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Isırgan (Urtica dioica), eşek gevreği (Sonchus asper) ve karahindiba (Taraxacum officinale)’nın depolama süresince balık kalitesi üzerine etkileri

Year 2018, Volume: 35 Issue: 4, 423 - 431, 15.12.2018

Can Altınelataman Evren Burcu Şen Yılmaz Şebnem Tolasa Yılmaz , Ömer Alper Erdem , Ufuk Çelik

https://doi.org/10.12714/egejfas.2018.35.4.08
Cited By: 1

Abstract



Bu çalışmanın amacı üç yeşil yapraklı bitkinin, buzdolabı şartlarında
(+4 ºC ±2) depolanan levrek (Dicentrarchus labrax) filetolarındaki
oksidasyonu, mikrobiyal gelişimi önleyebilirliklerini ölçmektir. Bu amaçla Ege
Bölgesi’nde gıda olarak bolca tüketilen karahindiba (Taraxacum officinale),
ısırgan (Urticia dioica) ve eşek gevreği (Sonchus asper)
kullanılmıştır. Bitkilerin su fazı ekstrat ve su buharı distilatlarının
toplamının koruma kapasiteleri araştırılmıştır. Çeşme’de bulunan bir su
ürünleri tesisinden elde edilen balıklar laboratuara getirilip fileto edildikten
sonra, bitkilerin ekstrakt ve distilatları geleneksel pişirme dozajı
kullanılarak elde edilmiş, daha sonra difüzyon etkisinin yüksek olması amacıyla
aralarında 10ºC fark olacak şekilde filetolara uygulanmıştır. 4ºC’de depolanan
filetolar bozulana kadar kimyasal kalite parametreleri, mikrobiyolojik ve
duyusal analizler tespit edilmiştir. Sonuçlar, tüm numunelerin TBA değerlerinin
depolama süresinin sonunda önerilen sınırların altında olduğunu göstermiştir.
TBA değerlerinin aksine, karahindiba distile numuneleri dışında tüm örnekler
depolama periyodunun sonunda önerilen sınırları aşmışlardır. Tüm sonuçlar
incelendiğinde en önemli bulgu, ekstrakte edilmiş örneklerin mikrobiyolojik gelişimi
geciktirme kabiliyeti göstermesidir.



Isırgan, karahindiba ve eşek gevreği gibi bazı bitkilerin, kaliteyi
korumak ve raf ömrünü uzatmak için deniz ürünlerinin işlenmesinde koruyucu
olarak kullanılabileceği sonucuna varılmıştır.



Keywords

levrek kalite değişimi koruma antioksidan bitkisel katkılar

References

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  • Alirezalu, K., Hesari, J., Eskandari, M. H., Valizadeh, H. & Sirousazar, M. (2017). Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage. Journal of Food Processing and Preservation, 41(5), e13100. DOI: 10.1111/jfpp.13100
  • Alp, E. & Aksu, M. İ. (2010). Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science, 86(2), 468–473. DOI: 10.1016/J.MEATSCI.2010.05.036
  • Alpınar, K., Özyürek, M., Kolak, U., Güçlü, K., Aras, Ç., Altun, M., … Apak, R. (2009). Antioxidant Capacities of Some Food Plants Wildly Grown in Ayvalik of Turkey. Food Science and Technology Research, 15(1), 59–64. DOI: 10.3136/fstr.15.59
  • Arashisar, S., Hisar, O., Kaban, G., Kaya, M., Gulcin, I. & Yanik, T. (2008). The Effects of Nettle (Urtica diocia L.) on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets. American Journal of Food Technology, 3(5), 335–340. DOI: 10.3923/ajft.2008.335.340
  • Ariyapitipun, T., Mustapha, A. & Clarke, A. D. (1999). Microbial Shelf Life Determination of Vacuum-Packaged Fresh Beef Treated with Polylactic Acid, Lactic Acid, and Nisin Solutions. Journal of Food Protection, 62(8), 913–920. DOI: 10.4315/0362-028X-62.8.913
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  • Biel, W., Jaroszewska, A., Łysoń, E. & Telesiński, A. (2017). THE CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF COMMON DANDELION LEAVES COMPARED TO SEA BUCKTHORN. Canadian Journal of Plant Science, CJPS-2016-0409. DOI: 10.1139/CJPS-2016-0409
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  • Dhaouadi, A., Monser, L., Sadok, S. & Adhoum, N. (2007). Validation of a flow-injection-gas diffusion method for total volatile basic nitrogen determination in seafood products. Food Chemistry, 103(3), 1049–1053. DOI: 10.1016/J.FOODCHEM.2006.07.066
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  • Haghju, S., Beigzadeh, S., Almasi, H. & Hamishehkar, H. (2016). Chitosan films incorporated with nettle (Urtica dioica L. ) extract-loaded nanoliposomes: I. Physicochemical characterisation and antimicrobial properties. Journal of Microencapsulation, 33(5), 438–448. DOI: 10.1080/02652048.2016.1208294
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The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period

