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Dondurarak depolamanın kekik esansiyel yağı ile zenginleştirilmiş peynir altı suyu protein izolatı ile kaplanan istavrit (Trachurus trachurus)’in kimyasal ve duyusal kalitesine etkisi

Year 2018, Volume: 35 Issue: 3, 295 - 304, 15.09.2018

Bahar Tokur , Elif Tuğçe Aksun

https://doi.org/10.12714/egejfas.2018.35.3.09
Cited By: 1

Abstract



Bu çalışmada, 18 ±2 oC’de
dondurularak depolanan istavritin kalitesini geliştirmek amacıyla peynir altı
suyu protein izolatı (WPI) ve kekik esansiyel yağı ile zenginleştirilmiş WPI
kaplamanın etkisi 9 aylık süre için değerlendirilmiştir.  İstavritlere, kekik esansiyel yağı ilave
edilmemiş (WPI0) ve üç farklı oranlarda kekik esansiyel yağı (%3, %5 ve %7,
v/v)  içeren peynir altı suyu protein
izolatlı (WPI3,WPI5 ve WPI7 ) kaplama solüsyonu uygulanmıştır.  Kontrol grubu olarak, herhangi bir kaplama
uygulanmayan ve saf su glazeli  (DW)  istavritler kullanılmıştır. Araştırmanın
sonucunda, en düşük peroksit (PV) ve tiyobarbitürik asit (TBA) değerleri  %3 oranında kekik esansiyel yağı uygulanan
grupta bulunurken (p<0.05), en yüksek PV ve TBA değerleri %5 ve %7 oranında
kekik esansiyel yağı uygulanan gruplarda bulunmuştur (p<0.05). Gruplar
arasında DW ve %7 oranında kekik esansiyel yağı uygulananlar, dondurularak
depolama boyunca diğer gruplara göre önemli oranda daha yüksek protein
çözünürlüğüne sahip olmuştur (p<0.05). β-mercaptoethanol varlığında ve
yokluğunda yapılan elektroforetik çalışmalar sonucunda, dondurarak depolama
boyunca tüm gruplarda disülfit olan ve disülfit olmayan çapraz bağların
oluşmasıyla yüksek moleküler ağırlıklı polimerlerin %5 NaCl’da ekstrakte edilen
istavrit proteinlerinde meydana geldiği görülmüştür. Duyusal değerlendirmeye
göre, % 5 ve %7 kekik esansiyel yağı ile zenginleştirilmiş WPI kaplı
istavritlerin dokuz aydan daha uzun süre dondurularak depolanamayacağı
belirlenmiştir.



Keywords

Peynir altı suyu protein izolatı kaplama kekik esansiyel yağı dondurularak depolama istavrit

References

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  • Aubourg, S., Lugasi, A., Hovari, J., Pineiro, J., Lebovics, V. & Jaloczi, I. (2004). Damage inhibition during frozen storage of horse mackerel fillets by a previous plant extract treatment. Journal of Food Science, 69:136–141. DOI: 10.1111/j.1365-2621.2004.tb15505
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The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil

Year 2018, Volume: 35 Issue: 3, 295 - 304, 15.09.2018

Bahar Tokur , Elif Tuğçe Aksun

https://doi.org/10.12714/egejfas.2018.35.3.09
Cited By: 1

Abstract



In this study, the effectiveness of
whey protein isolate (WPI) and WPI enriched thyme essential oil coating to
improve the quality of horse mackerel during frozen storage at -18 oC±2
were evaluated for nine month. Whey protein isolate without thyme essential oil
(WPI0) and three different proportion thyme essential oil (3, 5 and 7 %, v/v)
in whey protein isolate (WPI3, WPI5 and WPI7) coating solutions were applied to
horse mackerel. As a control, non-coated and distillated water coating (DW) horse
mackerel were used.  The results showed
that the lowest peroxide value (PV) (meq of peroxide oxygen kg−1) and
thiobarbutiric acid value (TBA) (mg malonaldehyde/kg muscle) were determined in
WPI coatings enriched with 3% thyme essential oil treated group (p<0.05)
while the highest PV and TBA values were determined in WPI coatings enriched
with 5% and 7% thyme essential oil treated groups (p<0.05).  Among the treatment, DW and the WPI coatings
enriched with 7% thyme oil gave significantly higher protein solubility than
other treatments during frozen storage (p<0.05). Electrophoretic studies in
the presence and absence of β-mercaptoethanol showed that high molecular weight
polymers via non-disulfide and disulfide cross-linking occurred in the horse
mackerel proteins extracted in 5% NaCl in all groups during frozen storage.
Sensory assessment showed that the horse mackerel coated WPI enriched with 5
and 7% thyme essential oil could not be stored for more than 9 months.



