TY  - JOUR
T1  - Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets
TT  - Biberiye (Rosmarinus officinalis L.) ve adaçayı (Salvia officinalis L.)’nın levrek (Dicentrarchus labrax L.) filetoları üzerindeki antioksidan, antimikrobiyal ve duyusal etkileri
AU  - Altınelataman, Can
AU  - Kışla, Duygu
AU  - Kılınç, Berna
AU  - Şen Yılmaz, Evren Burcu
AU  - Yünlü, Aslı Cadun
AU  - Dinçer, Tolga
AU  - Çelik, Ufuk
PY  - 2016
DA  - January
DO  - 10.12714/egejfas.2015.32.3.01
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege Üniversitesi
WT  - DergiPark
SN  - 2148-3140
SP  - 121
EP  - 126
VL  - 32
IS  - 3
LA  - en
AB  - In this study, effects of sum of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality, were investigated. Forthis purpose, effective solution was obtained with same amounts of these plants, cooled down to room temperature, applied to fillets and samples were stored inrefrigerated conditions during 13 days. In monitoring period, pH, TVB-N (Total Viable Base –Nitrogen), TBA(Tiobarbutiric acid ), color, textural, microbiological andsensorial analysis of samples were done. In rosemary group Control sample was reached the consumption limits with the value of 36.35± 0.89 (mg TVB-N /100g) in the 10th day of storage. But with the effect of rosemary extraction, rosemary group 3 more days to reach the spoilage limit. In results, sage was determinedas more effective for TBA, TVB-N, rosemary for textural, sensorial and color analysis. For antimicrobial influence, both leaves have positive effectiveness. Especiallycontrol goups of both groups reached the spoilage limit in the 6th day of storage period where as the extraction groups were still under the consumptional limits.No spoilage were observed in rancidity values in both groups of the trial.
KW  - Rosemary
KW  - sage
KW  - sea bass
KW  - some quality spesifications
N2  - : Bu çalışmada, biberiye (Rosmarinus officinalis) ve adaçayı (Salvia officinalis) yapraklarının su buharı distilatları ve su fazı ekstraktlarının toplamının levrekfiletoları üzerindeki etkileri incelenmiştir. Bu amaçla bu bitkilerden aynı miktarda kullanılarak etken çözelti elde edilmiş, oda sıcaklığına getirilerek deniz levreği(Dicentrarchus labrax) filetolarına uygulanmış ve örnekler buzdolabı şartlarında 13.gün süresince depolamaya alınmıştır. Etkileri incelemek amacıyla örneklerinpH, TVB-N(Toplam Uçucu Bazik Azot), TBA(Tiyobarbutiric asit), renk, tekstürel, mikrobiyolojik ve duyusal analizleri yapılmıştır. Yapılan analizler sonucunda adaçayıekstraktının TVB-N ve TBA, biberiye ekstraktının ise renk, duyusal ve tekstürel açıdan daha etkili olduğu tespit edilmiştir. TVB-N açısından kontrol grubu 36.35±0.89 değeri ile tüketim limitini aşmış iken biberiye grubu tüketilebilirlik limitini 13. Depolama gününde aşmıştır. Mikrobiyolojik açıdan her iki bitki ekstraktının daetkili olduğu saptanmıştır. Özellikle kontrol grubu sonuçları 6. Gün sınır limite ulaşmış iken her iki uygulama sonucu 6. Depolama gününde limit altında olarak tespitedilmiştir. Denemenin hiçbir grubunda rancidite açısından bozulma gözlenmemiştir.
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UR  - https://doi.org/10.12714/egejfas.2015.32.3.01
L1  - https://dergipark.org.tr/tr/download/article-file/159800
ER  -