THE EFFECTS OF ONION PEEL EXTRACT IN PREVENTING SHELF LIFE OF FRESH SHRIMP

Yıl 2019, , 226 - 237, 15.04.2019

İlknur Uçak

https://doi.org/10.15237/gida.GD19017

Cited By: 2

Öz

In this study,  the
effects of onion peel extract was investigated in order to increase the shelf
life of japanese shrimp (Penaeus japonicus) and green tiger shrimp (Penaeus
semisulcatus). Decapitated shrimps were treated with 8% onion peel extract
and stored at 4±1^oC for 8 days. The total volatile basic nitrogen
(TVB-N) and thiobarbituric acid (TBARS) values of the control groups were found
higher than those of the extract treated groups. The pH values showed increase
in all groups until at the end of storage, but this increase was higher than
those of the controls. The initial total viable count (TVC) and total psychrophilic
bacteria count (PBC)  were found as
2.95;  2.68 and 3.28; 2.95 log cfu/g in
japanese and green tiger shrimp, respectively, and these values showed increase
at the end of the storage. TVC and PBC counts of the shrimps treated with onion
peel extract did not exceed the limit value of 7 log cfu/g during the storage
period. Based on the results of this study, it might be thought that onion peel
extract can be used as an effective natural additive for preserving chemical,
microbiological and sensory quality of shrimps.

Anahtar Kelimeler

Shrimp, onion peel extract, microbiological quality, TVB-N, sensory quality

TAZE KARİDESLERİN RAF ÖMRÜNÜN UZATILMASINDA SOĞAN KABUĞU EKSTRAKTININ ETKİSİ

Öz

Bu çalışmada japon karidesi (Penaeus japonicus)
ve yeşil kaplan karideslerinin (Penaeus semisulcatus) raf ömrünün
uzatılması amacıyla soğan kabuğu ekstraktının etkileri araştırılmıştır. Baş ve
kabukları ayrılmış olan karides etleri %8 oranında soğan kabuğu ekstraktı ile
muamele edilmiş ve 8 gün 4±1^oC’ de depolanmıştır. Kontrol
gruplarının toplam uçucu bazik azot (TVB-N) ve tiyobarbitürikasit (TBARS)
değerleri ekstrakt ile muamele edilen gruplardan yüksek bulunmuştur. pH
değerleri tüm gruplarda depolamanın sonuna kadar artış göstermiş, ancak bu
artış kontrol gruplarında daha yüksek oranda tespit edilmiştir. Toplam canlı
sayısı (TVC) ve toplam psikrofilik canlı sayısı (PBC) başlangıçta japon
karidesi ve yeşil kaplan karideslerinde sırası ile 2.95; 2.68 log kob/g ve
3.28;  2.95 log kob/g bulunmuş ve bu
değerler depolama sonunda artış göstermiştir. Soğan kabuğu ekstraktı ile
muamele edilen karideslerde TVC ve PBC değerleri depolama süresince 7 log kob/g
limit değerini aşmamıştır. Bu çalışma sonuçları soğan kabuğu ekstraktının
karideslerde kimyasal, mikrobiyal ve duyusal kalitenin korunmasında etkili bir
doğal katkı maddesi olarak kullanılabileceğini göstermektedir.

Anahtar Kelimeler

Karides, soğan kabuğu ekstraktı, mikrobiyal kalite, TVB-N, duyusal kalite

Kaynakça

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