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

Year 2020, Volume: 37 Issue: 4, 415 - 422, 15.12.2020

İlknur Uçak

https://doi.org/10.12714/egejfas.37.4.13
Cited By: 1

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±1oC) 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

Pomegranate peel extract trout burger lipid oxidation microbial quality shelf life

Project Number

TGT 2019/9-BAGEP

References

  • Akhtar, S., Ismail, T., Fraternale, D. & Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food Chemistry, 174, 417-425. DOI: 10.1016/j.foodchem.2014.11.035
  • Alsaggaf, M.S., Moussa, S.H. & Tayel, A.A. (2017). Application of fungal chitosan incorporated with pomegranate peelextract as edible coating for microbiological, chemical and sensorialquality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules, 99, 499-505. DOI: 10.1016/j.ijbiomac.2017.03.017
  • Anonymous (1998). Bacteriological Analytical Manual 8th ed. Association of Official Analytical Chemists, Gaithersburg, ch.28.
  • AOAC (1990). Official methods of analysis. Association of official analytical chemists, Washington DC., USA.
  • AOCS (American Oil Chemists’ Society) (1998). AOCS Official Method Cd 19-90. 2 Thiobarbituric acid value. Direct Method. In: Official Methods and Recommended Practices of the American Oil Chemists’ Society. Firestone, D (Eds). AOCS, Champaign, III.
  • Aref, S., Morsy, N., Habibal, R.A. & Zayat, F.M. (2018). Effect of Transglutaminase Enzyme, Chitosan and Rosemary Extract on Some Quality Characteristics of Ready to Eat Fish Fingers Made from Catfish (Clarias gariepinus) during Frozen Storage. EC Nutrition, 13.11, 716-731. DOI: 10.21608/SCUJ.2016.6664
  • Berizi, E., Hosseinzadeh, S., Shekarforoush, S.S. & Barbieri, G. (2018). Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. International Journal of Biological Macromolecules, 106, 1004-1013. DOI: 10.1016/j.ijbiomac.2017.08.099
  • Berizi, E., Shekarforoush, S.S. & Hosseinzadeh, S. (2016). Effects of methanolic pomegranate peel extract on the chemical, sensory, textural, and microbiological properties of gutted rainbow trout (Oncorhynchus mykiss) during frozen storage. Journal of Food Protection, 79, 1700-1706. DOI: 10.4315/0362-028X.JFP-16-047
  • Cakli, S., Taskaya, L., Kisla, D., Celik, U., Ataman, C.A., Cadun, A., Kilinc, B. & Maleki, R.H. (2005). Production and quality of fish fingers from different fish species. European Food Research and Technology, 220, 526-530. DOI: 10.1007/s00217-004-1089-9
  • Corbo, M.R., Di Giulio, S., Conte, A., Speranza, B., Sinigaglia, M. & Del Nobile, M.A. (2009). Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Cod Hamburgers. International Journal of Food Science and Technology, 44, 1553-1560. DOI: 10.1111/j.1365-2621.2008.01822.x
  • Çam, M. & Hışıl, Y. (2010). Pressurised water extraction of polyphenols from pomegranate peels. Food Chemistry, 123(3), 878-885. DOI: 10.1016/j.foodchem.2010.05.011
  • Çapkın, K. (2008). Kadife balığı (Tinca tinca) köftesinin buzdolabı koşullarında muhafazasısırasında meydana gelen bazı kimyasal ve mikrobiyolojik değişimler. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Afyonkarahisar.
  • de Man, J.C., Ragosa, M. & Sharpe, M. (1960). A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology, 23, 130-135
  • Fernandes, R.D.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G.D., Lorenzo, J.M. & De Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101-109. DOI: 10.1016/j.foodchem.2017.04.100
  • Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A. & Isavvaidis, N. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelflife of refrigerated trout fillets. Food Microbiology, 27, 115-121. DOI: 10.1016/j.fm.2009.09.002
  • Guan, W., Ren, X., Li, Y. & Mao, L. (2019). The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4°C. LWT-Food Science and Technology, 101, 25-31. DOI: 10.1016/j.lwt.2018.11.024
