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Year 2021, Volume: 36 Issue: 4, 159 - 165, 01.10.2021

Hande Doğruyol Şafak Ulusoy Sühendan Mol Didem Üçok Alakavuk

https://doi.org/10.26650/ASE2021866499

Abstract

References

  • Barbosa, A., Bremner, H. A. & Vaz-Pires, P. (2002). The meaning of shelf-life. In H. A. Bremner (Ed.), Safety and quality issues in fish processing (pp. 173-190). Cambridge, United Kingdom: Woodhead Publishing. [CrossRef] google scholar
  • Belitz, H. D., Grosch, W. & Schieberle, P. (2009). Food Chemistry. Germany: Springer-Verlag Berlin Heidelberg. google scholar
  • Bensid, A., Bendeddouche, B., Toy, N., Sigirci, F. & Özogul, F. (2014a). Effects of ice containing three ethanolic plant extracts on formation and accumulation of biofilm communities on fish contact surfaces. Indian Journal of Fisheries, 61(3), 129-134. google scholar
  • Bensid, A., Ucar, Y., Bendeddouche, B. & Özogul, F. (2014b). Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145, 681-686. [CrossRef] google scholar
  • Cleaver, G. (2018). Ranking and rank-rating. In S. E. Kemp, J. Hort & T. Hollowood (Eds.), Descriptive analysis in sensory evaluation (pp. 447491). New Jersey: Wiley-Blackwell. [CrossRef] google scholar
  • Duun, A. S. & Rustad, T. (2008). Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.60C. Food Chemistry, 106, 122-131. [CrossRef] google scholar
  • Erkan, N., Tosun, S. Y., Ulusoy, S. & Uretener, 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. [CrossRef]
  • European Economic Commission. (1995). Determinacion de la concentracion de bases nitrogenadas volâtiles (NBVT) en pescados y productos de la pesca procedimiento de referencia. Diario Oficial de las Comunidades Europeas N°L, 97, 84-87. google scholar
  • FAO. (2020). The state of world fisheries and aquaculture 2020. Sustainability in action. Rome. Retrieved from http://www.fao.org/3/ ca9229en/CA9229EN.pdf (accessed 19.01.21). google scholar
  • Himelbloom, B. H., Crapo, C., Brown, E. K., Babbitt, J. & Reppond, K. (1994). Pink salmon (Oncorhynchus gorbuscha) quality during ice and chilled seawater storage. Journal of Food Quality, 17, 197-210. [CrossRef] google scholar
  • Huss, H. H. (1995). Quality changes and shelf life of chilled fish. In Quality and quality changes in fresh fish. Food and agricultural organization of United Nations. Fisheries technical paper - 348. Rome. Retrieved from http://www.fao.org/3/V7180E/V7180E07.htm (accessed 20.01.21). google scholar
  • Ludorff, W. & Meyer, V. (1973). Fische und fischerzeugnisse. Berlin, Germany: Paul Parey Verlag. Pp. 95-111, 176-269. google scholar
  • Maturin, L. & Peeler, J. T. (2001). Aerobic Plate Count, In Bacteriological analytical manual. Retrieved from https://www.fda.gov/food/ laboratory-methods-food/bam-aerobic-plate-count (accessed 19.01.21). google scholar
  • Nunes, M. L., Cardinal, M., Mendes, R., Morao Campos, R., Bandarra, N. M., Lourenço, H. & Jerome, M. (1992). Effect of season and storage on proteins and lipids of sardine (Sardina pilchardus) minces and surimi. In H. H. Huss, M. Jakobsen & J. Liston, (Eds.), Quality assurance in the fish industry (pp. 73-81). Amsterdam: Elsevier. google scholar
  • Özden, Ö., Inugur, M. & Erkan, N. (2007). Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: Microbiological, chemical and sensory attributes. European Food Research and Technology, 225, 797-805. [CrossRef] google scholar
  • Ozogul, Y., Durmus, M., Balikci, E., Ozogul, F., Ayas, D. & Yazgan, H. (2011). The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). International Journal of Food Science and Technology, 46, 236-242. [CrossRef] google scholar
  • Ozogul, F. & Ozogul, Y. (2000). Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turkish Journal of Zoology, 24, 113-120. google scholar
  • Özyurt, G., Kuley, E., Balikci, E., Kacar, C., Gökdogan, S., Etyemez, M. & Özogul, F. (2012). Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology, 5(7), 2777-2786. [CrossRef] google scholar
  • Quitral, V., Donoso, M. L., Ortiz, J., Herrera, M. V., Araya, H. & Aubourg, S. P. (2009). Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system. LWT - Food Science and Technology, 42, 1450-1454. [CrossRef] google scholar
  • Rey, M. S., Garcia-Soto, B., Fuertes-Gamundi, J. R., Aubourg, S. & Barros-Velazquez, J. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT - Food Science and Technology, 46, 217-223. [CrossRef] google scholar
  • Sanjuas-Rey, M., Barros-Velazquez, J. & Aubourg, S. (2011). Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle. Grasas y Aceites, 62(4), 436-442. [CrossRef] google scholar
  • Sanjuas-Rey, M., Gallardo, J. M., Barros-Velazquez, J. & Aubourg, S. (2012). Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system. Journal of Food Science, 77(5), 264-269. [CrossRef] google scholar
  • Schormüller, J. (1968). Handbuch der lebensmittelchemie: band III/2 teil, tierische lebensmittel eier, fleisch, buttermilch. Berlin-Heidelberg-New York: Springer-Verlag. 1341-1397, 1561, 1578, 1584p. google scholar
  • Sikorski, Z. E., Kolakowska, A. & Burt, J. R. (1990). Postharvest biochemical and microbial changes. In Z. E. Sikorski (Ed.), Seafood: Resources, nutritional composition and preservation (pp. 55-76). Florida, USA: CRC Press. [CrossRef] google scholar
  • Stone, H. & Sidel, J. (2004). Sensory evaluation practices, 3rd Edition. Amsterdam: Elsevier Academic Press. [CrossRef] google scholar
  • Yerlikaya, P., Ucak, I., Gumus, B. & Gokoglu, N. (2015). Citrus peel extract incorporated ice cubes to protect the quality of common pandora. Journal of Food Science and Technology, 52(12), 8350-8356. [CrossRef] google scholar
  • Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel, 72, 1084-1087. [CrossRef] google scholar

Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon

Year 2021, Volume: 36 Issue: 4, 159 - 165, 01.10.2021

Hande Doğruyol Şafak Ulusoy Sühendan Mol Didem Üçok Alakavuk

https://doi.org/10.26650/ASE2021866499

Abstract

Salmon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it af-fects the sensory characteristics as well as the physicochemical properties. Improving the proper-ties of ice can make positive contributions to fish flavor and consumer preference. In this study, sliced salmons were treated with ice containing one of either basil (B), rosemary (R), laurel (L), oregano (O) or fennel (F) extracts. Iced salmon without any plant extract was the control (C) group. Displaying sliced fish for sale on ice and placing back to cold room at the end of the day is a com-mon practice. Samples were covered with ice, stored at 18±1°C during daytime and taken to the cold room (2±1°C) at night to simulate marketing conditions. Adding plant extracts to ice resulted in a remarkable change in fish flavor, and R, F, and L were the most popular treatments among all groups. In particular, rosemary-added ice significantly (P<0.05) increased the preference of con-sumption. Panelists emphasized that F samples can be consumed as appetizers. Dominant and pleasant aroma was also stated for L samples. The mesophilic aerobic bacteria count remained below 5 log CFU/g in all samples during 4 days. The total volatile basic nitrogen (TVB-N), thiobar-bituric acid reactive substances (TBARS) and pH values of all groups remained within the limits of acceptability. Using plant extract-added-ice provided a suitable quality sale of salmon for 4 days and offered an option to consumers by giving the product different flavors.

