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Investigation of oxidative, microbial and sensory quality changes of fish burgers enriched with pomegranate seed extract

Year 2020, Volume: 6 Issue: 4, 238 - 247, 16.08.2020

İlknur Uçak

https://doi.org/10.3153/FH20024

Abstract

In this study, it was aimed to investigate the changes in oxidative, microbial and sensory quality of trout (Oncorhynchus mykiss) burgers enriched with pomegranate seed extract in different concentrations (0.5, 1%) during 15 days storage at 4 ±1 oC. According to the results, lower peroxide and TBARS values were found and oxidative degradation was delayed in trout burgers prepared with pomegranate seed extract. Total mesophilic and psychrophilic bacteria count, total coliform bacteria count, total number of yeast-mold and the lactic acid bacteria counts were found to be significantly lower (P<0.05) in the groups prepared with addition of pomegranate seed extract than the control group. In particular, microbial growth was significantly suppressed in the group supplemented with 1% extract concentration. According to sensory evaluation results, the control group was rejected by panellists on 6 days of the storage, while pomegranate seed extract added groups were rejected on 15 days of the storage. Considering the antioxidant and antimicrobial properties of pomegranate seed extract with delaying spoilage and increasing shelf life as 9 days, it may be tought that the seeds can be used as an alternative natural food preservative in the food industry.