Keywords

Whey protein isolate coating thyme essential oil frozen storage horse mackerel

References

  • Akahane, T. (1982). Denaturation of Fish Muscle Proteins. Ph.D. thesis, Sophia Univ. Tokyo,Japan.195 pp
  • Altiok, D., Altiok, E. & Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science-materials in Medicine, 21(7):2227-36. DOI: 10.1007/s10856-010-4065-x
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  • AOAC.(1998). Fish and other Marine Products: Official Method 938.08: Ash of Seafood. In P. Cunniff (Ed.). Official Methods of Analysis of AOAC International, Gaitherbury: USA.
  • Aubourg, S., Lehmann, I. & Gallardo, J. (2002). Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus). Journal of the Science of Food and Agriculture, 82: 1764–1771. DOI: 10.1002/jsfa.1261
  • Aubourg, S., Lugasi, A., Hovari, J., Pineiro, J., Lebovics, V. & Jaloczi, I. (2004). Damage inhibition during frozen storage of horse mackerel fillets by a previous plant extract treatment. Journal of Food Science, 69:136–141. DOI: 10.1111/j.1365-2621.2004.tb15505
  • Bakkali, F., Averbeck, S., Averbeck, D. & Idaomar, M. (2008). Biological effects of essential oils- a review. Food and Chemical Toxicology, 46:446–475. DOI: 10.1016/j.fct.2007.09.106
  • Bandarra, N.M., Batista, I., Nunes, M.L. & Empis, J.M. (2001). Seasonal variation in the chemical composition of horse-mackerel (Trachurus–trachurus). European Food Research Technology, 212: 535-539. DOI: 10.1007/s002170100299
  • Bligh, E.C. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 913–917. DOI: 10.1139/o59-099
  • Boran, G. & Karacam., H. (2011). Seasonal changes in proximate composition of some fish species from the Black Sea. Turkish Journal of Fish Aquatic Science, 11: 1–5. DOI: 10.4194/trjfas.2011.0101
  • Burt, S.A., Vlielader, R., Haagsman, H.P. & Veldhuizen, E.J.A. (2005). Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers. Journal of Food Protection, 68: 919-926.
  • Careche, M., Mazo, M.L.D. & Fernández-Martín, F. (2002). Extractability and thermal stability of frozen hake (Merluccius merluccius) fillets stored at -10 and -30°C. Journal of the Science of Food and Agriculture, 82: 1791–1799. DOI: 10.1002/jsfa.1257
  • Çelik, M. (2008). Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea. International Journal of Food Science and Technology, 43:933–938. DOI: 10.1080/10498850.2011.621583
  • Çoban, Ö.E. (2012). Evaluation of essentıal oils as a glazing material for frozen rainbow trout (Oncorhynchus mykıss). Journal of Food Processing and Preservation, 1-7. DOI: 10.1111/j.1745-4549.2012.00722.x
  • Du, W., Roberto, J., Avena-Bustillos, R.J., Hua, S.S.T. & McHugh, T.H. (2011). Antimicrobial volatile essential oils in edible films for food safety. In A. Mèndez-Vilas (Ed.), Science against microbial pathogens: communicating current research and technological advances, 1224-1134.
  • Duan, J., Cherian, G. & Zhao, Y. (2010). Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry, 119:524-532. DOI: 10.1016/j.foodchem.2009.06.055
  • Dyer, W.J., Fench, H.V. & Snow, J.M. (1950). Proteins in fish muscle. 1.Extraction of protein fraction in fresh fish. Journal of the Fisheries Research Board of Canada, 7, 585. DOI: 10.1139/f47-052
  • Erkan, N. & Bilen, G. (2010). Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5:101–110. DOI: 10.1007/s00003-009-0546-6
  • Geirsdottir, M. Hlynsdottir, H. Thorkelsson, G. & Sigurgisladottir, S. (2007). Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage. Journal of Food Science, 72(7): 376-380. DOI:10.1111/j.1750-3841.2007.00471
