/kg) and rancid flavor was not detected even after a storage period of 180 days As storage time progressed, putrescine, cadaverine, and serotonine became the dominant amines Salmonella, coliform, E coli, and Staphylococcus aureus were not detected during the storage period of months Total bacteria count increased to 4.3 log CFU/g at the end of the storage period Data obtained from this study showed that marinated tench can be stored for more than months Key Words: Tinca tinca, biogenic amines, marination, fish quality, rancidity, microbial quality INTRODUCTION Fish productions constitute more than 15% of total animal protein supplies in worldwide (Ababouch, 2006) Tench, Tinca tinca, is a benthophagous omnivorous cyprinid species of aquacultural interest in European pond fish culture (Quiros and Alvarino, 2000; De Pedro et al., 2001; Quiros et al., 2003; Turchini et al., 2007) It is reported that this fish species was originally found in Europe and Siberia during the 19th century (Skrzypczak and Mamcarz, 2006) Later, it was found to inhabit many other parts of the world due to its ability to adapt to different environmental conditions and due to the economic benefits accrued in growing it (Skrzypczak and Mamcarz, 2006) Demand for tench aquaculture is increasing and total production has risen from 1.315 t in 2004 to 1.250 t in 2007 (FAO, 2008) Tench have been found to have good body composition parameters such as carcass yield and fillet percentage, and fairly favorable meat quality for processing *To whom correspondence should be sent (e-mail: yozogul@cu.edu.tr) Received July 2008; revised 13 October 2008 Food Sci Tech Int 2009;15(5):0513521 ß SAGE Publications 2009 Los Angeles, London, New Delhi and Singapore ISSN: 1082-0132 DOI: 10.1177/1082013209350541 (Wedekind et al., 2003) Due to the increasing consumer demand for fresh refrigerated foods with prolonged shelf-life, many researches have focused on preservation techniques to control bacterial growth for safety purposes or for extending the shelf-life of the food (Sallam, 2007a) Marination, a food-preservation technique, is based on treatment of muscles with solutions containing salt, spices, curds, lemon juice, etc and provides high sensory acceptability to a variety of meat products (Yashoda et al., 2005) It has been reported that marination enhances water-holding capacity, decreases cooking losses, and improves texture scores (Goodwin and Maness, 1984; Buses, 2005) Bacterial growth in marinated products is inhibited by acidic pH and the use of antimicrobial agent (Bjorkroth, 2005) In addition, to prevent microorganism growth, it allows a way of valorization other than salting for different fish products (Poligne and Collignan, 2000) Although there is no information on the quality parameters of marinated tench, the product quality in different strains of tench (Tinca tinca) tested under controlled environmental conditions (Wedekind et al., 2003) and pate´ made from tench (Bilgin et al., 2005), the fatty acid composition of tench (Buchtova et al., 2004; Steffens and Wirth, 2007; Turchini et al., 2007), and malondialdehyde concentrations in different muscle areas of tench (Halamickova et al., 2003) were investigated The objective of this study was to determine the sensory, chemical and microbial quality parameters of marinated tench with sauce in a storage period of 180 days at C Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 513 Y OăZOGUL 514 MATERIALS AND METHODS Material Tench were obtained from the local fish market (1-day old) After that, they were gutted and washed and filleted before steam cooking The cooking time of raw materials under steam was 10 The marinating process for cooked material was carried out in 4% alcohol vinegar (TS 1880 EN 13188), 10% salt and water for 24 h at C The fish:alcohol vinegar ratio was 1:1.5 Cooked marinated samples were then placed into boxes and sauce containing garlic, tomato, hot chili pepper, and dry dill was put in the box, followed by sunflower oil added as fillings to each box The total quantity of all components was 175 g All boxes were kept in refrigerated conditions (4 C) for up to months Sensory, chemical, and microbiological analyses were performed every month The samples were homogenized for the analysis One lot was used for this study Data were obtained using three boxes of marinated tench for each sampling Methods Sensory Analysis For sensory analysis, three boxes of marinated tench were taken at regular intervals Each assessment was carried out by a minimum of six trained panelists The attributes for sensory analysis of marinated tench are shown in Table Sensory analysis of marinated tench (appearance, odor, flavor, and texture) was assessed according to the method of Schormuller (1968) with modification A hedonic scale from to was used to evaluate marinated tench A score of represents ‘very good quality,’ a score of 78, ‘good quality,’ a score of 56 ‘acceptable,’ while a score of 14 was regarded as ‘bad or unacceptable.’ Table Attributes for sensory analysis of marinated tench Appearance Appearance of the products in the box (flesh color, homogenous, harmonious) Appearance of the products in the box (piece size of the products, harmonious) Color, consistency, and clarity of brine and oil Odor, flavor Odor of products and brine Flavor Products (pure, spicy) Brine (pure, characteristic) Texture Firm (4), fibrous (3), fairly soft (2), very soft (1) ET AL Proximate Composition and pH The samples were analyzed in triplicate for proximate composition: lipid content by the Bligh and Dyer (1959) method, moisture content by the AOAC (1990) method, total crude protein by the Kjeldahl method (AOAC, 1984), and ash content by the AOAC (1990) method The pH values of marinated tench and sauce were determined by a pHmeter (WTW 315i pH Meter; Weilheim, Germany) Fatty Acids Analyses and FFA Analyses of fatty acid methyl esters were carried out according to the method as described by Ichibara et al (1996) A Clarus 500 with autosampler (Perkin Elmer, Shelton, CT, USA) equipped with a flame ionization detector and a fused silica capillary SGE column (30 m  0.32 mm ID  0.25 m BP20 0.25 UM; SGE Analytical Science Pty Ltd., Victoria, Australia) was used The oven temperature was 140 C, held for min, increased to 200 C at a rate of C/min and held at 220 C at a rate of 18 C/min, while the injector and the detector temperature were set at 220 C and 280 C, respectively The carrier gas was controlled at 16 ps The split used was : 100 Fatty acids were identified by comparing the retention times of fatty acid methyl esters (FAME) with the Standard 37-component fatty acid methyl esters mixture (Sigma-Aldrich Chemie Gmbh, Munich, Germany) Two replicate gas chromatography analyses were performed and the results were expressed in gas chromatographic area (%) as a mean value-standard deviation Free fatty acid (FFA) analysis, expressed as % of oleic acid, was determined according to the AOCS method (AOCS, 1994) POV and TBA Peroxide value (POV), expressed in miliequivalents of peroxide oxygen per kg of fat, was determined according to AOCS (1994) The value of thiobarbituric acid (TBA) was determined according to method of Tarladgis et al (1960) and the results expressed as TBA value, miligrams of malondialdehyde per kg of flesh Volatile Amines and Biogenic Amines The total volatile basic nitrogen (TVB-N) content was determined according to the method of Antonocopoulus (1973) and expressed as mg of TVB-N per 100 g muscle Ammonia, TMA, and biogenic amines were analyzed using a high-performance liquid chromatography method (Ozogul et al., 2002) Ten biogenic amines were investigated namely, histamine, putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, 2-phenylethylamine, dopamine, and serotonine Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 515 Benzoyl chloride as a derivatization reagent was used and derivatization procedure was based on that of Redmond and Tseng (1979) A Shimadzu Prominence HPLC apparatus (Shimadzu, Kyoto, Japan) equipped with a PDM20 A diode array detector and two binary gradient pumps (Shimadzu LC-10 AT), autosampler (SIL 20 AC), column oven (CTO-20 AC), and a communication bus module (CBM-20 A) with valve unit FCV-11 AL was used The column for the biogenic amine analysis was a reverse-phase, Spherisorb Si C18 pH-St, 250 mm  4.6 mm (Phenomenex, Macclesfield, Cheshire, UK) Biogenic amine standards were purchased from SigmaAldrich (Munich, Germany) and the mobile phase consisted of acetonitrile and HPLC grade water Microbiological Analysis The total mesophyllic bacteria count was determined using nutrient agar (Merck 1.15338, Merck KGaA, Darmstadt, Germany) Decimal dilutions were made up to 10À8 and then 0.5 or 0.1 mL of each dilution was pipetted onto the surface of plates in triplicate They were then incubated for days at 30 C The coliform and Escherichia coli counts were determined using Violet Red Bile Lactose (VRBL) agar (Merck 1.01406) and Mac Conkey Agar with MUG (Fluka, 63014, Steinheim, Switzerland) as the medium, respectively Plates were incubated at 30 C for 24 h For Salmonella bacteria count, 25 g fish muscle was homogenized for in 225 mL buffered peptone water (Oxoid, CM509, Hampshire, England) Following overnight incubation at 37 C, mL aliquots were inoculated in duplicate into tubes containing 10 mL tetrathionate broth base (Oxoid, CM0029, Hampshire, England) with added iodine-iodide solution After incubation periods of 24 h at 37 C, 0.1 mL aliquots were pipetted onto the SS agar (Merck 1.07667) plates and incubated at 37 C for 24 h Baird-Parker agar (Merck 1.10675) was used for the Staphylococcus aureus count Plates were incubated at 38 C for 12 days Statistical Analysis For data analysis, the standard deviation and analysis of variance were used RESULTS AND DISCUSSION Sensory Analysis Figure shows the sensory assessment of marinated tench with sauce The initial appearance (8.83) and odortaste (8.78) scores were high Appearance values dropped slower than odor and taste scores (except after 150 days) during the storage periods Texture remained stable until fourth month with a score of Final values Sensory score Quality of Marinated Tench 10 0 30 60 90 Days 120 150 180 Figure Sensory assessment of marinated tench stored at C (g) Odor and taste, (^) appearance, and (m) texture of appearance, odortaste, and texture scores were 7.44, 7.22, and 3.5, respectively indicating that marinated tench with sauce stored at C were still acceptable after a storage period of months No off-odor and off-flavor in marinated tench with sauce were detected by the panelists until the end of storage period In addition, sauce used contained garlic, which has a strong flavor, giving the product a pleasant flavor In our previous work with marinated seafood salad, it was observed that the sensory quality of this product was acceptable after a storage period of months (Ozogul et al., 2008a) Gokoglu et al (2004) reported a shelf-life of months for sardine marinated with 2% and 4% acetic acid and stored at C For pasteurized and nonpasteurized sardine marinated in tomato sauce stored at C, Kilinc and Cakli (2005a,b) found the product to be unacceptable after months Chemical Analysis Proximate Composition and pH The proximate composition of marinated tench fillets are as follows: moisture 65.32±0.17%, protein 25.19±0.71%, lipid 2.40±0.2%, and ash 5.07±0.02% For fresh tench, lower protein (16%), lipid (1.26%), and ash (0.59%) content and higher moisture (water) content (78.72%) was reported (Bilgin et al., 2005) Turchini et al (2007) found the content of protein ranging from 16.6% to 19% and lipid varying between 2.29% and 2.75% for tench on a different dietary treatment The initial pH values of brine and flesh of tench marinates were 4.21 and 3.89, respectively (Figure 2) During the storage period, while pH value of brine showed fluctuations, the pH value of flesh increased to a maximum value of 4.22 after months of storage and then remained constant (4.14) throughout the storage period Similar results were obtained in marinated sardine (Gokoglu et al., 2004), pasteurized and non-pasteurized sardine marinades in tomato sauce Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 Y OăZOGUL 516 4.7 decrease toward the end of the storage period, suggesting the existence of an oxidation process Similar results were obtained from marinated trout and anchovy during storage (Ozden, 2005) However, the use of sunflower oil in marinated tench penetrates the muscle of fish, which caused an increase in C18:1n9 and C18:2n6 content of fish A minimum value of PUFA/SFA ratio recommended is 0.45 (HMSO, 1994), which was lower than those obtained from marinated tench with sauce in this study 4.6 4.5 4.4 pH ET AL 4.3 4.2 4.1 4.0 3.9 3.8 30 60 90 Days 120 150 180 Free Fatty Acids Figure pH of both fish and sauce during storage of marinated tench at C (m) pH of fish, (g) pH of sauce (Kilinc and Cakli, 2005a,b), and in pickled anchovies (Poligne and Collignan, 2000) However, pH values of both flesh and brine did not exceed the value of 4.5 in this study (Whittle and Howgate, 2002) or the value of 4.8 (Rehbein and Oehlenschlager, 1996) recommended for marinated products in this study Lipolysis Fatty Acid Composition Freshwater fish are generally characterized by high levels of n6 polyunsaturated fatty acids (PUFA), especially linoleic acid (18:2n6) and arachidonic acid (20:4n6) The composition of fatty acids in fish depend on a number of endogenous factors such as ploidy level, sex, and age (Buchtova et al., 2004), ingested food (Steffens and Wirth, 2007), and dietary lipid source (Greene and Selivonchick, 1990; Guillou et al., 1995; Sargent et al., 2002; Turchini et al., 2003; Turchini et al., 2007) In this study, PUFA were higher than saturated fatty acids (SFA) and monosaturated fatty acids (MUFA) in the marinated tench fillets Changes in fatty acid compositions of the marinated tench fillets during storage at C are shown in Table The predominant fatty acids were C16:0, C16:1, C18:0, C18:1n9, C18:2n6, C20:4n6, C20:5n3, and C22:6n3 Palmitic acid (C16:0) was the primary saturated fatty acid whereas oleic acid (C18:1n9) was the primary MUFAs The major fatty acids identified as PUFA of marinated tench were eicosapentaenoic acid (EPA, C20:5n3) and docosahexaenoic acid (DHA, C22:6n3), linoleic acid (C18:2n6), and arachidonic acid (C20:4n6) In this study, PUFA were higher than SFA and MUFA in the marinated tench fillets During the 6-month storage period, the levels of these fatty acids showed some fluctuations but the content of C20:4n6, C20:5n3, and C22:6n3 presented a clear It has been shown that FFA and their oxidation products could have an effect on muscle texture and functionality since they interact with myofibrillar proteins and promote protein aggregation (Pacheco-Aguilar et al., 2000) and also enhance lipid oxidation (Yoshida et al., 1992) In the present study, the release of FFA increased from the initial value of 12.52 to 24.01 (expressed as % of oleic acid, Table 3) after a storage period of months When smoked and marinated with 3% alcohol vinegar and 10% salt anchovy fillets, FFA was reported to increase gradually from initial value of 1.51 to 9.38 (expressed as % of oleic acid) at the end of the 7-month storage period (Ozogul et al., 2008b) Olgunog˘lu (2007) also found lower FFA content for anchovy fillets marinated with 10% salt, 4.5% alcohol vinegar, and 0.2% citric acid than that of these study results Lipid Oxidation Peroxide Value Table shows the results of POV of marinated tench with sauce during storage at C The shelf-life of fatty fish species is restricted due to oxidation of lipid It has been reported that for POV below meq/kg, the fat is considered fresh or that the hydroperoxides have degraded into ketons, and for POV between and 10 meq/kg they are considered to be commencing rancidity (Gracey et al., 1999) In this study, the initial POV value was 8.4 meq/kg During the storage period, POVs increased and reached to a maximum level of 28.85 meq/kg after a storage period of months