GÜNLÜK AĞACI (Liquidambar orientalis) YAPRAKLARINDAN ELDE EDİLEN EKSTRAKTIN KÜLTÜR LEVREĞİNİN (Dicentrarchus labrax) RAF ÖMRÜ VE ET KALİTESİ ÜZERİNE ETKİSİ

Öz

Bu çalışmada Muğla (Türkiye) ilindeki endemik ağaç türle­rinden biri olan günlük ağacı yapraklarından elde edilen ekst­raktın, kültür levreğinin kalitesi ve raf ömrü üzerine doğal bir koruyucu olarak etkisinin tespit edilmesi amaçlanmıştır. Bu amaçla kurutulduktan sonra ekstrakte edilmiş olan günlük ağacı yapraklarından %0.1, %0.5 ve %1’lik oranlarda hazır­lanan solüsyonlar içerisine levrek balıkları daldırılmış ve buz­dolabı şartlarında (4±2°C) kalite değişimleri ve raf ömrü tes­pit edilmiştir. Kalite analizleri sonucunda duyusal olarak kontrol grubu örneklerinin 15. günde, günlük ağacı yaprak ekstraktı içeren bütün grupların ise 18. günden sonra bozul­duğu tespit edilmiştir. Özellikle oksidasyon göstergesi olan TBA açısından ektraksiyon grupları ile kontrol grubu ara­sında önemli bir fark bulunurken, mikrobiyolojik açıdan önemli bir fark yakalanamasa da %1 günlük ağacı yaprak ekstraktının özellikle toplam Enterobacteriaceae açısından diğer gruplara oranla daha etkili olduğu görülmüştür. Çalışma sonunda sığla ekstraktı uygulanan levrek balıklarının raf öm­rünün duyusal olarak kontrol grubuna oranla 3 gün daha fazla olduğu görülmüştür.

Anahtar Kelimeler

• Günĺük Ağacı,Liquidambar orientalis,Antioksidan,Antimikrobiyal,Levrek balığı,Dicentrarchus labrax

DETERMINATION OF THE EFFECTS OF SWEETGUM EXTRACT OBTAINED FROM INCENSE TREE (Liquidambar orientalis) ON THE SHELF LIFE AND QUALITY OF CULTURED SEA BASS (Dicentrarc¬hus labrax)

Abstract

This study aim to establish effect of extract, obtained from leaves of incense tree, an endemic and relict tree species in Muğla (Turkey), as natural preservative on quality and shelf life of the culture sea bass. For this purpose, after a solution was prepared in a ratio of 0.1%, 0.5% and 1% from the leaves of incense tree that has been extracted after drying, sea bass submerged into this solutions and quality changes and shelf life was determined at refrigerator conditions (4±2°C).   As a result of the quality analysis, control group samples got spoilt at 15th day in terms of sensory, whereas all the groups, con­sisting of leaf extract of incense tree, were found to deterio­rate after 18 days. While there were significant difference es­pecially in oxidation index; TBA between control group and groups with the extraction, not an important difference could be found in terms of microbiology. Nevertheless 1% extract solution was more effective over Enterobacteriaceae com­pared to the other groups. At the end of the study, it was ob­served that shelf life of sea bass with sweetgum extract was 3 days more than the shelf life of the control group in sensorial way.

Keywords

• Incense Tree,Liquidambar orientalis,Antioxidant,Antimicrobial,Sea bass,Dicentrarchus labrax

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