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The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp

Yıl 2019, Cilt: 15 Sayı: 2, 197 - 212, 14.06.2019
https://doi.org/10.22392/actaquatr.485132

Öz

In this study, application
of gelatin-based film coating combined with essential oil obtained from orange
(Citrus sinensis (L.) Osbeck) peel on
the quality of deep water pink shrimp (Parapenaeus
longirostris
Lucas 1846) was aimed. Gelatin film (GF) and gelatin film incorporated
with orange peel essential oil (GF+EO) were used for film coating. Thickness
and microstructure of the films, nutritional composition (protein, moisture,
lipid, ash and free amino acid content), sensory and melanosis evaluation,
chemical [Sulphur dioxide (SO2), pH, total volatile base nitrogen
(TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide
value (PV), free fatty acid (FFA)], physical (color) and microbiological [total
viable counts (TVC), total psychotropic bacteria (PB), total coliform bacteria
(TCB) and Enterobacteriacea (EB) ] were carried out for 15 days. As a result, gelatin
film coatings were effective on the quality and shelf life of shrimps than the
control group. Gelatin films were more effective on melanosis than control and
the essential oil protected the shrimp’s quality more than the other groups.
According to the sensorial and microbiological analysis results, control group
samples (C) have 7 days’ shelf life while gelatin group samples (GF) have 12
days, and gelatin film with orange peel essential oil coated group samples (GF+EO)
have 15 days.