After that, POVs showed fluctuations until the end of storage period Tokur (2007) investigated the effects of cooking methods on the primary lipid oxidation products The contents of POV (meq active oxygen per kg lipid) were found to be 7.70 meq/kg in raw fish, 15.9 meq/kg in fried fish, 19.29 meq/kg in barbecued fish, 31.45 meq/kg in ovenbaked, and 4.81 meq/kg in smoked fish Except in the smoked fish, POV significantly increased after the cooking procedure It was also indicated that the primary lipid oxidation products were formed during the heat treatment of fat, having a higher value of POV Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 517 Quality of Marinated Tench Table Changes in the fatty acid profiles of marinated tench fillets (g/100 g) Storage Fatty acids day 30 days 60 days 90 days 120 days 150 days 180 days C14:0 C15:0 C16:0 C17:0 C18:0 C20:0 C23:0 C24:0 P SFA C14:1 C15:1 C16:1 C17:1 C18:1n9 C20:1 C22:1n9 P MUFA C18:2 n6 C18:3 n3 C20:2 cis C20:3 n3 C20:3 n6 C20:4 n6 C20:5 n3 C22:2 cis C22:6 n3 P PUFA PUFA/SFA P n6 P n3 n6/n3 DHA/EPA Unidentified 0.79±0.11 0.02±0.0 12.24±0.06 0.33±0.04 3.77±0.16 0.21±0.04 0.24±0.04 2.52±0.08 20.10 0.21±0.03 0.03±0.0 4.92±0.2 0.34±0.02 20.09±0.05 0.08±0.03 0.07±0.0 25.73 23.74±1.42 0.09±0.01 0.23±0.04 0.04±0.01 0.03±0.01 6.17±0.29 3.29±0.14 0.16±0.05 8.88±0.3 42.62 2.1 29.94 12.3 2.43 1.43 11.55 0.11±0.02 0.01±0.0 9.11±0.93 0.22±0.04 7.9±0.66 0.35±0.04 0.28±0.01 1.17±0.06 19.13 0.08±0.02 0.01±0 2.63±0.45 0.28±0.04 19.30±1.6 1.44±0.31 0.16±0.03 23.90 39.43±3.91 1.4±0.3 0.38±0.0 0.27±0.0 3.53±0.14 1.79±0.3 0.27±0.38 5.17±0.08 51.96 2.7 42.96 8.63 4.97 2.88 5.01 0.35±0.03 0.01±0.0 9.37±0.01 0.25±0.01 8.91±0.14 0.08±0.0 1.25±0.1 20.21 0.03±0.01 0.02±0.0 4.11±0.61 0.3±0.01 19.8±1.13 1.10±0.3 0.32±0.04 25.67 37.79±1.88 1.35±0.11 0.22±0.02 3.6±0.17 1.94±0.28 4.93±0.45 49.81 2.46 41.61 8.22 5.06 2.54 4.31 0.37±0.02 12±0.37 0.38±0.01 7.75±0.03 0.14±0.0 22.17 0.06±0.01 0.02±0.01 5.87±0.71 0.42±0.01 19.59±0.71 1.43±0.23 27.38 31.05±1.05 0.75±0.04 1.43±0.23 4.14±0.06 2.09±0.08 0.04±0.0 5.27±0.2 44.76 2.01 36.62 8.11 4.03 2.52 5.69 0.37±0.03 0.43±0.02 12.68±0.11 0.2±0.01 3.97±0.13 0.03±0.0 1.69±0.08 19.49 6.01±1.06 0.29±0.06 23.14±0.51 0.11±0.01 0.05±0.0 29.59 28.29±0.73 0.9±0.12 0.09±0.01 0.29±0.01 4.11±0.28 2.21±0.18 5.03±0.23 40.90 2.09 32.69 8.14 4.01 2.27 10.02 0.07±0.02 0.18±0.03 12.97±1.36 1.16±0.34 3.87±0.23 3.31±0.17 0.27±0.01 0.23±0.06 22.05 0.02±0.0 1.29±0.3 0.2±0.02 23.81±0.64 0.37±0.07 0.77±0.3 26.46 36.68±1.8 0.18±0.08 0.43±0.06 2.95±0.21 1.45±0.25 3.79±0.07 45.46 2.06 39.63 5.42 7.31 2.61 6.03 0.67±0.01 0.05±0.02 11.20±0.01 3.66±0.07 0.16±0.01 0.1±0.01 1.22±0.11 17.19 4.09±0.44 25.71±0.81 0.14±0.01 0.13±0.04 30.07 37.39±1.16 0.02±0.0 2.79±0.27 1.81±0.11 3.55±0.21 45.56 2.65 40.18 5.38 7.46 1.96 7.18 Table The changes in the levels of TVB-N, POV, FFA and TBA during storage of marinated tench with sauce Content (mean±SD, n ¼ 3) Storage days 30 60 90 120 150 180 TVB-N (mg/100 g) POV (meqO2/kg) FFA (% oleic acid) TBA (MA/kg) 5.72±0.34 6.96±0.01 7.66±0.69 8.09±0.38 8.24±0.08 12.77±0.36 7.21±0.84 8.4±2.2 10.5±3.1 18.9±2.1 25.5±3.7 28.85±3.2 17.9±1.8 19.6±2.5 12.52±2.33 14.46±0.98 18.54±0.32 20.56±1.04 22.21±0.05 23.73±2.3 24.01±1.1 1.2±0.11 1.46±0.17 2.02±0.08 2.55±0.19 2.79±0.23 2.81±0.07 2.81±0.18 (Skufca et al., 2003) Similar results were obtained in this study The reason for high POV could be the cooking of tench before marination The oil used in marinated products is an also important factor for the shelf-life of the product since it is prone to oxidation Thiobarbituric Acid TBA values are commonly used to measure level of rancidity and are mainly related to the development of secondary oxidation products It was reported that mg malonaldehyde (MA)/kg represents good-quality fish whereas mg malonaldehyde (MA)/kg tissue represents low-quality fish (Schormuller, 1968) In this study, the initial TBA value was 1.2 mg MA/kg tissue and then increased steadily up to 2.81 mg MA/kg tissue This indicated good-quality fish even at the end of storage period (Table 3) and this was supported by sensory panel that did not detect any rancid flavors even after 180 days of storage period Sallam et al (2007) also found that TBA Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 Y OăZOGUL 518 ET AL Table Concentration of ammonia, TMA and biogenic amines during storage of marinated tench with sauce Content (mg/100 g, mean±SD, n ¼ 3) Storage days Ammonia Putrescine Cadaverine Tryptamine Agmatine Serotonine Trimethylamine 30 60 90 120 150 180 2.50±0.42 4.22±0.23 4.25±1.02 8.74±2.37 7.60±0.02 6.01±0.41 5.93±2.49 12.7±1.1 13.9±1.4 5.18±0.5 7.41±2.2 19.33±2.9 10.7±2.4 12.85±3.3 5.0±0.3 2.68±1.3 4.67±1.9 6.19±2.6 9.84±2.2 13.68±1.1 5.16±1.8 1.72±1.19 2.84±0.67 1.92±0.59 3.58±0.52 2.77±0.28 5.80±0.69 1.68±0.09 3.81±0.1 3.41±1.38 10.59±3.2 15.67±2.1 20.77±3.5 16.71±2.8 18.9±1.2 19.66±3.6 12.98±4.3 1.65±0.37 1.73±0.97 1.97±0.8 2.13±0.09 3.11±1.73 3.70±0.94 4.68±1.24 values of Pacific saury in 2% and 3% acetic acid were 1.88 and 1.61 mg MA/kg, respectively at the end of storage period (90 days) having TBA reached the maximum level after 70 days Cadun et al (2005) reported in marinated shrimp a TBA value of 6.50 mg MA/kg after 40 days of storage and Kilinc and Cakli (2005a,b) also found TBA values of 8.14 and 8.21 mg MA/kg for pasteurized and non-pasteurized sardine