Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

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dc.contributor.authorKavuşan H.S.
dc.contributor.authorYüncü-Boyaci Ö.
dc.contributor.authorCan H.
dc.contributor.authorDüz İ.G.
dc.contributor.authorKarataş S.
dc.contributor.authorMeltem S.
dc.date.accessioned2024-08-31T07:42:40Z
dc.date.available2024-08-31T07:42:40Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study was carried out to investigate the effects of using barberry or acorn extracts in fried sardine marinade formulations. In line with this purpose, sardines were eviscerated, washed, and filleted. Fillets were marinated with a solution containing 4% salt, 1% vinegar, and 0.2% potassium sorbate. After that, four marinated batches were made, namely C (no antioxidant added), B (200 ppm BHT added), BE (barberry extract added-200 ppm gallic acid equivalent (GAE)), and AE (acorn extract added-200 ppm gallic acid equivalent). Marination uptake, chemical composition, pH, colour, oxidation (peroxide value and lipid oxidation), trimethylamine (TMA-N), and sensory analyses were performed at +4 ? for 28 days. Acorn extract exhibited higher total phenolic content and pH value than barberry extract. Both barberry and acorn extract contain various bioactive components, especially phenolic acids, flavonoids, and alkaloids. The incorporation of antioxidants did not alter the chemical composition, initial pH and marinade uptake. Barberry extract was responsible for the lowest oxidation on the 14th day of storage. TBARS and TMA-N values of all extract added treatments were within the acceptable limits. Only flavour and general acceptability scores of AE were lower. All treatments were preferred at the same level except for AE treatment. © 2024 by the author(s).en_US
dc.description.sponsorshipEge Üniversitesi, (FLP-2021-22400); Ege Üniversitesien_US
dc.identifier.doi10.17508/CJFST.2024.16.1.03
dc.identifier.endpage44en_US
dc.identifier.issn1847-3466
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85197737144en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage25en_US
dc.identifier.urihttps://doi.org10.17508/CJFST.2024.16.1.03
dc.identifier.urihttps://hdl.handle.net/11454/103958
dc.identifier.volume16en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJosip Juraj Strossmayer University of Osijek Faculty of Food Technologyen_US
dc.relation.ispartofCroatian Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectacornen_US
dc.subjectbarberryen_US
dc.subjectmarinationen_US
dc.subjectoxidationen_US
dc.subjectsardineen_US
dc.titleInvestigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extractsen_US
dc.typeArticleen_US

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