1. Su Ürünleri Dergisi
  2. Arşiv
  3. Cilt 35, Sayı 3
Yıl 2018, Cilt 35, Sayı 3, Sayfalar 295 - 304 2018-09-15

The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil
Dondurarak depolamanın kekik esansiyel yağı ile zenginleştirilmiş peynir altı suyu protein izolatı ile kaplanan istavrit (Trachurus trachurus)’in kimyasal ve duyusal kalitesine etkisi

Bahar Tokur [1] , Elif Tuğçe Aksun [2]

66 72

Öz

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.

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.

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Ayrıntılar

Birincil Dil en
Konular Fen
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-7087-5801
Yazar: Bahar Tokur (Sorumlu Yazar)
Ülke: Turkey

Orcid: 0000-0003-1993-0569
Yazar: Elif Tuğçe Aksun
Ülke: Turkey

Kaynak Göster

Bibtex @araştırma makalesi { egejfas396754, journal = {Su Ürünleri Dergisi}, issn = {1300-1590}, eissn = {2148-3140}, address = {Ege Üniversitesi}, year = {2018}, volume = {35}, pages = {295 - 304}, doi = {10.12714/egejfas.2018.35.3.09}, title = {The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil}, key = {cite}, author = {Aksun, Elif Tuğçe and Tokur, Bahar} }
APA Tokur, B , Aksun, E . (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. Su Ürünleri Dergisi, 35 (3), 295-304. DOI: 10.12714/egejfas.2018.35.3.09
MLA Tokur, B , Aksun, E . "The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil". Su Ürünleri Dergisi 35 (2018): 295-304 <http://www.egejfas.org/issue/36409/396754>
Chicago Tokur, B , Aksun, E . "The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil". Su Ürünleri Dergisi 35 (2018): 295-304
RIS TY - JOUR T1 - The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil AU - Bahar Tokur , Elif Tuğçe Aksun Y1 - 2018 PY - 2018 N1 - doi: 10.12714/egejfas.2018.35.3.09 DO - 10.12714/egejfas.2018.35.3.09 T2 - Su Ürünleri Dergisi JF - Journal JO - JOR SP - 295 EP - 304 VL - 35 IS - 3 SN - 1300-1590-2148-3140 M3 - doi: 10.12714/egejfas.2018.35.3.09 UR - http://dx.doi.org/10.12714/egejfas.2018.35.3.09 Y2 - 2018 ER -
EndNote %0 Su Ürünleri Dergisi The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil %A Bahar Tokur , Elif Tuğçe Aksun %T The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil %D 2018 %J Su Ürünleri Dergisi %P 1300-1590-2148-3140 %V 35 %N 3 %R doi: 10.12714/egejfas.2018.35.3.09 %U 10.12714/egejfas.2018.35.3.09
ISNAD Tokur, Bahar , Aksun, Elif Tuğçe . "Dondurarak depolamanın kekik esansiyel yağı ile zenginleştirilmiş peynir altı suyu protein izolatı ile kaplanan istavrit (Trachurus trachurus)’in kimyasal ve duyusal kalitesine etkisi". Su Ürünleri Dergisi 35 / 3 (Eylül 2018): 295-304. http://dx.doi.org/10.12714/egejfas.2018.35.3.09
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