Zeytin (Olea europaea L.) Yaprağı ve Yağ Gülü (Rosa damascena Mill.) Ekstraktlarının Buzdolabı Koşullarında (4±1°C) Depolanan Sıcak Dumanlanmış Alabalık (Oncorhynchus mykiss) Filetolarının Raf Ömrüne Etkisi
Abstract
Bu çalışmada, zeytin (Olea europaea L.) yaprağı ve yağ gülü (Rosa damascena Mill.) ekstraktları sıcak dumanlanmış gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarına uygulanarak buzdolabında (4±1°C)muhafazası sırasında kimyasal (pH, TBA, TVB-N), mikrobiyolojik (TMA ve TPA, LAB ve ENT) ve duyusal değişimler incelenmiştir. Ayrıca taze ve sıcak dumanlanmış alabalıkların kimyasal komposizyonları (nem, ham protein, ham yağ, ham kül) da incelenmiştir. TVB-N ve TBA miktarları açısından kontrol grubu ile bitkisel ekstrakt uygulanan gruplar arasındaki farkın önemli olduğu (p<0.05) tespit edilmiştir. Muhafaza süresince toplam mezofilik ve psikrofilik bakteri, laktik asit bakterileri ve enterobakteri sayısı bakımından kontrol grubu ile uygulama grupları arasındaki farkın önemli olduğu bulunmuştur (p<0.05). Mikrobiyolojik değerlendirme sonuçlarına göre kontrol grubunun raf ömrü 21 gün olarak belirlenirken, zeytin yaprağı ekraktı uygulanan grup hariç diğer grupların raf ömrü 28 gün olarak belirlenmiştir. Zeytin yaprağı ekstraktı uygulanan grubun 42. günde mikrobiyolojik limit değeri aştığı saptanmıştır. Duyusal değerlendirme sonuçlarına göre yağ gülü ekstraktı uygulanan örnekler pek beğeni almazken, zeytin yaprağı ekstraktı uygulanan örnekler panelistlerce beğenilmiştir. Sonuç olarak, uygulanan bitki ekstraktlarının raf ömrü üzerine olumlu etki gösterdiği, özellikle zeytin yaprağı ekstraktının bu konuda kayda değer olduğu tespit edilmiştir.
References
- Ahmed AM, Rabii NS, Garbaj AM, Abolghait SK. 2014. Antibacterial effect of olive (Olea europaea l.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus). Int J Vet Sci Med. 2(1):53-56. doi:10.1016/j.ijvsm.2014.04.002
- Akhtar P, Gray JL, Gornaa EA, Booren AM. 1998. Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage. J Food Lipids, 5(1):43-58. doi: 10.1111/j.1745-4522.1998.tb00106.x
- Al-Reza S, Karmaker S, Hasan M, Roy S, Hogue R, Rahman N. 2015. Effect of traditional fish processing methods on the proximate and microbiological characteristics of Laubuka dadiburjori during storage at room temperature. J Fish Aquat Sci 10(4):232-243. doi: 10.3923/jfas.2015.232.243
- Altuğ T, Elmacı Y. 2005. Gıdalarda duyusal değerlendirme. İzmir: Meta basım 150 s.
- Anonim. 2013. Türkiye İstatistik Kurumu (TUİK). Ankara: Su ürünleri istatistikleri. Yayın No: 4349, 61s.
- AOAC. 2000. AOAC official method 940.25 nitrogen (total) in seafood. First action 1940, Official Methods of Analysis of AOAC International 17th Edition.
- AOAC. 2002. Ashes content. 920.153 Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
- Aytul K. 2010. Antimicrobial and antioxidant activities of olive leaf extract and its food applications, A Thesis Submitted to, the Graduate School of Engineering and Sciences of, İzmir Institute of Technology in Partial Fulfillment of the Requirements for the Degree of Master of Science in Biotechnology.89p
- Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del Rio JA. 2000. Antioxidant activity of phenolics extracted from Olea europaea L. Leaves. Food Chem 68(4):457-462. doi:10.1016/S0308-8146(99)00221-6
- Bilgin Ş, Ünlüsayın M, Gülyavuz H. 2001. Clarias gariepinus (Burchell, 1822)’un farklı işleme yöntemlerine göre değerlendirilmesi ve kimyasal bileşenlerinin tespiti. Turk J. Vet. Anim. Sci. 25:309-312.
