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Year 2021, Volume: 10 Issue: 4, 406 - 415, 29.12.2021

Aysun Gargacı Kınay , Hünkar Avni Duyar

https://doi.org/10.33714/masteb.1001401
Cited By: 3

Abstract

References

  • Akhtar, P., Gray, J. I., Booren, A. M., & Garling, D. L. (1998). Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage. Journal of Food Lipids, 5(1), 43-58. https://doi.org/10.1111/j.1745-4522.1998.tb00106.x
  • Al-Bandak, G., Tsironi, T., Taoukis, P., & Oreopoulou, V. (2009). Antimicrobial and antioxidant activity of Majorana syriaca in yellowfin tuna. International Journal of Food Science & Technology, 44(2), 373-379. https://doi.org/10.1111/j.1365-2621.2008.01775.x
  • Altuğ, T. (2001). Gıda Katkı Maddeleri. Meta Basım.
  • Anonymous. (1988). Kutulanmış Balık Konserveleri Genel Esasları. TSE.353. Türk Standartları Enstitüsü. Ankara.
  • Antonacopoulos, N., & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists’ Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und Forschung, 189, 309-316. https://doi.org/10.1007/BF01683206
  • AOAC. (1984). Officical methods of analysis (14th. ed.). Official Methods of Analysis of Association of Official Analytical Chemists (AOAC) International, Washington, DC, USA.
  • AOAC. (1990). Official method 938.08, ash of seafood (pp. 6). Official Methods of Analysis of Association of Official Analytical Chemists (AOAC) International, Washington, DC, USA.
  • Aysel, M. B. (2008). Biberiye (Rosmarinus officinalis L.) ve mercanköşk (Origanum Onites L.) bitkilerindeki antioksidan aktivite potansiyellerinin araştırılması [Research on the potential antioxidant activity of rosemary (Rosmarinus officinalis L.) and origano (Origanum onites L.) plants]. [MSc. Thesis. Ankara University].
  • Baumgart, J. (1986). Microbiologische Untersuchung von Lebensmittel. Behr’s Verlag.
  • Béné, C., Macfayden, G., & Allison, E. H. (2007). Increasing the contribution of small-scale fisheries to poverty alleviation and food security. FAO Fisheries Technical paper no. 481, FAO, Rome.
  • Bling, E. G., & Dyer, W. J. (1959). A rapid methods of total lipid exraction and purification. Canadian Journal of Biochemistry and Phiysiology, 37(8), 911-917. https://doi.org/10.1139/o59-099
  • Bousbia, N., Abert Vian, M., Ferhat, M. A., Petitcolas, E., Meklati, B. Y., & Chemat, F. (2009). Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity. Food Chemistry, 114(1), 355-362. https://doi.org/10.1016/j.foodchem.2008.09.106
  • Bratt, L. (2010). Fish Canning Handbook. Blackwell Publishing Ltd.
  • Caglak, E., Cakli, Ş., & Kilinc, B. (2012). Effect of modified atmosphere packaging on quality and shelf life of salted bonito (Sarda sarda), Journal of Aquatic Food Product Technology, 21(3), 206-221. https://doi.org/10.1080/10498850.2011.589967
  • Curran, C. A., Nicolaides, L., Poulter, R. G., & Pons, J. (1980). Spoilage of fish from Hong Kong at different temperatures. 1. Quality changes in gold-lined sea bream (Rhabdosargus sarba) during storage at 0 (in ice) and 10 degrees Celsius. Tropical Science, 22, 367-382.
  • Duman, M., Çoban, Ö., & Özpolat, E. (2012). Biberiye ve kekik esansiyel yağları katkısının marine edilmiş kerevitlerin (Astacus leptodactylus Esch., 1823) raf ömrüne etkisinin belirlenmesi [The determination of the effect to shelf life of marinated crayfish (Astacus leptodactylus esch., 1823) with rosemary and thyme essential oils additive]. Veterinerlik Fakültesi Dergisi. 18(5), 745-751.
  • Duyar, H. A., Gargacı, A., & Yücel, Y. (2016). Yenilebilir mısır zeini filmiyle kaplama ve vakum paketlemenin buzdolabında depolanan palamut balığının (Sarda sarda) raf ömrüne etkisi [The effect of vacuum packing and corn zein edible film coating on shelf life of Atlantic bonito, Sarda sarda, stored in refrigerator temperature]. Alinteri Journal of Agriculture Sciences, 31(2), 77-82.
  • Elgayyar, M., Draughon, F. A., Golden, D. A., & Mount, J. R. (2001). Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. Journal of Food Protection, 64(7), 1019-1024. https://doi.org/10.4315/0362-028x-64.7.1019
  • Erkan, N., & Özden, Ö. (2008). Quality assessment of whole and gutted sardine (Sardine pilchardus) stored in ice. International Journal of Food Science & Technology, 43(9), 1549 1559. https://doi.org/10.1111/j.1365-2621.2007.01579.x
  • Erkan, N., Ayranci, G., & Ayranci, E. (2008). Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry, 110(1), 76-82. https://doi.org/10.1016/j.foodchem.2008.01.058
  • Erüstün, G. (1984). Çanakkale ilinde balık işleyen fabrikalarda sardalya konserve yapımında uygulanan teknoloji ve ürünün kalite değerlerinin saptanması üzerine araştırmalar. Çanakkale Gıda Kontrol ve Araştırma Enstitüsü Müdürlüğü Yayınları.
