BİTKİSEL EKSTRAKTLARIN DONDURULARAK DEPOLANAN USKUMRU (Scomber scombrus) KIYMASINDAKİ KALİTE DEĞİŞİMLERİNE ETKİSİ

Abstract

ÖzetBu çal›flmada, dondurularak depolanan uskumru k›ymas›n›n baz› kalite özelliklerine yeflil çay (YÇE), üzüm çekirde¤i (ÜÇE) ve nar kabu¤u (NKE) ekstraktlar›n›n etkisi incelenmifltir. Bitkisel ekstraktlar›n fenolik madde miktarlar› dikkate al›narak, son üründe toplam fenolik madde miktar› 100 mg/kg olacak flekilde örnekler haz›rlanm›flt›r. Donmufl depolama s›ras›nda bitkisel ekstraktlar›n etkinli¤i, sentetik antioksidan (BHT) içeren ve hiçbir katk› içermeyen kontrol (K) örnekler ile karfl›laflt›r›lm›flt›r. Bitkisel ekstrakt ilavesi ve dondurma ifllemi birlikte toplam aerob psikrofil bakteri (TAPB) say›s›n› azaltm›flt›r (P<0.01). Depolama sonunda TAPB say›s› en düflük NKE ilaveli örneklerde (3.23 log KOB/g) belirlenmifltir (P<0.01). Ekstrakt ilavesi, toplam uçucu bazik nitrojen (TVB-N) ve trimetilamin nitrojeni (TMA-N) oluflumunu s›n›rland›rm›flt›r (P<0.01). TAPB say›s›, TMA-N ve TVB-N miktarlar› dikkate al›nd›¤›nda nar kabu¤u ekstrakt› ilavesi dondurarak depolanan k›yma uskumrular›n kalitesini korumada alt› ay süreyle etkili olmufltur. Elde edilen sonuçlar, NKE ve ÜÇE'n›n dondurularak depolanan uskumru k›ymas›n›n kalitesinin daha uzun süre korunmas› aç›s›ndan uygun do¤al antimikrobiyel katk›lar oldu¤unu göstermifltir. Anahtar kelimeler: Yeflil çay ekstrakt›, nar kabu¤u ekstrakt›, üzüm çekirde¤i ekstrakt›, uskumru, kalite, donmufl depolama. EFFECTS OF PLANT EXTRACTS ON QUALITY ALTERATION IN MACKEREL (SCOMBER SCOMBRUS) MINCE DURING FROZEN STORAGE AbstractThe effect of green tea (GTE), grape seed (GSE) and pomegranate rind (PRE) extract addition on quality of mackerel mince during frozen storage were investigated. Considering the quantity of plant materials phenolic content, total phenolic content of the final product was adjusted to 100 mg/kg for mince samples. Effect of plant extracts was compared with a synthetic antioxidant (BHT) and control (without any antioxidant) mince samples. Freezing process and extract treatment slowed down microbial growth (P<0.01). At the end of frozen storage, PRE samples significantly lowered (3.23 log CFU/g) total viable count than other samples (P<0.01). The increase in total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) contents was limited by extract addition during frozen storage (P<0.01). According to microbial growth, and TMA-N and TVB-N contents, pomegranate rind extract retained their good quality characteristics of mackerel mince during six months of frozen storage. Among the plant extract sources used in the study, GSE and PRE had better results than GTE for prolonged protection of the quality during storage.