Research Article
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Year 2020, Volume: 5 Issue: 3, 167 - 183, 27.11.2020
https://doi.org/10.28978/nesciences.832987

Abstract

References

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  • Baydar, H. (2009). Tıbbi ve aromatik bitkiler bilimi ve teknolojisi. (3. Baskı). Süleyman Demirel Univ. Yay. No:51. SDÜ Basımevi, 348s, Isparta.
  • Bilen, G. (2009). Dondurulmuş balığın kalitesinde doğal antioksidanların etkisi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Anabilim Dalı İşleme Teknolojisi Programı. Yüksek Lisans Tezi, 98s, İstanbul, Türkiye.
  • Cadun, A., Cakli, S. and Kisla, D. (2005). A study of marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life. Food Chemistry, 90:53-59.
  • Cosansu, S., Mol, S., Alakavuk, D. U. & Ozturan, S. (2011a). The effect of lemon juice on shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordmann, 1840). Food Bioprocess Technol. 6(1):283-289 doi:10.1007/s11947-011-0572-0. Published online: 12 April 2011.
  • Cosansu, S., Mol, S., Alakavuk, D. U. & Ozturan, S. (2011b). the effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging. International Journal of Food Science and Technology, 46(2):395-401. doi:10.1111/j.1365-2621.2010.02507.x
  • Çaklı, S. & Kılınç, B. (2003). Sardalya balığından (Sardina pilchardus) marinat yapımı ve raf ömrü üzerine bir çalışma. Proje Sonuç Raporu, Tubitak, Proje No: VHAG-1839 (101V130). 77s, İzmir, Türkiye.
  • Çaklı, Ş. (2007). Su ürünleri işleme teknolojisi. 1. Ege Üniv. Yay. Su Ürünleri Fak. Yay. No:76 Ege Üniv. Basımevi İzmir, ISBN: 978-975-483-761-2.
  • Çetinkaya, S., Bilgin, Ş. & Ertan, Ö. O. (2017). Increasing Shelf Life of SousVide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria. Journal of Limnology and Freshwater Fisheries Research, 3 (2): 69-77 doi: 10.17216/limnofish.318327
  • Dapkevicius, A., Venskutonis, R., van Beek, T. A. & Linssen, J. P. H. (1998). Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture, 77(1):140-146. doi:10.1002/(sici)1097-0010(199805)77:1<140::aid-jsfa18>3.3.co;2-b
  • Diaz, P., Nieto, G., Banon, S. & Garido, M. D. (2009). Determination of shelf life of sous vide salmon (Salmo Salard) based on sensory attributes. Journal of Food Science, 74(8): 371-376. doi:10.1111/j.1750-3841.2009.01317.x
  • Diaz, P., Garrido, M. D. & Banon, S. (2011). Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. Food Science and Technology International, 17, 31-37.
  • Direk, M., Kan, A. & Sert. D. (2008). Hazır yemek sektörünün pazarlama yapısının irdelenmesi. Türkiye 10. Gıda Kongresi. 21-23 Mayıs, Erzurum, Türkiye.
  • Diri, M. (2006a). Coridothymus capitatus (L.) Reichb. uçucu yağının analizi, su ve etanol ekstraktlarının antioksidant aktivitelerinin belirlenmesi. Muğla Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Yüksek Lisans Tezi, 101 s, Muğla.
  • Diri, H. A. (2006b). Salvia candidissima Vahl. Uçucu Bileşenlerin Karekterizasyonu ve Antioksidant Aktivitelerinin Belirlenmesi. Muğla Üniversitesi Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı, Yüksek Lisans Tezi, 119 s, Muğla.