Keywords

Fish burger Pomegranate seed extract Oxidative spoilage Microbial spoilage

Project Number

TGT 2019/9-BAGEP

References

  • Al-Bulushi, I.M., Kasapis, S., Al-Oufi, H., Al-Mamari, S. (2005). Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science, 71, 648-654. https://doi.org/10.1111/j.1444-2906.2005.01011.x
  • Anonymous (1998). Bacteriological Analytical Manual 8th ed.Association of Official Analytical Chemists, Gaithersburg, ch.28. ISBN: 978-0935584592
  • Anonymous (1976). American Public Health Assoc., Compendium of Methods for The Microbiological Examinations of Foods. Apha Inc. Washington DC. ISBN: 978-0875531755
  • AOAC (1990). Official methods of analysis, 15th ed. Association of official analytical chemists, Washington DC. ISBN: 0-935584-42-0
  • AOCS (American Oil Chemists’ Society) (1998). AOCS Official Method Cd 19-90. 2 Thiobarbituric acid value. Direct Method. In Official Methods and Recommended Practices of the American Oil Chemists’ Society. 5th ed. (D. Firestone, ed.) AOCS, Champaign, III. ISBN: 0-935315-97-7
  • Arashisar, Ş., Hisar, O., Kaya, M., Yanik, T. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology, 97(2), 209-214. https://doi.org/10.1016/j.ijfoodmicro.2004.05.024
  • Aref, S., Morsy, N., Habibal, R.A., Zayat, F.M. (2018). Effect of Transglutaminase Enzyme, Chitosan and Rosemary Extract on Some Quality Characteristics of Ready to Eat Fish Fingers Made from Catfish (Clarias gariepinus) during Frozen Storage. EC Nutrition, 13.11, 716-731. https://doi.org/10.21608/scuj.2016.6664
  • Cedola, A., Cardinali, A., Del Nobile, M.A. (2017). Fish burger enriched by olive oil industrial by-product. Food Science and Nutrition,5, 837-844. https://doi.org/10.1002/fsn3.461
  • Corbo, M.R., Di Giulio, S., Conte, A., Speranza, B., Sinigaglia, M., Del Nobile, M.A. (2009). Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Cod Hamburgers. International Journal of Food Science and Technology, 44, 1553-1560. https://doi.org/10.1111/j.1365-2621.2008.01822.x
  • Erkan, N., Tosun, Ş. Y., Ulusoy, Ş., Üretener, G. (2011). The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6(1), 39-48. https://10.1007/s00003-010-0587-x
  • Fernandes, R.D.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G.D., Lorenzo, J.M., De Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101-109. https://doi.org/10.1016/j.foodchem.2017.04.100
  • Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., Savvaidis, I. N. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food microbiology, 27(1), 115-121. https://doi.org/10.1016/j.fm.2009.09.002
  • Gahruie, H.H., Hosseini, S.M.H., Taghavifard, M.H., Eskandari, M.H., Golmakani, M.T., Shad, E. (2017). Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Journal of Food Quality, Volume 2017, Article ID 6350156. https://doi.org/10.1155/2017/6350156
  • Ghaly, A.E., Dave, D., Budge, S., Brooks, M.S. (2010). Fish spoilage mechanisms and preservation techniques. American Journal of Applied Sciences, 7(7), 859. https://doi.org/10.3844/ajassp.2010.859.877
  • Ghasemian, A., Mehrabian, S., Majd, A. (2006). Peel extracts of two Iranian cultivars of pomegranate (Punica granatum) have antioxidant and antimutagenic activities. Pakistan Journal of Biological Sciences, 7, 1402-405. https://doi.org/10.3923/pjbs.2006.1402.1405
  • Gimenez, B., Roncales, P., Beltran, J.A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154-1159. https://doi.org/10.1002/jsfa.1136
  • Gimenez, B., Roncales, P., Beltran, J.A. (2004). The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere. Journal of the Science of Food and Agriculture, 84(9), 1053-1060. https://doi.org/10.1002/jsfa.1785
  • Guan, W., Ren, X., Li, Y., Mao, L. (2019). The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4°C. LWT-Food Science and Technology, 101, 25-31. https://doi.org/10.1016/j.lwt.2018.11.024
  • Guo, S., Deng, Q., Xiao, J., Xie, B., Sun, Z. (2007). Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method. Journal of Agricultural and Food Chemistry, 55(8), 3134-3140. https://doi.org/10.1021/jf063443g
  • Hamilton, R.H., Kalu, C., McNeill, G.P., Padley, F.B., Pierce, J.H. (1998). Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. Journal of the American Oil Chemists' Society, 75(7), 813-822. https://doi.org/10.1021/jf063443g
  • ICMSF (1986). Microorganisms in foods. The international commission on microbiological specifications for foods of the international union of biological societies. p, 181-196. Oxford: Blackwell Scientific Publications. ISBN: 0-632015-67-5
  • Ibrahım Sallam, K. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18(5), 566-575. https://doi.org/10.1016/j.foodcont.2006.02.002
  • Iqbal, S., Haleem, S., Akhtar, M., Zia-ul-Haq, M., Akbar, J. (2008). Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Research International, 41(2), 194-200. https://doi.org/10.1016/j.foodres.2007.11.005
  • Jing, P.U., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Yu, L.L. (2012). Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3), 1457-1464. https://doi.org/10.1016/j.foodchem.2011.12.002
  • Karpinska-Tymoszczyk, M. (2007). Effects of sage extract (Salvia officinalis L.) and a mixture of sage extract and sodium isoascorbate on the quality and shelf life of vacuum- packed turkey meatballs. Journal of Muscle Foods, 18(4), 420-434. https://doi.org/10.1111/j.1745-4573.2007.00096.x
  • Khan, N.H., Ying, A.L.T., Tian, C.G.Z. (2017). Screening of Punica Granatum seeds for antibacterial and antioxidant activity with various extracts. Journal of Gastroenterology and Digestive Diseases, 1(1), 1-7. https://doi.org/10.35841/biotechnology-phytochemistry.1.1.1-7
  • Mai, J., Kinsella, J.E. (1980). Composition of lipids and proteins of deboned minced and filleted white sucker (Catostomus commersoni). Journal of Food Biochemistry, 3(4), 229-239. https://doi.org/10.1111/j.1745-4514.1980.tb00779.x
  • Manthey, M., Karnop, G., Rehbein, H. (1988). Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice. International Journal of Food Science & Technology, 23(1), 1-9. https://doi.org/10.1111/j.1365-2621.1988.tb00543.x
  • Mexis, S.F., Chouliara, E., Kontominas, M.G. (2009). Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4oC. Food Microbiology, 26(6), 598-605. https://doi.org/10.1016/j.fm.2009.04.002
  • Morsy, M.K., Mekawi, E., Elsabagh, R. (2018). Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage. LWT - Food Science and Technology, 89, 489-495. https://doi.org/10.1016/j.lwt.2017.11.022
  • Öksüztepe, G., Emir Çoban, Ö., Güran. (2010). Sodyum Laktat İlavesinin Taze Gökkuşağı Alabalığından (Oncorhynchus mykiss W.) Yapılan Köftelere Etkisi. Kafkas Univiversitesi Veteriner Fakültesi Dergisi, 16(A), 65-72. https://doi.org/10.9775/kvfd.2009.1470
  • Orak, H.H., Yagar, H., Isbilir, S.S. (2012). Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents. Food Science and Biotechnology, 21(2), 373-387. https://doi.org/10.1007/s10068-012-0049-6
  • Ozogul, Y., Uçar, Y. (2013). The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food and Bioprocess Technology, 6(6), 1550-1560. https://doi.org/10.1007/s11947-012-0794-9
  • Paulus, K., Zacharıas, R., Robinson, L., Geidel, H. (1979). Kritische Betrachtungen Zur (Bewetenden Prüfung Mit Skale) Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. LWT-Food Science and Technoloy, 12(1), 52-61.
  • Pyrgotou, N., Giatrakou, V., Ntzimani, A., Savvaidis, I.N. (2010). Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil. Journal of Food Science, 75(7), 406-411. https://doi.org/10.1111/j.1750-3841.2010.01724.x
  • Schelegueda, L.I., Delcarlo, S.B., Gliemmo, M.F., Campos, C.A. (2016). Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers. LWT-Food Science and Technology, 68, 258-264. https://doi.org/10.1016/j.lwt.2015.12.012
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Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi

