Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

Can Altınelataman; Duygu Kışla; Berna Kılınç; Evren Burcu Şen Yılmaz; Aslı Cadun Yünlü; Tolga Dinçer; Ufuk Çelik

doi:10.12714/egejfas.2015.32.3.01

TR EN

Biberiye (Rosmarinus officinalis L.) ve adaçayı (Salvia officinalis L.)’nın levrek (Dicentrarchus labrax L.) filetoları üzerindeki antioksidan, antimikrobiyal ve duyusal etkileri

Öz

: Bu çalışmada, biberiye (Rosmarinus officinalis) ve adaçayı (Salvia officinalis) yapraklarının su buharı distilatları ve su fazı ekstraktlarının toplamının levrek filetoları üzerindeki etkileri incelenmiştir. Bu amaçla bu bitkilerden aynı miktarda kullanılarak etken çözelti elde edilmiş, oda sıcaklığına getirilerek deniz levreği (Dicentrarchus labrax) filetolarına uygulanmış ve örnekler buzdolabı şartlarında 13.gün süresince depolamaya alınmıştır. Etkileri incelemek amacıyla örneklerin pH, TVB-N(Toplam Uçucu Bazik Azot), TBA(Tiyobarbutiric asit), renk, tekstürel, mikrobiyolojik ve duyusal analizleri yapılmıştır. Yapılan analizler sonucunda adaçayı ekstraktının TVB-N ve TBA, biberiye ekstraktının ise renk, duyusal ve tekstürel açıdan daha etkili olduğu tespit edilmiştir. TVB-N açısından kontrol grubu 36.35± 0.89 değeri ile tüketim limitini aşmış iken biberiye grubu tüketilebilirlik limitini 13. Depolama gününde aşmıştır. Mikrobiyolojik açıdan her iki bitki ekstraktının da etkili olduğu saptanmıştır. Özellikle kontrol grubu sonuçları 6. Gün sınır limite ulaşmış iken her iki uygulama sonucu 6. Depolama gününde limit altında olarak tespit edilmiştir. Denemenin hiçbir grubunda rancidite açısından bozulma gözlenmemiştir.

Anahtar Kelimeler

Biberiye, adaçayı, deniz levreği, bazı kalite özellikleri

Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

Abstract

In this study, effects of sum of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality, were investigated. For this purpose, effective solution was obtained with same amounts of these plants, cooled down to room temperature, applied to fillets and samples were stored in refrigerated conditions during 13 days. In monitoring period, pH, TVB-N (Total Viable Base –Nitrogen), TBA(Tiobarbutiric acid ), color, textural, microbiological and sensorial analysis of samples were done. In rosemary group Control sample was reached the consumption limits with the value of 36.35± 0.89 (mg TVB-N /100 g) in the 10th day of storage. But with the effect of rosemary extraction, rosemary group 3 more days to reach the spoilage limit. In results, sage was determined as more effective for TBA, TVB-N, rosemary for textural, sensorial and color analysis. For antimicrobial influence, both leaves have positive effectiveness. Especially control goups of both groups reached the spoilage limit in the 6th day of storage period where as the extraction groups were still under the consumptional limits. No spoilage were observed in rancidity values in both groups of the trial.

Keywords

Rosemary,sage,sea bass,some quality spesifications

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Deniz Mühendisliği (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Can Altınelataman

Duygu Kışla

Berna Kılınç

Evren Burcu Şen Yılmaz

Aslı Cadun Yünlü

Tolga Dinçer

Ufuk Çelik

Yayımlanma Tarihi

16 Ocak 2016

Gönderilme Tarihi

16 Ocak 2016

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2015 Cilt: 32 Sayı: 3

DOI

https://doi.org/10.12714/egejfas.2015.32.3.01

IZ

https://izlik.org/JA95KS33YB

Kaynak Göster

RIS / Bibtex

APA

Altınelataman, C., Kışla, D., Kılınç, B., Şen Yılmaz, E. B., Yünlü, A. C., Dinçer, T., & Çelik, U. (2016). Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets. Ege Journal of Fisheries and Aquatic Sciences, 32(3), 121-126. https://doi.org/10.12714/egejfas.2015.32.3.01

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