  • Fouad, I., Madi, M., Lamlom, S., & Attitalla, I. (2021). Effect of rosemary extract and vitamin E on lipid peroxidation and the quality during chilling and frozen storage of fried Nile tilapia fillets (Oreochromis niloticus). World Journal of Pharmaceutical Sciences, 9(5), 85-96.
  • Gargacı, A. (2010). Depolanan hamsi (Engraulis encrasicholus, L., 1758) balığının raf ömrüne biberiye (Rosmarinus officinalis L.) ekstraktının etkisi [Effect of rosemary (Rosmarinus officinalis L.) extract on anchovy (Engraulis encrasicholus, L., 1758) its shelf life of stored in the refrigerator]. [MSc Thesis. Sinop University].
  • Gökoğlu, N. (1993). Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi. [Ph.D. Thesis. İstanbul University].
  • Günlü, A. (2007). Yetiştiriciliği yapılan deniz levreğinin (Dicentrarchus labrax L. 1758) dumanlama sonrası bazı besin değerlerindeki değişimler ve raf ömrünün belirlenmesi. [Ph.D. Thesis. Süleyman Demirel University].
  • Huss, H. H. (1988). Fresh fish quality and quality changes. FAO Fisheries Series, No. 29. Rome: FAO
  • Karaçam, H., Kutlu, S., & Boran, M., (1998). Trabzon’da satılan mezgit balıklarının mikrobiyolojik kaliteleri üzerine bir araştırma. Doğu Anadolu Bölgesi III. Su Ürünleri Sempozyumu Bildiriler Kitabı, Türkiye, pp. 83-88.
  • Kenar, M. (2009). Aromatik bitkilerden elde edilen doğal antioksidanların balık filetosu üzerindeki duyusal, kimyasal ve mikrobiyolojik etkilerinin incelenmesi [Investigation of sensory, chemical and microbiological effects of natural antioxidant obtained from aromatic plants on fish fillets]. [MSc. Thesis. Çukurova University].
  • Kılınç, B. ,& Çaklı, Ş. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C. Food Control, 16, 639-644.
  • Kınay, A. G., Duyar, H. A., & Sümer, Y. (2020). Shelf life of the lakerda as a gastronomic product: Potassium sorbate effect. Gastroia: Journal of Gastronomy and Travel Research, 4(3), 355-361. https://doi.org/10.32958/gastoria.804547
  • Kobya, O., Kara, B., Yaylacı, E. U., & Çağlak, E. (2021). Antioxidant potential of chestnut shell, stinging nettle, kiwi fruit and citrus fruit extracts and antimicrobial effects against some fish pathogens. Journal of Anatolian Environmental and Animal Sciences, 6(2), 204-210. https://doi.org/10.35229/jaes.863233
  • Kumolu-Johnson, C. A., Aladetohun, N. F., & Ndimele, P. E. (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (Burchell 1822). African Journal of Biotechnology, 9(1), 73-76.
  • Kvangarsnes, K., Rustad, T., Barnung, T., Emblem Larssen, W., & Aas, G. H. (2021). Effect of rosemary on stabilization of proteins during frozen storage of mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology, 30(2), 196-204. https://doi.org/10.1080/10498850.2020.1869128
  • Ludorff, W., & Meyer, V. (1973). Fische und Fischerzeugnisse. Verlag Paul Parey.
  • Merrill, A. L., & Watt, B. K. (1973). Energy value of foods: Basis and derivation. United States Department of Agriculture. Agriculture handbook No: 74.
  • Öksüz, A., Özeren, A., & Atlar, A. (2008). Palamut (Sarda sarda) balıklarının kırmızı ve beyaz kaslarındaki bazı biyokimyasal parametrelerinin karşılaştırılması [Comparison of some biochemical parameters in dark and light muscle of bonito (Sarda sarda)]. Journal of FisheriesSciences.com, 2(4), 639-644. https://doi.org/10.3153/jfscom.2008028
  • Özay, G., Pala, M., & Saygı, B. (1993). Bazı gıdaların su aktivitesi (aw) yönünden incelenmesi [A survey on the water activity (aw) of some foodstuffs]. Gıda, 18(6), 377-383.
  • Ozogul, Y., Durmuş, M., Balıkcı, E., Ozogul, F., Ayas, D., & Yazgan, H. (2011). The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). International Journal of Food Science & Technology, 46(2), 236-242. https://doi.org/10.1111/j.1365-2621.2010.02476.x
  • Sáenz-López, R., Fernández-Zurbano, P., & Tena, M. T. (2002). Capillary electrophoretic separation of phenolic diterpenes from rosemary. Journal of Chromatography. A, 953(1-2), 251-256. https://doi.org/10.1016/s0021-9673(02)00111-5
  • Serdaroğlu, M., & Felekoğlu, E. (2005). Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality, 28, 109-120. https://doi.org/10.1111/j.1745-4557.2005.00016.x
  • Da Silva Afonso, M., & Sant’ana, L. S. (2008). Effects of pretreatment with rosemary (Rosmarinus officinalis L.) in the prevention of lipid oxidation in salted tilapia fillets. Journal of Food Quality, 31(5), 586-595. https://doi.org/10.1111/j.1745-4557.2008.00222.x
  • Slabjy, B. M., & True, R. H. (1978). Effect of pre-process holding on the quality of canned Maine sardines. Journal of Food Science, 43(4), 1172–1176. https://doi.org/10.1111/j.1365-2621.1978.tb15262.x
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Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)

