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The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC

Year 2022, , 217 - 235, 01.06.2022
https://doi.org/10.22392/actaquatr.1015342

Abstract

The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months of frozen storage (-18oC) were investigated concerning sensory (raw and cooked), biochemical (PV- peroxide value, FFA- free fatty acids, TVB-N -total volatile basic nitrogen, TBA- thiobarbituric acid and pH) and microbiological analyses (TVC- total viable count). The results indicated that the total phenolic compounds of plant extracts were determined as 38.13 mg GAE/g, 81.85 mg GAE/g, and 21.08 mg GAE/g for thyme, rosemary, and basil, respectively. The shelf life of raw fish balls was found as eight months for the control and basil groups and ten months for rosemary and thyme groups. 0.05% basil extract gave the fishball an intense taste and odor and a bitter taste. TVB-N, TBA, FFA, PV, and pH values remained lower than the acceptability limits during the storage period in all groups. The plant extracts, especially rosemary and thyme, were effective for inhibiting bacterial growth and the values of biochemical parameters. Therefore, it was concluded that natural extracts could be added to fish products as an antioxidant to prolong the shelf life of fish.

Supporting Institution

The Scientific Research Projects of Cukurova University

Project Number

SUF2011D3

Thanks

This project was supported by the Scientific Research Projects of Cukurova University (Project SUF2011D3). This study was presented as a summary at the 2nd International Food Technology Congress, Aydın, Turkey in 2014.

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Kekik, Biberiye ve Fesleğen Ekstraktlarının -18oC'de Depolanan Uskumru Köftelerinin Kimyasal, Duyusal ve Mikrobiyolojik Kalitesine Etkisi

Year 2022, , 217 - 235, 01.06.2022
https://doi.org/10.22392/actaquatr.1015342

Abstract

Uskumru köftelerine %0,05 biberiye (Rosmarinus officinalis), kekik (Thymbra spicata) ve fesleğen (Ocimum basilicum L.)'den elde edilen doğal bitki ekstraktlarının ilave edilmesinin duyusal (çiğ ve pişmiş), biyokimyasal (PV-peroksit değeri, FFA-serbest yağ asitleri, TVB-N-toplam uçucu bazik nitrojen, TB-tiobarbitürik asit ve pH) ve mikrobiyolojik kalitesi (TVC-toplam canlı sayısı) üzerine etkileri köftelerin dondurularak 10 ay depolanması (-18oC) süresince araştırılmıştır. Sonuçlar bitki ekstraktlarının toplam fenolik bileşiklerinin kekik, biberiye ve fesleğen için sırasıyla 38,13 mg GAE/g, 81,85 mg GAE/g ve 21,08 mg GAE/g olduğunu göstermiştir. Çiğ balık köftelerinin raf ömrü kontrol ve fesleğen grupları için 8 ay, biberiye ve kekik grupları için 10 ay olarak bulunmuştur. %0,05 fesleğen ekstraktı, balık köftesine yoğun bir koku ve acı bir tat vermiştir. Depolama süresince tüm gruplarda TVB-N, TBA, FFA, PV ve pH değerleri kabul edilebilirlik limitlerinin altında kalmıştır. Bitki ekstreleri, özellikle biberiye ve kekik, bakteri üremesini ve biyokimyasal parametrelerin değerlerini engellemede etkili olmuştur. Bu nedenle, balıkların raf ömrünü uzatmak için antioksidan olarak balık ürünlerine doğal ekstraktlar eklenebileceği sonucuna varılmıştır.

Project Number

SUF2011D3

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Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Esra Balıkçı 0000-0001-5015-0101

Yeşim Özoğul 0000-0001-7769-9225

Mustafa Durmuş 0000-0002-2836-5154

Yılmaz Uçar 0000-0002-6770-6652

Saadet Gökdoğan Tekin 0000-0002-8596-5981

Project Number SUF2011D3
Publication Date June 1, 2022
Published in Issue Year 2022

Cite

APA Balıkçı, E., Özoğul, Y., Durmuş, M., Uçar, Y., et al. (2022). The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC. Acta Aquatica Turcica, 18(2), 217-235. https://doi.org/10.22392/actaquatr.1015342