egejfas Ege Journal of Fisheries and Aquatic Sciences 2148-3140 Ege Üniversitesi 10.12714/egejfas.2018.35.4.08 Isırgan (Urtica dioica), eşek gevreği (Sonchus asper) ve karahindiba (Taraxacum officinale)’nın depolama süresince balık kalitesi üzerine etkileri The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period https://orcid.org/0000-0002-7105-2276 Altınelataman Can EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ, İŞLEME TEKNOLOJİSİ ANABİLİM DALI https://orcid.org/0000-0003-3203-5497 Şen Yılmaz Evren Burcu EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ, İŞLEME TEKNOLOJİSİ ANABİLİM DALI https://orcid.org/0000-0002-7061-8960 Tolasa Yılmaz Şebnem EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ, İŞLEME TEKNOLOJİSİ ANABİLİM DALI https://orcid.org/0000-0002-1745-1751 Erdem Ömer Alper EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ, İŞLEME TEKNOLOJİSİ ANABİLİM DALI https://orcid.org/0000-0002-1650-142X Çelik Ufuk EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ, İŞLEME TEKNOLOJİSİ ANABİLİM DALI 12 15 2018 35 4 423 431 07 11 2018 09 10 2018 Copyright © 1984, Su Ürünleri Dergisi 1984 Su Ürünleri Dergisi

Bu çalışmanın amacı üç yeşil yapraklı bitkinin, buzdolabı şartlarında(+4 ºC ±2) depolanan levrek (Dicentrarchus labrax) filetolarındakioksidasyonu, mikrobiyal gelişimi önleyebilirliklerini ölçmektir. Bu amaçla EgeBölgesi’nde gıda olarak bolca tüketilen karahindiba (Taraxacum officinale),ısırgan (Urticia dioica) ve eşek gevreği (Sonchus asper)kullanılmıştır. Bitkilerin su fazı ekstrat ve su buharı distilatlarınıntoplamının koruma kapasiteleri araştırılmıştır. Çeşme’de bulunan bir suürünleri tesisinden elde edilen balıklar laboratuara getirilip fileto edildiktensonra, bitkilerin ekstrakt ve distilatları geleneksel pişirme dozajıkullanılarak elde edilmiş, daha sonra difüzyon etkisinin yüksek olması amacıylaaralarında 10ºC fark olacak şekilde filetolara uygulanmıştır. 4ºC’de depolananfiletolar bozulana kadar kimyasal kalite parametreleri, mikrobiyolojik veduyusal analizler tespit edilmiştir. Sonuçlar, tüm numunelerin TBA değerlerinindepolama süresinin sonunda önerilen sınırların altında olduğunu göstermiştir.TBA değerlerinin aksine, karahindiba distile numuneleri dışında tüm örneklerdepolama periyodunun sonunda önerilen sınırları aşmışlardır. Tüm sonuçlarincelendiğinde en önemli bulgu, ekstrakte edilmiş örneklerin mikrobiyolojik gelişimigeciktirme kabiliyeti göstermesidir.Isırgan, karahindiba ve eşek gevreği gibi bazı bitkilerin, kaliteyikorumak ve raf ömrünü uzatmak için deniz ürünlerinin işlenmesinde koruyucuolarak kullanılabileceği sonucuna varılmıştır.

The objective of this research was to examine the abilities of retarding oxidation and microbial growth of three green-leaf plants on aquacultured seabass (Dicentrarchus labrax) fillets during refrigerated storage (+4 ºC ± 2). For this purpose, dandelion (Taraxacum officinale), nettle (Urticia dioica) and spiny sowthistle (Sonchus asper) 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 that, 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. It is concluded that extract and vapour distillates of nettle, dandelion and spiny sowthistle herbs could be used as preservative to protect the quality and prolong the shelf-life of seafood.

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