PaPer

330 Ital. J. Food Sci., vol. 27 - 2015

- Keywords: chemical-sensory quality, marinating, shad, shelf life -

DIFFERENT PACKAGING METHODS EFFECTS 
ON SENSORY QUALITY 

AND CHEMICAL CRITERIA OF MARINATED SHAD 
(AlosA immAculAtA, B., 1838)

M.E. ERDEM*a, S. KORALb and S. IŞIDANc
aSinop University, Fisheries Faculty, 

Depertmant of the Fish Processing Technology, 57000 Akliman Sinop, Turkey
bRize Recep Tayyip Erdogan University, Fisheries Faculty, 

Depertmant of the Fish Processing Technology, Fener Mah., 53100 Rize, Turkey
cSivas Directorate of Provincial Food Agriculture and Livestock

*Corresponding author: eminerdem68@hotmail.com

AbstrAct

In this study the sensory and chemical parameters of marinated shad (Alosa immaculata, ben-
nett, 1838) were determined. Fish were marinated with different package methods (in brine, oil 
and vacuum packed) and stored at 4±1°c. During the storage period, diffusion of proximate com-
position, acetic acid and sodium chloride into the fish fillets were determined. At the end of 7 
months storage period, tVb-N were 8.05, 16.81 and 17.56 (mg/100 g), tMA were 2.28, 2.53 and 
2.73 (mg/100 g), tbA were 7.08, 7.13 and 6.05 (mg malonaldehyde/kg) and pH were 4.42, 4.72 
and 4.77 for brine, oil and vacuum packed samples, respectively. throughout the storage peri-
od, effect of different package methods on tVb-N, tMA, tbA, pH, aw, acetic acid, sodium chlo-
ride and sensory issues were significant (p<0.05).

mailto:eminerdem68@hotmail.com


Ital. J. Food Sci., vol. 27 - 2015 331

INtrODUctION

Fish is really healthy food and is known as the 
only food having a life-sustaining balanced ra-
tio of protein, fat, carbohydrates, vitamins and 
minerals, which are essential to maintain good 
health. In addition, because of having low fat 
content, cholesterol and calories, fish meat is 
preferable for consumers (KOrAL, 2006).

shad is a close relative to sardines has an av-
erage length of 30-33 cm. shad are a black sea 
fish, but it can be found in the Marmara, Aege-
an and the Mediterranean seas. shad live close 
to the coast as herd by shoal, they enter in the 
river to spawn at reproduction time in the spring. 
today, shad is also heavily fished in the United 
states and around. According to turkish statis-
tical Institute-tsI (2013), 1699 tons shad were 
caught in turkey at 2012. turkish consumers 
generally prefer as fresh, salted or smoked shad.

Marinating is traditionally a fish preserva-
tion method. Meat tenderization and flavoring 
are consequences of the marinating process. 
sodium chloride, polyphosphates, sugars spic-
es and sauces are considered important ingre-
dients of marinades and they improve meat ten-
derness and flavor (sINDELAr et al., 2003; sU-
DErMAN, 1993). the purpose of bringing rigidi-
ty to the marinated product, enriching the meat 
flavor and preserving the meat longer (cHEN, 
1982; rEsUrrEccIÓN, 2003). the immersion 
of meat in the marinating solution is done not 
only in turkey.

the physical characteristics of fish change 
in acid and salt in several days. Muscle tissue 
softens; skin and bones can be removed easily. 
Marinate generally contains 4-5% vinegar and 
7-10% salt. Acetic acid leads to breakdown of 
structural proteins and enables the tearing of 
muscle membrane (MEYEr, 1965; ErDEM et al., 
2005). Muscle tissue, which has been softened 
during initial days by the joint effect of acid and 
salt, lost 15-20% of raw material weight at the 
end of the process (ALPArsLAN et al., 2013). 

the aim of the present study is to determine 
the sensory and chemical changes of marinat-
ed and brine, oil and vacuum packed shad fil-
lets. therefore, the use of shad as an alterna-
tive to the other fish species used in marinade 
production will be investigated.

