Effect of Natural Preservatives on Protein Degradation, Microbiological and Chemical Alterations in Rainbow Trout Fillets
Yazarlar (6)
Fatih Korkmaz Atatürk Üniversitesi, Türkiye
Veysel Parlak Atatürk Üniversitesi, Türkiye
Prof. Dr. Özgür KAYNAR Atatürk Üniversitesi, Türkiye
Arzu Uçar Atatürk Üniversitesi, Türkiye
Prof. Dr. Gonca Alak Atatürk Üniversitesi, Türkiye
Muhammed Atamanalp Atatürk Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Pakistan Journal of Zoology | ||
| Dergi ISSN | 0030-9923 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2019 |
| Cilt / Sayı / Sayfa | 51 / 2 / 405–412 | DOI | 10.17582/journal.pjz/2019.51.2.405.412 |
| Makale Linki | http://researcherslinks.com/current-issues/Effect-of-Natural-Preservatives-on-Protein/20/1/1990/html | ||
| Özet |
| The effects of turmeric (Curcuma longa), quinoa (Chenopodium quinoa), cardamom (Elettaria cardamomum), and chitosan coatings on the rainbow trout fillets were evaluated based on the protein profile, bacterial content (total aerobic mesophilic, psychotropic and lactic acid bacteria, Pseudomonas and Enterobacteriaceae), lipid peroxidation (TBARS), total volatile basic nitrogen (TVB-N) and pH values on quality during 12 days. The decrease in bacterial growth activity, physicochemical values (TVB-N, TBARS and pH) and prolonged shelf life in a natural preservative dependence were observed in the fillets. Generally all the test parameters, such as microbiological, physicochemical as well as the lowest mean values were identified in the coatings of the fillets with turmeric and cardamom (p<0.05). Control and quinoa groups resulted in increased number of bacteria and chemical values compared to other treatment groups (p<0.05). The turmeric coating also results in increased protein concentration compared to other coatings and control group (p<0.05). |
| Anahtar Kelimeler |
| Freshness | Microbiology | Natural preservative | Protein degradation | Shelf life |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 8 |
| Scopus | 8 |