Year 2020, Volume 6 , Issue 4, Pages 238 - 247 2020-08-16

Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi
Investigation of oxidative, microbial and sensory quality changes of fish burgers enriched with pomegranate seed extract

İ̇lknur UÇAK [1]


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.  

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.
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Primary Language tr
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0002-9701-0824
Author: İ̇lknur UÇAK (Primary Author)
Institution: Niğde Ömer Halisdemir Üniversitesi, Tarım Bilimleri ve Teknolojileri Fakültesi, Niğde
Country: Turkey


Supporting Institution Niğde Ömer Halisdemir Üniversitesi
Project Number TGT 2019/9-BAGEP
Dates

Application Date : March 28, 2020
Acceptance Date : May 16, 2020
Publication Date : August 16, 2020

Bibtex @research article { jfhs710553, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {238 - 247}, doi = {10.3153/FH20024}, title = {Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi}, key = {cite}, author = {Uçak, İ̇lknur} }
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 . DOI: 10.3153/FH20024
MLA Uçak, İ . "Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi" . Food and Health 6 (2020 ): 238-247 <http://jfhs.scientificwebjournals.com/en/pub/issue/56072/710553>
Chicago Uçak, İ . "Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi". Food and Health 6 (2020 ): 238-247
RIS TY - JOUR T1 - Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi AU - İ̇lknur Uçak Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20024 DO - 10.3153/FH20024 T2 - Food and Health JF - Journal JO - JOR SP - 238 EP - 247 VL - 6 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH20024 UR - https://doi.org/10.3153/FH20024 Y2 - 2020 ER -
EndNote %0 Food and Health Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi %A İ̇lknur Uçak %T Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 4 %R doi: 10.3153/FH20024 %U 10.3153/FH20024
ISNAD Uçak, İ̇lknur . "Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi". Food and Health 6 / 4 (August 2020): 238-247 . https://doi.org/10.3153/FH20024
AMA Uçak İ . Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi. Food Health. 2020; 6(4): 238-247.
Vancouver Uçak İ . Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi. Food and Health. 2020; 6(4): 238-247.