Kaynakça

  • Alparslan, Y. & Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology, 10(5), 842-853. doi: 10.1007/s11947-017-1862-y
  • Antonacopoulos, N. (1973). Bestimmung des Flüchtigen Basenstickstoofs. In W. Ludorf & V. Meyer (Eds.), Fische und Fischerzeugnisse, Berlin: Aulage Verlag Paul Parey.; 224–225.
  • AOAC (1990). Official methods of analysis of AOAC International. 13th ed. AOAC International. Gaithersburg, MD, USA, Method No. 950.46.
  • AOAC (2000). Sulfites in foods and beverages, ion exclusion chromatographic method. AOAC Official Methods of Analysis. Official Method No. 990.31.
  • AOAC (2006a). Official methods of analysis of AOAC International. 18th ed. AOAC International. Gaithersburg, MD, USA, Method No. 934.01.
  • AOAC (2006b). Official methods of analysis of AOAC International. 13th ed. AOAC International. Gaithersburg, MD, USA, Method No. 984.13.
  • AOCS (1998). Official Method Cd 8-53. In: D. Firestone, Ed., Official Methods and Recommended Practices of the American Oil Chemists’ Society, 5th Edition, AOCS, Champaign.
  • Arancibia, M. Y., Lopez-Caballero, M. E., Gomez-Guillen, M. C. & Montero, P. (2015). Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control, 54, 259-266. doi: 10.1016/j.foodcont.2015.02.004
  • Artharn, A., Prodpran, T. & Benjakul, S. (2009). Round scad protein-based film: Storage stability and its effectiveness for shelf-life extension of dried fish powder. LWT-Food Science and Technology, 42(7), 1238-1244. doi: 10.1016/j.lwt.2008.08.009
  • Aşık, E. & Candoğan, K. (2014). Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Journal of Food Quality, 37(4), 237–246. doi: 10.1111/jfq.12088
  • Bao, S., Xu, S. & Wang, Z. (2009). Antioxidant activity and properties of gelatin films incorporated with tea polyphenol‐loaded chitosan nanoparticles. Journal of Science of Food and Agriculture, 89(15), 2692-2700. doi:10.1002/jsfa.3775
  • Bhadra, S., Dora, K. C., Sarkar, S., Chowdhury, S. & Ganguly, S. (2012). Effect of chitosan coating on shelf life of black tiger shrimp (Penaeus monodons). Exploratory Animal and Medical Research, 2(2), 155-165.
  • Bligh, E. G. & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry Physiology, 37(8), 911–917. doi: 10.1139/o59-099
  • Cao, R., Xue, C. H. & Liu, Q. (2009) Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology, 131(2-3), 272-276. doi: 10.1016/j.ijfoodmicro.2009.03.004.
  • Çelikel, N. & Kavas, G. (2008). Antimicrobial properties of some essential oils against some pathogenic microorganisms. Czech Journal of Food Sciences, 26(3), 174-181.
  • Chana-Thaworn, J., Chanthachum, S. & Wittaya, T. (2011). Properties and antimicrobial activity of edible films incorporated with kiam wood (Cotyleobium lanceotatum) extract. LWT-Food Science and Technology, 44(1), 284-292. doi:10.1016/j.lwt.2010.06.020
  • Chaouqy, N. E., Gallardo, J. M., El Marrakchi, A. & Aubourg, S. (2008). Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions. Grasas y Aceites, 59(4), 309-315. doi:10.3989/gya.2008.v59.i4.523
  • CIE (1976). 18th Session, London, U.K., Sept. 1975. CIE Publication 36, Paris, France.
  • Çolakoğlu, F. A., Ormancı, H. B. & Altın, A. (2006). Determination of the shelf life of fresh shrimp (Parapaneus longirostris) treated with Frische-Star. Ege Journal of Fisheries and Aquatic Sciences, 23(3), 383-386.
  • Djenane, D. (2015). Chemical profile, antibacterial and antioxidant activity of Algerian citrus essential oils and their application in Sardina pilchardus. Foods, 4(2), 208-228. doi:10.3390/foods4020208.
  • Dutta, P. K, Tripathi, S., Mehrotra, G. K. & Dutta, J. (2009) Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114(4), 1173-1182. doi: 10.1016/j.foodchem.2008.11.047
  • Dyahningtyas, T. E. (2010). Potency of chitosan as a bioactive edible coating for preservation of meat of common shrimps (Crangon crangon). PhD Thesis, University of Hamburg, Hamburg, 2010: 193.
  • EPCD (1995). European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (1995) Official Journal No L61, 18.3: 1–56.
  • EU (2005). Causes of detentions and rejections in international fish trade. 2nd ed. European Union, Blackwell Scientific Publications, pp.152-163.
  • FDA/BAM (2002). Food and drug analyses/bacteriological analytical manual, chapter 4: total coliform bacteria count. Silver Spring, MD, USA: U.S. Food and Drug Administration.
  • FDA/BAM (2009). Food and drug analyses/bacteriological analytical manual, chapter 3: aerobic plate count. Silver Spring, MD, USA: U.S. Food and Drug Administration.
  • Gökoğlu, N. & Yerlikaya, P. (2008). Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). International Journal of Food Science Technology, 43(6), 1004-1008. doi:10.1111/j.1365-2621.2007.01553.x
  • Gómez-Estaca, J., López de Lacey, A., Gómez-Guillén, M. C., Lopez-Caballero, M. E. & Montero, P (2009). Antimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil. Journal of Aquatic Food Product Technology, 18(1-2), 46-52. doi: 10.1080/10498850802581252
  • Gómez-Guillén, M. C., Ihl, M., Bifani, V., Silva, A. & Montero, P. (2007). Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids, 21(7), 1133-1143. doi: 10.1016/j.foodhyd.2006.08.006
  • Gürsoy, N., Tepe, B. & Sökmen, M. (2010). Evaluation of the chemical composition and antioxidant activity of the peel oil of Citrus nobilis. International Journal of Food Properties, 13(5), 983-991. doi:10.1080/10942910902927136
  • Hammer, K. A., Carson, C. F. & Riley, T. V. (1999). Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 86(6), 985-990. doi:10.1046/j.1365-2672.1999.00780.x
  • ICMSF (1982). Sampling for microbiological analysis: Principles and specific applications. Microorganisms in food. International Commission on the Microbiological Specification of Foods. Toronto Press, Toronto, Canada.
  • ICMSF (1986). International Commission on Microbiological Specifications for foods. In: Microorganisms in foods. Sampling for microbiological analysis: principles and scientific applications, Vol. 2. Toronto, Canada. ICMSF (eds). University of Toronto Press.
  • Jay, J. M., Loessner, M. J. & Golden, D. A. (2005). Modern Food Microbiology, 7th Edn., Springer Science + Business, Media Inc., New York, 2005; 56.
  • Jongjareonrak, A., Benjakul, S., Visessanguan, W., Prodpran, T. & Tanaka, M. (2006) Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper. Food Hydrocolloids, 20(4), 492-501. doi: 10.1016/j.foodhyd.2005.04.007
  • Kamal, G. M., Anwar, F., Hussain, A. I, Sarri, N. & Ashraf, M. Y. (2011). Yield and chemical composition of Citrus essential oils as affected by drying pretreatment of peels. International Food Research Journal, 18(4), 1275-1282.
  • López‐Caballero, M. E., Martínez‐Alvarez, O., Gómez‐Guillén, M. D. C. & Montero P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis‐inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42(9), 1029-1038. doi: 10.1111/j.1365-2621.2006.01328.x
  • Ludorff, W. & Meyer, V. (1973). Fische und fischerzeugnisse (Vol. 6). Paul Parey, 1973.
  • Manthey, M., Karnop, G. & Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science & Technology, 23(1), 1-9. doi:10.1111/j.1365-2621.1988.tb00543.x
  • Nirmal, N. P. & Benjakul, S. (2009). Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. Journal of Agricultural and Food Chemistry, 57(9), 3578-3586. doi:10.1021/jf900051e.
  • Ojagh, S. M, Rezaei, M., Razavi, S. H. & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193-198. doi: 10.1016/j.foodchem.2009.10.006
  • Okpala, C. O. R., Choo, W. S. & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Science and Technology, 55(1), 110-116. doi:10.1016/j.lwt.2013.07.020
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Portakal Kabuğu Esansiyel Yağı ile Birleştirilmiş Jelatin Film Kaplamanın Buzdolabında Muhafaza Edilen Karidesin Kalitesi Üzerine Etkisi