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  • Erkan, N. & Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9):1549–1559. doi:10.1111/j.1365-2621.2007.01579.x.
  • Erkan, N., Doğruyol, H., Günlü, A. & Genç, İ. Y. (2015). Use of natural preservatives in seafood: Plant extracts, edible film and coating. J Food Health Sci. 1(1):33-49. doi: 10.3153/JFHS15004
  • Fagan, J. D. & Gormley, T. R. (2005). Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. European Food Research and Technology, 220(3-4):299-304. doi:10.1007/s00217-004-1028-9
  • Fallah, A. F., Saei-Dehkordi, S. S. & Nematollahi, A. (2011). Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). International Journal of Food Science and Technology, 46(4):767-773. doi:10.1111/j.1365-2621.2011.02554.x
  • Food & Agriculture Organization, (2003). Food energy-methods of analysis and conversion factors. Report of a Technical Workshop Rome, 3–6 December 2002. Food Nutrition Paper 77. 87 p.
  • Fernandez, J., Perez-Alvarez, A. J. & Fernandez-Lopez, J. A. (1997). Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry, 59(3):345-353. doi:10.1016/s0308-8146(96)00114-8
  • Garcia-Linares, M. C., Gonzales-Fandos, E., Garcia-Fernandez, M. C. & Garcia-Arias, M. T. (2004). Microbiological and nutritional quality of sous vide or traditionally processed: Influence of fat content. Journal of Food Quality, 27(5):371-387. doi:10.1111/j.1745-4557.2004.00676.x
  • Gonzales-Fandos, E., Garcia-Linares, M. C., Villarino-Rodriguez, A., Garcia-Arias, M. T. & Garcia-Fernandez, M. C. (2004). Evauation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21(2):193-201. doi:10.1016/s0740-0020(03)00053-4
  • Gutierrez, J., Barry-Ryan, C., & Bourke, P. (2009). Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interaction with food components. Food Microbiology, 26(2):142-150. doi:10.1016/j.fm.2008.10.008
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  • Mol, S., Ozturan, S. & Cosansu, S. (2012a). Determination of the quality and shelf life of sous vide packaged bonito (Sarda sarda, Bloch, 1793) stored at 4 and 12 C. Journal of Food Quality, 35(2):137-143. doi:10.1111/j.1745-4557.2011.00430.x.
  • Mol, S., Ozturan, S. & Cosansu, S. (2012b). Determination of the quality and shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordman, 1840) stored at cold (4C) and temperature abuse (12C). Journal of Food Processing and Preservation, 36(6):497-503 doi:10.1111/j.1745-4549.2011.00616.x
  • Nicholas, T.A. (2003). Antimicrobial use of native and enzymatically degraded chitosans for seafood aplications. The University of Maine the Graduate School, Master Thesis 130p, Maine.
  • Novak, J. S., Sapers, G. M. & Juneja, V. K. (2003). Microbial Safety of Minimally Processed Foods. CRC Press LLC, 343p, Boca Raton, USA.
  • Oktay, M., Gülçin, İ., & Küfrevioğlu, Ö. (2003). Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. LWT - Food Science and Technology, 36(2), 263-271. doi:10.1016/s0023-6438(02)00226-8
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The Effects of Sous-Vide Cooking Method on Rainbow Trout by Adding Natural Antioxidant Effective Sage: Basic Quality Criteria

