Academic Journal
The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Raja clavata) sausages stored at +4°C
| العنوان: | The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Raja clavata) sausages stored at +4°C |
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| المؤلفون: | Çağlak, Emre, Öğretmen, Özen Yusuf, Karslı, Barış |
| المساهمون: | RTEÜ, Su Ürünleri Fakültesi, Su Ürünleri Avlama ve İşleme Teknolojisi Bölümü, Çağlak, Emre, Öğretmen, Özen Yusuf, Karslı, Barış |
| بيانات النشر: | Wiley |
| سنة النشر: | 2024 |
| مصطلحات موضوعية: | Fish sausage, Natural additive, Pomegranate peel extract, Refrigerated storage, Shelf life, Thornback ray |
| الوصف: | In this study, three different groups of sausages were produced from thornback ray (Raja clavata) without additives (control group), waste pomegranate peel extract (natural group), and ascorbic acid (synthetic group). Biochemical, physicochemical, and microbiological changes of sausages were examined under refrigerator conditions (+4 degrees C), and the shelf life was determined. The best results in terms of nutritional and physicochemical values were obtained in sausages treated with pomegranate peel extract. All sausage groups were spoiled on the 15th day in terms of the total volatile basic nitrogen (TVB-N); however, the pomegranate peel extract group showed a more positive effect compared to the other sausage groups. However, this value was not considered because cartilaginous fish such as stingrays contain higher levels of nonprotein nitrogenous compounds. It was observed that microbial growth was less in the natural group and the antimicrobial effect of pomegranate peel extract was higher than that of ascorbic acid. In addition, it was determined that the pomegranate peel extract group extended the shelf life up to 6 days in terms of total viable count (TVC) and yeast/mold compared to the control and synthetic groups, respectively. This study showed that pomegranate peel extract has a better protective effect than ascorbic acid and it can be used as a natural additive in preserving the quality of seafood products. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2048-7177 |
| Relation: | Food Science & Nutrition; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Caglak, E., Ogretmen, O. Y., & Karsli, B. (2024). The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Raja clavata) sausages stored at +4°C. Food Science & Nutrition. https://doi.org/10.1002/fsn3.4207; https://doi.org/10.1002/fsn3.4207; https://hdl.handle.net/11436/9118 |
| DOI: | 10.1002/fsn3.4207 |
| الاتاحة: | https://hdl.handle.net/11436/9118 https://doi.org/10.1002/fsn3.4207 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.8135DF0A |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 20487177 |
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| DOI: | 10.1002/fsn3.4207 |