MAtErIALs AND MEtHODs

A total of 186 pontic shad (Alosa immaculata) 
samples with an average weight of 191.53±33.63 
g and average length of 28.71±1.58 cm were 
purchased from a local fish market in trab-
zon, turkey. they were stored in a thermally 
insulated container, brought to the laboratory 
and stored at –30°c with the purpose of elimi-
nating the risk of parasites until the marinat-
ing process.

Marination process

before marinating process, fishes were 
cleaned at the head, and the integral organs, 
after that fillet and washed with clean water. 
Approximately 36 kg fillets were immersed into 
the following different marinating solutions for 
48 h (1:2 fish:solution ratio) in a refrigerator. 
After two days of storage in refrigerator, the fil-
lets were dipped in 4.5% acetic acid, 0.2% cit-
ric acid and 10% salt marination solutions, the 
marinated fishes were divided into tree groups 
(brine, sunflower oil and vacuum packaging). 
70 grams of marinated shad fillets were packed 
into plastic box of 250 mL capacity with 150 mL 
brine, 150 mL sunflower oil, vacuum packaged 
and than were stored at 4±1°c for 7 months. 
Proximate, chemical quality and sensory anal-
yses were performed in triplicate on days 1, 30, 
90, 150, and 210th.

Chemical analysis

samples were homogenized and subjected to 
moisture and ash analyses using AOAc (1990) 
methods. crude protein content was calculated 
by converting the nitrogen content according to 
Kjeldahl’s method (AOAc 1990), and lipid con-
tent was determined according to the method of 
the bLIGH and DYEr (1959). thiobarbituric acid 
(tbA) amounts were determined using the meth-
od of tArLADGIs et al., (1960), expressed as mg 
malonaldehyde/kg sample using a conversion 
factor of 7.8. the pH was determined from ho-
mogenates of minced samples in distilled water 
in a ratio of 1:10 (w/v) by using a digital pH meter 
(Hanna, Germany) (cUrrAN et al., 1980). total 
volatile basic nitrogen (tVb-N) was determined 
on steam distillation using the Kjeldahl distilla-
tion apparatus and until red color was titrated, 
for clarification (ANtONOcOPOULUs 1973). the 
method of AOAc (1990) was used for trimethyl-
amine nitrogen (tMA-N) analysis. 

the water activity determination Aqualab 3 
tE (0.100 to 1.000 ± 0.003), were measured by 
U.s. brand equipment. salt content was meas-
ured using the method proposed by KArL (1994). 
20 g fish were homogenized for 5 minutes with 
100 mL distilled water, and than 150 mL dis-
tilled water was added and it was filtered. to this 
solution was added 2.5 mL of 10% K

2
crO

4. 
Until 

red color was titrated with AgNO
3
 0.1 N and ac-

cording to the following formula amount of salt 
(%) was calculated:

Nacl (%) = A x 0.00585 x 100 x 500 / 
Amount of sample (g) x 50

A: AgNO
3
 consumption (mL)

For the sensory evaluation of the marinated 
products five panelists were used. sensory anal-
ysis to assess appearance, odor, flavor and tex-
ture criteria were used, and analyises results, 



332 Ital. J. Food Sci., vol. 27 - 2015

which were scored on a scale of 1 to 9. In the 
scoring system points from 9 to 7 indicates “very 
good”, from 4.1 to 6.9 indicates “good”, 4 indi-
cates “expendability” (4 is the rejection line), and 
from 1 to 3.9 indicates unacceptability (VArLIK 
et al., 1993).

Statistical analysis

the statistical analysis was performed using 
Minitab release 13.20 (Minitab Inc., state col-
lege, PA, UsA). Differences were analyzed by 
one-way analysis of variance and tukey’s test. 
In all statistical tests, P<0.05 was considered as 
statistically different (sUMbULOGLU and sUMb-
ULOGLU, 2000).

rEsULts AND DIscUssION

the proximate composition of the shad fillet 
in each stage of the process is shown in table 1. 
these results are wet fish sample and marinat-
ed shad. Protein, lipid, dry matter and  ash of 
fresh shad fillets were 17.41%, 18.98%, 39.15% 
and 2.17%, respectively. At the end of the stor-
age, all of these values have increased. Maximum 
protein value was brining sample (18.83%) while 
maximum values at the lipid and dry matter were 
20.30% and 47.11% at Oil marinated and brin-
ing, respectively. GUNEr et al. (1998), and bO-
rAN and KArAcAM (2011) reported 22.42% and 
19.80% for protein and 15.91% and 9.34% li-
pid in fresh shad fillets, respectively. In another 
experiment, at the end of the brining stage the 
protein and lipid content were 18.32 g.100 g

