The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp

Yıl 2019, , 197 - 212, 14.06.2019

Yunus Alparslan , Taçnur Baygar , Cansu Metin , Hatice Hasanhocaoğlu Yapıcı , Tuba Baygar

https://doi.org/10.22392/actaquatr.485132

Cited By: 12

Öz

In this study, application
of gelatin-based film coating combined with essential oil obtained from orange
(Citrus sinensis (L.) Osbeck) peel on
the quality of deep water pink shrimp (Parapenaeus
longirostris Lucas 1846) was aimed. Gelatin film (GF) and gelatin film incorporated
with orange peel essential oil (GF+EO) were used for film coating. Thickness
and microstructure of the films, nutritional composition (protein, moisture,
lipid, ash and free amino acid content), sensory and melanosis evaluation,
chemical [Sulphur dioxide (SO₂), pH, total volatile base nitrogen
(TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide
value (PV), free fatty acid (FFA)], physical (color) and microbiological [total
viable counts (TVC), total psychotropic bacteria (PB), total coliform bacteria
(TCB) and Enterobacteriacea (EB) ] were carried out for 15 days. As a result, gelatin
film coatings were effective on the quality and shelf life of shrimps than the
control group. Gelatin films were more effective on melanosis than control and
the essential oil protected the shrimp’s quality more than the other groups.
According to the sensorial and microbiological analysis results, control group
samples (C) have 7 days’ shelf life while gelatin group samples (GF) have 12
days, and gelatin film with orange peel essential oil coated group samples (GF+EO)
have 15 days.

Anahtar Kelimeler

Gelatin film coating, orange peel, essential oil, shrimp

Portakal Kabuğu Esansiyel Yağı ile Birleştirilmiş Jelatin Film Kaplamanın Buzdolabında Muhafaza Edilen Karidesin Kalitesi Üzerine Etkisi

Öz

Bu çalışmada, portakal (Citrus sinensis
(L.) Osbeck) kabuğundan elde edilen esansiyel yağ ile birleştirilmiş jelatin
bazlı film kaplamanın derin su pembesi karidesinin (Parapenaeus longirostris Lucas 1846) kalitesine uygulanması
amaçlanmıştır. Film kaplaması için jelatin film (GF) ve portakal kabuğu
esansiyel yağı (GF + EO) ile birleştirilmiş jelatin film kullanılmıştır. 15 gün
boyunca filmlerin kalınlığı ve mikroyapısı, besin kompozisyonu (protein, nem,
lipit, kül ve serbest amino asit içeriği), duyusal ve melanosis
değerlendirmesi, kimyasal [Kükürt dioksit (SO2), pH, toplam uçucu bazik azot
(TVB-N), trimetilamin azot (TMA-N), tiyobarbitürik asit (TBA), peroksit değeri
(PV), serbest yağ asidi (FFA)), fiziksel (renkli) ve mikrobiyolojik [toplam
canlı sayımı (TVC), toplam psikotropik bakteri (PB), toplam koliform bakteri
(TCB) ve Enterobacteriacea (EB)) analizleri yapılmıştır. Sonuç olarak, jelatin
film kaplamaları, karideslerin kalite ve raf ömrü üzerinde kontrol grubuna göre
daha etkili olmuştur. Jelatin filmler melanosis üzerinde kontrolden daha etkili
olup, esansiyel yağ, karidesin kalitesini diğer gruplardan daha fazla
korumuştur. Duyusal ve mikrobiyolojik analiz sonuçlarına göre, kontrol grubu
örneklerinin (C) 7 günlük raf ömrüne sahipken, jelatin grubu örneklerinin (GF)
12 gün, portakal kabuğu esansiyel yağı içeren jelatin film ile kaplı örneklerin
(GF + EO) 15 gün raf ömrüne sahip olduğu tespit edilmiştir.

Anahtar Kelimeler

Jelatin film kaplama, portakal kabuğu, esansiyel yağ, karides

Kaynakça

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