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BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 1, 27 - 36, 15.02.2017

Öz

Bu
çalışmada,
dondurularak
depolanan uskumru kıymasının bazı kalite özelliklerine yeşil çay (YÇE), üzüm
çekirdeği (ÜÇE) ve nar kabuğu (NKE) ekstraktlarının etkisi incelenmiştir.
Bitkisel ekstraktların fenolik madde miktarları dikkate alınarak, son üründe
toplam fenolik madde miktarı 100 mg/kg olacak şekilde örnekler hazırlanmıştır.
Donmuş depolama sırasında bitkisel ekstraktların etkinliği, sentetik
antioksidan (BHT) içeren ve hiçbir katkı içermeyen kontrol (K) örnekler ile
karşılaştırılmıştır. Bitkisel ekstrakt ilavesi ve dondurma işlemi birlikte
toplam aerob psikrofil bakteri (TAPB) sayısını azaltmıştır (P<0.01). Depolama sonunda TAPB sayısı
en düşük NKE ilaveli örneklerde (3.23 log KOB/g) belirlenmiştir (P<0.01). Ekstrakt ilavesi, toplam uçucu
bazik nitrojen (TVB-N) ve trimetilamin nitrojeni (TMA-N) oluşumunu
sınırlandırmıştır (P<0.01). TAPB
sayısı, TMA-N ve TVB-N miktarları dikkate alındığında nar kabuğu ekstraktı
ilavesi dondurarak depolanan kıyma uskumruların kalitesini korumada altı ay
süreyle etkili olmuştur. Elde edilen sonuçlar, NKE ve ÜÇE’nın dondurularak
depolanan uskumru kıymasının kalitesinin daha uzun süre korunması açısından
uygun doğal antimikrobiyel katkılar olduğunu göstermiştir. 

