Ömer Alper Erdem, Ufuk Çelik, E. Burcu Şen Yılmaz, Can Altınelataman, Şebnem Tolasa Yılmaz

Isırgan (Urtica dioica), eşek gevreği (Sonchus asper) ve karahindiba (Taraxacum officinale)’nın depolama süresince balık kalitesi üzerine etkileri

Bu çalışmanın amacı üç yeşil yapraklı bitkinin, buzdolabı şartlarında (+4 ºC ±2) depolanan levrek (Dicentrarchus labrax) filetolarındaki oksidasyonu, mikrobiyal gelişimi önleyebilirliklerini ölçmektir. Bu amaçla Ege Bölgesi’nde gıda olarak bolca tüketilen karahindiba (Taraxacum officinale), ısırgan (Urticia dioica) ve eşek gevreği (Sonchus asper) kullanılmıştır. Bitkilerin su fazı ekstrat ve su buharı distilatlarının toplamının koruma kapasiteleri araştırılmıştır. Çeşme’de bulunan bir su ürünleri tesisinden elde edilen balıklar laboratuara getirilip fileto edildikten sonra, bitkilerin ekstrakt ve distilatları geleneksel pişirme dozajı kullanılarak elde edilmiş, daha sonra difüzyon etkisinin yüksek olması amacıyla aralarında 10ºC fark olacak şekilde filetolara uygulanmıştır. 4ºC’de depolanan filetolar bozulana kadar kimyasal kalite parametreleri, mikrobiyolojik ve duyusal analizler tespit edilmiştir. Sonuçlar, tüm numunelerin TBA değerlerinin depolama süresinin sonunda önerilen sınırların altında olduğunu göstermiştir. TBA değerlerinin aksine, karahindiba distile numuneleri dışında tüm örnekler depolama periyodunun sonunda önerilen sınırları aşmışlardır. Tüm sonuçlar incelendiğinde en önemli bulgu, ekstrakte edilmiş örneklerin mikrobiyolojik gelişimi geciktirme kabiliyeti göstermesidir. Isırgan, karahindiba ve eşek gevreği gibi bazı bitkilerin, kaliteyi korumak ve raf ömrünü uzatmak için deniz ürünlerinin işlenmesinde koruyucu olarak kullanılabileceği sonucuna varılmıştır.

The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period

The objective of this research was to examine the abilities to retard oxidation and microbial growth of three green-leaf plants onaquacultured seabass (Dicentrarchus labrax) fillets during refrigerated storage (+4 ºC ± 2). For this purpose, dandelion (Taraxacum officinale),nettle (Urticia dioica) and spiny sowthistle (Sonchus asper) herbs commonly consumed as food in Aegean region were used. The protectioncapacities of the water extract and vapor distillates of the plants were investigated. After the fishes obtained from an aquaculture farm inÇeşme, were brought to the laboratory and filleted. The extracts and distillates of the plants were obtained using conventional cooking dosingand then fillets were applied at 10 °C difference between them to increase the diffusion effect. Chemical, microbial and sensorial analyses weredone until the fillets spoiled. Results showed that, TBARS values of all samples were under the recommended limits at the end of the storageperiod. Unlike the TBARS values, all samples were exceeded the recommended TVB-N limits except dandelion distillate samples at the end ofthe storage period. When all results are examined, the most important finding is that microbial growth was retarded in the samples treatedwith extracts.It is concluded that extract and vapour distillates of nettle, dandelion and spiny sowthistle herbs could be used as a preservative to protect thequality and prolong the shelf-life of seafood.

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