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One of the traditional products of southern regions of Iran is a fermented product called Mahveh. In this study, effects of garlic extract on chemical, microbial and sensory properties of Mahveh produced from fresh and dried anchovy (Stolephorus indicus), were investigated. The results showed that garlic extract had not significant effects on protein, fat, ash and moisture contents (P>0.05). The lowest values of TVN, TBA and FFA observed in Mahveh produced from the fresh anchovy with garlic extract, that were 321.82 (mg N/100g), 1.58 (mg MA/kg) and 16.95 (% oleic acid), respectively. Mahveh samples had a relatively high acidity, so that pH values of fresh and dried anchovy without and with garlic extract were 5.92, 6.02, 5.93 and 6.09, respectively. Also, antibacterial activity of garlic extract led to decrease of total viable counts in Mahveh produced from fresh and dried anchovy from 3.52 and 4.43 to 2.42 and 3.03 (log cfu/g). This decrease, were significant (P<0/05) for halophilic bacteria, too. Results of the color measurement showed no significant difference in a* and b* values for various treatments (P<0.05), but Mahveh produced from fresh anchovy  was significantly more lightness (L*) in comparison with Mahveh produced from dried anchovy (P<0/05). According to the results of the sensory analysis, the odor was a limiting factor in acceptability of Mahveh. Generally, the results of this study showed that all of four types of Mahveh products made from anchovy were acceptable in view point of the chemical, microbial and sensory quality indices. Moreover, using the garlic extract resulted in improvement of the quality indices of Mahveh.    

Keywords: Fermentation, Mahveh, anchovy, garlic extract

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