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

Year 2017, Volume: 42 Issue: 1, 27 - 36, 15.02.2017

Berna Özalp Özen, Ayla Soyer

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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