  • Gimenez, B., Gomez-Guillen, M.C., Perez-Mateos, M., Montero, P. & Marquez-Ruiz, G. (2011). Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chemistry. 124: 1393–1403. DOI: 10.1016/j.foodchem.2010.07.097
  • Haard, N.F. (1992). Control of chemical composition and food quality attributes of cultured fish. Food Research International, 25: 289–307. DOI: 0.1016/0963-9969(92)90126-P
  • Hurling, R. & McArthur, H. (1996). Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua). Journal of Food Science, 61 (6):1289–1296. DOI: 10.1111/j.1365-2621.1996.tb10981.x
  • Janjarasskul, T. & Krochta, J. M., (2010). Edible Packaging Materials. Annual Review of Food Science Technology, 1: 415–48. DOI: 10.1146/annurev.food.080708.100836
  • Keyvan, A., Moini, S., Ghaemi, N., Haghdoost, A.A., Jalil, S. & Pourkabir, M., (2008). Effect frozen storage time on the lipid deterioration and protein denaturation during Caspian Sea white fish (Rutilus frisi kutum). Journal of Fisheries and Aquatic Science., 3, 404-409. DOI: 10.3923/jfas.2008.404.409
  • Kilincceker, O., Dogan, I.S. & Kucukoner, E. (2009). Effect of edible coatings on the quality of frozen fish fillets. LWT – Food Science and Technology, 42:868–873. DOI: 10.1016/j.lwt.2008.11.003
  • Laemmli, U.K. (1970). Cleavage of stuctural proteins during the assembly of the head of bacteriophage T4. Nature, 277: 680-685. DOI: 10.1038/227680a0
  • Laughton, M.J., Halliwell, B., Evans, P.J. & Hoult, J.R. (1989). Antioxidant and prooxidant actions of the plant phenolics quercetin, gossypol and myricetin. Effects on lipid peroxidation, hydroxyl radical generation and bleomycin-dependent damage to DNA. Biochemical Pharmacology, 38, 2859–2865. DOI:10.1016/S1360-1385(97)01018-2
  • LeBlanc, E.L.& LeBlanc, R.J. (1989). Separation of cod (Gadus morhua) fillet proteins by electrophoresis and HPLC after various frozen storage treatments. Journal of Food Science, 54:827-834.
  • Losada,V., Pineiro, C., Barros-Vela´zquez, J. & Aubourg, S.P. (2005). Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice Food Chemistry, 93, 619–625.
  • Lowry, O.H., Rosebrough, N.J., Farr, A.L. & Randall, R.J. (1951). Protein Measurement with the Folin Fhenol Reagent. Journal of Biological Chemistry, 193, 265-275.
  • Matsumoto, J.J. (1980). Chemical deterioration of muscle proteins during frozen storage. In J.R Whitaker & M. Fujimaki (Eds.), Chemical Deterioration of Proteins: 95–124. American Chemical Society ACS, Washington, DC.
  • Mennen, L.I., Walker, R., Bennetau-Pelissero, C. & Scalbert., A. (2005). Risks and safety of polyphenol consumption. American Journal of Clinical Nutrition, 81, 326–329.
  • Motalebi, A. A., Hasanzati Rostami, A., Khanipour, A. A. & Soltani., M. (2010). Impacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage. Iranian Journal of Fisheries Sciences, 9(2), 255-264.
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There are 54 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Bahar Tokur 0000-0002-7087-5801

Elif Tuğçe Aksun 0000-0003-1993-0569

Publication Date September 15, 2018
Submission Date February 26, 2018
Published in Issue Year 2018Volume: 35 Issue: 3

Cite

APA Tokur, B., & Aksun, E. T. (2018). The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil. Ege Journal of Fisheries and Aquatic Sciences, 35(3), 295-304. https://doi.org/10.12714/egejfas.2018.35.3.09

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