- Bligh EG, Dyer WS. 1959. A rapid method of total lipit extraction and purification. Can J Biochem Physiol. 37(8):911-917. doi: 10.1139/o59-099
- Boudhrioua N, Bahloul N, Slimen B.I, Kechaou N. 2009. Comparison on the total phenol contents and the color of fresh and ınfrared dried olive leaves. Ind Crops Prod, 29(2-3):412-419. doi:10.1016/j.indcrop.2008.08.001
- Boziaris IS, Proestos C, Kapsokefalou M, Komaitis M. 2011.Antimicrobial effect of filipendula ulmaria plant extract against selected foodborne pathogenic and spoilage bacteria in laboratory media, fish flesh and fish roe product. Food Technol. Biotechnol. 49(2):263-270.
- Çaklı Ş. 2007. Su ürünleri işleme teknolojisi. Cilt 1. İzmir: Ege Üniversitesi Basımevi 696 s.
- Çetinkaya S. 2013. Vakum paketli pişirilen (Sous-Vide) Gökkuşağı Alabalığı (Oncorhychus mykiss Walbaum, 1792)’nın soğuk depolanması sırasında kalite özelliklerine doğal antioksidanların etkisi [Doktora Tezi]. Süleyman Demirel Üniversitesi. 142 s.
- Çoban ÖE, Patır B, Yılmaz Ö. 2014. Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets. J Food Sci Technol (October 2014) 51(10):2741–2747 doi: 10.1007/s13197-012-0795-8
- El SN, Karakaya S. 2009. Olive tree (Olea europaea) leaves: potential beneficial effects on human health. Nutr Reviews 67(11):632–638. doi:10.1111/j.1753-4887.2009.00248.x
- Erkan N, Özden Ö. 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int J Food Sci Technol. 43(9):1549-1559. doi:10.1111/j.1365-2621.2007.01579.x
- Erkan N, Ulusoy Ş, Tosun Ş. 2011. Effect of combined application of plant extract and vacuum packated treatment on the quality of hot smoked rainbow trout. J Verbr Lebensm. 6(4):419–426. doi: 10.1007/s00003-011-0665-8
- Erkan N. 2012. The effect of thyme and garlic oil on the preservation of vacuum-packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food Bioprocess Technol 5(4):1246-1254. doi : 10.1007/s11947-010-0412-7
- FDA. 1998. Food drug administration. Fish and fisheries products hazards and controls guide, (2nd ed.). (p. 276) Washington, DC: FDA, Office of Seafood.
- Huss HH. 1995. Quality and quality changes in fresh fish. FAO Fisheries Tecnical Paper. 348, 195pp.
- ICMSF. 1982. International commission on microbiological specification for food. microorganisms in foods. their significance and method of enumeration. 2nd ed, eds. R. P. Elliotögt, D. S. Clark, K. H. Lewis, H. Lundbeck, J. C. Olsen and J. B. Simonsen, Vol. 1, University of Toronto Pres, London. ICMSF, Microorganisms in foods. sampling for microbiological analysis: Principles and scientific applications, 2nd Edition, Vol. 2. University of Toronto Press, Toronto, Canada, pp. 181-196
- ICMSF. 1986. International commission on microbiological specifications for foods. microorganism in food. 2nd ed., Toronto, 278 p.
- Jemai H, Buaziz M, Fki I, Feki AE, Sayadi S. 2008. Hypolipidimic and antioxidant activities of oleoropein and ıts hydrolysis derivate-rich extracts from chemlali olive leaves. Chemico-Biological Interactions, 176(2-3):88-98. doi:10.1016/j.cbi.2008.08.014
- Kolsarıcı N, Özkaya Ö. 1998. Gökkuşağı alabalığı (Salmo gairdneri)’nin raf ömrü üzerine tütsüleme yöntemleri ve depolama sıcaklığının etkisi. Turk Vet Anim Sci. 22(3):273-284.
- Kuş B. 2012. Altınotu ve ökseotu bitki ekstrelerinin alabalık filetosu üzerindeki antimikrobiyal ve antioksidan etkilerinin incelenmesi [Yüksek Lisans Tezi]. Çukurova Üniversitesi. 96s.
- Nicholas T. 2003. Antimicrobial use of native and enzymatically degraded chitosans for seafood applications [Yüksek Lisans Tezi]. B.S. University of Maine. 144p.
- Oğuzhan P, Angiş S, Haliloğlu Hİ, Atamanalp M. 2006. Gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarında sıcak tütsüleme sonrası kimyasal komposizyon değişimleri, Ege Üni Su Ürün Derg. 23(1/3): 465-466.
