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Yıl 2018, Cilt: 2 Sayı: 2, 74 - 84, 28.12.2018

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Kaynakça

  • Alishahi, A. and Aïder, M., 2012. Applications of chitosan in the seafood industry and aquaculture: a review. Food and Bioprocess Technology, 5(3), pp.817-830.AKKOÇ, N., ŞANLIBABA, P. and AKÇELİK, M., BAKTERİYOSİNLER: ALTERNATİF GIDA KORUYUCULARI. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi, 25(1), pp.59-70.Ashwitha, A., Thamizharasan, K., Vithya, V., Karthik, R. and Bharathi, V.S., 2017. Effectiveness of Bacteriocin from Bacillus Subtilis (KY808492) and its Application in Biopreservation. Journal of FisheriesSciences. com, 11(3), p.36.Bagon, B.B., Valeriano, V.D.V., Oh, J.K., Pajarillo, E.A.B., Cho, C.S. and Kang, D.K., 2018. Comparative exoproteome analyses of Lactobacillus spp. reveals species-and strain-specific proteins involved in their extracellular interaction and probiotic potential. LWT, 93, pp.420-426.Bali, V., Panesar, P.S. and Bera, M.B., 2011. Isolation, screening and evaluation of antimicrobial activity of potential bacteriocin producing lactic acid bacteria isolate. Microbiol J, 1(3), pp.113-119.BARRETT, N.E., GRANDISON, A.S. and LEWIS, M.J., 1999. Contribution of the lactoperoxidase system to the keeping quality of pasteurized milk. Journal of Dairy Research, 66(1), pp.73-80.Bouttefroy, A. and Millière, J.B., 2000. Nisin–curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. International Journal of Food Microbiology, 62(1-2), pp.65-75.Boots, J.W. and Floris, R., 2006. Lactoperoxidase: From catalytic mechanism to practical applications. International Dairy Journal, 16(11), pp.1272-1276.Cao, R., Xue, C.H. and Liu, Q., 2009. Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology, 131(2-3), pp.272-276.Çelik, E. and Çelik, G.Y., 2007. Bitki uçucu yağlarının antimikrobiyal özellikleri. Orlab On-Line Mikrobiyoloji Dergisi, 5(2), pp.1-6.Ceylan A., Tıbbi Bitkiler 2 (Uçucu Yağ İçerenler), Ege Üniversitesi, Ziraat Fakültesi, Tarla Bitkileri Bölümü, 1987, 481:188, İzmir.Cai, L., Cao, A., Li, Y., Song, Z., Leng, L. and Li, J., 2015. The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control, 56, pp.1-8.Davidson, P. M., & Zivanovic, S. (2003). The use of natural antimicrobials. In P. Zeuthen, & L. Bøgh-Sørensen (Eds.), Food preservation techniques. Cambridge, UK: Woodhead Publishing Ltd.vic, 2003 ).Davidson, P.M. and Harrison, M.A., 2002. Resistance and adaptation to food antimicrobials, sanitizers, and other process controls. FOOD TECHNOLOGY-CHAMPAIGN THEN CHICAGO-, 56(11), pp.69-78.Del Olmo, A., Calzada, J. and Nuñez, M., 2011. Antimicrobial efficacy of lactoferrin, its amidated and pepsin‐digested derivatives, and their combinations, on Escherichia coli O157: H7 and Serratia liquefaciens. Letters in applied microbiology, 52(1), pp.9-14.De Silva, T. ed., 1995. A manual on the essential oil industry. United Nations Industrial Development Organization.Di Benedetto, R., Varì, R., Scazzocchio, B., Filesi, C., Santangelo, C., Giovannini, C., Matarrese, P., D'Archivio, M. and Masella, R., 2007. Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness. Nutrition, Metabolism and Cardiovascular Diseases, 17(7), pp.535-545.Erikson, U. and Misimi, E., 2008. Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. Journal of food science, 73(2), pp.C50-C59.Fasolato, L., Cardazzo, B., Balzan, S., Carraro, L., Taticchi, A., Montemurro, F. and Novelli, E., 2015. Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters, and food-borne bacteria. Italian journal of food safety, 4(2).Furneri, P.M., Marino, A., Saija, A., Uccella, N. and Bisignano, G., 2002. In vitro antimycoplasmal activity of oleuropein. International journal of antimicrobial agents, 20(4), pp.293-296Franssen, L.R. and Krochta, J.M., 2003. Edible coatings containing natural antimicrobials for processed foods. In Natural antimicrobials for the minimal processing of foods (pp. 250-262).García-Bayona, L., Guo, M.S. and Laub, M.T., 2017. Contact-dependent killing by Caulobacter crescentus via cell surface-associated, glycine zipper proteins. Elife, 6, p.e24869.Gill, A.O. and Holley, R.A., 2000. Inhibition of bacterial growth on ham and bologna by lysozyme, nisin, and EDTA. Food Research International, 33(2), pp.83-90.Gyawali, R. and Ibrahim, S.A., 2014. Natural products as antimicrobial agents. Food control, 46, pp.412-429.Gogus, U., Bozoglu, F. and Yurdugul, S., 2006. Comparative effects of lactic acid, nisin, coating combined and alone applications on some postmortem quality criteria of refrigerated Sardina pilchardus. Journal of food quality, 29(6), pp.658-671.Hampikyan, H. and Çolak, H., 2007. Nisin ve gıdalardaki antimikrobiyal etkisi. TSK Koruyucu HekimlikBülteni, 6(2).Hammer, K.A., Carson, C.F. and Riley, T.V., 1999. Antimicrobial activity of essential oils and other plant extracts. Journal of applied microbiology, 86(6), pp.985-990.https://en.wikipedia.org/wiki/Lysozyme.Juneja, V.K., Dwivedi, H.P. and Yan, X., 2012. Novel natural food antimicrobials. Annual review of food science and technology, 3, pp.381-403.Kamil, J.Y., Jeon, Y.J. and Shahidi, F., 2002. Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry, 79(1), pp.69-77.Koponen, O., 2004. Studies of producer self-protection and nisin biosynthesis of Lactococcus lactis.Lahlou, M., 2004. Methods to study the phytochemistry and bioactivity of essential oils. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 18(6), pp.435-448.Lakshmanan, R., Shakila, R.J. and Jeyasekaran, G., 2002. Survival of amine-forming bacteria during the ice storage of fish and shrimp. Food Microbiology, 19(6), pp.617-625.Leal-Cardoso, J.H., and Fonteles, M.C., 1999. Pharmacological effects of essential oils of plants of the northeast of Brazil. Anais da Academia Brasileira de Ciências, 71(2), pp.207-213.Luck E, Jager M. Nisin. Antimicrobial Food Additives; 1995. Chapter 27, p. 208-213.Lopez-Caballero, M.E., Gomez-Guillen, M.C., Pérez-Mateos, M. and Montero, P., 2005. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids, 19(2), pp.303-311.López‐Caballero, M.E., Góamez‐Guillén, M.C., Pérez‐Mateos, M. and Montero, E., 2005. A functional chitosan‐enriched fish sausage treated by high pressure. Journal of food science, 70(3), pp.M166-M171.Millán, G., Arona, J.M. and Amador, L., 2014. A new market segment for olive oil: Olive oil tourism in the south of Spain. Agricultural Sciences, 5(03), p.179.Miraglia, D., Esposto, S., Branciari, R., Urbani, S., Servili, M., Perucci, S. and Ranucci, D., 2016. Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage. Italian journal of food safety, 5(4).Nel, S., Lues, J.F.R., Buys, E.M. and Venter, P., 2004. Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoir. Meat science, 66(3), pp.667-674.Peng, C., Wang, Y. and Tang, Y., 1998. Synthesis of crosslinked chitosan‐crown ethers and evaluation of these products as adsorbents for metal ions. Journal of Applied Polymer Science, 70(3), pp.501-506.Perez, R.H., Perez, M.T.M. and Elegado, F.B., 2015. Bacteriocins from lactic acid bacteria: a review of biosynthesis, mode of action, fermentative production, uses, and prospects. International Journal of Philippine Science and Technology, 8(2), pp.61-67.PETERS, C.W., KRUSE, U., POLLWEIN, R., GRZESCHIK, K.H. and SIPPEL, A.E., 1989. The human lysozyme gene: sequence organization and chromosomal localization. European journal of biochemistry, 182(3), pp.507-516.Riley, M.A. and Wertz, J.E., 2002. Bacteriocins: evolution, ecology, and application. Annual Reviews in Microbiology, 56(1), pp.117-137.Roller, S. ed., 2003. Natural antimicrobials for the minimal processing of foods. Elsevier.Rollini, M., Nielsen, T., Musatti, A., Limbo, S., Piergiovanni, L., Hernandez Munoz, P. and Gavara, R., 2016. Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon. Coatings, 6(1), p.6.Rong, C., Qi, L., Bang-zhong, Y. and Lan-lan, Z., 2010. Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas). Innovative food science & emerging technologies, 11(1), pp.108-112.Secci, G. and Parisi, G., 2016. From farm to fork: lipid oxidation in fish products. A review. Italian Journal of Animal Science, 15(1), pp.124-136.Seifu, E., Buys, E.M. and Donkin, E.F., 2005. Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review. Trends in Food Science & Technology, 16(4), pp.137-154.Servili, M., Esposto, S., Taticchi, A., Urbani, S., Di Maio, I., Veneziani, G. and Selvaggini, R., 2015. New approaches to virgin olive oil quality, technology, and by‐products valorization. European journal of lipid science and technology, 117(11), pp.1882-1892Servili, M., Esposto, S., Veneziani, G., Urbani, S., Taticchi, A., Di Maio, I., Selvaggini, R., Sordini, B. and Montedoro, G., 2011. Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. Food Chemistry, 124(4), pp.1308-1315.Shahidi, F., Arachchi, J.K.V. and Jeon, Y.J., 1999. Food applications of chitin and chitosans. Trends in food science & technology, 10(2), pp.37-51.Sharif, Z.I.M., Mustapha, F.A., Jai, J. and Zaki, N.A.M., 2017. Review on methods for preservation and natural preservatives for extending the food longevity. Chemical Engineering Research Bulletin, 19.Soto-Chilaca, G.A., Ramírez-Corona, N., Palou, E. and López-Malo, A., 2016. Food antimicrobial agents using phenolic compounds, chitosan, and related nanoparticles. Journal of Food Bioengineering and Nanoprocessing, 1(2), pp.165-181.Vigil, A.L.M., Palou, E. and Alzamora, S.M., 2005. 14 Naturally Occurring Compounds—Plant Sources. Antimicrobials in food, p.429.Ye, M., Neetoo, H. and Chen, H., 2008. Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. International Journal of Food Microbiology, 127(3), pp.235-240.Yıldız, H. and Sert, S., 2008. Gıdalarda Laktoperoksidaz Sistemin Kullanımı. Türkiye 10. Gıda Kongresi, pp.21-23.Wang, L., Liu, F., Jiang, Y., Chai, Z., Li, P., Cheng, Y., Jing, H. and Leng, X., 2011. Synergistic antimicrobial activities of natural essential oils with chitosan films. Journal of agricultural and food chemistry, 59(23), pp.12411-12419.Weinberg, E.D., 2003. The therapeutic potential of lactoferrin. Expert opinion on investigational drugs, 12(5), pp.841-851Yoshimura, K., Toibana, A. and Nakahama, K., 1988. Human lysozyme: sequencing of a cDNA, and expression and secretion by Saccharomyces cerevisiae. Biochemical and biophysical research communications, 150(2), pp.794-801.Zacharof, M.P. and Lovitt, R.W., 2012. Bacteriocins produced by lactic acid bacteria a review article. APCBEE Procedia, 2, pp.50-56.