–1
 

and 3.20 g.100 g
–1

 of fish fillets (YEANNEs and 
cAsALEs 2008). the results of proximate anal-
ysis of fresh shad fillets were in agreement with 
our study.

tVb-N of raw material was 14.01( mg/100 g) 
(table 2). At the end of 7 months storage period 
for marinated shad that were packaged different-
ly in brine, oil and vacuum packed, tVb-N val-
ues were 8.05, 16.81 and 17.56 (mg/100 g), re-
spectively. statistically difference was found be-
tween the brine group with the other groups on 
tVb-N value (P<0.05). ÖzDEN and ErKAN (2006) 
reported that tVb-N in fresh fish and marinat-
ed trout were 7.35 mg/100 g and 6.78 mg/100 

g, respectively. tVb-N values increased to 12.08 
mg/100 g and 11.98 mg/ 100 g at the end of 
storage in vacuum and oil packed samples, re-
spectively. similar results obtained in marinat-
ed fish packaged in vacuum and stored in re-
frigerator at a different time (AKsU et al., 1997, 
MEtİN et al., 2000 and ArIK et al., 2001).

tbA was 0.99 malonaldehyde/kg at the be-
ginning of the this study (table 2). this value 
increased to 7.08 in the brine, 7.13 in the oil 
and 6.05 mg malonaldehyde/kg in the vacu-
um packaged group on the last day (210th day) 
of storage. statistically difference was found be-
tween the vacuum group with the other groups 
on tbA value (P<0.05). tbA value is an impor-
tant indicator and is excessively used to deter-
mine the level of lipid oxidation in fish (sALLAM 
2007; cADUN et al., 2008; tUrHAN et al., 2009). 
VArLIK et al. (1993) reported that a consuma-
ble limit was between 7-8 mg malonaldehyde/
kg tbA in sea fish. 

ÖzDEN and ErKAN (2006) reported 0.45 mg 
malonaldehyde/kg tbA values for fresh rainbow 
trout and 2.8 mg malonaldehyde/ kg tbA val-
ues for marinated fish after 90 days, while 9.5 
mg malonaldehyde/kg for vacuum and 10.26 mg 
malonaldehyde/kg for oil packaged marinated 
trout fillets were determined.

Water activity (a
w
) of the raw material changed 

from 0.98 to 0.99, indicating that, it is the most 
suitable period for microbial growth (table 2). 
the water activities (a

w
) at the marination were 

0.93-0.94 between each group. the findings re-
garding to the a

w
 value are in compliance with 

bOrGstrOM’s (1968) with YEANNEs and cA-
sALEs (2008).

In this study, pH level was 4.42, 4.72 and 4.77 
in the brine, oil and vacuum packaged samples 
at 210 days, respectively and there were no sig-
nificant differences between groups (p>0.05). 
the pH of fresh raw fish was initially approxi-
mately 6.30 and then changed during the mat-
uration process to 4.29 after 90 days (ÖzDEN 
and ErKAN 2006). In another study, pH values 
in anchovy marinated with 2% and 4% acetic 
acid increased was changed from 4.25 to 4.53 
(AKsU et al., 1997).

the sodium chloride content of the fillet re-
mained stable during the marinating stage 
while the salt level becomes richer in the brin-

table 1 - the proximate composition in percentage of fresh and different marinating process of shad (Alosa immaculata,) fil-
lets during storage.

Storage days Protein (%) Lipid (%) Dry Matter (%) Ash (%)

Fresh fish 17.41±0.51a 18.98±0.66a 39.15±0.15 a 2.17±0.16a
Brine 18.83±0.28b 20.14±0.11c  47.11±0.16 b  10.28±0.04c
Oil Marinated 18.06±0.33b 20.30±0.19c 47.05±0.70 b 8.68±0.11c
Vacuum Marinated 18.16±0.15b 20.21±0.33c 47.05±0.02 b 8.12±0.07b

Data are expressed as means±standard deviation.



