The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil

Bahar Tokur; Elif Tuğçe Aksun

doi:10.12714/egejfas.2018.35.3.09

TR EN

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

Öz

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.

Anahtar Kelimeler

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

The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil

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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Bahar Tokur ^*
0000-0002-7087-5801
Türkiye

Elif Tuğçe Aksun
0000-0003-1993-0569
Türkiye

Yayımlanma Tarihi

15 Eylül 2018

Gönderilme Tarihi

26 Şubat 2018

Kabul Tarihi

17 Mayıs 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 35 Sayı: 3

DOI

https://doi.org/10.12714/egejfas.2018.35.3.09

IZ

https://izlik.org/JA45ND62UN

Kaynak Göster

RIS / Bibtex

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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