Year 2020, Volume: 6 Issue: 4, 238 - 247, 16.08.2020

İlknur Uçak

https://doi.org/10.3153/FH20024

Abstract

Bu çalışmada farklı konsantrasyonlarda (%0.5 ve %1) nar çekirdeği ekstraktı ile zenginleştirilen alabalık (Oncorhynchus mykiss) burgerlerinin soğukta (4 ±1 0C) 15 gün boyunca depolanması sırasında oksidatif, mikrobiyal ve duyusal kalitesinde meydana gelen değişimlerin incelenmesi amaçlanmıştır. Elde edilen sonuçlar doğrultusunda nar çekirdeği ekstraktı ile hazırlanan alabalık burgerlerinde daha düşük peroksit ve TBARS değerleri bulunmuş ve oksidatif bozulma geciktirilmiştir. Toplam mezofilik ve toplam psikrofilik bakteri sayısı, toplam koliform bakteri sayısı, toplam maya-küf sayısı ve toplam laktik asit bakterileri sayısı nar çekirdeği ekstraktı ilave edilerek hazırlanan gruplarda kontrol grubuna göre önemli düzeyde (P<0.05) düşük bulunmuştur. Özellikle %1 konsantrasyonda ekstrakt ilave edilen grupta mikrobiyal gelişim önemli düzeyde baskılanmıştır. Duyusal değerlendirme sonuçlarına göre kontrol grubu depolamanın 6. gününde panelistler tarafından reddedilirken, nar çekirdeği ekstraktı ilaveli gruplar depolamanın 15. gününde reddedilmiştir. Tüm sonuçlar doğrultusunda nar çekirdeği ekstraktının antioksidan ve antimikrobiyal özellik göstererek alabalık burgerlerinde bozulmayı geciktirdiği ve raf ömrünü 9 gün arttırdığı göz önünde bulundurulduğunda gıda endüstrisinde alternatif doğal koruyucu katkı maddesi olarak kullanılabileceği düşünülmektedir.  