Ital. J. Food Sci., vol. 27 - 2015 333

table 2 - Effects of brine, oil and vacuum packets on chemical changes of marinated shad (Alosa immaculata) fillets during 
refrigerated storage.

 Storage Days

  After marinated 30 90 150 210

TVB-N mg/100 g Brine 14.01±0.00a 8.40±0.0.23bA 5.80±0.00deC 5.95±0.0.49cdC 8.05±0.49bC
 Oil 14.01±0.00a 8.55±0.89aA 12.01±0.00bB 13.61±0.00cB 16.81±0.00aB
 Vacuum 14.01±0.00a 8.86±0.50 aA 14.16±0.49bcA 15.66±0.66cdA 17.56±0.00eA

TMA-N mg/100g
 

Brine 0.63±0.01aB 0.70±0.01aB 0.73±0.01bC 1.06±0.04cC 2.28±0.04eA
 Oil 0.63±0.01aB 0.69±0.01aB 0.88±0.01abC 1.94±0.04cA 2.53±0.03dA
 Vacuum 0.63±0.01aB 0.93±0.03cA 1.22±0.03dA 1.48±0.02eB 2.73±0.04fB

TBA mg malonaldehyde /kg Brine 0.99±0.01a 1.82±0.06bcA 3.21±0.36dA 5.36±0.18eA 7.08±0.06fA
 Oil 0.99±0.01a 1.92±0.06bcA 3.66±0.15dA 5.56±0.18eA 7.13±0.06fA

 
Vacuum 0.99±0.01a 1.28±0.04aA 2.32±0.12cbB 3.75±0.21dB 6.05±0.35eB

a
w
 Brine 0.99±0.001a 0.94±0.001cB 0.93±0.001dB 0.93±0.001eB 0.93±0.001cB

 Oil 0.98±0.001a 0.95±0.001deA 0.94±0.001eA 0.94±0.001fA 0.94±0.001fA
 Vacuum 0.99±0.001a 0.95±0.001bA 0.94±0.001dA 0.94±0.001cdA 0.94±0.001bB

pH Brine 6.42±0.02a 4.25±0.01cdB 4.31±0.03bcdA 4.33±0.04bcdB 4.42±0.03bB

 
Oil 6.42±0.02a 4.37±0.01fgA 4.53±0.04deA 4.65±0.01bcA 4.72±0.01bA

 Vacuum 6.42±0.02a 4.39±0.01fgA 4.49±0.01deA 4.59±0.01cA 4.77±0.01bA

Acidity Brine 0.15±0.00a 1.28±0.00cA 1.58±0.11dA 1.65±0.00dB 1.66±0.01dA
 Oil 0.15±0.00a 1.20±0.11cA 1.38±0.11 cdB 1.53±0.11cdA 1.65±0.00dA
 Vacuum 0.15±0.00a 1.35±0.00cB 1.48±0.11 dC 1.53±0.11dA 1.65±0.00eA

Sodium chloride Brine 0.27±0.12a 6.29±0.29cA 6.79±0.16cA 6.00±0.37cA 6.32±0.00cA
 Oil 0.27±0.12a 4.77±0.21bB 4.92±0.50bB 4.77±0.04bB 4.39±0.08bB
 Vacuum 0.27±0.12a 4.75±0.42bB 4.47±0.04bB 4.65±0.37bB 4.51±0.04bB

Data are expressed as means±standard deviation.
a,b,c: Differences between groups expressed with different letters in the same column are important (p<0,05).
A,B,C: Differences between groups expressed with different letters in the same line are important (p<0,05).

ing stage and the salt concentration in the 
marinating solution becomes lower. According 
to KOLAKOWsKI and bEDNArczYK (2002), the 
acetic acid in the marinating solution caused 
the decrease in the water content of fillet. so-
dium chloride in fresh fish muscle was 0.27%, 
while at the end of the study, it was reached to 
6.32%, 4.39% and 4.51% for brine, oil and vac-
uum package groups, respectively. According 
to DUErr and DYEr (1952), FENNEMA (1977) 
and HONIbEL (1989), myosin denaturation, as 
measured by salt solubility, occurs at a defi-
nite salt concentration, about 8 to 10% sodi-
um chloride in the tissue. 