marinade, respectively after 180 days of storage The reason for the low TBA may be the use of garlic Sauce including containing garlic, tomato, hot chili pepper, and dry dill was added as taste and flavor enhancement for marinated tench Garlic has been proven to have an antibacterial and antioxidant activity (Harris et al., 2001) It was reported that addition of garlic in chicken sausage delayed lipid oxidation, extending shelf-life of the product (Sallam et al., 2004) Volatile Amines Total Volatile Basic Nitrogen, Ammonia, and TMA TVB-N, as an index for determination of degree of spoilage by bacteria and endogenous enzymes, has been used for the quality control of many fish species (Ababouch et al., 1996; Ozogul et al., 2005) TVB-N includes the measurements of TMA, DMA, ammonia, and other volatile basic nitrogenous compounds related to the seafood spoilage (Huss, 1995) However, in some species the TVB-N level showed fluctuations during storage period (Papadopoulos et al., 2003; Tejada and Huidobro, 2002; Ozogul et al., 2006; Oăzyurt et al., 2007) The initial TVB-N value in marinated tench fillets was low (5.72 mg/100 g) and slightly increased until 120 days of storage (Table 3) The maximum TVB-N value of 12.77 mg/100 g was obtained after 150 days of storage After that, a decrease was observed, thus indicating that TVB-N is not a good quality indicator of marinated tench Citric or acetic acid and salt used in marinated products cause the TVB-N to decrease (Kilinc and Cakli 2004, 2005a,b; Cadun et al., 2005) Thus, it remained below the rejection limits of 3540 mg TVB-N/100 g of flesh (Huss, 1988; Connell, 1995) Similar TVB-N values were observed in marinated seafood salad (Oăzogul et al., 2008a), for marinated sardine (Gokoglu et al., 2004; Kilinc and Cakli, 2004), and for marinated deepwater pink shrimp (Cadun et al., 2005) The ammonia level showed fluctuations during the storage period Initial ammonia amounts of 2.5 mg/00 g reached the maximum levels of 8.74 mg/ 100 g after 90 days (Table 4) Trimethylamine oxide (TMAO) is reduced to trimethylamine (TMA) by spoilage bacteria and TMA is associated with ammonia-like off-odor and ‘fishy’ off-flavors (Gram and Huss, 1996; O´lafsdo´ttir et al., 1997) Seawater fish contain 1100 mg TMAO in every 100 g muscular tissue whereas freshwater fish generally contain only 520 mg/100 g (Stansby and Olcott, 1963) In this study, the initial TMA value was 1.65 mg/100 g and increased to 4.68 mg/100 g after storage of 180 days (Table 4) However, Sallam et al (2007) reported that marinated Pacific saury in 2% and 3% acetic acid presented TMA values of 5.52 and 4.47 mg/100 g, respectively after storage of 90 days The reason for the low content of TMA in marinated fish was suggested to be the inhibitory effect of acetic acid on the microbial growth (Sallam et al., 2007) TMA content of marinated tench found in this study was always lower than the 510 mg/100 g TMA level regarded as the limit of acceptability for fish (Sikorski et al., 1990) Biogenic Amines The detection of biogenic amines in these foods is an indication of food spoilage which is dependent upon the availability of free amino acids, the presence of decarboxylase positive microorganisms with bacteriacontaining enzymes which can decarboxylate free amino acids and conditions that favor bacterial growth (Halasz et al., 1994) The concentrations of the biogenic amines in the muscle of marinated tench are given in Table Among the biogenic amines, histamine is potentially hazardous and is believed to be the causative agent in Scombroid fish poisoning (Arnold and Brown, 1978) In the present study, histamine produced by bacterial decarboxylation of free histidine (Fernandez-Salguero Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 Quality of Marinated Tench 5.0 519 cathepsins to become more active and results in the formation of biogenic amines (Shenderyuk and Bykowski, 1990) 4.5 4.0 Log cfu/g 3.5 Microbiological Analysis 3.0 2.5 2.0 1.5 1.0 0.5 0.0 30 60 90 Days 120 150 180 Figure Total viable count (log cfu/g) in marinated tench fillets during storage of C and Mackie, 1979) was not detected in any samples throughout the storage period Kilinc and Cakli (2005a,b) reported that histamine content in marinated sardine increased from 10.21 mg/kg to 22.08 mg/kg at the end of the marination process Gokoglu (2003) and Pons-Sa´nchez-Cascado et al (2005) also reported an increase in the histamine content during the maturing process of sardine and marinated anchovies, respectively, but these levels remained lower than the limit values (100 mg/kg) permitted by European Union (EEC, 1991) The biogenic amine content of fish depends on fish species, free amino acid content (Mackie et al., 1997), the moment of capture, and stomach contents at death since microbial flora vary seasonally (Rodriguez et al., 1999) Apart from histamine, 2-phenylethylamine, spermine, spermidine, dopamine, and tyramine were not detected in the marinated tench muscle As storage time progressed, putrescine, cadaverine, and serotonine became the dominant amines and their concentrations showed fluctuations during storage period The initial cadaverine and putrescine levels were and 12.75 mg/100 g and increased to a maximum level of 13.68 at 150 days and 19.33 mg/100 g at 120 days, respectively The levels of serotonine and agmantine were also found to fluctuate