Year 2021, Volume: 10 Issue: 4, 406 - 415, 29.12.2021

Aysun Gargacı Kınay , Hünkar Avni Duyar

https://doi.org/10.33714/masteb.1001401
Cited By: 3

Abstract

This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect of the rosemary plant on some quality parameters and storage time of bonito fish with tomato sauce stored for 510 days at room temperature was determined by sensory, physical, chemical and microbiological freshness control methods. Nutrient composition analyses were performed in bonito fish before the canning process. Crude protein, crude oil, moisture and crude ash values were found to be, 23.125±1.062%, 2.783±0.339%, 72.717±0.652% and 1.150±0.212%, respectively. The amount of carbohydrates was determined as 0.275 g/100 g, the amount of energy was determined as 157.43 kcal/100 g. During storage, the total amount of volatile basic nitrogen (TVB-N), the number of thiobarbituric acid (TBA), pH, water activity (aw), the total number of aerobic mesophilic bacteria (TAMB), the total number of yeast and mold (TYM) were calculated. When TBA, pH, aw and microbiological analyzes were evaluated, both groups did not exceed the consumption limit values during the storage period. But in the research, the antioxidant effect of rosemary was clearly seen.

Keywords

Bonito Canning Rosemary Shelf life

References

  • Akhtar, P., Gray, J. I., Booren, A. M., & Garling, D. L. (1998). Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage. Journal of Food Lipids, 5(1), 43-58. https://doi.org/10.1111/j.1745-4522.1998.tb00106.x
  • Al-Bandak, G., Tsironi, T., Taoukis, P., & Oreopoulou, V. (2009). Antimicrobial and antioxidant activity of Majorana syriaca in yellowfin tuna. International Journal of Food Science & Technology, 44(2), 373-379. https://doi.org/10.1111/j.1365-2621.2008.01775.x
  • Altuğ, T. (2001). Gıda Katkı Maddeleri. Meta Basım.
  • Anonymous. (1988). Kutulanmış Balık Konserveleri Genel Esasları. TSE.353. Türk Standartları Enstitüsü. Ankara.
  • Antonacopoulos, N., & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists’ Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und Forschung, 189, 309-316. https://doi.org/10.1007/BF01683206
  • AOAC. (1984). Officical methods of analysis (14th. ed.). Official Methods of Analysis of Association of Official Analytical Chemists (AOAC) International, Washington, DC, USA.
  • AOAC. (1990). Official method 938.08, ash of seafood (pp. 6). Official Methods of Analysis of Association of Official Analytical Chemists (AOAC) International, Washington, DC, USA.
  • Aysel, M. B. (2008). Biberiye (Rosmarinus officinalis L.) ve mercanköşk (Origanum Onites L.) bitkilerindeki antioksidan aktivite potansiyellerinin araştırılması [Research on the potential antioxidant activity of rosemary (Rosmarinus officinalis L.) and origano (Origanum onites L.) plants]. [MSc. Thesis. Ankara University].
  • Baumgart, J. (1986). Microbiologische Untersuchung von Lebensmittel. Behr’s Verlag.
  • Béné, C., Macfayden, G., & Allison, E. H. (2007). Increasing the contribution of small-scale fisheries to poverty alleviation and food security. FAO Fisheries Technical paper no. 481, FAO, Rome.
  • Bling, E. G., & Dyer, W. J. (1959). A rapid methods of total lipid exraction and purification. Canadian Journal of Biochemistry and Phiysiology, 37(8), 911-917. https://doi.org/10.1139/o59-099
  • Bousbia, N., Abert Vian, M., Ferhat, M. A., Petitcolas, E., Meklati, B. Y., & Chemat, F. (2009). Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity. Food Chemistry, 114(1), 355-362. https://doi.org/10.1016/j.foodchem.2008.09.106
