The effect of green tea extract on the quality of sea bass (Dicentrarchus labrax) fillets in cold storage conditions

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dc.contributor.authorDuman, Elifcan
dc.contributor.authorAltinelataman, Can
dc.date.accessioned2021-05-03T20:38:26Z
dc.date.available2021-05-03T20:38:26Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractDespite its high nutritional value, antioxidants are used in aquaculture products that have a short lifetime, as in other foods, to maintain quality during preservation. The purpose of this study; It is to observe the oxidative stability of sea bass (Dicentrarchus labrax) fillets at 0-4 degrees C using green tea extract obtained by classical brewing method, which is a method that can be applied by the consumer with ease. Determined concentrations (0.4-0.8-1.2 g / ml) and immersion times (10-20 min) green tea extract is applied and the fillets stored at 0-4 Thiobarbituric acid reagents (TBARs) analysis, sensory analysis and color analysis were performed on days 0, 3, 6 and 9 of storage. Depending on the literature, although no significant effect is expected, total aerobic mesophilic bacteria (TAMB) analysis was also performed additionally. As a result of the analyzes, significant differences were found when the TBARs results of all samples with green tea extract applied were compared with the results of the control group after 9 days of storage (p <0.05). At the end of storage, the 4th group (0.8% g / ml-20min) gave the best results with 0.31 +/- 0.009 mu mol MDA / g and there is a significant difference was found between the other groups (p <0.05). Green tea extract; As expected, it was determined that it did not have a significant antimicrobial and sensory effect. The color values caused a negative increase in the a * value, which expresses its green color as expected due to the color substances in its content, and a positive increase in the b * values, which express the yellow color. As a result of this study, it was found that green tea extract can be used as natural antioxidant in sea bass fillets.en_US
dc.identifier.doi10.12714/egejfas.37.3.04
dc.identifier.endpage236en_US
dc.identifier.issn1300-1590
dc.identifier.issn2148-3140
dc.identifier.issn1300-1590en_US
dc.identifier.issn2148-3140en_US
dc.identifier.issue3en_US
dc.identifier.startpage229en_US
dc.identifier.urihttps://doi.org/10.12714/egejfas.37.3.04
dc.identifier.urihttps://hdl.handle.net/11454/70437
dc.identifier.volume37en_US
dc.identifier.wosWOS:000605750800004en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherEge Univ, Fac Fisheriesen_US
dc.relation.ispartofSu Urunleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGreen teaen_US
dc.subjectantioxidanten_US
dc.subjectsea bassen_US
dc.subjectshelf lifeen_US
dc.subjectfood applicationsen_US
dc.titleThe effect of green tea extract on the quality of sea bass (Dicentrarchus labrax) fillets in cold storage conditionsen_US
dc.typeArticleen_US

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