during the storage period Tryptamine was detected only after 90 days (1.72 mg/100 g) and also after 180 days (2.84 mg/100 g) In our previous research with marinated seafood salad (Ozogul et al., 2008a), it was observed that putrescine and cadaverine levels increased to a maximum level of 1.11 mg/100 g and 6.34 mg/100 g, respectively at the end of 150 days of storage However, Gokoglu (2003) reported that putrescine content of sardine increased to maximum (564 mg/kg) at the end of maturation (24 h) and concluded that this high level of putrescine was due to the physiological function of putrescine in live fish muscle It was also reported that the acidic conditions of marinade cause the tissue Salmonella, coliform, E coli, and S aureus were not detected during the storage period of months The initial quality of fish used in this study was good as indicated by a low initial number of bacteria (3.5 log CFU/g) and then decreased to 3.2 log CFU/g at day 90 After that, total bacteria count started to increase to 4.3 log CFU/g at the end of storage period (Figure 3) It was reported that sorbic, benzoic, acetic, gluconic, and citric acids, alcohol vinegar in this case, inhibited the growth of bacteria (Poligne and Collignan, 2000; Cadun et al., 2005; Bjoărkroth, 2005) It was also reported that the marinating process reduced the number of enterobacteria and H2S-producing bacteria within days, while the total viable count and the lactic acid bacteria slightly increased during the storage (Giuffrida et al., 2007) If 106 microorganisms/g are considered the TVC limit of acceptability, the shelf-life of marinated tench with sauce was found to be more than months CONCLUSIONS In this study, chemical and microbiological results showed that marinated tench could be consumed safely throughout the storage period and could be stored for more than months at C The use of alcohol vinegar and sauce containing garlic, tomato, hot chili pepper, and dry dill provided good flavor and taste and longer shelf-life for tench fillets REFERENCES Antonocopoulus N (1973) Bestimmung des fluchhtigen basensticktoofs In: Ludorf W and Meyer V (eds), Fische und Fischerzeugnisse Berlin und Hamburg: Aulage Verlag Paul Parey, pp 224225 Ababouch L (2006) Assuring fish safety and quality in international fish trade Marine Pollution Bulletin 53: 561568 Ababouch L.H., Souibri L., Rhaliby K., Ouadhi O., Battal M and Busta F.F (1996) Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperatures Food Microbiology 13: 123132 AOAC (1984) Official Methods of Analysis of the Association of the Official Analysis Chemists, 14th edn Washington, DC: Association of Official Analytical Chemists AOAC (1990) Official Methods of Analysis of the Association of the Official Analysis Chemists, 15th edn Washington, DC: Association of Official Analytical Chemists AOCS (1994) Official Methods and Recommended Practices of the American Oil Chemists Champaign, IL: Society, the American Oil Chemists Society Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 520 Y OăZOGUL Arnold S.H and Brown W.D (1978) Histamine toxicity from products In: Chichester C.O., Mrak E.M and Stewart G.F (eds), Advances in Food Research New York: Academic Press, pp 113154 Bilgin Sá., Uănluăsay{n M., Guănluă A and Izci L (2005) Sudak (Sander lucioperca) ve Kadife (Tinca tinca L., 1758) Balig˘indan Balik Ezmesi (PATE´) Yap{m{, Baz{ Kimyasal Bilesáenlerin ve Kalite Kriterlerinin Belirlenmesi E.Uă Su Uăruănleri Dergisi 22(34): 399402 Bjoărkroth J (2005) Microbiological ecology of marinated meat products Meat Science 70: 477480 Bligh E.G and Dyer A (1959) A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37: 911917 Buchtova H., Smutna M., Vorlova L., Svobodova Z and Flajshans M (2004) Fatty acid composition of diploid and triploid populations of tench (Tinca tinca L.) Acta Veterinaria Brno 73: 235245 Buses H.M (2005) Acid treatments have an effect on Salmonella enteritidis, shelf-life, and quality attributes in poultry breast fillets MSc Thesis, Graduate Faculty of Texas Tech University, Lubbock, USA, pp 23 Cadun A., Cakli S and Kisla D (2005) A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life Food Chemistry 90: 5359 Cascado S.P.S., Vidal-Carou M.C., Font A.M and Veciana-Nogue´s M.T (2005) Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies Journal of Agricultural and Food Chemistry 53: 85868592 Connell J.J (1995) Control of Fish Quality, 4th edn London: Fishing News Books Limited De Pedro N., Guijarro A.I., Delgado M.J., Lopez-Patino M.A., Pinillos M.L and Alonso-Bedate M (2001) Influence of dietary composition on growth and energy reserves in tench (Tinca tinca) Journal of Applied Ichthyology 17: 2529 EEC (1991) Council Directive, 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products Official Journal of the European Communities L 268: 1534 Eristsland J (2000) Safety considerations of polyunsaturated fatty acids American Journal of Clinical Nutrition 71: 197S201S FAO (2008) Fishstat plus Available at: http://www.faoorg/fishery/ statistics/software/fishstatlen (accessed November 12, 2009) Ferna´ndez-Salguero J and Mackie I.M (1979) Histidine metabolism in mackerel (Scomber scombrus) Studies on histidine decarboxylase activity and histamine formation during storage of flesh and liver under sterile and non-sterile conditions Food Technology 14: 131139 Giuffrida A., Ziino