Uses of Natural Additives in Seafood

Yıl 2018, Cilt: 2 Sayı: 2, 74 - 84, 28.12.2018

Öz

Due to the health challenge in association with chemical additives in food, this has led to its rejection as preservation by the consumer, demand for Naturally processed seafood with good nutritional properties and sensory quality increased, Fish and shell-fish spoils faster immediately after harvesting and the quality together with  the nutrients are lost during processing and preservation period, because of their high level of polyunsaturated fatty acids (PUFAs,) the high moisture contents, free amino acids and the presence of autolytic enzymes, bacteria contamination and loss of protein functionality. To retain these qualities, Natural additives have been widely employed in the seafood industry in order to maintain the seafood quality Natural antimicrobial systems found in plants, animals, and microorganisms can be used with developing the technology. natural antimicrobials that reinforce food safety and preservation by inhibiting bacteria, fungi, and viruses are being deeply evaluated and studied. Foods such as celery, thyme, oregano, clove, bay, almond, coffee, and cranberry contain natural antimicrobials with the ability to inhibit the growth of several microorganisms Natural additives frequently applied Include lysozyme, Lactoperoxidase system, Lactoferrin, Chitosan, Spices and their essential oils, Olives, Nisin and bacteriocins. In this review, we will examine the natural antimicrobial, antioxidant, and antibacterial effects on preservation of shelf life of seafood products.



Keywords: Natural antimicrobials, antioxidant, antibacterial, seafood quality and seafood shelf-life.