Keywords

plant extract icing fish salmon sensory preference

References

  • Barbosa, A., Bremner, H. A. & Vaz-Pires, P. (2002). The meaning of shelf-life. In H. A. Bremner (Ed.), Safety and quality issues in fish processing (pp. 173-190). Cambridge, United Kingdom: Woodhead Publishing. [CrossRef] google scholar
  • Belitz, H. D., Grosch, W. & Schieberle, P. (2009). Food Chemistry. Germany: Springer-Verlag Berlin Heidelberg. google scholar
  • Bensid, A., Bendeddouche, B., Toy, N., Sigirci, F. & Özogul, F. (2014a). Effects of ice containing three ethanolic plant extracts on formation and accumulation of biofilm communities on fish contact surfaces. Indian Journal of Fisheries, 61(3), 129-134. google scholar
  • Bensid, A., Ucar, Y., Bendeddouche, B. & Özogul, F. (2014b). Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145, 681-686. [CrossRef] google scholar
  • Cleaver, G. (2018). Ranking and rank-rating. In S. E. Kemp, J. Hort & T. Hollowood (Eds.), Descriptive analysis in sensory evaluation (pp. 447491). New Jersey: Wiley-Blackwell. [CrossRef] google scholar
  • Duun, A. S. & Rustad, T. (2008). Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.60C. Food Chemistry, 106, 122-131. [CrossRef] google scholar
  • Erkan, N., Tosun, S. Y., Ulusoy, S. & Uretener, 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. [CrossRef]
  • European Economic Commission. (1995). Determinacion de la concentracion de bases nitrogenadas volâtiles (NBVT) en pescados y productos de la pesca procedimiento de referencia. Diario Oficial de las Comunidades Europeas N°L, 97, 84-87. google scholar
  • FAO. (2020). The state of world fisheries and aquaculture 2020. Sustainability in action. Rome. Retrieved from http://www.fao.org/3/ ca9229en/CA9229EN.pdf (accessed 19.01.21). google scholar
  • Himelbloom, B. H., Crapo, C., Brown, E. K., Babbitt, J. & Reppond, K. (1994). Pink salmon (Oncorhynchus gorbuscha) quality during ice and chilled seawater storage. Journal of Food Quality, 17, 197-210. [CrossRef] google scholar
  • Huss, H. H. (1995). Quality changes and shelf life of chilled fish. In Quality and quality changes in fresh fish. Food and agricultural organization of United Nations. Fisheries technical paper - 348. Rome. Retrieved from http://www.fao.org/3/V7180E/V7180E07.htm (accessed 20.01.21). google scholar
  • Ludorff, W. & Meyer, V. (1973). Fische und fischerzeugnisse. Berlin, Germany: Paul Parey Verlag. Pp. 95-111, 176-269. google scholar
  • Maturin, L. & Peeler, J. T. (2001). Aerobic Plate Count, In Bacteriological analytical manual. Retrieved from https://www.fda.gov/food/ laboratory-methods-food/bam-aerobic-plate-count (accessed 19.01.21). google scholar
  • Nunes, M. L., Cardinal, M., Mendes, R., Morao Campos, R., Bandarra, N. M., Lourenço, H. & Jerome, M. (1992). Effect of season and storage on proteins and lipids of sardine (Sardina pilchardus) minces and surimi. In H. H. Huss, M. Jakobsen & J. Liston, (Eds.), Quality assurance in the fish industry (pp. 73-81). Amsterdam: Elsevier. google scholar
  • Özden, Ö., Inugur, M. & Erkan, N. (2007). Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: Microbiological, chemical and sensory attributes. European Food Research and Technology, 225, 797-805. [CrossRef] google scholar
  • Ozogul, Y., Durmus, M., Balikci, E., Ozogul, F., Ayas, D. & Yazgan, H. (2011). The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). International Journal of Food Science and Technology, 46, 236-242. [CrossRef] google scholar
  • Ozogul, F. & Ozogul, Y. (2000). Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turkish Journal of Zoology, 24, 113-120. google scholar
  • Özyurt, G., Kuley, E., Balikci, E., Kacar, C., Gökdogan, S., Etyemez, M. & Özogul, F. (2012). Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology, 5(7), 2777-2786. [CrossRef] google scholar
  • Quitral, V., Donoso, M. L., Ortiz, J., Herrera, M. V., Araya, H. & Aubourg, S. P. (2009). Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system. LWT - Food Science and Technology, 42, 1450-1454. [CrossRef] google scholar
  • Rey, M. S., Garcia-Soto, B., Fuertes-Gamundi, J. R., Aubourg, S. & Barros-Velazquez, J. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT - Food Science and Technology, 46, 217-223. [CrossRef] google scholar
  • Sanjuas-Rey, M., Barros-Velazquez, J. & Aubourg, S. (2011). Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle. Grasas y Aceites, 62(4), 436-442. [CrossRef] google scholar
  • Sanjuas-Rey, M., Gallardo, J. M., Barros-Velazquez, J. & Aubourg, S. (2012). Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system. Journal of Food Science, 77(5), 264-269. [CrossRef] google scholar
  • Schormüller, J. (1968). Handbuch der lebensmittelchemie: band III/2 teil, tierische lebensmittel eier, fleisch, buttermilch. Berlin-Heidelberg-New York: Springer-Verlag. 1341-1397, 1561, 1578, 1584p. google scholar
  • Sikorski, Z. E., Kolakowska, A. & Burt, J. R. (1990). Postharvest biochemical and microbial changes. In Z. E. Sikorski (Ed.), Seafood: Resources, nutritional composition and preservation (pp. 55-76). Florida, USA: CRC Press. [CrossRef] google scholar
  • Stone, H. & Sidel, J. (2004). Sensory evaluation practices, 3rd Edition. Amsterdam: Elsevier Academic Press. [CrossRef] google scholar
  • Yerlikaya, P., Ucak, I., Gumus, B. & Gokoglu, N. (2015). Citrus peel extract incorporated ice cubes to protect the quality of common pandora. Journal of Food Science and Technology, 52(12), 8350-8356. [CrossRef] google scholar
  • Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel, 72, 1084-1087. [CrossRef] google scholar
There are 27 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Hande Doğruyol 0000-0002-0856-3823

