Yıl 2019, Cilt 29 , Sayı 4, Sayfalar 702 - 710 2019-12-31

The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages
Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

Eylem Ezgi FADİLOGLU [1] , Mehmet Zülfü ÇOBAN [2]


In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values demonstrated that goji berry acted as a natural antioxidant and retarded lipid oxidation of common carp sausages during 28 days of storage. The lowest TVB-N (Total Volatile Basic Nitrogen) contents were noticed in S2 group (2% goji berry added common carp sausages) followed by S1 group (1% goji berry added common carp sausages). Total aerobic mesophilic bacteria (TAMB) of goji berry extract added samples were always lower than control samples. Goji berry extract was very effective to inhibit the growth of microorganisms. Addition of goji berry extract caused partially redness in sausage samples depending on concentration. Highest aroma and color score was found in S1 group. On the other hand, depending on increase in storage period, color and aroma scores also decreased significantly.

Bu çalışmada, kurt üzümü ekstraktının 2±1°C’da 28 gün depolanan sazan (Cyprinus carpio L., 1758) sosislerinin bazı kalite özellikleri üzerine etkileri araştırılmıştır. TBA değerleri kurt üzümü ekstraktının doğal antioksidan gibi davrandığını ve 28 günlük depolama süresince sazan sosisinde lipid oksidasyonunu geciktirdiğini göstermiştir. En düşük TVB-N içerikleri S2 (%2 kurt üzümü ekstrakı eklenen sazan sosisleri) ve S1 (%1 kurt üzümü ekstrakı eklenen sazan sosisleri) gruplarında bulundu. Kurt üzümü ekstraktı eklenen sazan sosislerinin toplam aerobik mezofilik bakteri (TAMB) sayıları kontrol örneğine göre daha düşük çıktı. Kurt üzümü ekstraktı mikroorganizma gelişimini engellemede çok etkiliydi. Konsantrasyon artışına bağlı olarak kurt üzümü eklenmesi sosis örneklerinde kısmen kırmızılığa neden oldu. Aroma ve renk değerleri bakımından en iyi puanlama S1 grubunda tespit edildi. Diğer yandan, depolama süresindeki artışa bağlı olarak renk ve aroma değerleri de belirgin olarak azaldı.
  • Amagase, H., Farnsworth, N. R. (2011). A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji). Food Research International, 44(7), 1702-1717. doi: 10.1016/j.foodres.2011.03.027
  • Choi, H.S, Choi, H.G., Choi, Y.S., Kim, J.H., Lee, J.H., Jung, E.H., Lee, S.H., Choi, Y-II, Choi, J. (2016). Effect of chicory fiber and smoking on quality characteristics of restructured sausages. Korean Journal of Food Science and Animal Resources, 36(1), 131-136. doi: 10.5851/kosfa.2016.36.1.131
  • Churi, S.S., Yadav, B.M., Chogale, N.D., Gangan, S.S., Basu, S. (2016). Recipe standardization and quality characterization of fresh and frozen fish sausage at different days of storage. Animal Science Reporter, 10, 63-71.
  • Coban, O.E., Fadıloglu, E.E., Coban, M.Z. (2018). Investigation of some quality characteristics of smoked common carp (Cyprinus carpio) sausages supplemented with propolis extract. Ecological Life Sciences, 13(4), 197-203. doi: 10.12739/NWSA.2018.13.4.5A0109
  • Coban, M.Z., Coban, O. E., Fadıloglu, E.E. (2019). Microbiological and physicochemical quality of carp sausage enriched with propolis natural extract during chilled storage. Journal of Aquatic Food Product Technology, 28(9): 960-966. doi: 10.1080/10498850.2019.1665604
  • Dincer, M.T., Caklı, S. (2010). Textural and sensory properties of fish sausage from rainbow trout. Journal of Aquatic Food Product Technology, 19, 238-248. doi: 10.1080/10498850.2010.509539
  • Donno, I.D., Beccaro, G.L., Mellano, M.G., Cerutti, A.K., Bounous, G. (2015). Goji berry fruit (Lycium spp.): antioxidant compound fingerprint and bioactivity evaluation. Journal of Functional Foods, 18, 1070-1085. doi: 10.1016/j.jff.2014.05.020
  • El-Sherif, S.A.E., El-Ghafour, S.A. (2016). Effectiveness of garlic, rosemary and ginger essentıal oils on improve the quality and shelf life of bagrus bayad fish sausage preserved by cold storage. International Journal of Advanced Research, 4(11), 276-289. doi: 10.21474/IJAR01/2080
  • El-Zainy, A.R., Morsy, A.E., Sedki, A.G., Mosa, N.M. (2016). Polyphenols Grape seeds extract as antioxidant and antimicrobial in beef sausage. International Journal of Current Science, 19(2), 112-121. doi: 10.1089/109662003772519831
  • FAO. (2018). The State of World Fisheries and Aquaculture. http://www.fao.org/3/i9540en/I9540EN.pdf (09.10.2018).
  • Gokoglu, N., Ozden, O., Erkan, N. (1998). Physical, chemical and sensory analysesof freshly harvested sardines (Sardina pilchardus) stored at 4°C. Journal of Aquatic Food Product Technology, 7(2), 5–15. doi: 0.12714/egejfas.2003.20.1.5000157045
  • Gonçalves, A.A., Prentice-Hernández, C. (1999). Processing of Bluefish, Pomatomus saltatrix using natural smoke flavouring as coadjuvant. Brazilian Archives of Biology and Technology, 42(1), 39-46. doi: 10.1590/S1516-89131999000100006
  • Halkman, A.K. (2005). Merck gıda mikrobiyolojisi uygulamaları, Basak Matbaacilik Ltd. Sti, Ankara, Turkey, 358p.
  • Harrigan, W.F., McCance, M.E. (1976). Laboratory methods in food and dairy microbiology. London: Academic Press Inc.
  • ICMSF (1978) Principle and specific application. International Commission on microbiological specification for Foods. Toronto Canada, University of Toronto Press pp. 92-104.
  • ICMSF (International Commisson on Microbiological Spescifications for Foods). (1986). Microorganisms in foods 2. Sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto.