  • Bratt, L. (2010). Fish Canning Handbook. Blackwell Publishing Ltd.
  • Caglak, E., Cakli, Ş., & Kilinc, B. (2012). Effect of modified atmosphere packaging on quality and shelf life of salted bonito (Sarda sarda), Journal of Aquatic Food Product Technology, 21(3), 206-221. https://doi.org/10.1080/10498850.2011.589967
  • Curran, C. A., Nicolaides, L., Poulter, R. G., & Pons, J. (1980). Spoilage of fish from Hong Kong at different temperatures. 1. Quality changes in gold-lined sea bream (Rhabdosargus sarba) during storage at 0 (in ice) and 10 degrees Celsius. Tropical Science, 22, 367-382.
  • Duman, M., Çoban, Ö., & Özpolat, E. (2012). Biberiye ve kekik esansiyel yağları katkısının marine edilmiş kerevitlerin (Astacus leptodactylus Esch., 1823) raf ömrüne etkisinin belirlenmesi [The determination of the effect to shelf life of marinated crayfish (Astacus leptodactylus esch., 1823) with rosemary and thyme essential oils additive]. Veterinerlik Fakültesi Dergisi. 18(5), 745-751.
  • Duyar, H. A., Gargacı, A., & Yücel, Y. (2016). Yenilebilir mısır zeini filmiyle kaplama ve vakum paketlemenin buzdolabında depolanan palamut balığının (Sarda sarda) raf ömrüne etkisi [The effect of vacuum packing and corn zein edible film coating on shelf life of Atlantic bonito, Sarda sarda, stored in refrigerator temperature]. Alinteri Journal of Agriculture Sciences, 31(2), 77-82.
  • Elgayyar, M., Draughon, F. A., Golden, D. A., & Mount, J. R. (2001). Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. Journal of Food Protection, 64(7), 1019-1024. https://doi.org/10.4315/0362-028x-64.7.1019
  • Erkan, N., & Özden, Ö. (2008). Quality assessment of whole and gutted sardine (Sardine pilchardus) stored in ice. International Journal of Food Science & Technology, 43(9), 1549 1559. https://doi.org/10.1111/j.1365-2621.2007.01579.x
  • Erkan, N., Ayranci, G., & Ayranci, E. (2008). Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry, 110(1), 76-82. https://doi.org/10.1016/j.foodchem.2008.01.058
  • Erüstün, G. (1984). Çanakkale ilinde balık işleyen fabrikalarda sardalya konserve yapımında uygulanan teknoloji ve ürünün kalite değerlerinin saptanması üzerine araştırmalar. Çanakkale Gıda Kontrol ve Araştırma Enstitüsü Müdürlüğü Yayınları.
  • Fouad, I., Madi, M., Lamlom, S., & Attitalla, I. (2021). Effect of rosemary extract and vitamin E on lipid peroxidation and the quality during chilling and frozen storage of fried Nile tilapia fillets (Oreochromis niloticus). World Journal of Pharmaceutical Sciences, 9(5), 85-96.
  • Gargacı, A. (2010). Depolanan hamsi (Engraulis encrasicholus, L., 1758) balığının raf ömrüne biberiye (Rosmarinus officinalis L.) ekstraktının etkisi [Effect of rosemary (Rosmarinus officinalis L.) extract on anchovy (Engraulis encrasicholus, L., 1758) its shelf life of stored in the refrigerator]. [MSc Thesis. Sinop University].
  • Gökoğlu, N. (1993). Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi. [Ph.D. Thesis. İstanbul University].
  • Günlü, A. (2007). Yetiştiriciliği yapılan deniz levreğinin (Dicentrarchus labrax L. 1758) dumanlama sonrası bazı besin değerlerindeki değişimler ve raf ömrünün belirlenmesi. [Ph.D. Thesis. Süleyman Demirel University].
  • Huss, H. H. (1988). Fresh fish quality and quality changes. FAO Fisheries Series, No. 29. Rome: FAO
  • Karaçam, H., Kutlu, S., & Boran, M., (1998). Trabzon’da satılan mezgit balıklarının mikrobiyolojik kaliteleri üzerine bir araştırma. Doğu Anadolu Bölgesi III. Su Ürünleri Sempozyumu Bildiriler Kitabı, Türkiye, pp. 83-88.
