Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish

Maham Zahid; İlknur Uçak

Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish

Abstract

In this study, the effect of chitosan coating supplemented with olive leaf extract on the oxidative quality of rainbow trout fillets at 4°C for 15 days of storage were determined. For this purpose, samples were divided into five groups entitled as; fillets immersed in chitosan coating (Cc), fillets immersed in chitosan coating with 0.5%, 1% and 2% olive leave extract named as O0.5, O1 and O2 and fillets without coating (C). The highest pH values were found in the C and Cc groups during storage, while the lowest pH values were found in the O2 group. Peroxide value, which is the principal oxidation products, increased in all groups until at the end of the storage and the highest values were found in C and Cc groups, respectively (9.00 meq/kg and 8.00 meq/kg). The lowest peroxide value was determined in O2 group as 5.50 meq/kg. At the beginning of storage, TBARS value of rainbow trout fillets was 0.16 mg MDA/kg showed increase in all groups at the end of the storage period. The C and Cc groups had the highest TBARS value which increased throughout the storage and reached 2.07 and 1.92 mg MDA/kg at the end of storage, respectively. Rainbow trout fillets immersed in chitosan solution enhanced with 2% OLE had TBARS values of 1.31 mg MDA/kg, which was found to be considerably low (P<0.05). As a result, it was determined that the supplementation of olive leaf extract raised the effectiveness of chitosan and reduced lipid oxidation in rainbow trout fillets.

Keywords

Project Number

This study was supported by the Scientific Research Projects Unit of Nigde Omer Halisdemir University with TGT 2021/18-LÜTEP project number. In addition, this study is produced from the Master thesis of Maham ZAHID.

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Details

Primary Language

English

Subjects

Fisheries Technologies

Journal Section

Research Article

Authors

Maham Zahid
Türkiye

İlknur Uçak ^*
0000-0002-9701-0824
Türkiye

Early Pub Date

December 27, 2024

Publication Date

December 27, 2024

Submission Date

October 16, 2024

Acceptance Date

December 23, 2024

Published in Issue

Year 2024 Volume: 8 Number: 2

IZ

https://izlik.org/JA64BL24MN

Cite

RIS / Bibtex

APA

Zahid, M., & Uçak, İ. (2024). Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish. Eurasian Journal of Food Science and Technology, 8(2), 105-113. https://izlik.org/JA64BL24MN

AMA

1.Zahid M, Uçak İ. Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish. EJFST. 2024;8(2):105-113. https://izlik.org/JA64BL24MN

Chicago

Zahid, Maham, and İlknur Uçak. 2024. “Effect of Chitosan Coating Supplemented With Olive Leaf Extract on Oxidative Quality of Fish”. Eurasian Journal of Food Science and Technology 8 (2): 105-13. https://izlik.org/JA64BL24MN.

EndNote

Zahid M, Uçak İ (December 1, 2024) Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish. Eurasian Journal of Food Science and Technology 8 2 105–113.

IEEE

[1]M. Zahid and İ. Uçak, “Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish”, EJFST, vol. 8, no. 2, pp. 105–113, Dec. 2024, [Online]. Available: https://izlik.org/JA64BL24MN

ISNAD

Zahid, Maham - Uçak, İlknur. “Effect of Chitosan Coating Supplemented With Olive Leaf Extract on Oxidative Quality of Fish”. Eurasian Journal of Food Science and Technology 8/2 (December 1, 2024): 105-113. https://izlik.org/JA64BL24MN.

JAMA

1.Zahid M, Uçak İ. Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish. EJFST. 2024;8:105–113.

MLA

Zahid, Maham, and İlknur Uçak. “Effect of Chitosan Coating Supplemented With Olive Leaf Extract on Oxidative Quality of Fish”. Eurasian Journal of Food Science and Technology, vol. 8, no. 2, Dec. 2024, pp. 105-13, https://izlik.org/JA64BL24MN.

Vancouver

1.Maham Zahid, İlknur Uçak. Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish. EJFST [Internet]. 2024 Dec. 1;8(2):105-13. Available from: https://izlik.org/JA64BL24MN