  • Ioniaca, M.E., Nour, V., Trandafir, I. (2012). Polyphenols content and antioxidant capacity of goji fruits (Lycium Chinense) as affected by the extraction solvents. South Western Journal of Horticulture, Biology and Environment, 3(2), 121-129.
  • ISO 8586-1. (1993). Sensory analysis. General guidance for the selection, training and monitoring assessors–Part 1: Selected assessors. Switzerland: International Organisation for Standardisation.
  • ISO 8586-2. (2008). Sensory analysis. General guidance for the selection, training and monitoring assessors–Part 2: Expert sensory assessors. Switzerland: International Organisation for Standardisation.
  • Jeszka-Skowron, M., Zgoła-Grzeskowiak, A., Stanisz, E., Waskiewicz, A. (2017). Potential health benefits and quality of dried fruits: Goji fruits, cranberries and raisins. Food Chemistry, 221, 228-236. doi: 10.1016/j.foodchem.2016.10.049
  • Karakas, F.P., Coskun, H., Saglam, K., Bozat. B.G. (2016). Lycium barbarum, L. (goji berry) fruits improve anxiety, depression-like behaviors, and learning performance: the moderating role of sex. Turkish Journal of Biology, 40, 762-771. doi: 10.3906/biy-1507-114
  • Kulkarni, S., De Santos, F.A., Kattamuri, S., Rossi, S.J., Brewer, M.S. (2011). Effect of grape seed extract on oxidative, colour and sensory stability of pre-cooked, frozen, re-heated beef sausage model system. Meat Science, 88, 139-144. doi: 10.1016/j.meatsci.2010.12.014
  • Lingbeck, J.M., Cordero, P., O'Bryan, C.A., Johnson, M.G., Ricke, S.C., Crandall, P.G. (2014). Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Science, 97(2), 197-206. doi: 10.1016/j.meatsci.2014.02.003
  • Maqsood, S., Benjakul, S., Balange, A.K. (2012). Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage. Food Chemistry, 130, 408-416. doi: 10.1016/j.foodchem.2011.07.065
  • Nithin, C.T., Ananthanarayanan, T.R., Yathavamoorthi, R., Bindu, J., Joshy, C.G., Srinivasa Gopal, T.K. (2015). Physico-chemical changes in liquid smoke flavoured yellowfin tuna (Thunnus albacares) sausage during chilled storage. Agricultural Research, 4(4), 420-427. doi: : 10.1007/s40003-015-0189-z
  • Ocano-Higuera, V. M., Maeda-Martinez, A.N., Marquez-Rios, E., Canizales-Rodriguez, D. F., Castillo-Yanez, F. J., Ruiz-Bustos, E, Graciano-Verdugo, A. Z., Plascencia-Jatomea, M. (2011). Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chemistry, 125, 49-54. doi: 10.1016/j.foodchem.2010.08.034
  • Oliveira Filho, P.R.C., Netto, F.M., Ramos, K.K., Trindade, M.A., Viegas, E.M.M. (2010). Elaboration of sausage using minced fish of Nile tilapia filleting waste. Brazilian Archives of Biology and Technology, 53, 1383-1391. doi: 10.1590/S1516-89132010000600015
  • Pedro, A.C., Maurer, J.B.B., Zawadzki-Baggiob, S.F., Avilaa, S., Macielc, G.M., Haminiuk, C.W.I. (2018). Bioactive compounds of organic goji berry (Lycium barbarum L.) prevents oxidative deterioration of soybean oil. Industrial Crops and Products, 112, 90-97. doi: 10.1016/j.indcrop.2017.10.052
  • Pires, T.C.S.P., Dias, M.I., Barros, L. Calhelha, R.C., Alves, M.J., Santos-Buelga, C., Ferreira, I.C.F.R. (2018). Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits. Industrial Crops & Products, 122, 574-581. doi: 10.1016/j.indcrop.2018.06.046
  • Purba, R., Suseno, S.H., Izaki, A.F., Muttaqin, S. (2014). Application of liquid smoke and chitosan as natural preservatives for tofu and meatballs. International Journal of Applied Science and Technology, 4(2), 212-217.
  • Raju, C.V., Shamasundar, B.A., Udupa, K.S. (2003). The use of nisin as a preservative in fish sausage stored at ambient (28±2°C) and refrigerated (6±2°C) temperatures. International Journal of Food Science and Technology, 38, 171-185. doi: 10.1046/j.1365-2621.2003.00663.x
  • Rukeya, J., Tao, W., Sun, P., Ye, X. (2017). Bioactive compounds and antioxidant activity of wolfberry infusion. Scientific Reports, 1-8. doi: 10.1038/srep40605
  • Sojic, B., Tomovic, V. Jokanovic, M., Ikonic, P., Dzinic, N., Kocic-Tanackov, S., Popovic, L., Tasic, T., Savanovic, J., Sojic, N.Z. (2017). Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages. Czech Jornal of Food Science, 35(3), 189-193. doi: 10.17221/210/2016-CJFS
  • Stone, H., Sidel, J.L. (2004). Sensory Evaluation Practices. Academic Press Inc., Tragon Corporation, Redwood City, 408 p.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T. (1960). A distillation method for the quantitative determination of malondialdehyde in rancid food. Journal of the American Oil Chemical Society, 37, 44-48.
  • Varlet, V., Serot, T., Prost, C. (2010). Smoke flavoring technology in seafood. L. M. L. Nollet and F. Toldra, eds. Handbook of seafood and seafood products analysis. CRC Press, Boca Raton, FL., 233-254 p.
  • Varlık, C., Ugur, M., Gokoglu, N., Gun, H. (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Dergisi Yayınları. Yay. No: 17, Istanbul, 174p.
  • Wang, C.C., Chang, S.C., Inbaraj, B.S., Chen, B.H. (2010). Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum, L. and evaluation of antioxidant activity. Food Chemistry, 120, 184-192.
  • Zhang, Y., Dongping, L., Lv, J., Li, Q., Kong, C., Luo, Y. (2017). Effect of cinnamon essential oil on bacterial diversity and shelf life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. International Journal of Food Microbiology, 249, 1-8. doi: 10.1016/j.ijfoodmicro.2016.10.008
Birincil Dil en
Konular Ziraat, Ortak Disiplinler
Yayımlanma Tarihi Aralık 2019
Bölüm Makaleler
Yazarlar

