Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

Validating a HACCP System for the Production of Vegetable Shito

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.