Kaynakça

  • Alishahi, A. and Aïder, M., 2012. Applications of chitosan in the seafood industry and aquaculture: a review. Food and Bioprocess Technology, 5(3), pp.817-830.AKKOÇ, N., ŞANLIBABA, P. and AKÇELİK, M., BAKTERİYOSİNLER: ALTERNATİF GIDA KORUYUCULARI. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi, 25(1), pp.59-70.Ashwitha, A., Thamizharasan, K., Vithya, V., Karthik, R. and Bharathi, V.S., 2017. Effectiveness of Bacteriocin from Bacillus Subtilis (KY808492) and its Application in Biopreservation. Journal of FisheriesSciences. com, 11(3), p.36.Bagon, B.B., Valeriano, V.D.V., Oh, J.K., Pajarillo, E.A.B., Cho, C.S. and Kang, D.K., 2018. Comparative exoproteome analyses of Lactobacillus spp. reveals species-and strain-specific proteins involved in their extracellular interaction and probiotic potential. LWT, 93, pp.420-426.Bali, V., Panesar, P.S. and Bera, M.B., 2011. Isolation, screening and evaluation of antimicrobial activity of potential bacteriocin producing lactic acid bacteria isolate. Microbiol J, 1(3), pp.113-119.BARRETT, N.E., GRANDISON, A.S. and LEWIS, M.J., 1999. Contribution of the lactoperoxidase system to the keeping quality of pasteurized milk. Journal of Dairy Research, 66(1), pp.73-80.Bouttefroy, A. and Millière, J.B., 2000. Nisin–curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. International Journal of Food Microbiology, 62(1-2), pp.65-75.Boots, J.W. and Floris, R., 2006. Lactoperoxidase: From catalytic mechanism to practical applications. International Dairy Journal, 16(11), pp.1272-1276.Cao, R., Xue, C.H. and Liu, Q., 2009. Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. International Journal of Food Microbiology, 131(2-3), pp.272-276.Çelik, E. and Çelik, G.Y., 2007. Bitki uçucu yağlarının antimikrobiyal özellikleri. Orlab On-Line Mikrobiyoloji Dergisi, 5(2), pp.1-6.Ceylan A., Tıbbi Bitkiler 2 (Uçucu Yağ İçerenler), Ege Üniversitesi, Ziraat Fakültesi, Tarla Bitkileri Bölümü, 1987, 481:188, İzmir.Cai, L., Cao, A., Li, Y., Song, Z., Leng, L. and Li, J., 2015. The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control, 56, pp.1-8.Davidson, P. M., & Zivanovic, S. (2003). The use of natural antimicrobials. In P. Zeuthen, & L. Bøgh-Sørensen (Eds.), Food preservation techniques. Cambridge, UK: Woodhead Publishing Ltd.vic, 2003 ).Davidson, P.M. and Harrison, M.A., 2002. Resistance and adaptation to food antimicrobials, sanitizers, and other process controls. FOOD TECHNOLOGY-CHAMPAIGN THEN CHICAGO-, 56(11), pp.69-78.Del Olmo, A., Calzada, J. and Nuñez, M., 2011. Antimicrobial efficacy of lactoferrin, its amidated and pepsin‐digested derivatives, and their combinations, on Escherichia coli O157: H7 and Serratia liquefaciens. Letters in applied microbiology, 52(1), pp.9-14.De Silva, T. ed., 1995. A manual on the essential oil industry. United Nations Industrial Development Organization.Di Benedetto, R., Varì, R., Scazzocchio, B., Filesi, C., Santangelo, C., Giovannini, C., Matarrese, P., D'Archivio, M. and Masella, R., 2007. Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness. Nutrition, Metabolism and Cardiovascular Diseases, 17(7), pp.535-545.Erikson, U. and Misimi, E., 2008. Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. Journal of food science, 73(2), pp.C50-C59.Fasolato, L., Cardazzo, B., Balzan, S., Carraro, L., Taticchi, A., Montemurro, F. and Novelli, E., 2015. Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters, and food-borne bacteria. Italian journal of food safety, 4(2).Furneri, P.M., Marino, A., Saija, A., Uccella, N. and Bisignano, G., 2002. In vitro antimycoplasmal activity of oleuropein. International journal of antimicrobial agents, 20(4), pp.293-296Franssen, L.R. and Krochta, J.M., 2003. Edible coatings containing natural antimicrobials for processed foods. In Natural antimicrobials for the minimal processing of foods (pp. 250-262).García-Bayona, L., Guo, M.S. and Laub, M.T., 2017. Contact-dependent killing by Caulobacter crescentus via cell surface-associated, glycine zipper proteins. Elife, 6, p.e24869.Gill, A.O. and Holley, R.A., 2000. Inhibition of bacterial growth on ham and bologna by lysozyme, nisin, and EDTA. Food Research International, 33(2), pp.83-90.Gyawali, R. and Ibrahim, S.A., 2014. Natural products as antimicrobial agents. Food control, 46, pp.412-429.Gogus, U., Bozoglu, F. and Yurdugul, S., 2006. Comparative effects of lactic acid, nisin, coating combined and alone applications on some postmortem quality criteria of refrigerated Sardina pilchardus. Journal of food quality, 29(6), pp.658-671.Hampikyan, H. and Çolak, H., 2007. Nisin ve gıdalardaki antimikrobiyal etkisi. TSK Koruyucu HekimlikBülteni, 6(2).Hammer, K.A., Carson, C.F. and Riley, T.V., 1999. Antimicrobial activity of essential oils and other plant extracts. Journal of applied microbiology, 86(6), pp.985-990.https://en.wikipedia.org/wiki/Lysozyme.Juneja, V.K., Dwivedi, H.P. and Yan, X., 2012. Novel natural food antimicrobials. Annual review of food science and technology, 3, pp.381-403.Kamil, J.Y., Jeon, Y.J. and Shahidi, F., 2002. Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry, 79(1), pp.69-77.Koponen, O., 2004. Studies of producer self-protection and nisin biosynthesis of Lactococcus lactis.Lahlou, M., 2004. Methods to study the phytochemistry and bioactivity of essential oils. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 18(6), pp.435-448.Lakshmanan, R., Shakila, R.J. and Jeyasekaran, G., 2002. Survival of amine-forming bacteria during the ice storage of fish and shrimp. Food Microbiology, 19(6), pp.617-625.Leal-Cardoso, J.H., and Fonteles, M.C., 1999. Pharmacological effects of essential oils of plants of the northeast of Brazil. Anais da Academia Brasileira de Ciências, 71(2), pp.207-213.Luck E, Jager M. Nisin. Antimicrobial Food Additives; 1995. Chapter 27, p. 208-213.Lopez-Caballero, M.E., Gomez-Guillen, M.C., Pérez-Mateos, M. and Montero, P., 2005. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids, 19(2), pp.303-311.López‐Caballero, M.E., Góamez‐Guillén, M.C., Pérez‐Mateos, M. and Montero, E., 2005. A functional chitosan‐enriched fish sausage treated by high pressure. Journal of food science, 70(3), pp.M166-M171.Millán, G., Arona, J.M. and Amador, L., 2014. A new market segment for olive oil: Olive oil tourism in the south of Spain. Agricultural Sciences, 5(03), p.179.Miraglia, D., Esposto, S., Branciari, R., Urbani, S., Servili, M., Perucci, S. and Ranucci, D., 2016. Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage. Italian journal of food safety, 5(4).Nel, S., Lues, J.F.R., Buys, E.M. and Venter, P., 2004. Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoir. Meat science, 66(3), pp.667-674.Peng, C., Wang, Y. and Tang, Y., 1998. Synthesis of crosslinked chitosan‐crown ethers and evaluation of these products as adsorbents for metal ions. Journal of Applied Polymer Science, 70(3), pp.501-506.Perez, R.H., Perez, M.T.M. and Elegado, F.B., 2015. Bacteriocins from lactic acid bacteria: a review of biosynthesis, mode of action, fermentative production, uses, and prospects. International Journal of Philippine Science and Technology, 8(2), pp.61-67.PETERS, C.W., KRUSE, U., POLLWEIN, R., GRZESCHIK, K.H. and SIPPEL, A.E., 1989. The human lysozyme gene: sequence organization and chromosomal localization. European journal of biochemistry, 182(3), pp.507-516.Riley, M.A. and Wertz, J.E., 2002. Bacteriocins: evolution, ecology, and application. Annual Reviews in Microbiology, 56(1), pp.117-137.Roller, S. ed., 2003. Natural antimicrobials for the minimal processing of foods. Elsevier.Rollini, M., Nielsen, T., Musatti, A., Limbo, S., Piergiovanni, L., Hernandez Munoz, P. and Gavara, R., 2016. Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon. Coatings, 6(1), p.6.Rong, C., Qi, L., Bang-zhong, Y. and Lan-lan, Z., 2010. Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas). Innovative food science & emerging technologies, 11(1), pp.108-112.Secci, G. and Parisi, G., 2016. From farm to fork: lipid oxidation in fish products. A review. Italian Journal of Animal Science, 15(1), pp.124-136.Seifu, E., Buys, E.M. and Donkin, E.F., 2005. Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review. Trends in Food Science & Technology, 16(4), pp.137-154.Servili, M., Esposto, S., Taticchi, A., Urbani, S., Di Maio, I., Veneziani, G. and Selvaggini, R., 2015. New approaches to virgin olive oil quality, technology, and by‐products valorization. European journal of lipid science and technology, 117(11), pp.1882-1892Servili, M., Esposto, S., Veneziani, G., Urbani, S., Taticchi, A., Di Maio, I., Selvaggini, R., Sordini, B. and Montedoro, G., 2011. Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. Food Chemistry, 124(4), pp.1308-1315.Shahidi, F., Arachchi, J.K.V. and Jeon, Y.J., 1999. Food applications of chitin and chitosans. Trends in food science & technology, 10(2), pp.37-51.Sharif, Z.I.M., Mustapha, F.A., Jai, J. and Zaki, N.A.M., 2017. Review on methods for preservation and natural preservatives for extending the food longevity. Chemical Engineering Research Bulletin, 19.Soto-Chilaca, G.A., Ramírez-Corona, N., Palou, E. and López-Malo, A., 2016. Food antimicrobial agents using phenolic compounds, chitosan, and related nanoparticles. Journal of Food Bioengineering and Nanoprocessing, 1(2), pp.165-181.Vigil, A.L.M., Palou, E. and Alzamora, S.M., 2005. 14 Naturally Occurring Compounds—Plant Sources. Antimicrobials in food, p.429.Ye, M., Neetoo, H. and Chen, H., 2008. Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. International Journal of Food Microbiology, 127(3), pp.235-240.Yıldız, H. and Sert, S., 2008. Gıdalarda Laktoperoksidaz Sistemin Kullanımı. Türkiye 10. Gıda Kongresi, pp.21-23.Wang, L., Liu, F., Jiang, Y., Chai, Z., Li, P., Cheng, Y., Jing, H. and Leng, X., 2011. Synergistic antimicrobial activities of natural essential oils with chitosan films. Journal of agricultural and food chemistry, 59(23), pp.12411-12419.Weinberg, E.D., 2003. The therapeutic potential of lactoferrin. Expert opinion on investigational drugs, 12(5), pp.841-851Yoshimura, K., Toibana, A. and Nakahama, K., 1988. Human lysozyme: sequencing of a cDNA, and expression and secretion by Saccharomyces cerevisiae. Biochemical and biophysical research communications, 150(2), pp.794-801.Zacharof, M.P. and Lovitt, R.W., 2012. Bacteriocins produced by lactic acid bacteria a review article. APCBEE Procedia, 2, pp.50-56.
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Articles
Yazarlar