Kaynakça

  • 1. Sikorski ZE, Kolakowska A, Burt JR. 1990. Post-harvest biochemical and microbial changes. In: Seafood: Resources, Nutritional Composition, and Preservation. Sikorski ZE (ed.), CRC Press, Boca Raton, FL, pp. 55-75.
  • 2. Haard NF. 1992. Technological aspects of extending prime quality of seafood: A Review. J. Aquat. Food Prod. Technol., 1(3/4), 9-27.
  • 3. Ünlütürk A, Turantaş F. 1998. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İzmir.
  • 4. Deng JC, Matthews RF, Watson CM. 1977. Effect of chemical and physical treatments on rancidity development of frozen mullet (Mugil cephalus) fillets. J. Food Sc.i, 42, 344-347.
  • 5. Boyd LC, Green DP, Giesbrecht FB, King MF. 1993. Inhibition of oxidative rancidity in frozen cooked fish flakes by tertbutylhydroquinone and rosemary extract. J. Sci. Food Agric., 61, 87–93.
  • 6. Soyer A, Şahin ME. 1999. Effect of glazing and storage time on lipid oxidation of frozen chub mackerel (Scomber japonicus). Turk. J. Vet. Anim. Sci., 23, 575-584.
  • 7. Wu JM, Lee MH, Ho CT, Chang SS. 1982. Elucidation of the chemical structures of natural antioxidants isolated from rosemary. J. Am. Oil Chem. Soc., 59(8); 339–345.
  • 8. Lindberg Madsen H, Bertelsen G. 1995. Spices as antioxidants. Trends Food Sci. Technol., 6, 271–278.
  • 9. Pazos M, Gallardo JM, Torres JL, Medina I. 2005a. Activity of grape polyphenol as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem., 92, 547–557.
  • 10. Pazos M, Gonza´lez MJ, Gallardo JM, Torres JL. 2005b. Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage. Eur. Food Res. Technol., 220, 514–519.
  • 11. Sánchez-Alonso I, Jimenez-Escrig A, Saura-Calixto F, Borderias AJ. 2007. Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chem., 101, 372-378.
  • 12. Alghazeer R, Saeed S, Howell NK. 2008. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. Food Chem., 108, 801-810.
  • 13. Gökoğlu N, Yerlikaya P. 2008. Inhibition effects of grape seed extracts on melanosis formation inshrimp (Parapenaeus longirostris). Int. J. Food Sci. Technol., 43, 1004–1008
  • 14. Abdel Moneim AE, Dkhil MA, Al-Quraishy S. 2011. Studies on the effect of pomegranate (Punica granatum) juice and peel on liver and kidney in adult male rats. J. Med. Plants Res., 5 (20), 5083-5088.
  • 15. Yehia HM, Elkhadragy MF, and Abdel Moneim AE. 2011. Antimicrobial activity of pomegranate rind peel extracts. Afr. J. Microbiol. Res., 4, 3664-3668.
  • 16. Basiri S, Shekarforoush SS, Aminlari M, Abhari Kh, Berizi E. 2014. Influence of combined vacuum packaging and pomegranate peel extract on shelf life and overall quality of pacific white shrimp (Peneous vannamei) during refrigerayed storage. Iranian J. Vet. Res., 15(46), 23-29.
  • 17. Naveena BM, Sen AR, Kingsly RP, Singh DB, Kondaiah N. 2008. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. Food Sci. Technol., 43, 1807-1812.
  • 18. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Amer. J. Enol. Viticult., 16, 144-158.
  • 19. Anon 1998. Bacteriological Analytical Manuall. 8th edn, A.O.A.C. International, Gaithersburg, MD.
  • 20. Goulas A, Kontominas MG. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem., 93, 511-520.
  • 21. Boland FE, Paige DD. 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. J. AOAC Int., 54(3); 725-727.
  • 22. Eymard S, Baron CP, Jacobsen C. 2009. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem., 114, 57–65.
  • 23. Steel RGD. 1980. Principle and Procedures of Statistic: A Biometrical Approach. McGraw-Hill Text, New York, 481 p.
  • 24. Sneath PHA, Mair NS, Sharpe ME, Holt JG (ed). 1986. Bergey’s Manual of Systematic Bacteriology, 1st ed., vol. 2, Williams and Wilkins. Baltimore.
  • 25. Mielnik MB, Olsen E, Vogt V, Adeline D, Skrede G. 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT Food Sci. Technol., 41, 42-50.
  • 26. Kanatt SR, Chander R, Sharma A. 2010. Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. Int. J. Food Sci. Technol., 45, 216-222.
  • 27. Qin YY, Zhang ZH, Li L, Xiong W, Shi JY, Zhao, TR, Fan J. 2013. Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat. Food Sci. Biotechnol., 22 (4), 1063-1069.
  • 28. Özoğul Y, Uçar Y. 2013. The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food Bioprocess Technol., 6, 1550-1560.
  • 29. Uljas HE, Ingham SC. 1999. Combinations of intervention treatments resulting in 5-log-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT 104 organisms in apple cider. Appl. Environ. Microbiol., 65, 1924-1929
  • 30. Conner DF, Beuchat LR. 1984 Effects of essential oils from plants on growth of food spoilage yeasts. J. Food Sci., 49, 429–434.
  • 31. Hao YY, Brackett RE, Doyle MP. 1998. Efficacy of plant extracts in inhibiting Aeromonas hydrophila and Listeria monocytogenes in refrigerated cooked poultry. J. Food Microbiol., 15, 367–378.
  • 32. Fagan JD, Gormley TR, Mhuircheartaigh MU.2003. Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions. Lebensmittel–Wissenschaft and Technologie, 36, 647–655.
  • 33. Özoğul Y, Durmuş M, Balıkçı E, Özoğul F, Ayas D, Yazgan H. 2011. The effects of combination combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). Int J. Food Sci. Technol., 46, 236-242.
  • 34. Ababouch LH, Souibri L, Rhaliby K, Ouahdi O, Battal M, Busta FF. 1996. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiol., 13 (2), 123-132.
  • 35. Nikelson JT, Sinskey AJ. 1972. Microbiology of Food Processing. American Elsevier Publishing Company. New York – Amsterdam - London, 152 p.
  • 36. Kundakçı A. 1989. Kefal ve Lüferin Ön Bekleme Koşullarının Kaliteye Etkileri. E.Ü. Su Ürünleri Fak. Dergisi, 6, 23-24.
  • 37. Lee BJ, Hendricks DG, Cornforth DP. 1999. A comparison of carnosine and ascorbic acid on colour and lipid stability in a ground beef patties model system. Meat Sci., 51, 245–253.
  • 38. Sanchez-Alonso I, Jimenez-Escgir A, Saura-Calixto F, Borderias AJ. 2008. Antioxidant protection of white grape pomace on restructured fish products during frozen storage. LWT-Food Sci. Technol., 41, 42-50.
  • 39. Sánchez-Alonso I, Borderías AJ. 2008. Technological effect of red grape antioxidant dietary fibre added to minced fish muscle. Int. J. Food Sci. Technol., 43, 1009-1018
  • 40. Brannan R. 2008. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. J Food Sci., 73 (1), 36-40.

