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Journals / Turkish Journal of Fisheries and Aquatic Sciences / 2010 / Cilt: 10 - Sayı: 3

Bitki ekstraktları uygulamasının dondurulmuş palamut (Sarda sarda) balığı filetolarının duyusal ve fiziksel özellikleri üzerine etkisi

Effect of previous plant extract treatment on sensory and physical properties of frozen bonito (Sarda sarda) Filllets

Pınar Yerlikaya KEBAPÇIOĞLU
Nalan GÖKOĞLU
Pages
341–349
DOI
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AI Summary & Key Takeaways

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

Deformation of muscle structure was considerably decreased by dipping fillets into plant extracts before glazing.

📌 3 Key Takeaways

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Objective & Hypothesis:Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punica granatum) extracts were used to keep quality characteristics of bonito (Sarda sarda) fillets during frozen storage.
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Key Findings & Data:Fillets were dipped into plant extract solutions before freezing, then glazed and stored at -18°C for 5 months.
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Conclusion & Impact:Deformation of muscle structure was considerably decreased by dipping fillets into plant extracts before glazing.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:duyusal özellikler · gıda katkı maddeleri · nar

Abstract

Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punica granatum) extracts were used to keep quality characteristics of bonito (Sarda sarda) fillets during frozen storage. Fillets were dipped into plant extract solutions before freezing, then glazed and stored at -18°C for 5 months. Preference of panellists was focused on green tea applied fillets, means of odour and texture at the end of the storage period. Also, brightness values were found to be high. Redness and yellowness of the fillets were affected from natural colour of grape seed and pomegranate peel extracts, respectively. More stiff and less adhesive product was obtained with control groups, followed by green tea extract applied fillets. Deformation of muscle structure was considerably decreased by dipping fillets into plant extracts before glazing.

Özet

Palamut balığı (Sarda sarda) filetolarının dondurulmuş depolama süresince kalitesinin korunması amacıyla yeşil çay (Camelia sinensis), üzüm çekirdeği (Vitis vinifera) ve nar kabuğu (Punica granatum) ekstraktları uygulanmıştır. Dondurma işlemi öncesinde filetolar bitki ekstraktlarına daldırılmış, glaze edilmiş ve -18°C’de 5 ay depolanmıştır. Depolama süresinin sonunda koku ve tekstür bakımından yeşil çay ekstraktı uygulanmış filetolar panelistlerin beğenisini kazanmıştır. Aynı zamanda, parlaklık değerleri de yüksek belirlenmiştir. Filetoların kırmızılık değeri üzüm çekirdeği ekstraktının ve sarılık değeri ise nar kabuğu ekstraktının doğal renginden etkilenmiştir. Kontrol grubu sıkı yapılı ve az yapışkanlık göstermiş, yeşil çay ekstraktı uygulanan filetolar kontrol grubunu takip etmiştir. Filetoların glazing işlemi öncesi bitki ekstraktlarına daldırılması ile kas yapısında meydana gelen deformasyon oldukça azaltılmıştır.

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Cite This Article

KEBAPÇIOĞLU, P. Y., GÖKOĞLU, N. (2010). Bitki ekstraktları uygulamasının dondurulmuş palamut (Sarda sarda) balığı filetolarının duyusal ve fiziksel özellikleri üzerine etkisi. Turkish Journal of Fisheries and Aquatic Sciences, Cilt: 10 - Sayı: 3, 341–349. https://ajindex.com/articles/408227

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