  • Ifesan, B.O.T., Fadipe, E.A. & Ifesan, B.T. (2014). Investigation of Antioxidant and Antimicrobial properties of garlic peel extract (Allium sativum) and its use as natural food additive in cooked beef. Journal of Scientific Research, 3(5), 711-721. DOI: 10.9734/JSRR/2014/5726
  • Kaba, N., Çorapçı, B., Yüzel, Ş., Özer, Ö. & Eryaşar, K. (2013). Dumanlanmış Palamut Balığından (Sarda sarda, Bloch 1793) Elde Edilen Balık Köftesinin Duyusal, Kimyasal ve Mikrobiyolojik Özellikleri. Akademik Gıda, 11(2), 45-50.
  • Keser, İ. & İzci, L. (2020). Gökkuşağı Alabalığı (Oncorhynchus mykiss)’ndan Elde Edilen Balık Köftelerinde Biberiye ve Defne Uçucu Yağlarının Mikrobiyolojik ve Duyusal Kaliteye Etkisi. Acta Aquatica Turcica, 16(1), 13-21.
  • Khan, J.A. & Hanee, S. (2011). Antibacterial properties of Punica granatum peels. International Journal of Applied Biology and Pharmaceutical Technology, 2(3), 23-27.
  • Kuş, B. (2012). Altınotu ve Ökseotu Bitki Ekstrelerinin Alabalık Filetosu Üzerindeki Antimikrobiyal ve Antioksidan Etkilerinin İncelenmesi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. Adana.
  • Mexis, S.F., Chouliara, E. & Kontominas, M.G. (2009). Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4ºC. Food Microbiology, 26, 598-605. DOI: 10.1016/j.fm.2009.04.002
  • Öz, M. (2018). Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at -18°C. LWT-Food Science and Technology, 92, 155-160. DOI: 10.1016/j.lwt.2018.02.030
  • Özoğul, Y. & Uçar, Y. (2013). The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers. Food Bioprocess Technology, 6, 1550-1560. DOI: 10.1007/s11947-012-0794-9
  • Paulus, K., Zacharias, R., Robinson, L. & Geidel, H. (1979). Kritische betrachtungen zur ‘‘bewertenden pru¨fung mit skale als einem wesentlichen verfahren der sensorischen analyse. LebensmittelWissenschaft und Technologie, 12, 52-61. DOI: 1111/j.1365-2621.2011.02610.x
  • Shinde, P.A., Reddy, V.K. & Patange, S.B. (2015). Quality Of Indian Mackerel as Affected by Pomegranate Peel and Tea Leaf Extracts During Ice Storage. SAARC Journal of Agriculture, 13(1), 109-122. DOI: 10.3329/sja.v13i1.24185
  • Singh, B., Singh J.P., Kaur, A. & Singh, N. (2018). Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review. Food Chemistry, 261, 75-86. DOI: 10.1016/j.foodchem.2018.04.039
  • Supayang, P.V., Treechada, S., Surasak, L., Thanomjit, S., Tetsuya, I. & Honda, T. (2005). Inhibitory effects of active compounds from Punica granatum pericarp on verocytotoxin production by Enterohemorrhagic Escherichia coli O157:H7. Journal of Health Science, 51(5), 590-596. DOI: 10.1248/jhs.51.590
  • Tokur, B., Polat, A., Beklevik, G.& Ozkutuk S. (2004). Changes in the quality of fish burger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18oC). European Food Research and Technology, 218, 420-423. DOI: 10.1007/s00217-004-0879-4
  • Turgut, S.S., Işıkçı, F. & Soyer, A. (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science, 129, 111-119. DOI: 10.1016/j.meatsci.2017.02.019
  • Uçak, İ., Khalily, R., Abuibaid, A.K.M. & Abidemi Ogunkalu, O. (2018). Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage. Progress in Nutrition, 20(4), 672-678. DOI: 10.23751/pn.v20i4.7690
  • Uçak, İ., Özoğul, Y. & Durmuş, M. (2011). The Effects of Rosemary Extract Combination with Vacuum Packing on the Quality Changes of Atlantic Mackerel Fish Burgers. International Journal of Food Science and Technology, 46 (6), 1157-1163. DOI: 10.1111/j.1365-2621.2011.02610.x
  • Zhuang, S., Li, Y., Jia, S., Hong, H., Liu, Y. & Luo, Y. (2019). Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage. Food Microbiology, 445-454. DOI: 10.1016/j.fm.2019.03.019

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

Year 2020, Volume: 37 Issue: 4, 415 - 422, 15.12.2020

İlknur Uçak

https://doi.org/10.12714/egejfas.37.4.13
Cited By: 1

Abstract


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±1oC) 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.