Yıl 2019, Cilt: 15 Sayı: 2, 197 - 212, 14.06.2019
https://doi.org/10.22392/actaquatr.485132

Öz

Bu çalışmada, portakal (Citrus sinensis
(L.) Osbeck) kabuğundan elde edilen esansiyel yağ ile birleştirilmiş jelatin
bazlı film kaplamanın derin su pembesi karidesinin (Parapenaeus longirostris Lucas 1846) kalitesine uygulanması
amaçlanmıştır. Film kaplaması için jelatin film (GF) ve portakal kabuğu
esansiyel yağı (GF + EO) ile birleştirilmiş jelatin film kullanılmıştır. 15 gün
boyunca filmlerin kalınlığı ve mikroyapısı, besin kompozisyonu (protein, nem,
lipit, kül ve serbest amino asit içeriği), duyusal ve melanosis
değerlendirmesi, kimyasal [Kükürt dioksit (SO2), pH, toplam uçucu bazik azot
(TVB-N), trimetilamin azot (TMA-N), tiyobarbitürik asit (TBA), peroksit değeri
(PV), serbest yağ asidi (FFA)), fiziksel (renkli) ve mikrobiyolojik [toplam
canlı sayımı (TVC), toplam psikotropik bakteri (PB), toplam koliform bakteri
(TCB) ve Enterobacteriacea (EB)) analizleri yapılmıştır. Sonuç olarak, jelatin
film kaplamaları, karideslerin kalite ve raf ömrü üzerinde kontrol grubuna göre
daha etkili olmuştur. Jelatin filmler melanosis üzerinde kontrolden daha etkili
olup, esansiyel yağ, karidesin kalitesini diğer gruplardan daha fazla
korumuştur. Duyusal ve mikrobiyolojik analiz sonuçlarına göre, kontrol grubu
örneklerinin (C) 7 günlük raf ömrüne sahipken, jelatin grubu örneklerinin (GF)
12 gün, portakal kabuğu esansiyel yağı içeren jelatin film ile kaplı örneklerin
(GF + EO) 15 gün raf ömrüne sahip olduğu tespit edilmiştir.