Year 2020, Volume: 5 Issue: 3, 167 - 183, 27.11.2020
https://doi.org/10.28978/nesciences.832987

Abstract

The sage (Salvia officinalis, Linnaeus 1753) after grinding was applied on the fillet surface. The vacuum packaged fillets were sous-vide cooked, and rapidly cooled, then stored in the refrigerator. Total antioxidant effect of sage was 110.90±1.46%. The treatments applied to fish have not significant effects on the ash, protein, and total lipid values of samples. The decrease in the moisture content of the sage applied group (SAG) was found significant. The heat treatment significantly increased the pH values of samples. TVB-N values were determined between 13.03±0.22 and 22.69±0.15 mg/100g in SAG. TBARS values were lower in the SAG compared to the sous vide processed fish (SUG). The lowest sensorial values were obtained in the SAG for color, odor, texture and general appreciation on the 45th day, and for appearance and juiciness on the 40th day. With the sage treatment, the shelf life and acceptability of the samples were extended to at least 5 days. Application sage as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.

References

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  • Altuğ, T. & Elmacı, Y. (2005). Gıdalarda Duyusal Değerlendirme. Meta Basım Matbacılık Hizmetleri, 130s, İzmir, Türkiye.
  • AOAC, (2000). AOAC official method 940.25 Nitrogen (Total) in Seafood. First Action 1940, Official Methods of Analysis of AOAC International, 17th Ed.
  • Baydar, H. (2009). Tıbbi ve aromatik bitkiler bilimi ve teknolojisi. (3. Baskı). Süleyman Demirel Univ. Yay. No:51. SDÜ Basımevi, 348s, Isparta.
  • Bilen, G. (2009). Dondurulmuş balığın kalitesinde doğal antioksidanların etkisi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Anabilim Dalı İşleme Teknolojisi Programı. Yüksek Lisans Tezi, 98s, İstanbul, Türkiye.
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  • Cosansu, S., Mol, S., Alakavuk, D. U. & Ozturan, S. (2011a). The effect of lemon juice on shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordmann, 1840). Food Bioprocess Technol. 6(1):283-289 doi:10.1007/s11947-011-0572-0. Published online: 12 April 2011.
  • Cosansu, S., Mol, S., Alakavuk, D. U. & Ozturan, S. (2011b). the effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging. International Journal of Food Science and Technology, 46(2):395-401. doi:10.1111/j.1365-2621.2010.02507.x
  • Çaklı, S. & Kılınç, B. (2003). Sardalya balığından (Sardina pilchardus) marinat yapımı ve raf ömrü üzerine bir çalışma. Proje Sonuç Raporu, Tubitak, Proje No: VHAG-1839 (101V130). 77s, İzmir, Türkiye.
  • Çaklı, Ş. (2007). Su ürünleri işleme teknolojisi. 1. Ege Üniv. Yay. Su Ürünleri Fak. Yay. No:76 Ege Üniv. Basımevi İzmir, ISBN: 978-975-483-761-2.
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  • Dapkevicius, A., Venskutonis, R., van Beek, T. A. & Linssen, J. P. H. (1998). Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture, 77(1):140-146. doi:10.1002/(sici)1097-0010(199805)77:1<140::aid-jsfa18>3.3.co;2-b
  • Diaz, P., Nieto, G., Banon, S. & Garido, M. D. (2009). Determination of shelf life of sous vide salmon (Salmo Salard) based on sensory attributes. Journal of Food Science, 74(8): 371-376. doi:10.1111/j.1750-3841.2009.01317.x
  • Diaz, P., Garrido, M. D. & Banon, S. (2011). Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. Food Science and Technology International, 17, 31-37.
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  • Diri, M. (2006a). Coridothymus capitatus (L.) Reichb. uçucu yağının analizi, su ve etanol ekstraktlarının antioksidant aktivitelerinin belirlenmesi. Muğla Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Yüksek Lisans Tezi, 101 s, Muğla.
  • Diri, H. A. (2006b). Salvia candidissima Vahl. Uçucu Bileşenlerin Karekterizasyonu ve Antioksidant Aktivitelerinin Belirlenmesi. Muğla Üniversitesi Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı, Yüksek Lisans Tezi, 119 s, Muğla.
  • Dokuzlu, C. (1997). Marinat hamsi üretimi sırasında kullanılan asit - tuz oranlarının ürünün mikrobiyolojik ve organoleptik kalitesi üzerine etkileri ve raf ömrünün belirlenmesi. Pendik Veteriner ve Mikrobiyoloji Dergisi, 28(1):81-90.