MEYEr (1965) stated that the amount of the 
acid in high quality marine products should be 
between 2-3% in fish tissue at the end of the 
ripening period. In this study the acid amount 
changed between 1.20-1.66 during the trial.

the sensory scores of marinated shad fillets 
indicated a good quality of the storage period 
(table 3). there were significant differences be-
tween brine, oil and vacuum packaged shad mar-
inades (p<0.05) for sensory value. these results 
are in agreement with the findings of ÖzDEN and 
bAYGAr (2003) for marinated chub mackerel, 

horse mackerel, sardine and anchovy packaged in 
jars with vegetable oil and vacuum packed in pol-
yethylene bags, then stored at 4±1°c. In addition 
to these studies, YEANNEs and cAsALEs (2008) 
reported that there were not quality changes on 
sensory analysis of marinated anchovy (Engrau-
lis anchoita) throughout storage time. 

Many studies showed that good quality mar-
inated fish is between 3 and 6 months (ErKAN 
et al., 2000; VArLIK et al., 2000; ÖzDEN and 
bAYGAr 2003; KILINc and ÇAKLI 2004; GÖKO-
GLU et al., 2004, ErDEM et al., 2005; KAbA et 
al., 2013).

cONcLUsIONs

In this study, the effects of brine, oil and vacu-
um packing on chemical and sensory changes in 
marinated shad stored at 4°c were investigated. 
A quality assessment was performed by moni-
toring sensory quality, total volatile basic nitro-
gen and thiobarbituric acid, pH, aw, and salini-
ty count. the results of this study indicate that 
the shelf life of brine and oil packed marinated 
shad fillets had a shelf life of 210 days. Accord-



334 Ital. J. Food Sci., vol. 27 - 2015

table 3 - Effects of different package methods on sensory property of marinated shad (Alosa immaculata) fillets during stor-
age time.

 Storage Days 

  After marinated 30 90 150 210

Appearance Brine 9.55±0.38aA 9.00±0.38 aA 7.05±0.69 bA 6.40±0.98 cA 5.00±0.32 dA
 Oil 9.57±0.41 aA 8.50±0.55 aB 7.13±0.52 bA 6.04±0.39 cA 4.53±0.52 dB
 Vacuum 9.65±0.35 aA 930±0.61 aC 7.47±0.41 aB 5.81±0.32 dA 4.20±0.32 dB

Odor Brine 9.25±0.25aA 8.58±0.49 abA 7.42±1.02 bcA 5.92±0.92 cA 4.28±0.35 dA
 Oil 9.52±0.61 aA 8.60±0.41 abA 7.08±0.92 bA 6.25±0.76 cA 4.57±0.75 dB
 Vacuum 9.61±0.41 aA 8.70±0.32 abA 7.83±0.41 cdA 5.97±0.26 dA 3.91±0.29 aC

Flavor Brine 9.63±0.05aA 8.75±0.35 abA 7.25±0.15 cA 5.90±0.10 dA 4.13±0.18 eA
 Oil 9.63±0.05aA 8.50±0.20 bB 7.25±0.20 cA 6.00±0.15 dA 4.50±0.06 eB
 Vacuum 9.63±0.05aA 9.25±0.09 abC 7.75±0.18 bA 4.75±0.15 cB 3.50±0.00eC

Texture Brine 9.85±0.39aA 8.58±0.41 bA 7.08±0.44 cA 6.00±0.33 dA 4.20±0.13 eA
 Oil 9.88±0.37aA 8.79±0.20 bA 7.67±0.21 cAB 5.58±0.27 dA 4.40±0.15 eA
 Vacuum 9.93±0.23aA 9.71±0.26 aB 7.93±0.24 bB 5.33±0.15 cB 4.00±0.21dB

a,b,c Differences between groups expressed with different letters in the same column are important (p<0,05).
A,B,C Differences between groups expressed with different letters in the same line are important (p<0,05).

ing to this study, fishbones of the shad which 
has a large number of them melted as a result 
of the marination process.

AcKNOWLEDGMENts

this study was supported by the scientific research coordi-
nation Unit of recep tayyip Erdogan University, rize, tur-
key (Project Number: rÜbAP 2008.103.03).

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Paper Received June 26, 2014  Accepted October 10, 2014

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