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Dondurulmuş alabalıkların oksidatif stabilitesi üzerine biberiye yağı ile karıştırılmış glazing solusyonun etkisi

Influence of Glaze Solution Mixed with Rosemary Oil on the Oxidative Stability of Frozen Trout

Journal Name:

  • Süleyman Demirel University Journal of Eğirdir Fisheries Faculty

Publication Year:

  • 2018

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this study, it was investigated that the influence of glaze solution mixed with rosemary oil on the oxidative stability of frozen trout. 1% and 5% rosemary oil solution were used for glazing. Water-glazed (WG) and nonglazed (NG) rainbow trout fillets were used as control groups. Fish filets frozen at -25°C were glazed and were stored in a freezer at -18°C for 6 months. Samples were analyzed monthly for total volatile basic nitrogen, thiobarbituric acid, peroxide value and free fatty acids. According to our results, rosemary oil was found effective in controlling lipid oxidation in frozen rainbow trout fillet (p< 0.05).
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Abstract (Original Language): 
Bu çalışmada, dondurulmuş alabalıkların oksidatif stabilitesi üzerine biberiye yağı ile karıştırılmış glazing solüsyonunun etkisi araştırıldı. Glazing için % 1 ve % 5 biberiye yağı solüsyonu kullanıldı. Kontrol grupları olarak su ile glazinglenen ve glazing yapılmayan gökkuşağı alabalığı filetoları kullanıldı. -25°C’de dondurulmuş olan balık filetoları glazinglendi ve -18°C’de dondurucuda 6 ay süreyle saklandı. Örneklerin toplam uçucu bazik azot, tiyobarbitürik asit, peroksit değeri ve serbest yağ asitleri aylık olarak analiz edildi. Sonuçlarımıza göre, biberiye yağı; dondurulmuş gökkuşağı alabalık filetosunda lipid oksidasyonunun kontrolünde etkili bulundu (p<0,05).
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  • Turkish

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