DETERMINATION OF SHELF LIFE OF MARINADE AND BRINE INJECTED RAINBOW TROUT (Oncorhynchus mykiss, WALBAUM 1792) AT REFRIGERATOR CONDITIONS

Çağlak, Emre

doi:10.3153/jfhs15019

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…The initial TVB-N value of rainbow trout was 13.30 mg/100 g, and TVB-N value of all croquette groups increased significantly (p < .05) according to storage time (Figure 4b). TVB-N value of fresh rainbow trout is consistent with the values (14.08 mg/100 g) reported by Çağlak and Karslı (2015). In this study, dill extracts showed a delaying effect on the increase of TVB-N values, and TVB-N values of croquette groups (BDA and DDA) were found significantly lower over storage time (p < .05).…”

Section: Chemical and Physical Quality Parameterssupporting

confidence: 91%

Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage

Caglak,

Karsli

2023

Food Science & Nutrition

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In this study, changes in quality parameters of rainbow trout croquettes treated with dill extracts obtained by brewing (BDA) and distillation (DDA) methods were investigated during 61 days of refrigerated storage (+2 ± 1°C). Physicochemical, microbial, and sensory parameters of the rainbow trout croquettes were analyzed once every 4 days. It was observed that the precooking process and additives influenced the nutrient composition and color change of the croquettes. Total volatile base nitrogen and thiobarbituric acid values did not exceed the limit values in any group during refrigerated storage and these values were found as 23.10 ± 0.89 mg/100 g and 3.13 ± 0.08 mg MDA/kg in the control group (C), 21.00 ± 0.92 mg/100 g and 2.77 ± 0.14 mg MDA/kg in BDA group, and 21.70 ± 0.92 mg/100 g and 2.85 ± 0.07 mg MDA/kg in DDA group, respectively. Extract treatments, especially DDA, resulted in a significant reduction in the counts of total aerobic mesophilic and psychotropic bacteria in trout croquettes compared to the control group. It was determined that the sensory scores of all croquette groups decreased during storage and the acceptability scores of the C, BDA, and DDA groups reached on the 33rd, 57th, and 61st days of storage, respectively. According to the results, this work demonstrated that the dill extracts both distilled and brewed can be used as a natural additive to improve the quality and extend the shelf life of rainbow trout croquettes.

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Section: Chemical and Physical Quality Parameterssupporting

confidence: 91%

Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage

Caglak,

Karsli

2023

Food Science & Nutrition

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Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2±1°C

Karsli

Çağlak

Kılıç

2021

Journal of Aquatic Food Product Technology

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Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

Puke

Galoburda

2021

Rural Sustainability Research

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Smoked sprats are delicious and nutritionally valuable product. Besides protein, it contains high amount of unsaturated fatty acids and fat soluble vitamins. Nowadays, human interest for fish product consumption is increasing. It leads to the demand for increased shelf life of the smoked sprats. One way to prolong the shelf life is to use some pre-treatment prior to smoking. The aim of study was to analyse the effect of pre-treatment on smoked Baltic sprat quality and microbiological parameters. Various compositions of brine using salts (NaCl, CaCl2) and acetic acid in different proportions were used for fresh sprat pre-treatment. Pre-treatment had the influence on physical parameters; pre-treated samples had higher salt and lower moisture content, and lower pH, which allowed prolonging the shelf life of smoked sprats. The highest pH was in the control sample 6.6, and it allowed growth of yeasts, moulds, Pseudomonas spp., and mesophilic and facultative anaerobic microorganisms. The results demonstrated that after two-week storage of the smoked sprats the growth of moulds (1×102 CFU g−1) was observed only for smoked sprats without pre-treatment (control sample), indicating the positive effect of pre-treatment. Salmonella spp., Clostridium perfingens, Listeria monocytogenes, and Escherichia coli were not detected in any of the analysed samples. After pre-treatment in brine, containing combination of NaCl and CaCl2, smoked fish had darker colour compared to control sample or sample with sodium chloride only. Any of applied pre-treatments, except brine containing NaCl, made firmer texture of the smoked fish.

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DETERMINATION OF SHELF LIFE OF MARINADE AND BRINE INJECTED RAINBOW TROUT (Oncorhynchus mykiss, WALBAUM 1792) AT REFRIGERATOR CONDITIONS

Cited by 3 publications

References 18 publications

Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage

Use of dill extracts as a natural preservative on shelf‐life extension of rainbow trout croquettes during refrigerator storage

Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2±1°C

Pre-treatment Effect on Physical and Microbial Parameters of Smoked Baltic Sprats

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