Kaynakça

  • Alparslan, Y. & Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology, 10(5), 842-853. doi: 10.1007/s11947-017-1862-y
  • Antonacopoulos, N. (1973). Bestimmung des Flüchtigen Basenstickstoofs. In W. Ludorf & V. Meyer (Eds.), Fische und Fischerzeugnisse, Berlin: Aulage Verlag Paul Parey.; 224–225.
  • AOAC (1990). Official methods of analysis of AOAC International. 13th ed. AOAC International. Gaithersburg, MD, USA, Method No. 950.46.
  • AOAC (2000). Sulfites in foods and beverages, ion exclusion chromatographic method. AOAC Official Methods of Analysis. Official Method No. 990.31.
  • AOAC (2006a). Official methods of analysis of AOAC International. 18th ed. AOAC International. Gaithersburg, MD, USA, Method No. 934.01.
  • AOAC (2006b). Official methods of analysis of AOAC International. 13th ed. AOAC International. Gaithersburg, MD, USA, Method No. 984.13.
  • AOCS (1998). Official Method Cd 8-53. In: D. Firestone, Ed., Official Methods and Recommended Practices of the American Oil Chemists’ Society, 5th Edition, AOCS, Champaign.
  • Arancibia, M. Y., Lopez-Caballero, M. E., Gomez-Guillen, M. C. & Montero, P. (2015). Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control, 54, 259-266. doi: 10.1016/j.foodcont.2015.02.004
  • Artharn, A., Prodpran, T. & Benjakul, S. (2009). Round scad protein-based film: Storage stability and its effectiveness for shelf-life extension of dried fish powder. LWT-Food Science and Technology, 42(7), 1238-1244. doi: 10.1016/j.lwt.2008.08.009
  • Aşık, E. & Candoğan, K. (2014). Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Journal of Food Quality, 37(4), 237–246. doi: 10.1111/jfq.12088
  • Bao, S., Xu, S. & Wang, Z. (2009). Antioxidant activity and properties of gelatin films incorporated with tea polyphenol‐loaded chitosan nanoparticles. Journal of Science of Food and Agriculture, 89(15), 2692-2700. doi:10.1002/jsfa.3775
  • Bhadra, S., Dora, K. C., Sarkar, S., Chowdhury, S. & Ganguly, S. (2012). Effect of chitosan coating on shelf life of black tiger shrimp (Penaeus monodons). Exploratory Animal and Medical Research, 2(2), 155-165.
  • Bligh, E. G. & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry Physiology, 37(8), 911–917. doi: 10.1139/o59-099
  • Cao, R., Xue, C. H. & Liu, Q. (2009) Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology, 131(2-3), 272-276. doi: 10.1016/j.ijfoodmicro.2009.03.004.
  • Çelikel, N. & Kavas, G. (2008). Antimicrobial properties of some essential oils against some pathogenic microorganisms. Czech Journal of Food Sciences, 26(3), 174-181.
  • Chana-Thaworn, J., Chanthachum, S. & Wittaya, T. (2011). Properties and antimicrobial activity of edible films incorporated with kiam wood (Cotyleobium lanceotatum) extract. LWT-Food Science and Technology, 44(1), 284-292. doi:10.1016/j.lwt.2010.06.020
  • Chaouqy, N. E., Gallardo, J. M., El Marrakchi, A. & Aubourg, S. (2008). Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions. Grasas y Aceites, 59(4), 309-315. doi:10.3989/gya.2008.v59.i4.523
  • CIE (1976). 18th Session, London, U.K., Sept. 1975. CIE Publication 36, Paris, France.
  • Çolakoğlu, F. A., Ormancı, H. B. & Altın, A. (2006). Determination of the shelf life of fresh shrimp (Parapaneus longirostris) treated with Frische-Star. Ege Journal of Fisheries and Aquatic Sciences, 23(3), 383-386.
  • Djenane, D. (2015). Chemical profile, antibacterial and antioxidant activity of Algerian citrus essential oils and their application in Sardina pilchardus. Foods, 4(2), 208-228. doi:10.3390/foods4020208.
  • Dutta, P. K, Tripathi, S., Mehrotra, G. K. & Dutta, J. (2009) Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114(4), 1173-1182. doi: 10.1016/j.foodchem.2008.11.047
  • Dyahningtyas, T. E. (2010). Potency of chitosan as a bioactive edible coating for preservation of meat of common shrimps (Crangon crangon). PhD Thesis, University of Hamburg, Hamburg, 2010: 193.
