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Journals / Su Ürünleri Dergisi / 2018 / Cilt: 35 - Sayı: 3

The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil

Dondurarak depolamanın kekik esansiyel yağı ile zenginleştirilmiş peynir altı suyu protein izolatı ile kaplanan istavrit (Trachurus trachurus)’in kimyasal ve duyusal kalitesine etkisi

Bahar Tokur
Elif Tuğçe Aksun
Pages
295–304
Publication Date
2022-10-18
DOI
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⚡ TL;DR(Too Long; Didn't Read)

The results showed that the lowest peroxide value (PV) (meq of peroxide oxygen kg−1) and thiobarbutiricacid value (TBA) (mg malonaldehyde/kg muscle) were determined in WPI coatings enriched with 3% thyme essential oil treated group (p

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the effectiveness of whey protein isolate (WPI) and WPI enriched thyme essential oil coating to improve the quality of horse mackerelduring frozen storage at -18 oC±2 were evaluated for nine month.
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Key Findings & Data:Whey protein isolate without thyme essential oil (WPI0) and three different proportion thymeessential oil (3, 5 and 7 %, v/v) in whey protein isolate (WPI3, WPI5 and WPI7) coating solutions were applied to horse mackerel.
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Conclusion & Impact:The results showed that the lowest peroxide value (PV) (meq of peroxide oxygen kg−1) and thiobarbutiricacid value (TBA) (mg malonaldehyde/kg muscle) were determined in WPI coatings enriched with 3% thyme essential oil treated group (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, the effectiveness of whey protein isolate (WPI) and WPI enriched thyme essential oil coating to improve the quality of horse mackerelduring frozen storage at -18 oC±2 were evaluated for nine month. Whey protein isolate without thyme essential oil (WPI0) and three different proportion thymeessential oil (3, 5 and 7 %, v/v) in whey protein isolate (WPI3, WPI5 and WPI7) coating solutions were applied to horse mackerel. As a control, non-coated anddistillated water coating (DW) horse mackerel were used. The results showed that the lowest peroxide value (PV) (meq of peroxide oxygen kg−1) and thiobarbutiricacid value (TBA) (mg malonaldehyde/kg muscle) were determined in WPI coatings enriched with 3% thyme essential oil treated group (p

Özet

Bu çalışmada, 18 ±2 oC’de dondurularak depolanan istavritin kalitesini geliştirmek amacıyla peynir altı suyu protein izolatı (WPI) ve kekik esansiyel yağı ile zenginleştirilmiş WPI kaplamanın etkisi 9 aylık süre için değerlendirilmiştir. İstavritlere, kekik esansiyel yağı ilave edilmemiş (WPI0) ve üç farklı oranlarda kekik esansiyel yağı (%3, %5 ve %7, v/v) içeren peynir altı suyu protein izolatlı (WPI3,WPI5 ve WPI7 ) kaplama solüsyonu uygulanmıştır. Kontrol grubu olarak, herhangi bir kaplama uygulanmayan ve saf su glazeli (DW) istavritler kullanılmıştır. Araştırmanın sonucunda, en düşük peroksit (PV) ve tiyobarbitürik asit (TBA) değerleri %3 oranında kekik esansiyel yağı uygulanan grupta bulunurken (p

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Cite This Article

Tokur, B., Aksun, E. T. (2022). The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil. Su Ürünleri Dergisi, Cilt: 35 - Sayı: 3, 295–304. https://ajindex.com/articles/593585

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