Keywords

Balık burger Nar çekirdeği ekstraktı Oksidatif bozulma Mikrobiyal bozulma

Supporting Institution

Niğde Ömer Halisdemir Üniversitesi

Project Number

TGT 2019/9-BAGEP

References

  • Al-Bulushi, I.M., Kasapis, S., Al-Oufi, H., Al-Mamari, S. (2005). Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science, 71, 648-654. https://doi.org/10.1111/j.1444-2906.2005.01011.x
  • Anonymous (1998). Bacteriological Analytical Manual 8th ed.Association of Official Analytical Chemists, Gaithersburg, ch.28. ISBN: 978-0935584592
  • Anonymous (1976). American Public Health Assoc., Compendium of Methods for The Microbiological Examinations of Foods. Apha Inc. Washington DC. ISBN: 978-0875531755
  • AOAC (1990). Official methods of analysis, 15th ed. Association of official analytical chemists, Washington DC. ISBN: 0-935584-42-0
  • AOCS (American Oil Chemists’ Society) (1998). AOCS Official Method Cd 19-90. 2 Thiobarbituric acid value. Direct Method. In Official Methods and Recommended Practices of the American Oil Chemists’ Society. 5th ed. (D. Firestone, ed.) AOCS, Champaign, III. ISBN: 0-935315-97-7
  • Arashisar, Ş., Hisar, O., Kaya, M., Yanik, T. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology, 97(2), 209-214. https://doi.org/10.1016/j.ijfoodmicro.2004.05.024
  • Aref, S., Morsy, N., Habibal, R.A., Zayat, F.M. (2018). Effect of Transglutaminase Enzyme, Chitosan and Rosemary Extract on Some Quality Characteristics of Ready to Eat Fish Fingers Made from Catfish (Clarias gariepinus) during Frozen Storage. EC Nutrition, 13.11, 716-731. https://doi.org/10.21608/scuj.2016.6664
  • Cedola, A., Cardinali, A., Del Nobile, M.A. (2017). Fish burger enriched by olive oil industrial by-product. Food Science and Nutrition,5, 837-844. https://doi.org/10.1002/fsn3.461
  • Corbo, M.R., Di Giulio, S., Conte, A., Speranza, B., Sinigaglia, M., Del Nobile, M.A. (2009). Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Cod Hamburgers. International Journal of Food Science and Technology, 44, 1553-1560. https://doi.org/10.1111/j.1365-2621.2008.01822.x
  • Erkan, N., Tosun, Ş. Y., Ulusoy, Ş., Üretener, G. (2011). The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6(1), 39-48. https://10.1007/s00003-010-0587-x
  • Fernandes, R.D.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G.D., Lorenzo, J.M., De Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101-109. https://doi.org/10.1016/j.foodchem.2017.04.100
  • Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., Savvaidis, I. N. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food microbiology, 27(1), 115-121. https://doi.org/10.1016/j.fm.2009.09.002
  • Gahruie, H.H., Hosseini, S.M.H., Taghavifard, M.H., Eskandari, M.H., Golmakani, M.T., Shad, E. (2017). Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Journal of Food Quality, Volume 2017, Article ID 6350156. https://doi.org/10.1155/2017/6350156
  • Ghaly, A.E., Dave, D., Budge, S., Brooks, M.S. (2010). Fish spoilage mechanisms and preservation techniques. American Journal of Applied Sciences, 7(7), 859. https://doi.org/10.3844/ajassp.2010.859.877
  • Ghasemian, A., Mehrabian, S., Majd, A. (2006). Peel extracts of two Iranian cultivars of pomegranate (Punica granatum) have antioxidant and antimutagenic activities. Pakistan Journal of Biological Sciences, 7, 1402-405. https://doi.org/10.3923/pjbs.2006.1402.1405
  • Gimenez, B., Roncales, P., Beltran, J.A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154-1159. https://doi.org/10.1002/jsfa.1136
  • Gimenez, B., Roncales, P., Beltran, J.A. (2004). The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere. Journal of the Science of Food and Agriculture, 84(9), 1053-1060. https://doi.org/10.1002/jsfa.1785
  • Guan, W., Ren, X., Li, Y., Mao, L. (2019). The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4°C. LWT-Food Science and Technology, 101, 25-31. https://doi.org/10.1016/j.lwt.2018.11.024
  • Guo, S., Deng, Q., Xiao, J., Xie, B., Sun, Z. (2007). Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method. Journal of Agricultural and Food Chemistry, 55(8), 3134-3140. https://doi.org/10.1021/jf063443g