EFFECTS OF PLANT EXTRACTS ON QUALITY ALTERATION IN MACKEREL (Scomber scombrus) MINCE DURING FROZEN STORAGE

Yıl 2017, Cilt: 42 Sayı: 1, 27 - 36, 15.02.2017

Öz

The effect of green tea (GTE),
grape seed (GSE) and pomegranate rind (PRE) extract addition on quality of
mackerel mince during frozen storage were investigated.
Considering the quantity of plant materials phenolic content, total
phenolic content of the final product was adjusted to 100 mg/kg for mince
samples. Effect of plant extracts was compared with a synthetic antioxidant (BHT)
and control (without any antioxidant) mince samples. Freezing process and
extract treatment slowed down microbial growth (P<0.01). At the end of frozen storage, PRE samples
significantly lowered (3.23 log CFU/g) total viable count than other
samples (P<0.01). The increase in
total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N)
contents was limited by extract addition during frozen storage (P<0.01).
According to microbial growth, and TMA-N and TVB-N contents, pomegranate rind extract
retained their good quality characteristics of mackerel mince during six months
of frozen storage.
Among the plant extract
sources used in the study, GSE and PRE had better results than GTE for
prolonged protection of the quality during storage. 

Kaynakça

  • 1. Sikorski ZE, Kolakowska A, Burt JR. 1990. Post-harvest biochemical and microbial changes. In: Seafood: Resources, Nutritional Composition, and Preservation. Sikorski ZE (ed.), CRC Press, Boca Raton, FL, pp. 55-75.
  • 2. Haard NF. 1992. Technological aspects of extending prime quality of seafood: A Review. J. Aquat. Food Prod. Technol., 1(3/4), 9-27.
  • 3. Ünlütürk A, Turantaş F. 1998. Gıda Mikrobiyolojisi. Mengi Tan Basımevi, İzmir.
  • 4. Deng JC, Matthews RF, Watson CM. 1977. Effect of chemical and physical treatments on rancidity development of frozen mullet (Mugil cephalus) fillets. J. Food Sc.i, 42, 344-347.
  • 5. Boyd LC, Green DP, Giesbrecht FB, King MF. 1993. Inhibition of oxidative rancidity in frozen cooked fish flakes by tertbutylhydroquinone and rosemary extract. J. Sci. Food Agric., 61, 87–93.
  • 6. Soyer A, Şahin ME. 1999. Effect of glazing and storage time on lipid oxidation of frozen chub mackerel (Scomber japonicus). Turk. J. Vet. Anim. Sci., 23, 575-584.
  • 7. Wu JM, Lee MH, Ho CT, Chang SS. 1982. Elucidation of the chemical structures of natural antioxidants isolated from rosemary. J. Am. Oil Chem. Soc., 59(8); 339–345.
  • 8. Lindberg Madsen H, Bertelsen G. 1995. Spices as antioxidants. Trends Food Sci. Technol., 6, 271–278.
  • 9. Pazos M, Gallardo JM, Torres JL, Medina I. 2005a. Activity of grape polyphenol as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem., 92, 547–557.
  • 10. Pazos M, Gonza´lez MJ, Gallardo JM, Torres JL. 2005b. Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage. Eur. Food Res. Technol., 220, 514–519.
  • 11. Sánchez-Alonso I, Jimenez-Escrig A, Saura-Calixto F, Borderias AJ. 2007. Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chem., 101, 372-378.
  • 12. Alghazeer R, Saeed S, Howell NK. 2008. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. Food Chem., 108, 801-810.
  • 13. Gökoğlu N, Yerlikaya P. 2008. Inhibition effects of grape seed extracts on melanosis formation inshrimp (Parapenaeus longirostris). Int. J. Food Sci. Technol., 43, 1004–1008
  • 14. Abdel Moneim AE, Dkhil MA, Al-Quraishy S. 2011. Studies on the effect of pomegranate (Punica granatum) juice and peel on liver and kidney in adult male rats. J. Med. Plants Res., 5 (20), 5083-5088.
  • 15. Yehia HM, Elkhadragy MF, and Abdel Moneim AE. 2011. Antimicrobial activity of pomegranate rind peel extracts. Afr. J. Microbiol. Res., 4, 3664-3668.
  • 16. Basiri S, Shekarforoush SS, Aminlari M, Abhari Kh, Berizi E. 2014. Influence of combined vacuum packaging and pomegranate peel extract on shelf life and overall quality of pacific white shrimp (Peneous vannamei) during refrigerayed storage. Iranian J. Vet. Res., 15(46), 23-29.
  • 17. Naveena BM, Sen AR, Kingsly RP, Singh DB, Kondaiah N. 2008. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. Food Sci. Technol., 43, 1807-1812.
  • 18. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Amer. J. Enol. Viticult., 16, 144-158.
  • 19. Anon 1998. Bacteriological Analytical Manuall. 8th edn, A.O.A.C. International, Gaithersburg, MD.
  • 20. Goulas A, Kontominas MG. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem., 93, 511-520.
  • 21. Boland FE, Paige DD. 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. J. AOAC Int., 54(3); 725-727.