  • EPCD (1995). European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (1995) Official Journal No L61, 18.3: 1–56.
  • EU (2005). Causes of detentions and rejections in international fish trade. 2nd ed. European Union, Blackwell Scientific Publications, pp.152-163.
  • FDA/BAM (2002). Food and drug analyses/bacteriological analytical manual, chapter 4: total coliform bacteria count. Silver Spring, MD, USA: U.S. Food and Drug Administration.
  • FDA/BAM (2009). Food and drug analyses/bacteriological analytical manual, chapter 3: aerobic plate count. Silver Spring, MD, USA: U.S. Food and Drug Administration.
  • Gökoğlu, N. & Yerlikaya, P. (2008). Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). International Journal of Food Science Technology, 43(6), 1004-1008. doi:10.1111/j.1365-2621.2007.01553.x
  • Gómez-Estaca, J., López de Lacey, A., Gómez-Guillén, M. C., Lopez-Caballero, M. E. & Montero, P (2009). Antimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil. Journal of Aquatic Food Product Technology, 18(1-2), 46-52. doi: 10.1080/10498850802581252
  • Gómez-Guillén, M. C., Ihl, M., Bifani, V., Silva, A. & Montero, P. (2007). Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids, 21(7), 1133-1143. doi: 10.1016/j.foodhyd.2006.08.006
  • Gürsoy, N., Tepe, B. & Sökmen, M. (2010). Evaluation of the chemical composition and antioxidant activity of the peel oil of Citrus nobilis. International Journal of Food Properties, 13(5), 983-991. doi:10.1080/10942910902927136
  • Hammer, K. A., Carson, C. F. & Riley, T. V. (1999). Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 86(6), 985-990. doi:10.1046/j.1365-2672.1999.00780.x
  • ICMSF (1982). Sampling for microbiological analysis: Principles and specific applications. Microorganisms in food. International Commission on the Microbiological Specification of Foods. Toronto Press, Toronto, Canada.
  • ICMSF (1986). International Commission on Microbiological Specifications for foods. In: Microorganisms in foods. Sampling for microbiological analysis: principles and scientific applications, Vol. 2. Toronto, Canada. ICMSF (eds). University of Toronto Press.
  • Jay, J. M., Loessner, M. J. & Golden, D. A. (2005). Modern Food Microbiology, 7th Edn., Springer Science + Business, Media Inc., New York, 2005; 56.
  • Jongjareonrak, A., Benjakul, S., Visessanguan, W., Prodpran, T. & Tanaka, M. (2006) Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper. Food Hydrocolloids, 20(4), 492-501. doi: 10.1016/j.foodhyd.2005.04.007
  • Kamal, G. M., Anwar, F., Hussain, A. I, Sarri, N. & Ashraf, M. Y. (2011). Yield and chemical composition of Citrus essential oils as affected by drying pretreatment of peels. International Food Research Journal, 18(4), 1275-1282.
  • López‐Caballero, M. E., Martínez‐Alvarez, O., Gómez‐Guillén, M. D. C. & Montero P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis‐inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42(9), 1029-1038. doi: 10.1111/j.1365-2621.2006.01328.x
  • Ludorff, W. & Meyer, V. (1973). Fische und fischerzeugnisse (Vol. 6). Paul Parey, 1973.
  • Manthey, M., Karnop, G. & Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science & Technology, 23(1), 1-9. doi:10.1111/j.1365-2621.1988.tb00543.x
  • Nirmal, N. P. & Benjakul, S. (2009). Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. Journal of Agricultural and Food Chemistry, 57(9), 3578-3586. doi:10.1021/jf900051e.
  • Ojagh, S. M, Rezaei, M., Razavi, S. H. & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193-198. doi: 10.1016/j.foodchem.2009.10.006
  • Okpala, C. O. R., Choo, W. S. & Dykes, G. A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT-Food Science and Technology, 55(1), 110-116. doi:10.1016/j.lwt.2013.07.020
