Comparative Assessment of Potassium Sorbate and Clove Oil (Syzygium aromaticum, L.) on Quality Alteration in Chilled Crayfish (Astacus leptodactylus)

Abstract

In this study, comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on the quality characteristics of crayfish (Astacus leptodactylus) during storage at 2°C for 20 days has been investigated. Both potassium sorbate and clove oil application retarded lipid oxidation during 20 days of storage. There were no significant differences between peroxide values (PV) of potassium sorbate and clove oil treated crayfish samples. At day 20, CO1 group showed the lowest FFA content. Least TMAB was observed in 1% clove oil treated samples throughout the storage period. Clove oil treated samples had significantly lower PBC then the control and potassium sorbate treated crayfish samples during storage period. After 10 days of storage, control samples were microbiologically unacceptable. 1% clove oil treatment was more effective than 1% potassium sorbate treatment in preventing growth of molds and yeast throughout the storage period.

Keywords

• Crayfish,Potassium sorbate,Clove oil,Quality,Chilling

Potasyum Sorbat ve Karanfil Yağının (Syzygium aromaticum, L.) Soğutulmuş Kerevitlerde (Astacus leptodactylus) Kalite Değişimi Üzerine Karşılaştırmalı Değerlendirmesi

Abstract

Bu çalışmada, potasyum sorbat ve karanfil yağının (Syzygium aromaticum L.) 2°C'de 20 gün depolama süresince kerevitlerin (Astacus leptodactylus) kalite özellikleri üzerine karşılaştırmalı olarak değerlendirilmesi yapılmıştır. Potasyum sorbat ve karanfil yağı uygulaması, 20 günlük depolama süresince lipit oksidasyonunu geciktirmiştir. Potasyum sorbat ve karanfil yağı ile muamele edilmiş kerevit örneklerinin peroksit değerleri (PV) arasında belirgin bir farklılık bulunmamıştır. 20. günde, CO1 grubu en düşük serbest yağ asidi (FFA) değerini göstermiştir. Depolama süresi boyunca en düşük toplam aerobik mezofilik bakteri sayısı (TAMB) %1 karanfil yağı ile muamele edilmiş örneklerde gözlenmiştir. Depolama süresi boyunca karanfil yağı ile muamele edilmiş örnekler, kontrol ve potasyum sorbat ile muamele edilmiş kerevit örneklerine oranla belirgin olarak daha düşük psikrofilik bakteri sayısına (PBC) sahiptir. 10 günlük depolama sonrası kontrol numuneleri mikrobiyolojik olarak tüketilebilir özelliğini kaybetmiştir. %1 karanfil yağı muamelesi, depolama süresi boyunca küf ve maya gelişiminin önlenmesinde % 1 potasyum sorbat muamelesine oranla daha etkili olmuştur.

Keywords

• Crayfish,Potassium sorbate,Clove oil,Quality,Kerevit,Potasyum sorbat,Karanfil yağı,Kalite,Soğutma

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