Dondurulmuş alabalıkların oksidatif stabilitesi üzerine biberiye yağı ile karıştırılmış glazing solusyonun etkisi
Abstract
Bu çalışmada, dondurulmuş alabalıkların oksidatif stabilitesi üzerine biberiye yağı ile karıştırılmış glazing solüsyonunun etkisi araştırıldı. Glazing için % 1 ve % 5 biberiye yağı solüsyonu kullanıldı. Kontrol grupları olarak su ile glazinglenen ve glazing yapılmayan gökkuşağı alabalığı filetoları kullanıldı. -25°C’de dondurulmuş olan balık filetoları glazinglendi ve -18°C’de dondurucuda 6 ay süreyle saklandı. Örneklerin toplam uçucu bazik azot, tiyobarbitürik asit, peroksit değeri ve serbest yağ asitleri aylık olarak analiz edildi. Sonuçlarımıza göre, biberiye yağı; dondurulmuş gökkuşağı alabalık filetosunda lipid oksidasyonunun kontrolünde etkili bulundu (p<0,05).
Keywords
References
- AOAC. (2002). Official Methods of Analysis of the Association of Official Analytical Chemists, 16th Ed., (P. Cunniff ed.) Association of Official Analytical Chemists, Arlington, VA.
- Emir Çoban, O. (2013). Evaluation of essential oils as a glazing material for frozen rainbow trout (Oncorhynchus mykiss) fillet. Journal of Food Processing and Preservation, 37,759–765.
- Freja, N., Mozzon, M., Lercker, G. (1999). Effect of free fatty acids on the oxidative stability of vegetable oil. Journal of American Oil Chemists Society, 76, 325-329.
- Lın, C.C., Lın, C.S. (2005). Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food Cont., 16, 169–175.
- Quıtral, V., Donoso, M.L., Ortız, J., Herrera, M.V., Araya, H., Aubourg, S.P. (2009). Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system. Food Sci. Technol., 42, 1450–1454.
- Rıznar, K., Celan, S., Knez, Z., Skerget, M., Bauman, D., Glaser, R. (2006). Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters. Journal of Food Scıence, 71(7), 425–429.
- Santos, E.E.M., Regenstein, J.M. (1990). Effects of vacuum packaging, glazing, and erythorbic acid on the shelf-life of frozen white hake and mackerel. Journal of Food Science, 55, 64-70
- Serdaroğlu, M., Felekoğlu, E. (2005). Effect of using rosemary extract and onıon juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality, 28, 109-120.
- Soyer, A., Şahin, M.E. (1999). Dondurulmuş kolyoz (Scomber japonicus) balıklarındaki lipid oksidasyonuna glazelemenin ve depolama süresinin etkisi. Tr. J. of Veterinary and Animal Sciences, 23,575-584.
- Varlık, C., Uğur, M., Gökoğlu, N., Gün, H. (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri, Gıda Teknolojisi Derneği Yayın No: 17, İstanbul.
- Yanishlieva, N.V., Marinova, E., Pokorny, J. (2006). Natural antioxidants from herbs and spices Europan. Journal Lipid Science Technology, 108, 776–793.
Abstract
In this study was investigated effects of glazing with different concentrations of rosemary oil on oxidative stability of frozen trout fillets. Frozen trout fillet at -25 °C were divided into four groups; The first group only water, 2nd group and 3rd group were glazed with the solution contained 1% and 5% rosemary oil, respectively. 4 th group nonglazed. All group were stored at -18 C for six monts and TVB-N, TBA, PV nad FFA analysese were performed montly. According to results both 1% and 5% of rosemary oil were effective in controlling lipid oxidation and storage quality.
References
- AOAC. (2002). Official Methods of Analysis of the Association of Official Analytical Chemists, 16th Ed., (P. Cunniff ed.) Association of Official Analytical Chemists, Arlington, VA.
- Emir Çoban, O. (2013). Evaluation of essential oils as a glazing material for frozen rainbow trout (Oncorhynchus mykiss) fillet. Journal of Food Processing and Preservation, 37,759–765.
- Freja, N., Mozzon, M., Lercker, G. (1999). Effect of free fatty acids on the oxidative stability of vegetable oil. Journal of American Oil Chemists Society, 76, 325-329.
- Lın, C.C., Lın, C.S. (2005). Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food Cont., 16, 169–175.
- Quıtral, V., Donoso, M.L., Ortız, J., Herrera, M.V., Araya, H., Aubourg, S.P. (2009). Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system. Food Sci. Technol., 42, 1450–1454.
- Rıznar, K., Celan, S., Knez, Z., Skerget, M., Bauman, D., Glaser, R. (2006). Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters. Journal of Food Scıence, 71(7), 425–429.
- Santos, E.E.M., Regenstein, J.M. (1990). Effects of vacuum packaging, glazing, and erythorbic acid on the shelf-life of frozen white hake and mackerel. Journal of Food Science, 55, 64-70
- Serdaroğlu, M., Felekoğlu, E. (2005). Effect of using rosemary extract and onıon juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality, 28, 109-120.
- Soyer, A., Şahin, M.E. (1999). Dondurulmuş kolyoz (Scomber japonicus) balıklarındaki lipid oksidasyonuna glazelemenin ve depolama süresinin etkisi. Tr. J. of Veterinary and Animal Sciences, 23,575-584.
- Varlık, C., Uğur, M., Gökoğlu, N., Gün, H. (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri, Gıda Teknolojisi Derneği Yayın No: 17, İstanbul.
- Yanishlieva, N.V., Marinova, E., Pokorny, J. (2006). Natural antioxidants from herbs and spices Europan. Journal Lipid Science Technology, 108, 776–793.
Details
| Primary Language | English |
|---|---|
| Subjects | Hydrobiology |
| Journal Section | Articles |
| Authors | |
| Publication Date | April 1, 2018 |
| Published in Issue | Year 2018 Volume: 14 Issue: 1 |
