Soğukta depolanan (4±1oC) alabalık burgerlerde nar kabuğu ekstraktının antioksidan ve antimikrobiyal etkilerinin belirlenmesi

İlknur Uçak

doi:10.12714/egejfas.37.4.13

EN TR

Determination of antioxidant and antimicrobial effects of pomegranate peel extract in trout burgers stored at cold temperatures (4±1oC)

Abstract

Recently, it has become a common practice to utilize food processing waste as natural additives in food products by evaluating their antioxidant and antimicrobial activities. Pomegranate peel is also an important by-product involved in the pomegranate processing industry and has strong antioxidant and antimicrobial properties. Therefore, the aim of this study is to examine the quality changes of trout burgers prepared with pomegranate peel extract during the refrigerated (4±1^oC) storage. For this purpose, peroxide value, thiobarturic acid (TBARs), total aerobic mesophilic bacteria (TAMB) count, total psyschophilis bacteria (TPB) count, total coliform bacteria, total yeast-mold, total lactic acid bacteria (LAB) count and sensory quality parameters were evaluated in trout burgers. Peoxide value was found to be 2.75 meq O₂/kg at the beginning with increasing in all groups and were observed significantly lower in the groups prepared with pomegranate peel extract than the control group (24.85 meq O₂/kg). TBARs value of trout fillet was 0.07 mg MDA/kg and increased in all groups until the end of storage. The lowest values compared to the control group were found in the group prepared with 1% pomegranate peel extract. At the end of storage, TBARs values of the control, groups enriched with 0.5% and 1% pomegranate peel extract reached 2.78, 2.32 and 2.25 mg MDA/kg, respectively. It has been determined that pomegranate peel extract has a suppressive effect on TAMB, TPB, total coliform, total yeast-mold and LAB growth in trout burgers. As a result of sensory evaluations, pomegranate peel extract has been observed to extend the shelf life of trout burgers by 6 days compared to the control group. All these data revealed that pomegranate peel extract can be used as an alternative natural additive in trout burgers.

Keywords

Soğukta depolanan (4±1oC) alabalık burgerlerde nar kabuğu ekstraktının antioksidan ve antimikrobiyal etkilerinin belirlenmesi

Öz

Son zamanlarda gıda endüstrisi işleme atıklarının antioksidan ve antimikrobiyal aktivitelerinin değerlendirilerek doğal katkı maddesi olarak gıdalara eklenmesi oldukça yaygın bir uygulama haline gelmiştir. Nar kabuğu da nar işleme endüstrisinde yer alan ve güçlü antioksidan ve antimikrobiyal özelliklere sahip önemli bir yan üründür. Bu nedenle bu çalışmada nar kabuğu ekstraktı ile hazırlanan alabalık burgerlerinin buzdolabında (4±1^oC) depolanması süresince kalitesinde meydana gelen kalite değişimlerinin incelenmesi hedeflenmiştir. Bu amaçla alabalık burgerlerde peroksit değeri, tiyobarbitürik asit (TBARs) sayısı, toplam aerobik mezofilik bakteri (TAMB), toplam psikrofilik bakteri (TPB), toplam koliform, toplam maya-küf ve toplam laktik asit (LAB) bakteri sayıları ile duyusal kalite parametreleri değerlendirilmiştir. Depolama başında peroksit değeri 2.75 meq O₂/kg olarak bulunmuş ve depolama boyunca tüm gruplarda artarak nar kabuğu ekstraktı ile hazırlanan gruplarda kontrol (24.85 meq O₂/kg) grubuna göre önemli derecede daha düşük bulunmuştur. Alabalık etinde TBARs değeri 0.07 mg MDA/kg olarak bulunmuş ve depolama sonuna kadar tüm gruplarda artmıştır. Kontrol grubuna göre önemli derecede en düşük değerler %1 nar kabuğu ekstraktı ile hazırlanan grupta bulunmuştur. Depolamanın sonunda kontrol, %0.5 ve %1 nar kabuğu ekstraktı ile zenginleştirilen gruplarının TBARs değerleri sırası ile 2.78, 2.32 ve 2.25 mg MDA/kg’a ulaşmıştır. Nar kabuğu ekstraktının alabalık burgerlerinde TAMB, TPB, toplam koliform, toplam maya-küf ve LAB gelişimi üzerine baskılayıcı etkisi olduğu belirlenmiştir. Yapılan duyusal değerlendirmeler sonucunda nar kabuğu ekstraktının alabalık burgerlerinin raf ömrünü kontrol grubuna göre 6 gün uzattığı gözlenmiştir. Tüm bu veriler, nar kabuğu ekstraktının alabalık burgerlerinde alternatif doğal bir katkı maddesi olarak kullanılabileceği sonucunu ortaya koymuştur.

Anahtar Kelimeler

Supporting Institution

Niğde Ömer Halisdemir Üniversitesi

Project Number

TGT 2019/9-BAGEP

Thanks

Bu çalışma Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından TGT 2019/9-BAGEP proje numarası ile desteklenmiştir

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Research Article

Authors

İlknur Uçak ^*
0000-0002-9701-0824
Türkiye

Publication Date

December 15, 2020

Submission Date

April 12, 2020

Acceptance Date

July 9, 2020

Published in Issue

Year 2020 Volume: 37 Number: 4

DOI

https://doi.org/10.12714/egejfas.37.4.13

IZ

https://izlik.org/JA96FC97BB

Cite

RIS / Bibtex

APA

Uçak, İ. (2020). Soğukta depolanan (4±1oC) alabalık burgerlerde nar kabuğu ekstraktının antioksidan ve antimikrobiyal etkilerinin belirlenmesi. Ege Journal of Fisheries and Aquatic Sciences, 37(4), 415-422. https://doi.org/10.12714/egejfas.37.4.13

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