The Effect of Different Application Methods of Sumac (Rhus coriaria) and Tarragon (Artemisia dracunculus) on Nutritional Composition, Fatty Acids and TBARS Values of Marinated Sea Bream (Sparus aurata L., 1758)
Yazarlar (4)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Bayram Köstekli̇
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Asi̇Ye Eyuboğlu
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Dergi Bilgileri (2021) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İNgilizce | Basım Tarihi | 02-2021 |
| Cilt / Sayı / Sayfa | 45 / 2 / – | DOI | 10.1111/jfpp.15102 |
| Makale Linki | http://dx.doi.org/10.1111/jfpp.15102 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
|
||
| Özet |
| In this study, different application methods (Spice, Brew, Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and some effects on marinated sea bream were investigated during 180 days of experiment at +4°C. The nutrition composition of the samples, TBARS values, fatty acid values of the oils, and the fatty acid values of the samples on days 0, 15, and 180 were determined. It can be said that the nutritional composition was minimally affected by different application methods. On the last day of storage, TBARS values of the groups were as follows: BS > C>BT > SIO > ST > SS > TIO. No statistically significant difference was observed in the fatty acids results of olive oil, sumac infused oil, and tarragon infused oil obtained by soaking in olive oil (p > .05). TBARS values of all the groups showed strong positive correlation with SFA, MUFA, and PUFA. PUFAs were the … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 2 |
| Scopus | 4 |
| Google Scholar | 4 |