Year 2019, Volume 15, Issue 2, Pages 197 - 212 2019-06-14

Portakal Kabuğu Esansiyel Yağı ile Birleştirilmiş Jelatin Film Kaplamanın Buzdolabında Muhafaza Edilen Karidesin Kalitesi Üzerine Etkisi
The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp

Yunus ALPARSLAN [1] , Taçnur BAYGAR [2] , Cansu Metin [3] , Hatice HASANHOCAOĞLU YAPICI [4] , Tuba BAYGAR [5]

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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.

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.

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Primary Language en
Subjects Food Science and Technology
Journal Section Araştırma Makalesi
Authors

Author: Yunus ALPARSLAN (Primary Author)
Institution: MUĞLA SITKI KOÇMAN ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
Country: Turkey


Author: Taçnur BAYGAR
Institution: MUĞLA SITKI KOÇMAN ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
Country: Turkey


Author: Cansu Metin
Institution: MUĞLA SITKI KOÇMAN ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
Country: Turkey


Author: Hatice HASANHOCAOĞLU YAPICI
Institution: MUĞLA SITKI KOÇMAN ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
Country: Turkey


Author: Tuba BAYGAR
Institution: MUĞLA SITKI KOÇMAN ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Country: Turkey


Dates

Publication Date: June 14, 2019

Bibtex @research article { actaquatr485132, journal = {Acta Aquatica Turcica}, issn = {}, eissn = {2651-5474}, address = {Isparta Uygulamalı Bilimler Üniversitesi}, year = {2019}, volume = {15}, pages = {197 - 212}, doi = {10.22392/actaquatr.485132}, title = {The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp}, key = {cite}, author = {ALPARSLAN, Yunus and BAYGAR, Taçnur and Metin, Cansu and HASANHOCAOĞLU YAPICI, Hatice and BAYGAR, Tuba} }
APA ALPARSLAN, Y , BAYGAR, T , Metin, C , HASANHOCAOĞLU YAPICI, H , BAYGAR, T . (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. DOI: 10.22392/actaquatr.485132
MLA ALPARSLAN, Y , BAYGAR, T , Metin, C , HASANHOCAOĞLU YAPICI, H , BAYGAR, T . "The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp". Acta Aquatica Turcica 15 (2019): 197-212 <http://dergipark.org.tr/actaquatr/issue/43483/485132>
Chicago ALPARSLAN, Y , BAYGAR, T , Metin, C , HASANHOCAOĞLU YAPICI, H , BAYGAR, T . "The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp". Acta Aquatica Turcica 15 (2019): 197-212
RIS TY - JOUR T1 - The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp AU - Yunus ALPARSLAN , Taçnur BAYGAR , Cansu Metin , Hatice HASANHOCAOĞLU YAPICI , Tuba BAYGAR Y1 - 2019 PY - 2019 N1 - doi: 10.22392/actaquatr.485132 DO - 10.22392/actaquatr.485132 T2 - Acta Aquatica Turcica JF - Journal JO - JOR SP - 197 EP - 212 VL - 15 IS - 2 SN - -2651-5474 M3 - doi: 10.22392/actaquatr.485132 UR - https://doi.org/10.22392/actaquatr.485132 Y2 - 2019 ER -
EndNote %0 Acta Aquatica Turcica The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp %A Yunus ALPARSLAN , Taçnur BAYGAR , Cansu Metin , Hatice HASANHOCAOĞLU YAPICI , Tuba BAYGAR %T The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp %D 2019 %J Acta Aquatica Turcica %P -2651-5474 %V 15 %N 2 %R doi: 10.22392/actaquatr.485132 %U 10.22392/actaquatr.485132
ISNAD ALPARSLAN, Yunus , BAYGAR, Taçnur , Metin, Cansu , HASANHOCAOĞLU YAPICI, Hatice , BAYGAR, Tuba . "The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp". Acta Aquatica Turcica 15 / 2 (June 2019): 197-212. https://doi.org/10.22392/actaquatr.485132
AMA ALPARSLAN Y , BAYGAR T , Metin C , HASANHOCAOĞLU YAPICI H , BAYGAR T . The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp. Acta Aqua.Tur.. 2019; 15(2): 197-212.
Vancouver ALPARSLAN Y , BAYGAR T , Metin C , HASANHOCAOĞLU YAPICI H , BAYGAR T . The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp. Acta Aquatica Turcica. 2019; 15(2): 212-197.