Quality Assessment of Marinated Halva Sya (Parastromateus niger) Fillets During Storage at 4 °C

Background: In recent years, there has been an increasing interest in using natural food additives to improve the shelf life of marinated food. Aim: This research aimed to examine physicochemical changes promoted by a marinating process in Halva Sya fish fillets during cold storage. Methods: Fish fillets were immersed in 500 ccs of lemon juice, 200 g of grated garlic, 60 g of salt, 3 g of turmeric, 1 g of red pepper powder, 3 g of black pepper powder with 100 cc of distilled water for preparation of traditional marinades and stored at -4 °C for 25 days. Some physicochemical characteristics like pH and proximate composition were performed at 7, 18 and 25- day intervals. Results: Results showed that although the values of proximate composition, energy values and pH in marinated samples were different than control ones, the differences were insignificant (p>0.05). Conclusion: The marinade sample in treatment 1 was found to be most acceptable, followed by Marinade in treatment 3. The shelf-life of the marinated Halva Sya fish based on physicochemical analyses at refrigerated storage (4 °C) was 7 days.