SavedAdd your journal

Journals / Acta Aquatica Turcica / 2019 / Cilt: 15 - Sayı: 2

The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp

Portakal Kabuğu Esansiyel Yağı ile Birleştirilmiş Jelatin Film Kaplamanın Buzdolabında Muhafaza Edilen Karidesin Kalitesi Üzerine Etkisi

Yunus ALPARSLAN
Taçnur BAYGAR
Cansu METİN
Hatice HASANHOCAOĞLU YAPICI
Tuba BAYGAR
Pages
197–212
Publication Date
2019-06-14
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the sensorial and microbiological analysis results, control group samples (C) have 7 days’ shelf life while gelatin group samples (GF) have 12 days, and gelatin film with orange peel essential oil coated group samples (GF+EO) have 15 days.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, application of gelatin-based film coating combined with essential oil obtained from orange (Citrus sinensis (L.) Osbeck) peel on the quality of deep water pink shrimp (Parapenaeus longirostris Lucas 1846) was aimed.
📊
Key Findings & Data:Gelatin film (GF) and gelatin film incorporated with orange peel essential oil (GF+EO) were used for film coating.
💡
Conclusion & Impact:According to the sensorial and microbiological analysis results, control group samples (C) have 7 days’ shelf life while gelatin group samples (GF) have 12 days, and gelatin film with orange peel essential oil coated group samples (GF+EO) have 15 days.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Jelatin film kaplama · portakal kabuğu · esansiyel yağ

Abstract

In this study, application of gelatin-based film coating combined with essential oil obtained from orange (Citrus sinensis (L.) Osbeck) peel on the quality of deep water pink shrimp (Parapenaeus longirostris Lucas 1846) was aimed. Gelatin film (GF) and gelatin film incorporated with orange peel essential oil (GF+EO) were used for film coating. Thickness and microstructure of the films, nutritional composition (protein, moisture, lipid, ash and free amino acid content), sensory and melanosis evaluation, chemical [Sulphur dioxide (SO2), pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA)], physical (color) and microbiological [total viable counts (TVC), total psychotropic bacteria (PB), total coliform bacteria (TCB) and Enterobacteriacea (EB) ] were carried out for 15 days. As a result, gelatin film coatings were effective on the quality and shelf life of shrimps than the control group. Gelatin films were more effective on melanosis than control and the essential oil protected the shrimp’s quality more than the other groups. According to the sensorial and microbiological analysis results, control group samples (C) have 7 days’ shelf life while gelatin group samples (GF) have 12 days, and gelatin film with orange peel essential oil coated group samples (GF+EO) have 15 days.

Özet

Bu çalışmada, portakal (Citrus sinensis (L.) Osbeck) kabuğundan elde edilen esansiyel yağ ile birleştirilmiş jelatin bazlı film kaplamanın derin su pembesi karidesinin (Parapenaeus longirostris Lucas 1846) kalitesine uygulanması amaçlanmıştır. Film kaplaması için jelatin film (GF) ve portakal kabuğu esansiyel yağı (GF + EO) ile birleştirilmiş jelatin film kullanılmıştır. 15 gün boyunca filmlerin kalınlığı ve mikroyapısı, besin kompozisyonu (protein, nem, lipit, kül ve serbest amino asit içeriği), duyusal ve melanosis değerlendirmesi, kimyasal [Kükürt dioksit (SO2), pH, toplam uçucu bazik azot (TVB-N), trimetilamin azot (TMA-N), tiyobarbitürik asit (TBA), peroksit değeri (PV), serbest yağ asidi (FFA)), fiziksel (renkli) ve mikrobiyolojik [toplam canlı sayımı (TVC), toplam psikotropik bakteri (PB), toplam koliform bakteri (TCB) ve Enterobacteriacea (EB)) analizleri yapılmıştır. Sonuç olarak, jelatin film kaplamaları, karideslerin kalite ve raf ömrü üzerinde kontrol grubuna göre daha etkili olmuştur. Jelatin filmler melanosis üzerinde kontrolden daha etkili olup, esansiyel yağ, karidesin kalitesini diğer gruplardan daha fazla korumuştur. Duyusal ve mikrobiyolojik analiz sonuçlarına göre, kontrol grubu örneklerinin (C) 7 günlük raf ömrüne sahipken, jelatin grubu örneklerinin (GF) 12 gün, portakal kabuğu esansiyel yağı içeren jelatin film ile kaplı örneklerin (GF + EO) 15 gün raf ömrüne sahip olduğu tespit edilmiştir.

🔖

Cite This Article

ALPARSLAN, Y., BAYGAR, T., METİN, C., YAPICI, H. H., BAYGAR, T. (2019). The Role of Gelatin-Based Film Coating Combined with Orange Peel Essential Oil on the Quality of Refrigerated Shrimp. Acta Aquatica Turcica, Cilt: 15 - Sayı: 2, 197–212. https://ajindex.com/articles/18432

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (5)

  1. Alparslan, Y. & Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology, 10(5), 842-853. doi: 10.1007/s11947-017-1862-y Antonacopoulos, N. (1973). Bestimmung des Flüchtigen Basenstickstoofs. In W. Ludorf & V. Meyer (Eds.), Fische und Fischerzeugnisse, Berlin: Aulage Verlag Paul Parey.; 224–225.
  2. AOAC (1990). Official methods of analysis of AOAC International. 13th ed. AOAC International. Gaithersburg, MD, USA, Method No. 950.46. AOAC (2000). Sulfites in foods and beverages, ion exclusion chromatographic method. AOAC Official Methods of Analysis. Official Method No. 990.31. AOAC (2006a). Official methods of analysis of AOAC International. 18th ed. AOAC International. Gaithersburg, MD, USA, Method No. 934.01. AOAC (2006b). Official methods of analysis of AOAC International. 13th ed. AOAC International. Gaithersburg, MD, USA, Method No. 984.13. AOCS (1998). Official Method Cd 8-53. In: D. Firestone, Ed., Official Methods and Recommended Practices of the American Oil Chemists’ Society, 5th Edition,
  3. AOCS, Champaign. Arancibia, M. Y., Lopez-Caballero, M. E., Gomez-Guillen, M. C. & Montero, P. (2015). Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control, 54, 259-266. doi: 10.1016/j.foodcont.2015.02.004 Artharn, A., Prodpran, T. & Benjakul, S. (2009). Round scad protein-based film: Storage stability and its effectiveness for shelf-life extension of dried fish powder. LWT-Food Science and Technology, 42(7), 1238-1244. doi: 10.1016/j.lwt.2008.08.009 Aşık, E. & Candoğan, K. (2014). Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Journal of Food Quality, 37(4), 237–246. doi: 10.1111/jfq.12088
  4. Bao, S., Xu, S. & Wang, Z. (2009). Antioxidant activity and properties of gelatin films incorporated with tea polyphenol‐loaded chitosan nanoparticles. Journal of Science of Food and Agriculture, 89(15), 2692-2700. doi:10.1002/jsfa.3775 Bhadra, S., Dora, K. C., Sarkar, S., Chowdhury, S. & Ganguly, S. (2012). Effect of chitosan coating on shelf life of black tiger shrimp (Penaeus monodons). Exploratory Animal and Medical Research, 2(2), 155-165.
  5. Bligh, E. G. & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry Physiology, 37(8), 911–917. doi: 10.1139/o59-099 Cao, R., Xue, C. H. & Liu, Q. (2009) Changes in microbial flora of Pacifi