G., Orlando G and Panebianco A (2007) Hygienic evaluation of marinated sea bass and challenge test for Listeria monocytogenes Veterinary Research Communications 31(1): 369371 Gokoglu N (2003) Changes in biogenic amines during maturation of sardine (Sardina pilchardus) marinade Fisheries Science 69: 823829 Gokoglu N., Cengiz E and Yerlikaya P (2004) Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at C Food Control 15: 14 Goodwin T.L and Maness J.B (1984) The influence of marination, weight, and cooking technique on tenderness of broilers Poultry Science 63: 19251929 Gracey J., Collims D.S and Huey R (1999) Meat Hygiene, Saunders, 10th edn London: Harcourt Brace and Company Gram L and Huss H.H (1996) Microbiological spoilage of fish and fish products International Journal of Food Microbiology 33: 121137 Greene D.H.S and Selivonchick D.P (1990) Effects of dietary vegetable, animal and marine lipids on muscle lipid and hematology of rainbow trout (Oncorhynchus mykiss) Aquaculture 89: 165182 ET AL Guillou A., Soucy P., Khalil M and Abambounou L (1995) Effects of dietary vegetable and marine lipid on growth, muscle fatty acid composition and organoleptic quality of flesh of brook charr (Salvelinus fontinalis) Aquaculture 136: 351362 Halamickova A., Vorlova L., Smutna M., Svobodova Z and Buchtova H (2003) Comparison of malondialdehyde concentrations in different muscle areas of tench Tinca tinca L Fish Physiology and Biochemistry 29: 305312 Halasz A., Barath A., Simon-Sarkadi L and Holzapel W (1994) Biogenic amines and their production by micro-organisms in food Review Trends in Food Science and Technology 5: 4249 Harris J.C., Cottrell S., Plummer S and Lloyd D (2001) Antimicrobial properties of Allium sativum (garlic) Applied Microbiology and Biotechnology 57: 282286 HMSO (1994) Nutritional Aspects of Cardiovascular Disease London, UK: Department of health report on health and social subjects Huss H.H (1988) Fresh Fish: Quality and Quality Changes Rome: Food and Agriculture Organization (FAO) of the United Nations, p 132 Huss H.H (1995) Quality and quality changes in fresh fish FAO Fisheries Technical Paper, Rome, p 348 Ichibara K., Shibahara A., Yamamoto K and Nakayama T (1996) An improved method for rapid analysis of the fatty acids of glycerolipids Lipids 31: 535539 Kilinc B and Cakli S (2004) Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination Food Chemistry 88: 275280 Kilinc B and Cakli S (2005a) Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades European Food Research and Technology 221: 821827 Kilinc B and Cakli S (2005b) Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at C Food Control 16: 639644 Kinsella E (1987) Effects of polyunsaturated fatty acids on factors related to cardiovascular disease American Journal of Cardiology 60: 2332 Mackie I.M., Pirie L., Ritchie A.H and Yamanaka H (1997) The formation of non-volatile amines in relation to concentration of free basic amino acid during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus) Food Chemistry 60(3): 291295 Olafsdottir G., Martinsdottir E., Oehlenschlaăger J., Dalgaard P., Jensen B., Undeland I., Mackie I.M., Henehan G., Nielsen J and Nilsen H (1997) Methods to evaluate fish freshness in research and industry Trends in Food Science and Technology 8(8): 258266 Olgunoglu I (2007) Sensory chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus L., 1758) PhD Thesis (pp.7071), University of Cukurova, Institute of Basic and Applied Sciences, Adana Ozden O (2005) Changes in amino acid and fatty acid composition during shelf-life of marinated fish Journal of the Science of Food Agriculture 85: 20152020 Ozogul F., Taylor K.D.A., Quantick P and Oăzogul Y (2002) Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method International Journal of Food Science and Technology 37: 515522 Ozogul Y., Ozogul F., Olgunoglu A.I and Kuley E (2008a) Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage International Journal of Food Science and Technology 59(6): 465476 Ozogul Y., Ozogul F., Kuley E and Ozyurt G (2008b) The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of months at C In: Poli B.M and Parisi G (eds), Seafood from Catch and Aquaculture for a Sustainable Supply Firenze, Italy: Firenze University Press Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 Quality of Marinated Tench Ozogul Y., Ozogul F., Kuley E., Ozkutuk A.S., Gokbulut C and Kose S (2006) Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage Food Chemistry 99: 752758 Ozogul Y., Ozyurt G., Ozogul F., Kuley E and Polat A (2005) Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods Food Chemistry 92: 745751 Ozyurt G., Ozog˘ul Y., Ozyurt E.C., Polat A., Ozog˘ul F., Gokbulut C., Ersoy B and Kuley E (2007) Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey Fisheries Science 73: 412420 Pacheco-Aguilar R., Lugo-Sa´nchez M.E and Robles-Burguen˜o M.R (2000) Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at C Journal of Food Science 65(1): 4047 Papadopoulos V., Chouliara I., Badeka A., Savvaidid I.N and Kontominas M.G (2003) Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) Food Microbiology 20: 411420 Poligne I and Collignan A (2000) Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids Quality and stability of the end product Lebensmittel Wissenschaft Technology 33: 202209 Pons-Sa´nchez-Cascado S., Vidal-Carou M.C., Marine´-Font