In the study, the rosemary was applied as a natural antioxidant after grinding. Dust ground rosemary were applied on the fillet surface (0.1% percent of the fillets weight), and then were packaged with the vacuum and sous-vide processed. Every five days, chemical composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out until the spoilage. The ash, moisture, protein, and lipid content of raw rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%, respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the decision of panelists for all the samples The vacuum packaged fresh fish (VFF) was spoiled in the 10th days while, the rosemary untreated group (RUG) was spoiled in the 40th days, and rosemary applied group (RAG) was spoiled in the 45th days. With the rosemary treatment, the shelf life and acceptability of the samples was extended to at least 5 days. Also, applied rosemary as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.
Çalışmada,
öğütülmüş biberiye doğal bir antioksidan olarak uygulandı. Yüzeyine toz
halindeki biberiye uygulanan alabalık filetoları, vakumda paketlendikten sonra
sous-vide işlemine tabi tutuldu. Örnekler bozuluncaya kadar beş günde bir
kimyasal kompozisyon, pH, TVB-N, TBARS analizleri ve duyusal değerlendirme
yapıldı. Çalışmada kullanılan gökkuşağı alabalığı filetolarının kül, nem,
protein ve lipid içeriği sırasıyla %1,63±0,11, %78,36±0,18, %16,49±0,20 ve
%3,37±0,30 olarak belirlendi. Taze balık etinin pH değeri 6,29 ± 0,01’di.
RAG'de TVB-N değerleri 12,86 ± 0,15 ile 21,94 ± 0,29 mg/100g arasında tespit
edildi. En yüksek TBARS değeri RAG'de 0,80±0,03 olarak belirlendi. Koku
parametresi, tüm örnekler için panelistlerin bozulma kararı vermesinde
belirleyici oldu. Vakum paketlenmiş taze balık (VFF) 10. günde bozulmuşken,
biberiye ile muamele edilmemiş grup (RUG) 40. günde bozuldu ve biberiye
uygulanan grup (RAG) 45. günde bozuldu. Biberiye muamelesiyle, numunelerin raf
ömrü ve kabul edilebilirliği en az 5 güne kadar uzatılmıştır. Ayrıca, yapılan
duyusal analizlere göre doğal antioksidan olarak uygulanan biberiyenin duyusal
ve beslenme kriterleri açısından olumsuz bir etkisi olmadığı belirlendi.
Subjects | Science |
---|---|
Journal Section | Research Article |
Authors |
|
Dates |
Publication Date : August 21, 2017 |
Bibtex | @research article { limnofish318327,
journal = {Journal of Limnology and Freshwater Fisheries Research},
issn = {},
eissn = {2149-4428},
address = {},
publisher = {Egirdir Fisheries Research Institute},
year = {2017},
volume = {3},
pages = {69 - 77},
doi = {10.17216/limnofish.318327},
title = {Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria},
key = {cite},
author = {Çeti̇nkaya, Soner and Bi̇lgi̇n, Şengül and Ertan, Ömer Osman}
} |
APA | Çeti̇nkaya, S , Bi̇lgi̇n, Ş , Ertan, Ö . (2017). Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria . Journal of Limnology and Freshwater Fisheries Research , 3 (2) , 69-77 . DOI: 10.17216/limnofish.318327 |
MLA | Çeti̇nkaya, S , Bi̇lgi̇n, Ş , Ertan, Ö . "Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria" . Journal of Limnology and Freshwater Fisheries Research 3 (2017 ): 69-77 <http://www.limnofish.org/en/pub/issue/30923/318327> |
Chicago | Çeti̇nkaya, S , Bi̇lgi̇n, Ş , Ertan, Ö . "Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria". Journal of Limnology and Freshwater Fisheries Research 3 (2017 ): 69-77 |
RIS | TY - JOUR T1 - Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria AU - Soner Çeti̇nkaya , Şengül Bi̇lgi̇n , Ömer Osman Ertan Y1 - 2017 PY - 2017 N1 - doi: 10.17216/limnofish.318327 DO - 10.17216/limnofish.318327 T2 - Journal of Limnology and Freshwater Fisheries Research JF - Journal JO - JOR SP - 69 EP - 77 VL - 3 IS - 2 SN - -2149-4428 M3 - doi: 10.17216/limnofish.318327 UR - https://doi.org/10.17216/limnofish.318327 Y2 - 2017 ER - |
EndNote | %0 Journal of Limnology and Freshwater Fisheries Research Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria %A Soner Çeti̇nkaya , Şengül Bi̇lgi̇n , Ömer Osman Ertan %T Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria %D 2017 %J Journal of Limnology and Freshwater Fisheries Research %P -2149-4428 %V 3 %N 2 %R doi: 10.17216/limnofish.318327 %U 10.17216/limnofish.318327 |
ISNAD | Çeti̇nkaya, Soner , Bi̇lgi̇n, Şengül , Ertan, Ömer Osman . "Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria". Journal of Limnology and Freshwater Fisheries Research 3 / 2 (August 2017): 69-77 . https://doi.org/10.17216/limnofish.318327 |
AMA | Çeti̇nkaya S , Bi̇lgi̇n Ş , Ertan Ö . Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria. Journal of Limnology and Freshwater Fisheries Research. 2017; 3(2): 69-77. |
Vancouver | Çeti̇nkaya S , Bi̇lgi̇n Ş , Ertan Ö . Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria. Journal of Limnology and Freshwater Fisheries Research. 2017; 3(2): 69-77. |
IEEE | S. Çeti̇nkaya , Ş. Bi̇lgi̇n and Ö. Ertan , "Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria", Journal of Limnology and Freshwater Fisheries Research, vol. 3, no. 2, pp. 69-77, Aug. 2017, doi:10.17216/limnofish.318327 |