  • Kenar, M. (2009). Aromatik bitkilerden elde edilen doğal antioksidanların balık filetosu üzerindeki duyusal, kimyasal ve mikrobiyolojik etkilerinin incelenmesi [Investigation of sensory, chemical and microbiological effects of natural antioxidant obtained from aromatic plants on fish fillets]. [MSc. Thesis. Çukurova University].
  • Kılınç, B. ,& Çaklı, Ş. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4°C. Food Control, 16, 639-644.
  • Kınay, A. G., Duyar, H. A., & Sümer, Y. (2020). Shelf life of the lakerda as a gastronomic product: Potassium sorbate effect. Gastroia: Journal of Gastronomy and Travel Research, 4(3), 355-361. https://doi.org/10.32958/gastoria.804547
  • Kobya, O., Kara, B., Yaylacı, E. U., & Çağlak, E. (2021). Antioxidant potential of chestnut shell, stinging nettle, kiwi fruit and citrus fruit extracts and antimicrobial effects against some fish pathogens. Journal of Anatolian Environmental and Animal Sciences, 6(2), 204-210. https://doi.org/10.35229/jaes.863233
  • Kumolu-Johnson, C. A., Aladetohun, N. F., & Ndimele, P. E. (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (Burchell 1822). African Journal of Biotechnology, 9(1), 73-76.
  • Kvangarsnes, K., Rustad, T., Barnung, T., Emblem Larssen, W., & Aas, G. H. (2021). Effect of rosemary on stabilization of proteins during frozen storage of mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology, 30(2), 196-204. https://doi.org/10.1080/10498850.2020.1869128
  • Ludorff, W., & Meyer, V. (1973). Fische und Fischerzeugnisse. Verlag Paul Parey.
  • Merrill, A. L., & Watt, B. K. (1973). Energy value of foods: Basis and derivation. United States Department of Agriculture. Agriculture handbook No: 74.
  • Öksüz, A., Özeren, A., & Atlar, A. (2008). Palamut (Sarda sarda) balıklarının kırmızı ve beyaz kaslarındaki bazı biyokimyasal parametrelerinin karşılaştırılması [Comparison of some biochemical parameters in dark and light muscle of bonito (Sarda sarda)]. Journal of FisheriesSciences.com, 2(4), 639-644. https://doi.org/10.3153/jfscom.2008028
  • Özay, G., Pala, M., & Saygı, B. (1993). Bazı gıdaların su aktivitesi (aw) yönünden incelenmesi [A survey on the water activity (aw) of some foodstuffs]. Gıda, 18(6), 377-383.
  • Ozogul, Y., Durmuş, M., Balıkcı, E., Ozogul, F., Ayas, D., & Yazgan, H. (2011). The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). International Journal of Food Science & Technology, 46(2), 236-242. https://doi.org/10.1111/j.1365-2621.2010.02476.x
  • Sáenz-López, R., Fernández-Zurbano, P., & Tena, M. T. (2002). Capillary electrophoretic separation of phenolic diterpenes from rosemary. Journal of Chromatography. A, 953(1-2), 251-256. https://doi.org/10.1016/s0021-9673(02)00111-5
  • Serdaroğlu, M., & Felekoğlu, E. (2005). Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality, 28, 109-120. https://doi.org/10.1111/j.1745-4557.2005.00016.x
  • Da Silva Afonso, M., & Sant’ana, L. S. (2008). Effects of pretreatment with rosemary (Rosmarinus officinalis L.) in the prevention of lipid oxidation in salted tilapia fillets. Journal of Food Quality, 31(5), 586-595. https://doi.org/10.1111/j.1745-4557.2008.00222.x
  • Slabjy, B. M., & True, R. H. (1978). Effect of pre-process holding on the quality of canned Maine sardines. Journal of Food Science, 43(4), 1172–1176. https://doi.org/10.1111/j.1365-2621.1978.tb15262.x
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There are 50 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Aysun Gargacı Kınay 0000-0002-1984-2860