Oluwatosin Ogunkalu 0000-0002-9188-7473

Rowida Khalily

Yalcin Salci Bu kişi benim

Yayımlanma Tarihi 28 Aralık 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 2 Sayı: 2

Kaynak Göster

APA Ogunkalu, O., Khalily, R., & Salci, Y. (2018). Uses of Natural Additives in Seafood. Eurasian Journal of Agricultural Research, 2(2), 74-84.
AMA Ogunkalu O, Khalily R, Salci Y. Uses of Natural Additives in Seafood. EJAR. Aralık 2018;2(2):74-84.
Chicago Ogunkalu, Oluwatosin, Rowida Khalily, ve Yalcin Salci. “Uses of Natural Additives in Seafood”. Eurasian Journal of Agricultural Research 2, sy. 2 (Aralık 2018): 74-84.
EndNote Ogunkalu O, Khalily R, Salci Y (01 Aralık 2018) Uses of Natural Additives in Seafood. Eurasian Journal of Agricultural Research 2 2 74–84.
IEEE O. Ogunkalu, R. Khalily, ve Y. Salci, “Uses of Natural Additives in Seafood”, EJAR, c. 2, sy. 2, ss. 74–84, 2018.
ISNAD Ogunkalu, Oluwatosin vd. “Uses of Natural Additives in Seafood”. Eurasian Journal of Agricultural Research 2/2 (Aralık 2018), 74-84.
JAMA Ogunkalu O, Khalily R, Salci Y. Uses of Natural Additives in Seafood. EJAR. 2018;2:74–84.
MLA Ogunkalu, Oluwatosin vd. “Uses of Natural Additives in Seafood”. Eurasian Journal of Agricultural Research, c. 2, sy. 2, 2018, ss. 74-84.
Vancouver Ogunkalu O, Khalily R, Salci Y. Uses of Natural Additives in Seafood. EJAR. 2018;2(2):74-8.
Eurasian Journal of Agricultural Research (EJAR)   ISSN: 2636-8226   Web: https://dergipark.org.tr/en/pub/ejar   e-mail: agriculturalresearchjournal@gmail.com