The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.6, ss.1157-1163, 2011 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 46 Sayı: 6
- Basım Tarihi: 2011
- Doi Numarası: 10.1111/j.1365-2621.2011.02610.x
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1157-1163
- Anahtar Kelimeler: Atlantic mackerel, fish burger, quality indices, rosemary extract, vacuum packing, FROZEN STORAGE, NATURAL ANTIOXIDANTS, LIPID DAMAGE, OXIDATION, STABILITY, PRODUCTS, L.
- Çukurova Üniversitesi Adresli: Evet
Özet
P>The effects of the use of antioxidant technology on the quality of mackerel burgers stored at 4 degrees C 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 meat was divided into three groups; the control (C) without rosemary extract, the second group with 0.4% rosemary extracts (Group A) and the third with 0.8% rosemary extracts (Group B). Results showed that the TVB-N level did not exceed acceptability limit (30-35 mg 100 g-1) for all groups. TBA value for the control significantly increased from 1.47 to 4.80 MA kg-1 whereas it slightly increased in treatment groups as the storage time increased. Significantly higher PV and FFA (P < 0.05) were obtained from the control group. Rosemary extract, in combination with vacuum pack was effective in controlling the growth of bacteria and biochemical indices.