Aye GÃœREL NANLI
Abstract
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