TY  - JOUR
T1  - Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels
TT  - Limon Esansiyel Yağı Yüklenmiş Oleojeller İçeren Levrek Köftelerinde Kalite Değişimleri
AU  - Çetinkaya, Turgay
AU  - Bakır, Emine
AU  - Mantoğlu, Serhan
PY  - 2025
DA  - November
Y2  - 2025
DO  - 10.22392/actaquatr.1652598
JF  - Acta Aquatica Turcica
JO  - Acta Aquat. Turc.
PB  - Isparta University of Applied Sciences
WT  - DergiPark
SN  - 2651-5474
SP  - 328
EP  - 343
VL  - 21
IS  - 4
LA  - en
AB  - We aimed to deliver lemon essential oil utilizing oleogels and determined the effect on quality parameters of sea bass patties. Control patties were formulated using sunflower oil in minced sea bass. For the second and third groups, oleogels prepared with a candelilla wax-sunflower oil combination were added to minced meat at a ratio of 7.87% (w/w). For the third group, 0.0078% (w/w) lemon essential oil containing oleogel was added to the patty’s formulation. Physicochemical, textural, and microbiological analyses were applied, and three groups were compared. Hardness increased in uncooked samples throughout the shelf life, with the control group being hardest, followed by oleogel and then lemon+oleogel groups. Higher adhesiveness was observed in oleogel groups. However, L*, a*, and b* differences were more stable for oleogel groups through storage. Although the threshold limit was not exceeded, on 5th day, the lemon added oleogel group had lower total volatile basic nitrogen (TVBN) than other groups. pH values decreased for all groups throughout storage. While peroxide value (PV) and free fatty acid (FFA) values increased, no significant differences were observed between groups. Higher FFA levels in oleogel-containing patties suggest the interactions between various lipid degradation products. Oleogel addition did not show a significant effect on total mesophilic aerobic bacteria (TMAB) and total psychrophilic bacteria (TPB) results. Nevertheless, the results shed light on the necessity of novel oleogel substitute formulations to improve the quality of processed seafood products.
KW  - minced meat
KW  - Shelf life
KW  - oleogel
KW  - Essential oil
KW  - sea bass patties
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UR  - https://doi.org/10.22392/actaquatr.1652598
L1  - https://dergipark.org.tr/en/download/article-file/4666939
ER  -