Biberiye ve Kekik Esansiyel Yağları Katkısının Marine Edilmiş Kerevitlerin (Astacus leptodactylus Esch., 1823) Raf Ömrüne Etkisinin Belirlenmesi

Abstract

ÖzetBu çalışmada, biberiye ve kekik esansiyel yağları uygulanarak marine edilen kerevitlerin 4ºC'de muhafazası sırasında kimyasal [pH ve tiyobarbitürik asit (TBA)], mikrobiyolojik (Toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayımı) ve duyusal niteliklerinde meydana gelen değişimler incelenmiştir. Analiz sonuçlarına göre gruplar arasında pH değeri bakımından istatistiksel olarak fark saptanmamıştır (P>0.05). Ancak TVB-N ve TBA miktarları açısından kontrol grubu ile esansiyel yağ uygulanan gruplar arasındaki farkın önemli olduğu (P<0.05) tespit edilmiştir. Yine muhafaza süresince toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayısı bakımından kontrol grubu ile uygulama grupları arasındaki farkın önemli olduğu bulunmuştur (P<0.05). Duyusal değerlendirme sonuçlarına göre kontrol grubunun raf ömrü 42 gün olarak belirlenirken, biberiye esansiyel yağı uygulanan grubun 56 ve kekik esansiyel yağı uygulanan grubun raf ömrü 70 gün olarak belirlenmiştir. Sonuç olarak, uygulanan esansiyel yağların ürünün raf ömrü üzerine olumlu etki gösterdiği, özellikle kekik esansiyel yağının bu konuda kayda değer olduğu, adı geçen yağların kullanımının ürünün kimyasal ve mikrobiyolojik kalitesi üzerine olumlu etki yaptığı ortaya konmuştur. Anahtar sözcükler: Kerevit, Marinasyon, Biberiye esansiyel yağı, Kekik esansiyel yağı, Esansiyel yağlar, Raf ömrü The Determination of the Effect to Shelf Life of Marinated Crayfish (Astacus leptodactylus Esch., 1823) with Rosemary and Thyme Essential Oils Additive SummaryIn this study, chemical [pH and thiobarbituric acid (TBA)], microbiological (Total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould count) and sensory analyses were performed to investigate the qualitative changes of crayfish marinated with rosemary and thyme essential oils during the storage at 4ºC. According to the results, statistically no significant difference was found in pH values amongst groups (P˃0.05). However, the difference between control group and essential oils applied groups were significant (P˂0.05) in term of TBA values. During the storage, the difference between control group and essential oils applied groups in term of the total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould counts were statistically found significant (P˂0.05). The sensory evolution results indicated that the shelf life of marinated crayfish was 42 days for the control, 56 days for the rosemary and 70 days for the thyme essential oils applied groups. In conclusion, essential oils showed a positive effect on the product's shelf-life; particularly thyme essential oil is noteworthy in this regard. The use of oils mentioned was a positive impact on the chemical and microbiological quality of the products.

Effects of thymol and rosemary essential oils and red beet extract on low‐nitrite and carmine‐free beef Mortadella

“…In a previous study, the crawfish meat marinated with thyme and rosemary essential oils were stored at 4℃ for 10 days, and at the end of the storage period, the LAB numbers of samples containing rosemary and thyme essential oils were found to be lower than that of control sample (Duman et al, 2012). In that study, LAB numbers of samples containing rosemary and thyme essential oils were 5.91 and 4.93 log CFU/g, respectively, and it was reported that the thyme essential oil was found to be more effective on the inhibition of LAB when compared with the rosemary essential oil.…”

The Determination of Microbiological Properties of Rainbow Trout (Oncorhynchus mykiss) Applied with Black Cumin Oil in Different Concentrations

“…An increase was observed in the amount of LAB in all of the groups throughout the storage duration. Duman et al (2012) emphasized that the amount of LAB in the rosemary and thyme oil added groups were lower than the control group. Patır et al (2015) reported that the amount of LAB in marinated trout (O. mykiss) with eugenol-added samples were lower than the control group.…”

“…Erkan et al (2011) emphasized that the laurel and cinnamon ail applications on the bluefish were effective on the amount of TPAB. In the study of Duman et al (2012), rosemary and thyme oil were applied on marinated crayfish and it was reported that the amount of TPAB was higher in the control group than the essential oil added groups. Our study is similar to the findings of this research.…”

“…Synthetic and natural additives have been used good alternatives to ensure food safety many years. Consumers prefer natural additives due to the detrimental effects of synthetic additives health (Pizzale et al, 2002;Duman et al, 2012;Kuş, 2012;Mutlu and Bilgin, 2016;Emir Çoban et al, 2018;Oğuzhan Yıldız, 2019). For this reason, the use of natural plant extracts/oils that have antimicrobial and antioxidant effects has become widespread (Akarsu, 2016).…”

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

“…However, because of the harmful effects of synthetic substances on health, their use is limited and the tendency toward natural additives has increased day by day. [ 18–20 ] Numerous plant species (rosemary, thyme, sage, clove, and garlic) have been used as natural antioxidant sources in fisheries. [ 21–24 ] Citrus (Rutaceae) oils including lemon, orange, mandarin, and grapefruit also have high antimicrobial and antioxidant activity.…”