Interaction Between Rancidity and Organoleptic Parameters of Anchovy Marinade (Engraulis encrasicolus L. 1758) Include Essential Oils
Yazarlar (7)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Öğr. Gör. İrfan KESKİN Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Canan Candan
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Asuman Ceylan
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Science and Technology (Q2) | ||
| Dergi ISSN | 0022-1155 Dergi Bilgileri (2017) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2017 |
| Cilt / Sayı / Sayfa | 54 / 10 / 3036–3043 | DOI | 10.1007/s13197-017-2605-9 |
| Makale Linki | https://doi.org/10.1007/s13197-017-2605-9 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| This study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunflower seed oil+0.1% coriander oil, Group D: sunflower seed oil+0.1% laurel oil and Group E: sunflower seed oil+0.1% garlic oil. During storage, lipid oxidation as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values of the control group were significantly higher than the other groups containing essential oils. The results showed that the essential oils have retarding effect on lipids oxidation. This effect was the highest in laurel oil during initial 3 months; and it was similar to laurel oil and rosemary oil in the fourth month; in all the essential oil added groups in 6 month. L*(brightness) values were similar … |
| Anahtar Kelimeler |
| Anchovy | Essential oil | Marinade | Rancidity |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 7 |
| Scopus | 9 |
| Google Scholar | 12 |