BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ

Abstract

Bu çalışmada, dondurularak depolanan uskumru kıymasının bazı kalite özelliklerine yeşil çay (YÇE), üzüm çekirdeği (ÜÇE) ve nar kabuğu (NKE) ekstraktlarının etkisi incelenmiştir. Bitkisel ekstraktların fenolik madde miktarları dikkate alınarak, son üründe toplam fenolik madde miktarı 100 mg/kg olacak şekilde örnekler hazırlanmıştır. Donmuş depolama sırasında bitkisel ekstraktların etkinliği, sentetik antioksidan (BHT) içeren ve hiçbir katkı içermeyen kontrol (K) örnekler ile karşılaştırılmıştır. Bitkisel ekstrakt ilavesi ve dondurma işlemi birlikte toplam aerob psikrofil bakteri (TAPB) sayısını azaltmıştır (P<0.01). Depolama sonunda TAPB sayısı en düşük NKE ilaveli örneklerde (3.23 log KOB/g) belirlenmiştir (P<0.01). Ekstrakt ilavesi, toplam uçucu bazik nitrojen (TVB-N) ve trimetilamin nitrojeni (TMA-N) oluşumunu sınırlandırmıştır (P<0.01). TAPB sayısı, TMA-N ve TVB-N miktarları dikkate alındığında nar kabuğu ekstraktı ilavesi dondurarak depolanan kıyma uskumruların kalitesini korumada altı ay süreyle etkili olmuştur. Elde edilen sonuçlar, NKE ve ÜÇE’nın dondurularak depolanan uskumru kıymasının kalitesinin daha uzun süre korunması açısından uygun doğal antimikrobiyel katkılar olduğunu göstermiştir. 

Keywords

• Yeşil çay ekstraktı,nar kabuğu ekstraktı,üzüm çekirdeği ekstraktı,uskumru,kalite,donmuş depolama

EFFECTS OF PLANT EXTRACTS ON QUALITY ALTERATION IN MACKEREL (Scomber scombrus) MINCE DURING FROZEN STORAGE

Abstract

The effect of green tea (GTE), grape seed (GSE) and pomegranate rind (PRE) extract addition on quality of mackerel mince during frozen storage were investigated. Considering the quantity of plant materials phenolic content, total phenolic content of the final product was adjusted to 100 mg/kg for mince samples. Effect of plant extracts was compared with a synthetic antioxidant (BHT) and control (without any antioxidant) mince samples. Freezing process and extract treatment slowed down microbial growth (P<0.01). At the end of frozen storage, PRE samples significantly lowered (3.23 log CFU/g) total viable count than other samples (P<0.01). The increase in total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) contents was limited by extract addition during frozen storage (P<0.01). According to microbial growth, and TMA-N and TVB-N contents, pomegranate rind extract retained their good quality characteristics of mackerel mince during six months of frozen storage. Among the plant extract sources used in the study, GSE and PRE had better results than GTE for prolonged protection of the quality during storage. 

Keywords

• Green tea extract,pomegranate rind extract,grape seed extract,mackerel,quality,frozen storage

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