The Effect of Glazing with Sumac (Rhus Coriaria, L.) Extract on The Quality of Frozen Rainbow Trout (Oncorhynchus Mykiss) Fillets

Year 2019, Volume: 14 Issue: 4, 129 - 138, 26.10.2019

Eylem Ezgi Fadiloglu Mehmet Zülfü Çoban

Abstract

This study aims to investigate the effect of glazing with sumac (Rhus Coriaria, L.) extract on the quality
of rainbow trout (Oncorhynchus mykiss)
fillets during frozen storage. Fish fillets were glazed with 5% and 10% sumac
extracts and were stored at -18°C for 6 months. Results showed that glazing
with sumac treatment prevented lipid oxidation when compared to non-glazed and
water-glazed treatments. Sumac extract decreased the free fatty acid production
during 6 months of storage. PV, TVB-N and TBA values of S5 and S10 groups were
lower than NG and G groups. Samples glazed with sumac extract showed the best
results compared to non-glazed and water-glazed samples. Glazing with 10% sumac
extract treatment significantly decreased the total aerobic mesophilic bacteria. Our results showed that sumac can be used as natural antioxidant,
antibacterial agent and glazing material for delaying lipid oxidation and to
inhibit the quality loss in frozen fish. 

Keywords

Sumac, Glazing, Rainbow trout, Freezing, Quality

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