Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage
Df the nearly six hundred and eight thousand tons of seafood that was caught in Turkey in 2013, one hundred and eighty thousand tons were anchovies (Tuik, 2015). The anchovies caught in the East and West Black Sea regions are consumed fresh, while the surplus is either frozen or processed in fish flour and oil factories. The processing and marination of anchovies that were frozen during the fishing season is beneficial, both in terms of extending employment throughout the year and of raising fish prices by increasing the product range available on the market. Cold anchovy marinate is an aromatic product, which is obtained as a result of thoroughly bleeding out and filtering the thawed fish in water, then placing them in acid + salt brine. Turkey ranks somewhat below the world average in terms of seafood consumption. The per capita fish consumption might be increased by encouraging fish consumption outside the fishing season. The marination process is faster and easier than other processing methods such as salting, conservation and drying. Sea foods is treated in different acid and salt solutions, and end product being sealed and stored in airtight packaging or in different oils.