The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Univ, Fac Fisheries
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The objective of this research was to examine the abilities to retard oxidation and microbial growth of three green-leaf plants on aquacultured seabass (Dicentrarchus labrax) fillets during refrigerated storage (+4 degrees C +/- 2). For this purpose, dandelion (Taraxacum officinale), nettle (Urticia dioica) and spiny sowthistle (Sonchus asper) herbs commonly consumed as food in Aegean region were used. The protection capacities of the water extract and vapor distillates of the plants were investigated. After the fishes obtained from an aquaculture farm in cesme, were brought to the laboratory and filleted.The extracts and distillates of the plants were obtained using conventional cooking dosing and then fillets were applied at 10 degrees C difference between them to increase the diffusion effect. Chemical, microbial and sensorial analyses were done until the fillets spoiled. Results showed that, TBARS values of all samples were under the recommended limits at the end of the storage period. Unlike the TBARS values, all samples were exceeded the recommended TVB-N limits except dandelion distillate samples at the end of the storage period. When all results are examined, the most important finding is that microbial growth was retarded in the samples treated with extracts. It is concluded that extract and vapour distillates of nettle, dandelion and spiny sowthistle herbs could be used as a preservative to protect the quality and prolong the shelf-life of seafood.
Açıklama
Anahtar Kelimeler
Seabass, quality changes, preservation, antioxidant, herbal additives
Kaynak
Su Urunleri Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
35
Sayı
4
