The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)

ÖZOĞUL Y., DURMUŞ M., Balikci E., ÖZOĞUL F., Ayas D., YAZGAN H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.2, ss.236-242, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2010.02476.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.236-242
  • Anahtar Kelimeler: Antioxidant, biochemical indices, freezing, quality, rosemary, sardine, FREE FATTY-ACIDS, LIGHTING CONDITIONS, OXIDATION, ROSEMARY, STORAGE, MUSCLE
  • Yozgat Bozok Üniversitesi Adresli: Hayır

Özet

P>The effects of combination of freezing and the use of antioxidant technology on the quality of frozen sardine fillets were investigated in terms of sensory, biochemical [thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), peroxide value (PV) and free fatty acids (FFA)] and microbiological analyses [total viable count (TVC)]. Fish were filleted and divided into three groups. The first group was used as the control (C) without rosemary extract, the second group was treated with 1% rosemary extracts for 2 min (R1) and the third was treated with 2% rosemary extracts for 2 min (R2). All groups were frozen at -18 degrees C over the storage period of 6 months. The results obtained from this study showed that the combination of antioxidant and frozen storage resulted in significant reduction of bacterial growth and stabilised the biochemical characteristics, especially for R2. However, the use of antioxidant at the level of 2% (R2) gave a bitter taste according to sensory assessment whereas the panellists mostly preferred R1.