@article{article_442708, title={The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={35}, pages={423–431}, year={2018}, DOI={10.12714/egejfas.2018.35.4.08}, url={https://izlik.org/JA78AK78HU}, author={Altınelataman, Can and Şen Yılmaz, Evren Burcu and Tolasa Yılmaz, Şebnem and Erdem, Ömer Alper and Çelik, Ufuk}, keywords={levrek,kalite değişimi,koruma,antioksidan,bitkisel katkılar}, abstract={<div style="border-top:solid 1pt;border-left:none;border-bottom:solid 1pt;border-right:none;padding:1pt 0cm 1pt 0cm;"> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span lang="en-gb" style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;" xml:lang="en-gb"> <span style="font-size:14px;">The objective of this research was to examine the abilities </span> <span style="font-size:14px;">of retarding </span> <span style="font-size:14px;"> oxidation and microbial growth of three green-leaf plants on aquacultured seabass ( </span> <i> <span style="font-size:14px;">Dicentrarchus </span> <span style="font-size:14px;">labrax </span> </i> <span style="font-size:14px;">) fillets during refrigerated storage (+4 ºC ± 2). For this purpose, dandelion ( </span> <i> <span style="font-size:14px;">Taraxacum officinale </span> </i> <span style="font-size:14px;">), nettle ( </span> <i> <span style="font-size:14px;">Urticia </span> <span style="font-size:14px;"> </span> <span style="font-size:14px;">dioica </span> </i> <span style="font-size:14px;">) and spiny sowthistle ( </span> <i> <span style="font-size:14px;">Sonchus asper </span> </i> <span style="font-size:14px;">) herbs commonly consumed as food in Aegean region were used. The protection capacities of the water extract and vapor distillates of the plants were investigated. After the fishes obtained from an aquaculture farm in Çeşme, were brought to the laboratory and filleted. The extracts and distillates of the plants were obtained using conventional cooking dosing and then fillets were applied at 10 °C difference between them to increase the diffusion effect. Chemical, microbial and sensorial analyses were done until the fillets spoiled. Results showed </span> <span style="font-size:14px;">that, </span> <span style="font-size:14px;"> TBARS values of all samples were under the recommended limits at the end of the storage period. Unlike the TBARS values, all samples were exceeded the recommended TVB-N limits except dandelion distillate samples at the end of the storage period. When all results are examined, the most important finding is that microbial growth was retarded in the samples treated with extracts. </span> </span> </p> <p> </p> <span style="font-size:14px;"> </span> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span lang="en-gb" style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;" xml:lang="en-gb"> <span style="font-size:14px;">It is concluded that extract and </span> <span style="font-size:14px;">vapour </span> <span style="font-size:14px;"> distillates of nettle, dandelion and spiny sowthistle herbs could be used as </span> <span style="font-size:14px;">preservative </span> <span style="font-size:14px;"> to protect the quality and prolong the shelf-life of seafood. </span> </span> </p> <p> </p> </div>}, number={4}