SavedAdd your journal

Journals / Erciyes Üniversitesi Veteriner Fakültesi Dergisi / 2015 / Cilt: 12 - Sayı: 3

Effect of Sodium Lactate and Thymol on Some Microbiological, Chemical and Sensory Attributes of Fish Patty Made from Mirror Carp Meat (Cyprinus carpio L.)

Sodyum Laktat ve Timol'ün Aynalı Sazan Balığı'ndan (Cyprinus carpio L.) Yapılan Köftelerin Bazı Mikrobiyolojik ve Duyusal Nitelikleri Üzerine Etkisi

Pelin EROL
Osman İrfan İLHAK
Pages
153–161
Publication Date
2022-10-18
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)

Results of the microbiological analysis indicated that the fish ball samples treated with 1% sodium lactate and 1% sodium lactate + 0.25% thymol have longer shelf-life compared to the other groups (p

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The present study was carried out to investigate the effects of thymol and sodium lactate, alone or in combination, on some microbiological, chemical and sensory attributes of fish patty made from common carp meat.
📊
Key Findings & Data:Fish patty samples were separated into 6 groups (control, 1% sodium lactate, 0.1% thymol, 0.25% thymol, 1% sodium lactate + 0.1% thymol and, 1% sodium lactate + 0.25% thymol) and stored at 4°C and analyzed for microbiological (psychrophilic aerobic microorganisms, coliforms, yeast and mold), chemical (pH) and sensory (taste, odor and color) attributes on days 0, 4, 6, 8 and 10.
💡
Conclusion & Impact:Results of the microbiological analysis indicated that the fish ball samples treated with 1% sodium lactate and 1% sodium lactate + 0.25% thymol have longer shelf-life compared to the other groups (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The present study was carried out to investigate the effects of thymol and sodium lactate, alone or in combination, on some microbiological, chemical and sensory attributes of fish patty made from common carp meat. Fish patty samples were separated into 6 groups (control, 1% sodium lactate, 0.1% thymol, 0.25% thymol, 1% sodium lactate + 0.1% thymol and, 1% sodium lactate + 0.25% thymol) and stored at 4°C and analyzed for microbiological (psychrophilic aerobic microorganisms, coliforms, yeast and mold), chemical (pH) and sensory (taste, odor and color) attributes on days 0, 4, 6, 8 and 10. Results of the microbiological analysis indicated that the fish ball samples treated with 1% sodium lactate and 1% sodium lactate + 0.25% thymol have longer shelf-life compared to the other groups (p

Özet

Bu çalışma, aynalı sazan (Cyprinus carpio L.) balığı'ndan yapılan köftelerin bazı mikrobiyolojik, kimyasal ve duyusal özellikleri üzerine timol ve sodyum laktat'ın tek başlarına ve kombine halde kullanımlarının etkilerini araştırmak amacıyla yapıldı. Hazırlanan köfte örnekleri altı gruba (kontrol, %1 sodyum laktat, %0.1 timol, %0.25 timol, %1 sodyum laktat + %0.1 timol ve %1 sodyum laktat + %0.25 timol) ayrıldı ve buzdolabı şartlarında (4±1°C) muhafazaya alınarak 0., 4., 6., 8. ve 10. günlerde mikrobiyolojik (psikrofilik aerobik mikroorganizma, koliform ve maya-küf), kimyasal (pH) ve duyusal (lezzet, koku, renk) nitelikleri bakımından incelendi. Mikrobiyolojik analiz sonuçları, %1 sodyum laktat ile %1 sodyum laktat + %0.25 timol ilave edilmiş köfte örneklerinin diğer gruplara göre daha uzun muhafaza süresine sahip olduklarını (p0.05), artan timol konsantrasyonuna bağlı olarak bazı grupların kabul edilemez bir aromaya sahip olduklarını gösterdi. Sonuç olarak, balık köftelerine ilave edilen timol'ün mikrobiyel ve muhafaza süresi açısından önemli sayılabilecek bir etki göstermediği, ancak duyusal açıdan ise ürünün nitelikleri üzerine olumsuz etkiye sahip olduğu ortaya konuldu.

🔖

Cite This Article

EROL, P., İLHAK, O. İ. (2022). Effect of Sodium Lactate and Thymol on Some Microbiological, Chemical and Sensory Attributes of Fish Patty Made from Mirror Carp Meat (Cyprinus carpio L.). Erciyes Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 12 - Sayı: 3, 153–161. https://ajindex.com/articles/503864

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. Al-Harbi AH, Uddin MN. Aerobic bacterial flora of common carp (Cyprinus carpio L.) cultured in Earthen Ponds in Saudi Arabia. J Appl Aquacult 2008; 20(2): 108-19
  2. Akkuş Ö, Varlık C, Erkan N, Mol S. Çiğ ve haşlanmış balık etinden yapılmış köftelerin bazı kalite parametrelerinin incelenmesi. Turk J Vet Anim Sci 2004; 28(1): 79-85
  3. Bagamboula CF, Uyttendaele M, Debevere J. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol 2004; 21(1): 33-42
  4. Bajpai VK, Baek K-H, Kang SC. Control of Salmonella in foods by using essential oils: A review. Food Res Int 2012; 45(2): 722-34
  5. Burt S. Essential oils: Their antibacterial properties and potential applications in foods- a review. Int J Food Microbiol 2004; 94(3): 223- 53
  6. Cahill MM. Bacterial flora of fishes: A review. Microb Ecol 1990; 19 (1): 21-41
  7. Çetin B, Bostan K. Hazır köftelerin mikrobiyolojik kalitesi ve raf ömrü üzerine sodyum laktatın etkisi. Turk J Vet Anim Sci 2002; 26(4): 843-8
  8. Ersoy B, Yılmaz AB. Karabalık (Clarias gariepinus Burchell,1822) köftesinin dondurularak muhafazası. Turk J Vet Anim Sci 2003; 27(4): 827-32
  9. Göktan D. Gıdaların Mikrobiyal Ekolojisi Cilt 1 Et Mikrobiyolojisi. İzmir: Ege Üniversitesi Basımevi, 1990; pp. 149-165. 10.Gutierrez J, Barry-Ryan C, Bourke P. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 2008; 124(1): 91-7. 11.Halkman AK. Merck Gıda Mikrobiyolojisi Uygulamaları. Ankara: Başak Matbaacılık Ltd. Şti., 2005: p. 136. 12.Harrigan WF. Laboratory Methods in Food Microbiology. Third Edition. London: Academic Press Limited, 1998: p. 165
  10. ICMSF. International Commission on Microbiological Specification for Foods. Microorganisms in Foods 2. Sampling for Microbiological Analyses: Principles and specific applications. Second Edition. Toronto: Blackwell Scientific Publications, 1986: p. 190
  11. Juven BJ, Kanner J, Schved F, Weisslowicz H. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J Appl Bacteriol 1994; 76(6): 626-31
  12. Lambert RJW, Skandamis PN, Coote PJ, Nychas GJE. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl Microbiol 2001; 91(3): 453-62
  13. Lv FEI, Liang H, Yuan Q, Li C. In vitro antimicrobial effects and mechanism of action of