- Pazos M, Gonzalez MJ, Gallardo JM, Torres JL, Medina I. 2005. Preservation of the endegenous antioxidant system of fish muscle by grape polyphenols during frozen storage. European Food Research Technology, 220(5):514-519. doi: 10.1007/s00217-004-1113-0
- Pereira AP, Ferreira ICFR, Marcelino F, Valentão P, Andrade PB, Seabra R, Estevinho L, Bento A, Pereira JA. 2007. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules. 12(5):1153-1162. doi: 10.3390/12051153
- Salama NA, Khalafalla GM. 1993. Chemical, bacteriological and sensory changes in eel fish (Anguilla vulgaris) during smoking and storage. Archiv für Lebensmittelhygiene, 44, 1-24 pp.
- Serdaroğlu M, Felekoğlu E, 2005. Effects of using rosemary extract andonion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality, 28(2):109-120. doi: 10.1111/j.1745-4557.2005.00016.x
- Schieber A, Mihalev K, Berardini N, Mollov P, Carle R. 2005. Flavonol glycosides from distelled petals of Rosa damascena Mill. Zeitschrift für Naturforschung C, 60(5-6):379-384. doi: 10.1515/znc-2005-5-602
- Sigurgisladottir S, Sigurlardottir MS, Torrissen O, Vallet JL, Hafsteinsson H. 2000. Effects of different salting and smoking process on the microstructure, the texture and yield of atlantic salmon (Salmo salar) fillets. Food Res Int. 33:847-855 doi:10.1016/S0963-9969(00)00104-6
- TUİK 2015. Yetiştiricilik üretimi - Aquaculture production. [Erişim tarihi: 08 Ara 2015]. Erişim Adresi:http://www.tuik.gov.tr/PreIstatistikTablo.do?istab_id=696
- Ünal G. 1995. Gökkuşağı alabalığının (Oncorhynchus mykiss W.) tütsülenmesi ve bazı kalite kriterlerinin tespiti üzerine bir araştırma [Doktora Tezi]. Ege. Üniversitesi. 120 s.
- Varlık C, Uğur M, Gökoğlu N, Gün H. 1993. Su ürünlerinde kalite kontrol ilke ve yöntemleri. Ankara Gıda Teknolojisi Derneği Yayınları No:17, 174s.
- Varlık C, Özden Ö, Erkan N, Alakavuk DÜ. 2007. Su ürünlerinde kalite kontrol. İstanbul: İstanbul Üniversitesi, Su Ürünleri Fakültesi, 202s.
- Yassa N, Masoomi F, Rankouhi SR, Hadjiakhoondi A. 2009. Chemical composition and antioxidant activity of the extract and essential oil of Rosa damascena from Iran, Population of Guilan. DARU J Pharm Sci, 17(3):170-175.
The Effects of Olive (Olea europaea L.) Leaf and Oil-Bearing Rose (Rosa damascena Mill.) Extracts on Shelf Life of Hot Smoked Rainbow Trout (Oncorhynchus mykiss) Fillets during Refrigerated Storage (4±1°C)
Abstract
The effects of olive (Olea europaea L.) leaf and oil-bearing rose (Rosa damascena Mill.) extracts on shelf life of hot smoked rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4±1°C) were investigated in terms of chemical (pH, TBA, TVB-N), microbiological (TMA, TPA, LAB and ENT) and sensory characteristics. Proximate compositions (moisture, crude protein, crude fat, crude ash) of fresh and hotsmoked trouts were also determined. The results showed that significant differences were observed in TVB-N and TBA levels (p<0.05) between the control group and the treatment groups. Significant differences (p<0.05). were also observed in total mesophilic and psychrophilic bacteria, lactic acid bacteria, and the enterobacteria numbers during storage between the control group and the treatment groups. Shelf life of control group was found as 21 days and 28 days for the treatment groups (except for olive leaf group) according to microbiological assessment. The microbiological values exceeded limit on 42 days for the olive leaf group. According to sensory evaluation, samples with oil-bearing rose extracts were not appreciated by panelists while samples with the olive leaf extract were appreciated by panelists. As a result, application of herbal extracts influenced positively shelf life of trout, especially olive leave extracts.
References
- Ahmed AM, Rabii NS, Garbaj AM, Abolghait SK. 2014. Antibacterial effect of olive (Olea europaea l.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus). Int J Vet Sci Med. 2(1):53-56. doi:10.1016/j.ijvsm.2014.04.002
- Akhtar P, Gray JL, Gornaa EA, Booren AM. 1998. Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage. J Food Lipids, 5(1):43-58. doi: 10.1111/j.1745-4522.1998.tb00106.x
- Al-Reza S, Karmaker S, Hasan M, Roy S, Hogue R, Rahman N. 2015. Effect of traditional fish processing methods on the proximate and microbiological characteristics of Laubuka dadiburjori during storage at room temperature. J Fish Aquat Sci 10(4):232-243. doi: 10.3923/jfas.2015.232.243
- Altuğ T, Elmacı Y. 2005. Gıdalarda duyusal değerlendirme. İzmir: Meta basım 150 s.
