MEMBA Su Bilimleri Dergisi 3062-3200 3062-3200 Kastamonu Üniversitesi 10.58626/memba.1866018 Fisheries Technologies Su Ürünleri Teknolojileri Effect of Olive Leaf (Olea europaea L.) Extract-Enriched Coating on the Sensory and Microbial Quality of European Seabass (Dicentrarchus labrax) Fillets during Cold Storage Zeytin Yaprağı (Olea europaea L.) Ekstraktı ile Zenginleştirilmiş Kaplamanın Soğuk Depolama Süresince Avrupa Levreği (Dicentrarchus labrax) Filetolarının Duyusal ve Mikrobiyal Kalitesi Üzerine Etkisi https://orcid.org/0000-0002-9626-5446 Kahraman Yılmaz Dilek Çanakkale Onsekiz Mart Üniversitesi https://orcid.org/0009-0008-5669-7114 Çiçek Özge ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ 03 12 2026 12 2026 01 18 2026 02 24 2026 Copyright © 2025, MEMBA Su Bilimleri Dergisi 2025 MEMBA Su Bilimleri Dergisi

This study researched the effects of a gelatin-based coating containing ethanolic olive leaf extract (EOLE) at 1%, 2%, and 3% on the quality of European sea bass (Dicentrarchus labrax) fillets stored at +4 °C. Fish fillets were coated by immersion, and sensory, physicochemical, and microbiological analyses were conducted during cold storage. GC–MS results showed that di-(9-octadecenoyl)-glycerol (48.08%), dipalmitin (24.68%), glycidol stearate (11.69%), and 15-hydroxypentadecanoic acid (5.01%) were the main components of EOLE. Sensory scores increased with higher coating concentrations. The highest texture score was recorded in the 3% EOLE group (p < 0.05). No significant changes were determined among groups for pH and color parameters (L*, a*, b*) on the same storage days (p > 0.05). These changes were mainly related to storage time. Total viable bacterial count and psychrotrophic bacterial counts increased during storage, but no significant differences were found between the experimental groups (p > 0.05). Coliform bacteria were detected in the control group on day 2. However, total coliform counts in the EOLE-coated groups remained below the detection limit. In conclusion, gelatin-based coating containing ethanolic olive leaf extract maintained sensory acceptability, improved texture, and showed the potential to limit coliform growth in the early stages of storage.

Bu çalışmada, %1, %2 ve %3 oranlarında etanolik zeytin yaprağı ekstraktı (EOLE) içeren jelatin bazlı kaplamanın, +4 °C’de depolanan Avrupa levreği (Dicentrarchus labrax) filetolarının kalitesi üzerindeki etkileri araştırılmıştır. Balık filetoları daldırma yöntemiyle kaplanmış ve soğuk depolama süresince duyusal, fizikokimyasal ve mikrobiyolojik analizler gerçekleştirilmiştir. GC–MS analiz sonuçlarına göre EOLE’nin ana bileşenlerinin di-(9-oktadekenoyl)-gliserol (%48,08), dipalmitin (%24,68), glisidol stearat (%11,69) ve 15-hidroksipentadekanoik asit (%5,01) olduğu belirlenmiştir. Kaplama konsantrasyonu arttıkça duyusal puanların yükseldiği saptanmış, en yüksek tekstür puanı %3 EOLE grubunda elde edilmiştir (p < 0,05). Aynı depolama günlerinde gruplar arasında pH ve renk parametreleri (L*, a*, b*) bakımından istatistiksel olarak anlamlı bir fark olmamıştır (p > 0,05). Bu değişimlerin esas olarak depolama süresine bağlı olduğu tespit edilmiştir. Toplam canlı bakteri ve psikrotrofik bakteri sayıları depolama süresince artış göstermiş, ancak deney grupları arasında anlamlı bir fark bulunmamıştır (p > 0,05). Koliform bakteriler 2. günde yalnızca kontrol grubunda tespit edilirken, EOLE ile kaplanan gruplarda toplam koliform sayıları tespit limitinin altında kalmıştır. Sonuç olarak, etanolik zeytin yaprağı ekstraktı (EOLE) içeren jelatin bazlı kaplamanın duyusal kabul edilebilirliği koruduğu, tekstürel özellikleri iyileştirdiği ve depolamanın erken evrelerinde koliform bakterilerin gelişimini sınırlama potansiyeli gösterdiği belirlenmiştir.

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