Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage
Yazarlar (7)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Öğr. Gör. İrfan KESKİN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Asuman Ceylan
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Canan Candan
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Food Science and Technology Brazil (Q3) | ||
| Dergi ISSN | 0101-2061 Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2019 |
| Cilt / Sayı / Sayfa | 39 / 1 / 255–260 | DOI | 10.1590/fst.01318 |
| Makale Linki | http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst01318.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
|
||
| Özet |
| This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period. |
| Anahtar Kelimeler |
| Anchovy | Marinade | Microbiology | Storage life | TVB-N |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 13 |
| Scopus | 12 |
| Google Scholar | 20 |