  • Otwell, W. S. & Marshall, M. (1986). Studies on the use of surfices to control shrimp melanosis (blackspot). Florida sea grant college technical paper No. 46, Florida, 1–18.
  • Rattaya, S., Benjakul, S. & Prodpran, T. (2009). Properties of fish skin gelatin film incorporated with seaweed extract. Journal of Food Engineering, 95(1), 151-157. doi:10.1016/j.jfoodeng.2009.04.022
  • Rivero, S., García, M. A. & Pinotti, A. (2009). Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films. Innovative Food Science Emerging Technologies, 11(2), 369-375. doi:10.1016/j.ifset.2009.07.005
  • Rosa, R. & Nunes, M. L. (2004). Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus). Journal of the Science of Food and Agriculture, 84(1), 89-94. doi:10.1002/jsfa.1619
  • Sawamura, M. (2011). Citrus essential oils: flavor and fragrance. Hoboken: John Wiley & Sons, Inc., 398p.
  • Schormüller, J. (1968). Handbuch der Lebensmittel Chemie. Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Buttermilch, Springer Verlag, Berlin, Heidelberg, New York: 1482–1537.
  • Schormüller, J. (1969). Handbuch der lebensmittelchemie (Band IV). BerlinHeidelberg-New York: Springer Verlag.
  • Shamshad, S. I., Riaz, M., Zuberi, R. & Qadri, R. B. (1990). Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science, 55(5), 1201-1205. doi:10.1111/j.1365-2621.1990.tb03898.x
  • Siracusa, V., Rocculi, P., Romani, S. & Dalla Rosa, M. (2008). Biodegradable polymers for food packaging: a review. Trends in Food Science & Technology, 19(12), 634-643. doi: 10.1016/j.tifs.2008.07.003
  • Tarladgis, B. G, Watts, B. M, Younathan, M. T. & Dugan, T. L. (1960). A distillation method for quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37(1), 44-48. doi:10.1007/BF02630824
  • Tongnuanchan, P., Benjakul, S. & Prodpran, T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem. 134(3), 1571-1579. doi:10.1016/j.foodchem.2012.03.094
  • Varlık, C., Baygar, T., Özden, Ö., Erkan, N. & Mol, S. (2000). Sensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage. Turkish Journal of Veterinary and Animal Sciences, 24(3), 181-186.
  • Varlık, C., Gökoğlu, N. & Gün, H. (1993). Storage of frozen shrimp (in Turkish), Ege Journal of Fisheries and Aquatic Sciences, 10, 71-81.
  • Vásconez, M. B., Flores, S. K., Campos, C. A., Alvarado, J. & Gerschenson, L. N. (2009). Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Research International, 42(7), 762-769. doi:10.1016/j.foodres.2009.02.026
  • Wan, V. C. H., Lee, C. M. & Lee, S. Y. (2007). Understanding consumer attitudes on edible films and coatings: Focus group findings. Journal of Sensory Studies, 22(3), 353–366. doi: 10.1111/j.1745-459X.2007.00108.x
  • Yanar, Y. & Celik, M. (2006). Seasonal amino acid profiles and mineral contents of green tiger shrimp (Penaeus semisulcatus De Haan, 1844) and speckled shrimp (Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean. Food Chemistry, 94(1), 33-36. doi:10.1016/j.foodchem.2004.09.049
  • Yen, G. C. & Hsieh, P. P. (1995). Antioxidative activity and scavenging effects on active oxygen of xylose-lysine maillard reaction products. Journal of the Science of Food and Agriculture, 67(3), 415-420. doi: 10.1002/jsfa.2740670320
  • Zeng, Q. Z., Thorarinsdottir, K. A. & Olafsdottir, G. (2005). Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. Journal of Food Science, 70(7), 459-466. doi:10.1111/j.1365-2621.2005.tb11493.x
Toplam 60 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Yunus Alparslan

Taçnur Baygar

Cansu Metin

Hatice Hasanhocaoğlu Yapıcı

Tuba Baygar

Yayımlanma Tarihi 14 Haziran 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 15 Sayı: 2

Kaynak Göster

APA Alparslan, Y., Baygar, T., Metin, C., Hasanhocaoğlu Yapıcı, H., vd. (2019). The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp. Acta Aquatica Turcica, 15(2), 197-212. https://doi.org/10.22392/actaquatr.485132

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