  • 22. Eymard S, Baron CP, Jacobsen C. 2009. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem., 114, 57–65.
  • 23. Steel RGD. 1980. Principle and Procedures of Statistic: A Biometrical Approach. McGraw-Hill Text, New York, 481 p.
  • 24. Sneath PHA, Mair NS, Sharpe ME, Holt JG (ed). 1986. Bergey’s Manual of Systematic Bacteriology, 1st ed., vol. 2, Williams and Wilkins. Baltimore.
  • 25. Mielnik MB, Olsen E, Vogt V, Adeline D, Skrede G. 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT Food Sci. Technol., 41, 42-50.
  • 26. Kanatt SR, Chander R, Sharma A. 2010. Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. Int. J. Food Sci. Technol., 45, 216-222.
  • 27. Qin YY, Zhang ZH, Li L, Xiong W, Shi JY, Zhao, TR, Fan J. 2013. Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat. Food Sci. Biotechnol., 22 (4), 1063-1069.
  • 28. Özoğul Y, Uçar Y. 2013. The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food Bioprocess Technol., 6, 1550-1560.
  • 29. Uljas HE, Ingham SC. 1999. Combinations of intervention treatments resulting in 5-log-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT 104 organisms in apple cider. Appl. Environ. Microbiol., 65, 1924-1929
  • 30. Conner DF, Beuchat LR. 1984 Effects of essential oils from plants on growth of food spoilage yeasts. J. Food Sci., 49, 429–434.
  • 31. Hao YY, Brackett RE, Doyle MP. 1998. Efficacy of plant extracts in inhibiting Aeromonas hydrophila and Listeria monocytogenes in refrigerated cooked poultry. J. Food Microbiol., 15, 367–378.
  • 32. Fagan JD, Gormley TR, Mhuircheartaigh MU.2003. Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions. Lebensmittel–Wissenschaft and Technologie, 36, 647–655.
  • 33. Özoğul Y, Durmuş M, Balıkçı E, Özoğul F, Ayas D, Yazgan H. 2011. The effects of combination combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). Int J. Food Sci. Technol., 46, 236-242.
  • 34. Ababouch LH, Souibri L, Rhaliby K, Ouahdi O, Battal M, Busta FF. 1996. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiol., 13 (2), 123-132.
  • 35. Nikelson JT, Sinskey AJ. 1972. Microbiology of Food Processing. American Elsevier Publishing Company. New York – Amsterdam - London, 152 p.
  • 36. Kundakçı A. 1989. Kefal ve Lüferin Ön Bekleme Koşullarının Kaliteye Etkileri. E.Ü. Su Ürünleri Fak. Dergisi, 6, 23-24.
  • 37. Lee BJ, Hendricks DG, Cornforth DP. 1999. A comparison of carnosine and ascorbic acid on colour and lipid stability in a ground beef patties model system. Meat Sci., 51, 245–253.
  • 38. Sanchez-Alonso I, Jimenez-Escgir A, Saura-Calixto F, Borderias AJ. 2008. Antioxidant protection of white grape pomace on restructured fish products during frozen storage. LWT-Food Sci. Technol., 41, 42-50.
  • 39. Sánchez-Alonso I, Borderías AJ. 2008. Technological effect of red grape antioxidant dietary fibre added to minced fish muscle. Int. J. Food Sci. Technol., 43, 1009-1018
  • 40. Brannan R. 2008. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. J Food Sci., 73 (1), 36-40.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Berna Özalp Özen, Ayla Soyer Bu kişi benim

Yayımlanma Tarihi 15 Şubat 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 42 Sayı: 1

Kaynak Göster

APA Ayla Soyer, B. Ö. Ö. (2017). BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ. Gıda, 42(1), 27-36.
AMA Ayla Soyer BÖÖ. BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ. GIDA. Şubat 2017;42(1):27-36.
Chicago Ayla Soyer, Berna Özalp Özen,. “BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber Scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ”. Gıda 42, sy. 1 (Şubat 2017): 27-36.
EndNote Ayla Soyer BÖÖ (01 Şubat 2017) BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ. Gıda 42 1 27–36.
IEEE B. Ö. Ö. Ayla Soyer, “BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ”, GIDA, c. 42, sy. 1, ss. 27–36, 2017.
ISNAD Ayla Soyer, Berna Özalp Özen,. “BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber Scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ”. Gıda 42/1 (Şubat 2017), 27-36.
JAMA Ayla Soyer BÖÖ. BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ. GIDA. 2017;42:27–36.
MLA Ayla Soyer, Berna Özalp Özen,. “BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber Scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ”. Gıda, c. 42, sy. 1, 2017, ss. 27-36.
Vancouver Ayla Soyer BÖÖ. BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ. GIDA. 2017;42(1):27-36.

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