Year 2018, Volume: 35 Issue: 4, 423 - 431, 15.12.2018

Can Altınelataman Evren Burcu Şen Yılmaz Şebnem Tolasa Yılmaz , Ömer Alper Erdem , Ufuk Çelik

https://doi.org/10.12714/egejfas.2018.35.4.08
Cited By: 1

Abstract



The objective of this research was to examine the abilities of retarding oxidation and microbial growth of three green-leaf plants on aquacultured seabass (Dicentrarchus labrax) fillets during refrigerated storage (+4 ºC ± 2). For this purpose, dandelion (Taraxacum officinale), nettle (Urticia dioica) and spiny sowthistle (Sonchus asper) herbs commonly consumed as food in Aegean region were used. The protection capacities of the water extract and vapor distillates of the plants were investigated. After the fishes obtained from an aquaculture farm in Çeşme, were brought to the laboratory and filleted. The extracts and distillates of the plants were obtained using conventional cooking dosing and then fillets were applied at 10 °C difference between them to increase the diffusion effect. Chemical, microbial and sensorial analyses were done until the fillets spoiled. Results showed that, TBARS values of all samples were under the recommended limits at the end of the storage period. Unlike the TBARS values, all samples were exceeded the recommended TVB-N limits except dandelion distillate samples at the end of the storage period. When all results are examined, the most important finding is that microbial growth was retarded in the samples treated with extracts.

It is concluded that extract and vapour distillates of nettle, dandelion and spiny sowthistle herbs could be used as preservative to protect the quality and prolong the shelf-life of seafood.