Keywords

Nar kabuğu ekstraktı alabalık burger lipit oksidasyonu mikrobiyal kalite raf ömrü

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

References

  • Akhtar, S., Ismail, T., Fraternale, D. & Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food Chemistry, 174, 417-425. DOI: 10.1016/j.foodchem.2014.11.035
  • Alsaggaf, M.S., Moussa, S.H. & Tayel, A.A. (2017). Application of fungal chitosan incorporated with pomegranate peelextract as edible coating for microbiological, chemical and sensorialquality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules, 99, 499-505. DOI: 10.1016/j.ijbiomac.2017.03.017
  • Anonymous (1998). Bacteriological Analytical Manual 8th ed. Association of Official Analytical Chemists, Gaithersburg, ch.28.
  • AOAC (1990). Official methods of analysis. Association of official analytical chemists, Washington DC., USA.
  • AOCS (American Oil Chemists’ Society) (1998). AOCS Official Method Cd 19-90. 2 Thiobarbituric acid value. Direct Method. In: Official Methods and Recommended Practices of the American Oil Chemists’ Society. Firestone, D (Eds). AOCS, Champaign, III.
  • Aref, S., Morsy, N., Habibal, R.A. & Zayat, F.M. (2018). Effect of Transglutaminase Enzyme, Chitosan and Rosemary Extract on Some Quality Characteristics of Ready to Eat Fish Fingers Made from Catfish (Clarias gariepinus) during Frozen Storage. EC Nutrition, 13.11, 716-731. DOI: 10.21608/SCUJ.2016.6664
  • Berizi, E., Hosseinzadeh, S., Shekarforoush, S.S. & Barbieri, G. (2018). Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. International Journal of Biological Macromolecules, 106, 1004-1013. DOI: 10.1016/j.ijbiomac.2017.08.099
  • Berizi, E., Shekarforoush, S.S. & Hosseinzadeh, S. (2016). Effects of methanolic pomegranate peel extract on the chemical, sensory, textural, and microbiological properties of gutted rainbow trout (Oncorhynchus mykiss) during frozen storage. Journal of Food Protection, 79, 1700-1706. DOI: 10.4315/0362-028X.JFP-16-047
  • Cakli, S., Taskaya, L., Kisla, D., Celik, U., Ataman, C.A., Cadun, A., Kilinc, B. & Maleki, R.H. (2005). Production and quality of fish fingers from different fish species. European Food Research and Technology, 220, 526-530. DOI: 10.1007/s00217-004-1089-9
  • Corbo, M.R., Di Giulio, S., Conte, A., Speranza, B., Sinigaglia, M. & Del Nobile, M.A. (2009). Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Cod Hamburgers. International Journal of Food Science and Technology, 44, 1553-1560. DOI: 10.1111/j.1365-2621.2008.01822.x
  • Çam, M. & Hışıl, Y. (2010). Pressurised water extraction of polyphenols from pomegranate peels. Food Chemistry, 123(3), 878-885. DOI: 10.1016/j.foodchem.2010.05.011
  • Çapkın, K. (2008). Kadife balığı (Tinca tinca) köftesinin buzdolabı koşullarında muhafazasısırasında meydana gelen bazı kimyasal ve mikrobiyolojik değişimler. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Afyonkarahisar.
  • de Man, J.C., Ragosa, M. & Sharpe, M. (1960). A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology, 23, 130-135
  • Fernandes, R.D.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G.D., Lorenzo, J.M. & De Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101-109. DOI: 10.1016/j.foodchem.2017.04.100
  • Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A. & Isavvaidis, N. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelflife of refrigerated trout fillets. Food Microbiology, 27, 115-121. DOI: 10.1016/j.fm.2009.09.002
  • Guan, W., Ren, X., Li, Y. & Mao, L. (2019). The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4°C. LWT-Food Science and Technology, 101, 25-31. DOI: 10.1016/j.lwt.2018.11.024
  • Ifesan, B.O.T., Fadipe, E.A. & Ifesan, B.T. (2014). Investigation of Antioxidant and Antimicrobial properties of garlic peel extract (Allium sativum) and its use as natural food additive in cooked beef. Journal of Scientific Research, 3(5), 711-721. DOI: 10.9734/JSRR/2014/5726
