TY  - JOUR
T1  - The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC
TT  - Kekik, Biberiye ve Fesleğen Ekstraktlarının -18oC'de Depolanan Uskumru Köftelerinin Kimyasal, Duyusal ve Mikrobiyolojik Kalitesine Etkisi
AU  - Balıkçı, Esra
AU  - Özoğul, Yeşim
AU  - Durmuş, Mustafa
AU  - Uçar, Yılmaz
AU  - Gökdoğan Tekin, Saadet
PY  - 2022
DA  - June
DO  - 10.22392/actaquatr.1015342
JF  - Acta Aquatica Turcica
JO  - Acta Aquat. Turc.
PB  - Isparta Uygulamalı Bilimler Üniversitesi
WT  - DergiPark
SN  - 2651-5474
SP  - 217
EP  - 235
VL  - 18
IS  - 2
LA  - en
AB  - The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months of frozen storage (-18oC) were investigated concerning sensory (raw and cooked), biochemical (PV- peroxide value, FFA- free fatty acids, TVB-N -total volatile basic nitrogen, TBA- thiobarbituric acid and pH) and microbiological analyses (TVC- total viable count). The results indicated that the total phenolic compounds of plant extracts were determined as 38.13 mg GAE/g, 81.85 mg GAE/g, and 21.08 mg GAE/g for thyme, rosemary, and basil, respectively. The shelf life of raw fish balls was found as eight months for the control and basil groups and ten months for rosemary and thyme groups. 0.05% basil extract gave the fishball an intense taste and odor and a bitter taste. TVB-N, TBA, FFA, PV, and pH values remained lower than the acceptability limits during the storage period in all groups. The plant extracts, especially rosemary and thyme, were effective for inhibiting bacterial growth and the values of biochemical parameters. Therefore, it was concluded that natural extracts could be added to fish products as an antioxidant to prolong the shelf life of fish.
KW  - Lipid oxidation
KW  - Thyme
KW  - Rosemary
KW  - Basil
KW  - Fishball
N2  - Uskumru köftelerine %0,05 biberiye (Rosmarinus officinalis), kekik (Thymbra spicata) ve fesleğen (Ocimum basilicum L.)'den elde edilen doğal bitki ekstraktlarının ilave edilmesinin duyusal (çiğ ve pişmiş), biyokimyasal (PV-peroksit değeri, FFA-serbest yağ asitleri, TVB-N-toplam uçucu bazik nitrojen, TB-tiobarbitürik asit ve pH) ve mikrobiyolojik kalitesi (TVC-toplam canlı sayısı) üzerine etkileri köftelerin dondurularak 10 ay depolanması (-18oC) süresince araştırılmıştır. Sonuçlar bitki ekstraktlarının toplam fenolik bileşiklerinin kekik, biberiye ve fesleğen için sırasıyla 38,13 mg GAE/g, 81,85 mg GAE/g ve 21,08 mg GAE/g olduğunu göstermiştir. Çiğ balık köftelerinin raf ömrü kontrol ve fesleğen grupları için 8 ay, biberiye ve kekik grupları için 10 ay olarak bulunmuştur. %0,05 fesleğen ekstraktı, balık köftesine yoğun bir koku ve acı bir tat vermiştir. Depolama süresince tüm gruplarda TVB-N, TBA, FFA, PV ve pH değerleri kabul edilebilirlik limitlerinin altında kalmıştır. Bitki ekstreleri, özellikle biberiye ve kekik, bakteri üremesini ve biyokimyasal parametrelerin değerlerini engellemede etkili olmuştur. Bu nedenle, balıkların raf ömrünü uzatmak için antioksidan olarak balık ürünlerine doğal ekstraktlar eklenebileceği sonucuna varılmıştır.
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