Hünkar Avni Duyar 0000-0002-2560-5407

Publication Date December 29, 2021
Submission Date September 27, 2021
Acceptance Date November 3, 2021
Published in Issue Year 2021 Volume: 10 Issue: 4

Cite

APA Gargacı Kınay, A., & Duyar, H. A. (2021). Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda). Marine Science and Technology Bulletin, 10(4), 406-415. https://doi.org/10.33714/masteb.1001401
AMA Gargacı Kınay A, Duyar HA. Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda). Mar. Sci. Tech. Bull. December 2021;10(4):406-415. doi:10.33714/masteb.1001401
Chicago Gargacı Kınay, Aysun, and Hünkar Avni Duyar. “Rosemary (Rosmarinus Officinalis) As a Preservative Agent in Canned Bonito (Sarda Sarda)”. Marine Science and Technology Bulletin 10, no. 4 (December 2021): 406-15. https://doi.org/10.33714/masteb.1001401.
EndNote Gargacı Kınay A, Duyar HA (December 1, 2021) Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda). Marine Science and Technology Bulletin 10 4 406–415.
IEEE A. Gargacı Kınay and H. A. Duyar, “Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)”, Mar. Sci. Tech. Bull., vol. 10, no. 4, pp. 406–415, 2021, doi: 10.33714/masteb.1001401.
ISNAD Gargacı Kınay, Aysun - Duyar, Hünkar Avni. “Rosemary (Rosmarinus Officinalis) As a Preservative Agent in Canned Bonito (Sarda Sarda)”. Marine Science and Technology Bulletin 10/4 (December 2021), 406-415. https://doi.org/10.33714/masteb.1001401.
JAMA Gargacı Kınay A, Duyar HA. Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda). Mar. Sci. Tech. Bull. 2021;10:406–415.
MLA Gargacı Kınay, Aysun and Hünkar Avni Duyar. “Rosemary (Rosmarinus Officinalis) As a Preservative Agent in Canned Bonito (Sarda Sarda)”. Marine Science and Technology Bulletin, vol. 10, no. 4, 2021, pp. 406-15, doi:10.33714/masteb.1001401.
Vancouver Gargacı Kınay A, Duyar HA. Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda). Mar. Sci. Tech. Bull. 2021;10(4):406-15.

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