  • Kaba, N., Çorapçı, B., Yüzel, Ş., Özer, Ö. & Eryaşar, K. (2013). Dumanlanmış Palamut Balığından (Sarda sarda, Bloch 1793) Elde Edilen Balık Köftesinin Duyusal, Kimyasal ve Mikrobiyolojik Özellikleri. Akademik Gıda, 11(2), 45-50.
  • Keser, İ. & İzci, L. (2020). Gökkuşağı Alabalığı (Oncorhynchus mykiss)’ndan Elde Edilen Balık Köftelerinde Biberiye ve Defne Uçucu Yağlarının Mikrobiyolojik ve Duyusal Kaliteye Etkisi. Acta Aquatica Turcica, 16(1), 13-21.
  • Khan, J.A. & Hanee, S. (2011). Antibacterial properties of Punica granatum peels. International Journal of Applied Biology and Pharmaceutical Technology, 2(3), 23-27.
  • Kuş, B. (2012). Altınotu ve Ökseotu Bitki Ekstrelerinin Alabalık Filetosu Üzerindeki Antimikrobiyal ve Antioksidan Etkilerinin İncelenmesi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. Adana.
  • Mexis, S.F., Chouliara, E. & Kontominas, M.G. (2009). Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4ºC. Food Microbiology, 26, 598-605. DOI: 10.1016/j.fm.2009.04.002
  • Öz, M. (2018). Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at -18°C. LWT-Food Science and Technology, 92, 155-160. DOI: 10.1016/j.lwt.2018.02.030
  • Özoğul, Y. & Uçar, Y. (2013). The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers. Food Bioprocess Technology, 6, 1550-1560. DOI: 10.1007/s11947-012-0794-9
  • Paulus, K., Zacharias, R., Robinson, L. & Geidel, H. (1979). Kritische betrachtungen zur ‘‘bewertenden pru¨fung mit skale als einem wesentlichen verfahren der sensorischen analyse. LebensmittelWissenschaft und Technologie, 12, 52-61. DOI: 1111/j.1365-2621.2011.02610.x
  • Shinde, P.A., Reddy, V.K. & Patange, S.B. (2015). Quality Of Indian Mackerel as Affected by Pomegranate Peel and Tea Leaf Extracts During Ice Storage. SAARC Journal of Agriculture, 13(1), 109-122. DOI: 10.3329/sja.v13i1.24185
  • Singh, B., Singh J.P., Kaur, A. & Singh, N. (2018). Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review. Food Chemistry, 261, 75-86. DOI: 10.1016/j.foodchem.2018.04.039
  • Supayang, P.V., Treechada, S., Surasak, L., Thanomjit, S., Tetsuya, I. & Honda, T. (2005). Inhibitory effects of active compounds from Punica granatum pericarp on verocytotoxin production by Enterohemorrhagic Escherichia coli O157:H7. Journal of Health Science, 51(5), 590-596. DOI: 10.1248/jhs.51.590
  • Tokur, B., Polat, A., Beklevik, G.& Ozkutuk S. (2004). Changes in the quality of fish burger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18oC). European Food Research and Technology, 218, 420-423. DOI: 10.1007/s00217-004-0879-4
  • Turgut, S.S., Işıkçı, F. & Soyer, A. (2017). Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science, 129, 111-119. DOI: 10.1016/j.meatsci.2017.02.019
  • Uçak, İ., Khalily, R., Abuibaid, A.K.M. & Abidemi Ogunkalu, O. (2018). Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage. Progress in Nutrition, 20(4), 672-678. DOI: 10.23751/pn.v20i4.7690
  • Uçak, İ., Özoğul, Y. & Durmuş, M. (2011). The Effects of Rosemary Extract Combination with Vacuum Packing on the Quality Changes of Atlantic Mackerel Fish Burgers. International Journal of Food Science and Technology, 46 (6), 1157-1163. DOI: 10.1111/j.1365-2621.2011.02610.x
  • Zhuang, S., Li, Y., Jia, S., Hong, H., Liu, Y. & Luo, Y. (2019). Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage. Food Microbiology, 445-454. DOI: 10.1016/j.fm.2019.03.019
There are 33 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

İlknur Uçak 0000-0002-9701-0824

Project Number TGT 2019/9-BAGEP
Publication Date December 15, 2020
Submission Date April 12, 2020
Published in Issue Year 2020Volume: 37 Issue: 4

Cite

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

Cited By

Kupes Balığının (Boops boops) Et Verimi ve Köftesinin Bazı Kalite Özellikleri
Acta Aquatica Turcica
https://doi.org/10.22392/actaquatr.1244620