Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger

Pinar Oğuzhan Yıldız

doi:10.35229/jaes.1859996

EN TR

Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger

Öz

This study aimed to evaluate the effects of gelatin-based edible coatings enriched with nettle seed oil on the microbial, chemical, and sensory properties of fish burgers during refrigerated storage. Four experimental groups were prepared: K: control (uncoated), GC: gelatin coating, GC1: gelatin coating with 1% nettle seed oil, and GC2: gelatin coating with 2% nettle seed oil. Burger samples were stored at 4°C for 16 days and analyzed at certain intervals for microbial counts, TBARS, TVB-N, pH, and sensory attributes. Results indicated that the incorporation of nettle seed oil significantly reduced lipid oxidation and microbial growth, with the 1.0% oil-enriched coating showing the most pronounced protective effect. Sensory evaluation revealed that moderate oil enrichment (1%) provided balanced flavor and overall acceptability, while higher enrichment enhanced oxidative stability but slightly affected aroma. In conclusion, gelatin coatings enriched with nettle seed oil are considered an effective natural strategy to extend the shelf life and improve the quality of fish burgers, contributing to sustainable food preservation practices.

Anahtar Kelimeler

Fish burger, gelatin coating, nettle seed oil, microbial quality, lipid oxidation, sensory properties

Isırgan Tohumu Yağı ile Zenginleştirilmiş Jelatin Kaplamanın Alabalık Burgerlerin Mikrobiyal, Kimyasal ve Duyusal Özellikleri Üzerindeki Etkileri

Öz

Bu çalışma, ısırgan tohumu yağı ile zenginleştirilmiş jelatin bazlı yenilebilir kaplamaların soğukta depolama süresince balık burgerlerin mikrobiyal, kimyasal ve duyusal özellikleri üzerindeki etkilerini değerlendirmeyi amaçlamıştır. Dört deney grubu hazırlanmıştır: K: kontrol (kaplamasız), GC: jelatin kaplama, GC0.5: %0.5 ısırgan tohumu yağı içeren jelatin kaplama ve GC1: %1.0 ısırgan tohumu yağı içeren jelatin kaplama. Burger örnekleri 4°C’de 15 gün süre ile depolanmış ve belirli aralıklarla mikrobiyal sayımlar, TBARS, TVB-N, pH ve duyusal özellikler açısından analiz edilmiştir. Sonuçlar, ısırgan tohumu yağı ilavesinin lipid oksidasyonunu ve mikrobiyal gelişimi önemli ölçüde azalttığını göstermiştir; %1.0 yağ içeren kaplama en belirgin koruyucu etkiyi sağlamıştır. Duyusal değerlendirmeler, orta düzeyde yağ zenginleştirmesinin (%0.5) dengeli tat ve genel kabul sağladığını, daha yüksek düzeyde zenginleştirmenin ise oksidatif stabiliteyi artırırken aromayı hafifçe etkilediğini ortaya koymuştur. Sonuç olarak, ısırgan tohumu yağı ile zenginleştirilmiş jelatin kaplamalar, balık burgerlerin raf ömrünü uzatıp ürün kalitesini artırmada sürdürülebilir gıda koruma uygulamalarına katkı sağlayabilecek etkili bir doğal strateji olarak görülmektedir.

Anahtar Kelimeler

Balık burger, jelatin kaplama, ısırgan tohumu yağı, mikrobiyal kalite, lipid oksidasyonu, duyusal özellikler

Destekleyen Kurum

no

Proje Numarası

no

Etik Beyan

no

Teşekkür

no

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Su Ürünleri Teknolojileri

Bölüm

Araştırma Makalesi

Yazarlar

Pinar Oğuzhan Yıldız ^*
0000-0002-9892-7925
Türkiye

Yayımlanma Tarihi

7 Haziran 2026

Gönderilme Tarihi

9 Ocak 2026

Kabul Tarihi

19 Mayıs 2026

Yayımlandığı Sayı

Yıl 2026 Sayı: 2026

DOI

https://doi.org/10.35229/jaes.1859996

IZ

https://izlik.org/JA86SC96LP

APA

Oğuzhan Yıldız, P. (2026). Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger. Journal of Anatolian Environmental and Animal Sciences, 2026. https://doi.org/10.35229/jaes.1859996

AMA

1.Oğuzhan Yıldız P. Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger. Journal of Anatolian Environmental and Animal Sciences. 2026;(2026). doi:10.35229/jaes.1859996

Chicago

Oğuzhan Yıldız, Pinar. 2026. “Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger”. Journal of Anatolian Environmental and Animal Sciences, sy 2026. https://doi.org/10.35229/jaes.1859996.

EndNote

Oğuzhan Yıldız P (01 Haziran 2026) Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger. Journal of Anatolian Environmental and Animal Sciences 2026

IEEE

[1]P. Oğuzhan Yıldız, “Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger”, Journal of Anatolian Environmental and Animal Sciences, sy 2026, Haz. 2026, doi: 10.35229/jaes.1859996.

ISNAD

Oğuzhan Yıldız, Pinar. “Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger”. Journal of Anatolian Environmental and Animal Sciences. 2026 (01 Haziran 2026). https://doi.org/10.35229/jaes.1859996.

JAMA

1.Oğuzhan Yıldız P. Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger. Journal of Anatolian Environmental and Animal Sciences. 2026. doi:10.35229/jaes.1859996.

MLA

Oğuzhan Yıldız, Pinar. “Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger”. Journal of Anatolian Environmental and Animal Sciences, sy 2026, Haziran 2026, doi:10.35229/jaes.1859996.

Vancouver

1.Pinar Oğuzhan Yıldız. Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger. Journal of Anatolian Environmental and Animal Sciences. 01 Haziran 2026;(2026). doi:10.35229/jaes.1859996

JAES, 2016- 11.yıl

Effects of Nettle Seed Oil-Enriched Gelatin Coating on the Microbial, Chemical, and Sensory Qualities of Trout Burger

Öz

Anahtar Kelimeler

Isırgan Tohumu Yağı ile Zenginleştirilmiş Jelatin Kaplamanın Alabalık Burgerlerin Mikrobiyal, Kimyasal ve Duyusal Özellikleri Üzerindeki Etkileri

Öz

Anahtar Kelimeler

Destekleyen Kurum

Proje Numarası

Etik Beyan

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster