Taskaya, A.Ozturk-Kerimoglu, B.Serdaroglu, M.2024-08-252024-08-2520231049-8850https://doi.org/10.1080/10498850.2023.2276839https://hdl.handle.net/11454/101085The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) in minced fish treatments. PE did not cause significant changes in chemical composition, while it decreased pH values. Redness and yellowness were not affected, although lightness decreased with increasing levels of PE. The extract was effective to retard oxidation by decreasing free fatty acids, peroxide, and malondialdehyde concentrations during frozen storage. Consequently, PE could be used up to 3% as a natural source in fish mince. © 2023 Taylor & Francis Group, LLC.en10.1080/10498850.2023.2276839info:eu-repo/semantics/closedAccessAntioxidant activityfruit extractslipid oxidationminced fishnatural antioxidantAntioxidantsFatty acidsFood storageAntioxidant activitiesChemical compositionsFrozen storageFruit extractsLipid oxidationMinced fishesNatural antioxidantspH valuePrunus domesticaSardine muscleFishArticle2-s2.0-85176907761Q3