A and Veciana-Nogue´s M.T (2005) Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies Journal of Agricultural and Food Chemistry 53: 85868592 Quiros M and Alvarino J.M.R (2000) Growth and survival of tench larvae fed under different feeding strategies Journal of Applied Ichthyology 16: 3235 Quiros M., Nicodemus N., Alonso M., Bartolome M., Ecija J.L and Alvarino J.M.R (2003) Survival and changes in growth of juvenile tench (Tinca tinca L.) fed defined diets commonly used to culture noncyprinid species Journal of Applied Ichthyology 19: 149151 Redmond J.W and Tseng A (1979) High-pressure chromatographic determination of putrescine, cadaverine, spermidine and spermine Journal of Chromatography 170: 479481 Rehbein H and Oehlenschlager J (1996) Fische und Fischerzeugnisse, Krebs und Weichtiere, pp 395411 Rodriguez C.J., Besteiro I and Pascual C (1999) Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage Journal of the Science of Food and Agriculture 79: 14731480 Sallam Kh.I (2007) Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon Food Control 18: 566575 Sallam Kh.I., Ahmed A.M., Elgazzar M.M and Eldaly E.A (2007) Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at C Food Chemistry 102: 10611070 Sallam K.I., Ishloroshi M and Samejima K (2004) Antioxidant and antimicrobial effects of garlic in chicken sausage LWT Food Science and Technology 37: 849855 Sargent J.R., Tocher D.R and Bell J.G (2002) The lipids In: Hardy R.W and Halver J.E (eds), Fish Nutrition, 3rd edn San Diego, California: Academic Press, pp 181257 Schormuller J (1968) Handbuch der Lebensmittel Chemie, Band III/2 Teil Tierische Lebensmittel Eier, Fleisch, Buttermilch s 13411397 Berlin: Springer-Verlag Shenderyuk V.I and Bykowski P.J (1990) Salting and marinating of fish In Sikorski Z.E (ed.), Seafood: Resources, Nutritional 521 Composition and Preservation Boca Raton, Florida: CRC Press, pp 147162 Sikorski Z.E., Kolakowska K and Burt J.R (1990) Postharvest, biochemical and microbial changes In: Sikorski Z.E (ed.), Seafood: Resources, Nutritional Composition, and Preservation CRC Press Inc: Boca Raton, pp 5575 Skufca P., Brandsch C., Hirche F and Eder K (2003) Effects of a dietary thermally oxidized fat on thyroid morphology and mRNA concentrations of thyroidal iodine transporter and thyroid peroxidase in rats Annals of Nutrition and Metabolism 47: 207213 Skrzypczak A and Mamcarz A (2006) Changes in commercially exploited populations of tench, Tinca tinca (L.) in lakes of Northeastern Poland Aquaculture International 14: 179193 Stansby M.E and Olcott H.S (1963) Composition of fish In: Stansby M.E (ed.), Industrial Fishery Technology New York: Reinhold Publications, pp 339349 Steffens W and Wirth M (2007) Influence of nutrition on the lipid quality of pond fish: common carp (Cyprinus carpio) and tench (Tinca tinca) Aquaculture International 15(34): 313 Tarladgis B., Watts B.M and Yonathan M (1960) Distillation method for determination of malonaldehyde in rancid food Journal of American Oil Chemists Society 37(1): 4448 Tejada M and Huidobro A (2002) Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting European Food Research and Technology 215: 17 Tokur B (2007) The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss) International Journal of Food Science and Technology 42: 874879 Turchini G.M., Gunasekera R.M and De Silva S.S (2003) Effect of crude oil extracts from trout offal as a replacement for fish oil in the diets of the Australian native fish Murray cod (Maccullochella peelii peelii) Aquaculture Research 34: 697708 Turchini G.M., Mentasti T., Frøyland L., Orban E., Caprino F and Moretti V.M (2003) Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.) Aquaculture 225: 251267 Turchini G.M., Moretti V.M., Mentasti T., Orban E and Valfre F (2007) Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.) Food Chemistry 102: 11441155 Wedekind H., Rennert B and Kohlmann K (2003) Product quality in different strains of tench (Tinca tinca) tested under controlled environmental conditions Journal of Applied Ichthyology 19: 174176 Whittle K.J and Howgate P (2002) Glossary of Fish Technology terms Prepared under contract to the Fisheries Industries Division of the Food and Agriculture Organization of the United Nations, p 63 Yashoda K.P., Rao R.J., Mahendrakar N.S and Rao D.N (2005) Marination of sheep muscles under effect on meat texture quality Journal of Muscle Foods 16: 184191 Yilmaz F (2002) Reproductive biology of the tench Tinca tinca (L., 1758) inhabiting Porsuk Dam Lake (Kutahya, Turkey) Fisheries Research 55: 313317 Yoshida H., Kondo I and Kajimoto G (1992) Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating Journal of the American Oil Chemists Society 69: 11361140 Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 .. .Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage Y Oăzogul,* E Kuley and F Oăzogul Department of Fish Processing Technology, University of Cukurova, Faculty of. .. treatment of fat, having a higher value of POV Downloaded from fst.sagepub.com at Cukurova Universitesi on August 13, 2010 517 Quality of Marinated Tench Table Changes in the fatty acid profiles of marinated. .. Collignan, 2000) Although there is no information on the quality parameters of marinated tench, the product quality in different strains of tench (Tinca tinca) tested under controlled environmental conditions