- Anonim. 2013. Türkiye İstatistik Kurumu (TUİK). Ankara: Su ürünleri istatistikleri. Yayın No: 4349, 61s.
- AOAC. 2000. AOAC official method 940.25 nitrogen (total) in seafood. First action 1940, Official Methods of Analysis of AOAC International 17th Edition.
- AOAC. 2002. Ashes content. 920.153 Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
- Aytul K. 2010. Antimicrobial and antioxidant activities of olive leaf extract and its food applications, A Thesis Submitted to, the Graduate School of Engineering and Sciences of, İzmir Institute of Technology in Partial Fulfillment of the Requirements for the Degree of Master of Science in Biotechnology.89p
- Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del Rio JA. 2000. Antioxidant activity of phenolics extracted from Olea europaea L. Leaves. Food Chem 68(4):457-462. doi:10.1016/S0308-8146(99)00221-6
- Bilgin Ş, Ünlüsayın M, Gülyavuz H. 2001. Clarias gariepinus (Burchell, 1822)’un farklı işleme yöntemlerine göre değerlendirilmesi ve kimyasal bileşenlerinin tespiti. Turk J. Vet. Anim. Sci. 25:309-312.
- Bligh EG, Dyer WS. 1959. A rapid method of total lipit extraction and purification. Can J Biochem Physiol. 37(8):911-917. doi: 10.1139/o59-099
- Boudhrioua N, Bahloul N, Slimen B.I, Kechaou N. 2009. Comparison on the total phenol contents and the color of fresh and ınfrared dried olive leaves. Ind Crops Prod, 29(2-3):412-419. doi:10.1016/j.indcrop.2008.08.001
- Boziaris IS, Proestos C, Kapsokefalou M, Komaitis M. 2011.Antimicrobial effect of filipendula ulmaria plant extract against selected foodborne pathogenic and spoilage bacteria in laboratory media, fish flesh and fish roe product. Food Technol. Biotechnol. 49(2):263-270.
- Çaklı Ş. 2007. Su ürünleri işleme teknolojisi. Cilt 1. İzmir: Ege Üniversitesi Basımevi 696 s.
- Çetinkaya S. 2013. Vakum paketli pişirilen (Sous-Vide) Gökkuşağı Alabalığı (Oncorhychus mykiss Walbaum, 1792)’nın soğuk depolanması sırasında kalite özelliklerine doğal antioksidanların etkisi [Doktora Tezi]. Süleyman Demirel Üniversitesi. 142 s.
- Çoban ÖE, Patır B, Yılmaz Ö. 2014. Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets. J Food Sci Technol (October 2014) 51(10):2741–2747 doi: 10.1007/s13197-012-0795-8
- El SN, Karakaya S. 2009. Olive tree (Olea europaea) leaves: potential beneficial effects on human health. Nutr Reviews 67(11):632–638. doi:10.1111/j.1753-4887.2009.00248.x
- Erkan N, Özden Ö. 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int J Food Sci Technol. 43(9):1549-1559. doi:10.1111/j.1365-2621.2007.01579.x
- Erkan N, Ulusoy Ş, Tosun Ş. 2011. Effect of combined application of plant extract and vacuum packated treatment on the quality of hot smoked rainbow trout. J Verbr Lebensm. 6(4):419–426. doi: 10.1007/s00003-011-0665-8
- Erkan N. 2012. The effect of thyme and garlic oil on the preservation of vacuum-packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food Bioprocess Technol 5(4):1246-1254. doi : 10.1007/s11947-010-0412-7
- FDA. 1998. Food drug administration. Fish and fisheries products hazards and controls guide, (2nd ed.). (p. 276) Washington, DC: FDA, Office of Seafood.
- Huss HH. 1995. Quality and quality changes in fresh fish. FAO Fisheries Tecnical Paper. 348, 195pp.
- ICMSF. 1982. International commission on microbiological specification for food. microorganisms in foods. their significance and method of enumeration. 2nd ed, eds. R. P. Elliotögt, D. S. Clark, K. H. Lewis, H. Lundbeck, J. C. Olsen and J. B. Simonsen, Vol. 1, University of Toronto Pres, London. ICMSF, Microorganisms in foods. sampling for microbiological analysis: Principles and scientific applications, 2nd Edition, Vol. 2. University of Toronto Press, Toronto, Canada, pp. 181-196
- ICMSF. 1986. International commission on microbiological specifications for foods. microorganism in food. 2nd ed., Toronto, 278 p.