Keywords

seabass quality changes preservation antioxidant herbal additives

References

  • Ahmadi, M., Razavilar, V., Motallebi, A. ., Esmailzadeh Kenari, R. & Khanipour, A. (2014). Effects of Hydroalcoholic and Water Extracts of Nettle Leaf (Urtica dioica L.) on Chemical Properties of Superchilled Minced Meat of Common Kilka (Clupeonella cultriventris caspia). Journal of Food Quality and Hazards Control, 1(3), 85–88. Retrieved from http://jfqhc.ssu.ac.ir/browse.php?a_id=72&sid=1&slc_lang=fa
  • Aksu, M. & Kaya, M. (2004). Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15(8), 591–595. DOI: 10.1016/J.FOODCONT.2003.09.006
  • Alirezalu, K., Hesari, J., Eskandari, M. H., Valizadeh, H. & Sirousazar, M. (2017). Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage. Journal of Food Processing and Preservation, 41(5), e13100. DOI: 10.1111/jfpp.13100
  • Alp, E. & Aksu, M. İ. (2010). Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Science, 86(2), 468–473. DOI: 10.1016/J.MEATSCI.2010.05.036
  • Alpınar, K., Özyürek, M., Kolak, U., Güçlü, K., Aras, Ç., Altun, M., … Apak, R. (2009). Antioxidant Capacities of Some Food Plants Wildly Grown in Ayvalik of Turkey. Food Science and Technology Research, 15(1), 59–64. DOI: 10.3136/fstr.15.59
  • Arashisar, S., Hisar, O., Kaban, G., Kaya, M., Gulcin, I. & Yanik, T. (2008). The Effects of Nettle (Urtica diocia L.) on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets. American Journal of Food Technology, 3(5), 335–340. DOI: 10.3923/ajft.2008.335.340
  • Ariyapitipun, T., Mustapha, A. & Clarke, A. D. (1999). Microbial Shelf Life Determination of Vacuum-Packaged Fresh Beef Treated with Polylactic Acid, Lactic Acid, and Nisin Solutions. Journal of Food Protection, 62(8), 913–920. DOI: 10.4315/0362-028X-62.8.913
  • Astafieva, A. A., Rogozhin, E. A., Odintsova, T. I., Khadeeva, N. V., Grishin, E. V. & Egorov, T. A. (2012). Discovery of novel antimicrobial peptides with unusual cysteine motifs in dandelion Taraxacum officinale Wigg. flowers. Peptides, 36(2), 266–271. DOI: 10.1016/J.PEPTIDES.2012.05.009
  • Avcı, G., Kupeli, E., Eryavuz, A., Yesilada, E. & Kucukkurt, I. (2006). Antihypercholesterolaemic and antioxidant activity assessment of some plants used as remedy in Turkish folk medicine. Journal of Ethnopharmacology, 107(3), 418–423. DOI: 10.1016/J.JEP.2006.03.032
  • Biel, W., Jaroszewska, A., Łysoń, E. & Telesiński, A. (2017). THE CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF COMMON DANDELION LEAVES COMPARED TO SEA BUCKTHORN. Canadian Journal of Plant Science, CJPS-2016-0409. DOI: 10.1139/CJPS-2016-0409
  • Bilen, S., Ünal, S. & Güvensoy, H. (2016). Effects of oyster mushroom (Pleurotus ostreatus) and nettle (Urtica dioica) methanolic extracts on immune responses and resistance to Aeromonas hydrophila in rainbow trout (Oncorhynchus mykiss). Aquaculture, 454, 90–94. DOI: 10.1016/J.AQUACULTURE.2015.12.010
  • Bnouham, M., Merhfour, F.-Z., Ziyyat, A., Mekhfi, H., Aziz, M. & Legssyer, A. (2003). Antihyperglycemic activity of the aqueous extract of Urtica dioica. Fitoterapia, 74(7–8), 677–681. DOI: 10.1016/S0367-326X(03)00182-5
  • Carbonell, I., Izquierdo, L. & Costell, E. (2002). Sensory Profiling of Cooked Gilthead Sea Bream (Sparus aurata): Sensory Evaluation Procedures and Panel Training. Food Science and Technology International, 8(3), 169–177. DOI: 10.1106/108201302026641
  • Cho, S.-Y., Park, J.-Y., Park, E.-M., Choi, M.-S., Lee, M.-K., Jeon, S.-M., … Park, Y. B. (2002). Alternation of hepatic antioxidant enzyme activities and lipid profile in streptozotocin-induced diabetic rats by supplementation of dandelion water extract. Clinica Chimica Acta, 317(1–2), 109–117. DOI: 10.1016/S0009-8981(01)00762-8
  • Choi, U.-K., Lee, O.-H., Yim, J. H., Cho, C.-W., Rhee, Y. K., Lim, S.-I., & Kim, Y.-C. (2010). Hypolipidemic and Antioxidant Effects of Dandelion (Taraxacum officinale) Root and Leaf on Cholesterol-Fed Rabbits. International Journal of Molecular Sciences, 11(1), 67–78. DOI: 10.3390/ijms11010067
  • Dhaouadi, A., Monser, L., Sadok, S. & Adhoum, N. (2007). Validation of a flow-injection-gas diffusion method for total volatile basic nitrogen determination in seafood products. Food Chemistry, 103(3), 1049–1053. DOI: 10.1016/J.FOODCHEM.2006.07.066
  • El-Alim, S. S. L. A., Lugasi, A., Hovari, J. & Dworschak, E. (1999). Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. Journal of the Science of Food and Agriculture, 79(2), 277–285. DOI:10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
  • Frankel, E. N., Huang, S.-W., Prior, E. & Aeschbach, R. (1996). Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions. Journal of the Science of Food and Agriculture, 72(2), 201–208. DOI:10.1002/(SICI)1097-0010(199610)72:2<201::AID-JSFA632>3.0.CO;2-Q
  • Gatto, M. A., Ippolito, A., Linsalata, V., Cascarano, N. A., Nigro, F., Vanadia, S. & Di Venere, D. (2011). Activity of extracts from wild edible herbs against postharvest fungal diseases of fruit and vegetables. Postharvest Biology and Technology, 61(1), 72–82. DOI: 10.1016/J.POSTHARVBIO.2011.02.005
  • Gülçin, İ., Küfrevioğlu, Ö. İ., Oktay, M. & Büyükokuroğlu, M. E. (2004). Antioxidant, antimicrobial, antiulcer and analgesic activities of nettle (Urtica dioica L.). Journal of Ethnopharmacology, 90(2–3), 205–215. DOI: 10.1016/J.JEP.2003.09.028
  • Haghju, S., Beigzadeh, S., Almasi, H. & Hamishehkar, H. (2016). Chitosan films incorporated with nettle (Urtica dioica L. ) extract-loaded nanoliposomes: I. Physicochemical characterisation and antimicrobial properties. Journal of Microencapsulation, 33(5), 438–448. DOI: 10.1080/02652048.2016.1208294
  • Hu, C. & Kitts, D. D. (2005). Dandelion (Taraxacum officinale) flower extract suppresses both reactive oxygen species and nitric oxide and prevents lipid oxidation in vitro. Phytomedicine, 12(8), 588–597. DOI: 10.1016/J.PHYMED.2003.12.012
  • ICMSF. (1992). International commission on microbiological specifications for foods. Sampling plans for fish and shellfish. In ICMSF (Ed.), Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications, 2nd ed. Toronto, Canada: University of Toronto Press.
  • Ivanov, I. G. (2014). Polyphenols Content and Antioxidant Activities of Taraxacum officinale F.H. Wigg (Dandelion) Leaves. Available Online on Www.Ijppr.Com International Journal of Pharmacognosy and Phytochemical Research, 6(4). Retrieved from www.ijppr.com
  • Karabacak, S. & Bozkurt, H. (2008). Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage). Meat Science, 78(3), 288–296. DOI: 10.1016/J.MEATSCI.2007.06.013
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There are 42 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Can Altınelataman 0000-0002-7105-2276

Evren Burcu Şen Yılmaz 0000-0003-3203-5497

Şebnem Tolasa Yılmaz 0000-0002-7061-8960

Ömer Alper Erdem 0000-0002-1745-1751

Ufuk Çelik 0000-0002-1650-142X

Publication Date December 15, 2018
Submission Date July 11, 2018
Published in Issue Year 2018 Volume: 35 Issue: 4

Cite

APA Altınelataman, C., Şen Yılmaz, E. B., Tolasa Yılmaz, Ş., … Erdem, Ö. A. (2018). The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period. Ege Journal of Fisheries and Aquatic Sciences, 35(4), 423-431. https://doi.org/10.12714/egejfas.2018.35.4.08

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