Orcid: 0000-0002-7887-298X
Yazar: Eylem Ezgi FADİLOGLU (Sorumlu Yazar)
Kurum: YAŞAR ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0002-5645-5456
Yazar: Mehmet Zülfü ÇOBAN
Kurum: FIRAT ÜNİVERSİTESİ
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 31 Aralık 2019

Bibtex @araştırma makalesi { yyutbd632966, journal = {Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi}, issn = {1308-7576}, eissn = {1308-7584}, address = {}, publisher = {Yüzüncü Yıl Üniversitesi}, year = {2019}, volume = {29}, pages = {702 - 710}, doi = {10.29133/yyutbd.632966}, title = {The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages}, key = {cite}, author = {FADİLOGLU, Eylem Ezgi and ÇOBAN, Mehmet Zülfü} }
APA FADİLOGLU, E , ÇOBAN, M . (2019). The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , 29 (4) , 702-710 . DOI: 10.29133/yyutbd.632966
MLA FADİLOGLU, E , ÇOBAN, M . "The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 29 (2019 ): 702-710 <https://dergipark.org.tr/tr/pub/yyutbd/issue/50355/632966>
Chicago FADİLOGLU, E , ÇOBAN, M . "The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 29 (2019 ): 702-710
RIS TY - JOUR T1 - The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages AU - Eylem Ezgi FADİLOGLU , Mehmet Zülfü ÇOBAN Y1 - 2019 PY - 2019 N1 - doi: 10.29133/yyutbd.632966 DO - 10.29133/yyutbd.632966 T2 - Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 702 EP - 710 VL - 29 IS - 4 SN - 1308-7576-1308-7584 M3 - doi: 10.29133/yyutbd.632966 UR - https://doi.org/10.29133/yyutbd.632966 Y2 - 2019 ER -
EndNote %0 Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages %A Eylem Ezgi FADİLOGLU , Mehmet Zülfü ÇOBAN %T The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages %D 2019 %J Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi %P 1308-7576-1308-7584 %V 29 %N 4 %R doi: 10.29133/yyutbd.632966 %U 10.29133/yyutbd.632966
ISNAD FADİLOGLU, Eylem Ezgi , ÇOBAN, Mehmet Zülfü . "The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 29 / 4 (Aralık 2020): 702-710 . https://doi.org/10.29133/yyutbd.632966
AMA FADİLOGLU E , ÇOBAN M . The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages. YYÜ TAR BİL DERG. 2019; 29(4): 702-710.
Vancouver FADİLOGLU E , ÇOBAN M . The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 2019; 29(4): 710-702.