- Jemai H, Buaziz M, Fki I, Feki AE, Sayadi S. 2008. Hypolipidimic and antioxidant activities of oleoropein and ıts hydrolysis derivate-rich extracts from chemlali olive leaves. Chemico-Biological Interactions, 176(2-3):88-98. doi:10.1016/j.cbi.2008.08.014
- Kolsarıcı N, Özkaya Ö. 1998. Gökkuşağı alabalığı (Salmo gairdneri)’nin raf ömrü üzerine tütsüleme yöntemleri ve depolama sıcaklığının etkisi. Turk Vet Anim Sci. 22(3):273-284.
- Kuş B. 2012. Altınotu ve ökseotu bitki ekstrelerinin alabalık filetosu üzerindeki antimikrobiyal ve antioksidan etkilerinin incelenmesi [Yüksek Lisans Tezi]. Çukurova Üniversitesi. 96s.
- Nicholas T. 2003. Antimicrobial use of native and enzymatically degraded chitosans for seafood applications [Yüksek Lisans Tezi]. B.S. University of Maine. 144p.
- Oğuzhan P, Angiş S, Haliloğlu Hİ, Atamanalp M. 2006. Gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarında sıcak tütsüleme sonrası kimyasal komposizyon değişimleri, Ege Üni Su Ürün Derg. 23(1/3): 465-466.
- Pazos M, Gonzalez MJ, Gallardo JM, Torres JL, Medina I. 2005. Preservation of the endegenous antioxidant system of fish muscle by grape polyphenols during frozen storage. European Food Research Technology, 220(5):514-519. doi: 10.1007/s00217-004-1113-0
- Pereira AP, Ferreira ICFR, Marcelino F, Valentão P, Andrade PB, Seabra R, Estevinho L, Bento A, Pereira JA. 2007. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules. 12(5):1153-1162. doi: 10.3390/12051153
- Salama NA, Khalafalla GM. 1993. Chemical, bacteriological and sensory changes in eel fish (Anguilla vulgaris) during smoking and storage. Archiv für Lebensmittelhygiene, 44, 1-24 pp.
- Serdaroğlu M, Felekoğlu E, 2005. Effects of using rosemary extract andonion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality, 28(2):109-120. doi: 10.1111/j.1745-4557.2005.00016.x
- Schieber A, Mihalev K, Berardini N, Mollov P, Carle R. 2005. Flavonol glycosides from distelled petals of Rosa damascena Mill. Zeitschrift für Naturforschung C, 60(5-6):379-384. doi: 10.1515/znc-2005-5-602
- Sigurgisladottir S, Sigurlardottir MS, Torrissen O, Vallet JL, Hafsteinsson H. 2000. Effects of different salting and smoking process on the microstructure, the texture and yield of atlantic salmon (Salmo salar) fillets. Food Res Int. 33:847-855 doi:10.1016/S0963-9969(00)00104-6
- TUİK 2015. Yetiştiricilik üretimi - Aquaculture production. [Erişim tarihi: 08 Ara 2015]. Erişim Adresi:http://www.tuik.gov.tr/PreIstatistikTablo.do?istab_id=696
- Ünal G. 1995. Gökkuşağı alabalığının (Oncorhynchus mykiss W.) tütsülenmesi ve bazı kalite kriterlerinin tespiti üzerine bir araştırma [Doktora Tezi]. Ege. Üniversitesi. 120 s.
- Varlık C, Uğur M, Gökoğlu N, Gün H. 1993. Su ürünlerinde kalite kontrol ilke ve yöntemleri. Ankara Gıda Teknolojisi Derneği Yayınları No:17, 174s.
- Varlık C, Özden Ö, Erkan N, Alakavuk DÜ. 2007. Su ürünlerinde kalite kontrol. İstanbul: İstanbul Üniversitesi, Su Ürünleri Fakültesi, 202s.
- Yassa N, Masoomi F, Rankouhi SR, Hadjiakhoondi A. 2009. Chemical composition and antioxidant activity of the extract and essential oil of Rosa damascena from Iran, Population of Guilan. DARU J Pharm Sci, 17(3):170-175.
There are 40 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Research Article |
| Authors | |
| Publication Date | April 20, 2016 |
| Published in Issue | Year 2016 Volume: 2 Issue: 1 |