Şafak Ulusoy 0000-0003-1725-3269

Sühendan Mol 0000-0003-3831-5107

Didem Üçok Alakavuk 0000-0003-0162-4731

Publication Date October 1, 2021
Submission Date January 22, 2021
Published in Issue Year 2021 Volume: 36 Issue: 4

Cite

APA Doğruyol, H., Ulusoy, Ş., Mol, S., Üçok Alakavuk, D. (2021). Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon. Aquatic Sciences and Engineering, 36(4), 159-165. https://doi.org/10.26650/ASE2021866499
AMA Doğruyol H, Ulusoy Ş, Mol S, Üçok Alakavuk D. Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon. Aqua Sci Eng. October 2021;36(4):159-165. doi:10.26650/ASE2021866499
Chicago Doğruyol, Hande, Şafak Ulusoy, Sühendan Mol, and Didem Üçok Alakavuk. “Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon”. Aquatic Sciences and Engineering 36, no. 4 (October 2021): 159-65. https://doi.org/10.26650/ASE2021866499.
EndNote Doğruyol H, Ulusoy Ş, Mol S, Üçok Alakavuk D (October 1, 2021) Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon. Aquatic Sciences and Engineering 36 4 159–165.
IEEE H. Doğruyol, Ş. Ulusoy, S. Mol, and D. Üçok Alakavuk, “Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon”, Aqua Sci Eng, vol. 36, no. 4, pp. 159–165, 2021, doi: 10.26650/ASE2021866499.
ISNAD Doğruyol, Hande et al. “Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon”. Aquatic Sciences and Engineering 36/4 (October 2021), 159-165. https://doi.org/10.26650/ASE2021866499.
JAMA Doğruyol H, Ulusoy Ş, Mol S, Üçok Alakavuk D. Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon. Aqua Sci Eng. 2021;36:159–165.
MLA Doğruyol, Hande et al. “Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon”. Aquatic Sciences and Engineering, vol. 36, no. 4, 2021, pp. 159-65, doi:10.26650/ASE2021866499.
Vancouver Doğruyol H, Ulusoy Ş, Mol S, Üçok Alakavuk D. Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon. Aqua Sci Eng. 2021;36(4):159-65.
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