TY  - JOUR
T1  - The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil
TT  - Dondurarak depolamanın kekik esansiyel yağı ile zenginleştirilmiş peynir altı suyu protein izolatı ile kaplanan istavrit (Trachurus trachurus)’in kimyasal ve duyusal kalitesine etkisi
AU  - Tokur, Bahar
AU  - Aksun, Elif Tuğçe
PY  - 2018
DA  - September
DO  - 10.12714/egejfas.2018.35.3.09
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege University
WT  - DergiPark
SN  - 2148-3140
SP  - 295
EP  - 304
VL  - 35
IS  - 3
LA  - en
AB  - In this study, the effectiveness ofwhey protein isolate (WPI) and WPI enriched thyme essential oil coating toimprove the quality of horse mackerel during frozen storage at -18 oC±2were evaluated for nine month. Whey protein isolate without thyme essential oil(WPI0) and three different proportion thyme essential oil (3, 5 and 7 %, v/v)in whey protein isolate (WPI3, WPI5 and WPI7) coating solutions were applied tohorse mackerel. As a control, non-coated and distillated water coating (DW) horsemackerel were used. The results showedthat the lowest peroxide value (PV) (meq of peroxide oxygen kg−1) andthiobarbutiric acid value (TBA) (mg malonaldehyde/kg muscle) were determined inWPI coatings enriched with 3% thyme essential oil treated group (p<0.05)while the highest PV and TBA values were determined in WPI coatings enrichedwith 5% and 7% thyme essential oil treated groups (p<0.05). Among the treatment, DW and the WPI coatingsenriched with 7% thyme oil gave significantly higher protein solubility thanother treatments during frozen storage (p<0.05). Electrophoretic studies inthe presence and absence of β-mercaptoethanol showed that high molecular weightpolymers via non-disulfide and disulfide cross-linking occurred in the horsemackerel proteins extracted in 5% NaCl in all groups during frozen storage.Sensory assessment showed that the horse mackerel coated WPI enriched with 5and 7% thyme essential oil could not be stored for more than 9 months.
KW  - Whey protein isolate
KW  - coating
KW  - thyme essential oil
KW  - frozen storage
KW  - horse mackerel
N2  - Bu çalışmada, 18 ±2 oC’dedondurularak depolanan istavritin kalitesini geliştirmek amacıyla peynir altısuyu protein izolatı (WPI) ve kekik esansiyel yağı ile zenginleştirilmiş WPIkaplamanın etkisi 9 aylık süre için değerlendirilmiştir. İstavritlere, kekik esansiyel yağı ilaveedilmemiş (WPI0) ve üç farklı oranlarda kekik esansiyel yağı (%3, %5 ve %7,v/v) içeren peynir altı suyu proteinizolatlı (WPI3,WPI5 ve WPI7 ) kaplama solüsyonu uygulanmıştır. Kontrol grubu olarak, herhangi bir kaplamauygulanmayan ve saf su glazeli (DW) istavritler kullanılmıştır. Araştırmanınsonucunda, en düşük peroksit (PV) ve tiyobarbitürik asit (TBA) değerleri %3 oranında kekik esansiyel yağı uygulanangrupta bulunurken (p<0.05), en yüksek PV ve TBA değerleri %5 ve %7 oranındakekik esansiyel yağı uygulanan gruplarda bulunmuştur (p<0.05). Gruplararasında DW ve %7 oranında kekik esansiyel yağı uygulananlar, dondurularakdepolama boyunca diğer gruplara göre önemli oranda daha yüksek proteinçözünürlüğüne sahip olmuştur (p<0.05). β-mercaptoethanol varlığında veyokluğunda yapılan elektroforetik çalışmalar sonucunda, dondurarak depolamaboyunca tüm gruplarda disülfit olan ve disülfit olmayan çapraz bağlarınoluşmasıyla yüksek moleküler ağırlıklı polimerlerin %5 NaCl’da ekstrakte edilenistavrit proteinlerinde meydana geldiği görülmüştür. Duyusal değerlendirmeyegöre, % 5 ve %7 kekik esansiyel yağı ile zenginleştirilmiş WPI kaplıistavritlerin dokuz aydan daha uzun süre dondurularak depolanamayacağıbelirlenmiştir.
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UR  - https://doi.org/10.12714/egejfas.2018.35.3.09
L1  - https://dergipark.org.tr/en/download/article-file/543892
ER  -