  • Hamilton, R.H., Kalu, C., McNeill, G.P., Padley, F.B., Pierce, J.H. (1998). Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. Journal of the American Oil Chemists' Society, 75(7), 813-822. https://doi.org/10.1021/jf063443g
  • ICMSF (1986). Microorganisms in foods. The international commission on microbiological specifications for foods of the international union of biological societies. p, 181-196. Oxford: Blackwell Scientific Publications. ISBN: 0-632015-67-5
  • Ibrahım Sallam, K. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18(5), 566-575. https://doi.org/10.1016/j.foodcont.2006.02.002
  • Iqbal, S., Haleem, S., Akhtar, M., Zia-ul-Haq, M., Akbar, J. (2008). Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Research International, 41(2), 194-200. https://doi.org/10.1016/j.foodres.2007.11.005
  • Jing, P.U., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Yu, L.L. (2012). Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3), 1457-1464. https://doi.org/10.1016/j.foodchem.2011.12.002
  • Karpinska-Tymoszczyk, M. (2007). Effects of sage extract (Salvia officinalis L.) and a mixture of sage extract and sodium isoascorbate on the quality and shelf life of vacuum- packed turkey meatballs. Journal of Muscle Foods, 18(4), 420-434. https://doi.org/10.1111/j.1745-4573.2007.00096.x
  • Khan, N.H., Ying, A.L.T., Tian, C.G.Z. (2017). Screening of Punica Granatum seeds for antibacterial and antioxidant activity with various extracts. Journal of Gastroenterology and Digestive Diseases, 1(1), 1-7. https://doi.org/10.35841/biotechnology-phytochemistry.1.1.1-7
  • Mai, J., Kinsella, J.E. (1980). Composition of lipids and proteins of deboned minced and filleted white sucker (Catostomus commersoni). Journal of Food Biochemistry, 3(4), 229-239. https://doi.org/10.1111/j.1745-4514.1980.tb00779.x
  • Manthey, M., Karnop, G., Rehbein, H. (1988). Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice. International Journal of Food Science & Technology, 23(1), 1-9. https://doi.org/10.1111/j.1365-2621.1988.tb00543.x
  • Mexis, S.F., Chouliara, E., Kontominas, M.G. (2009). Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4oC. Food Microbiology, 26(6), 598-605. https://doi.org/10.1016/j.fm.2009.04.002
  • Morsy, M.K., Mekawi, E., Elsabagh, R. (2018). Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage. LWT - Food Science and Technology, 89, 489-495. https://doi.org/10.1016/j.lwt.2017.11.022
  • Öksüztepe, G., Emir Çoban, Ö., Güran. (2010). Sodyum Laktat İlavesinin Taze Gökkuşağı Alabalığından (Oncorhynchus mykiss W.) Yapılan Köftelere Etkisi. Kafkas Univiversitesi Veteriner Fakültesi Dergisi, 16(A), 65-72. https://doi.org/10.9775/kvfd.2009.1470
  • Orak, H.H., Yagar, H., Isbilir, S.S. (2012). Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents. Food Science and Biotechnology, 21(2), 373-387. https://doi.org/10.1007/s10068-012-0049-6
  • Ozogul, Y., Uçar, Y. (2013). The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food and Bioprocess Technology, 6(6), 1550-1560. https://doi.org/10.1007/s11947-012-0794-9
  • Paulus, K., Zacharıas, R., Robinson, L., Geidel, H. (1979). Kritische Betrachtungen Zur (Bewetenden Prüfung Mit Skale) Als Einem Wesentlichen Verfahren Der Sensorichen Analyse. LWT-Food Science and Technoloy, 12(1), 52-61.
  • Pyrgotou, N., Giatrakou, V., Ntzimani, A., Savvaidis, I.N. (2010). Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil. Journal of Food Science, 75(7), 406-411. https://doi.org/10.1111/j.1750-3841.2010.01724.x
  • Schelegueda, L.I., Delcarlo, S.B., Gliemmo, M.F., Campos, C.A. (2016). Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers. LWT-Food Science and Technology, 68, 258-264. https://doi.org/10.1016/j.lwt.2015.12.012
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There are 42 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

İlknur Uçak 0000-0002-9701-0824

Project Number TGT 2019/9-BAGEP
Publication Date August 16, 2020
Submission Date March 28, 2020
Published in Issue Year 2020 Volume: 6 Issue: 4

Cite

APA Uçak, İ. (2020). Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi. Food and Health, 6(4), 238-247. https://doi.org/10.3153/FH20024
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