  • Dölekoğlu, C. Ö. (2002). Tüketicilerin işlenmiş gıda ürünlerinde kalite tercihleri, sağlık riskine karşı tutumları ve besin bileşimi konusunda bilgi düzeyleri (Adana örneği). Çukurova Üniversitesi Fen Bilimleri Enstitüsü Tarım Ekonomisi Anabilim Dalı, Doktora Tezi, 171 s, Adana, Türkiye.
  • Erdem, M. E., Bilgin, S. & Çağlak, E. (2005). Tuzlanmış ve marinasyon yöntemleri ile işlenmiş istavrit balığı’nın (Trachurus mediterraneus, Steindachner, 1868) muhafazası sırasında kalite değişimleri. Ondokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi, 20(3):1-6.
  • Erkan, N. & Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9):1549–1559. doi:10.1111/j.1365-2621.2007.01579.x.
  • Erkan, N., Doğruyol, H., Günlü, A. & Genç, İ. Y. (2015). Use of natural preservatives in seafood: Plant extracts, edible film and coating. J Food Health Sci. 1(1):33-49. doi: 10.3153/JFHS15004
  • Fagan, J. D. & Gormley, T. R. (2005). Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. European Food Research and Technology, 220(3-4):299-304. doi:10.1007/s00217-004-1028-9
  • Fallah, A. F., Saei-Dehkordi, S. S. & Nematollahi, A. (2011). Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). International Journal of Food Science and Technology, 46(4):767-773. doi:10.1111/j.1365-2621.2011.02554.x
  • Food & Agriculture Organization, (2003). Food energy-methods of analysis and conversion factors. Report of a Technical Workshop Rome, 3–6 December 2002. Food Nutrition Paper 77. 87 p.
  • Fernandez, J., Perez-Alvarez, A. J. & Fernandez-Lopez, J. A. (1997). Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry, 59(3):345-353. doi:10.1016/s0308-8146(96)00114-8
  • Garcia-Linares, M. C., Gonzales-Fandos, E., Garcia-Fernandez, M. C. & Garcia-Arias, M. T. (2004). Microbiological and nutritional quality of sous vide or traditionally processed: Influence of fat content. Journal of Food Quality, 27(5):371-387. doi:10.1111/j.1745-4557.2004.00676.x
  • Gonzales-Fandos, E., Garcia-Linares, M. C., Villarino-Rodriguez, A., Garcia-Arias, M. T. & Garcia-Fernandez, M. C. (2004). Evauation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21(2):193-201. doi:10.1016/s0740-0020(03)00053-4
  • Gutierrez, J., Barry-Ryan, C., & Bourke, P. (2009). Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interaction with food components. Food Microbiology, 26(2):142-150. doi:10.1016/j.fm.2008.10.008
  • Gülyavuz, H. & Ünlüsayın, M. (1999). Su ürünleri isleme teknolojisi. Süleyman Demirel Üniversitesi Egirdir Su Ürünleri Fak. Ders Kitabı, Şahin Matbaası, 366s, Ankara, Türkiye.
  • Huss, H. H. (1995). Quality and quality changes in fresh fish. Fao Fisheries Technical Paper- 348, 172 p, Rome.
  • Lovell, R. T. (1981). Laboratory manuel for fish feed analysis and fish nutrition studies. Department of Fisheries and Allied Aquacultures International Center for Aquaculture, Auburn University, 65 p, Alabama.
  • Meskin, S. M., Bidlack, R. W. & Randolph, R. K. (2008). Phytochemicals aging and health. CRC Press, 205 p, Boca Raton, USA.
  • Mol, S. and Özturan, S. (2009). Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of Fisheriessciences.com, 3(1): 68-75. DOI: 10.3153/jfscom.2009010
  • Mol, S., Ozturan, S. & Cosansu, S. (2012a). Determination of the quality and shelf life of sous vide packaged bonito (Sarda sarda, Bloch, 1793) stored at 4 and 12 C. Journal of Food Quality, 35(2):137-143. doi:10.1111/j.1745-4557.2011.00430.x.
  • Mol, S., Ozturan, S. & Cosansu, S. (2012b). Determination of the quality and shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordman, 1840) stored at cold (4C) and temperature abuse (12C). Journal of Food Processing and Preservation, 36(6):497-503 doi:10.1111/j.1745-4549.2011.00616.x
  • Nicholas, T.A. (2003). Antimicrobial use of native and enzymatically degraded chitosans for seafood aplications. The University of Maine the Graduate School, Master Thesis 130p, Maine.
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There are 55 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section 1
Authors

Soner Çetinkaya This is me

Publication Date November 27, 2020
Submission Date May 30, 2018
Published in Issue Year 2020 Volume: 5 Issue: 3

Cite

APA Çetinkaya, S. (2020). The Effects of Sous-Vide Cooking Method on Rainbow Trout by Adding Natural Antioxidant Effective Sage: Basic Quality Criteria. Natural and Engineering Sciences, 5(3), 167-183. https://doi.org/10.28978/nesciences.832987

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