Yeşil çay ekstresinin soğuk muhafaza koşullarında depolanan levrek (Dicentrarchus labrax) filetolarında kaliteye etkisi

Sahip olduğu yüksek besin değerine karşın muhafaza ömrü kısa olan su ürünlerinde, diğer gıdalarda da olduğu gibi antioksidanlar, muhafaza süresince kalitenin korunması amacı ile kullanılmaktadır. Bu çalışmanın amacı; tüketicinin de kolaylıkla uygulayabileceği bir yöntem olan klasik demleme yöntemi ile elde edilen yeşil çay ekstraktı kullanılarak levrek (Dicentrarchus labrax) filetolarının 0-4 ℃’deki oksidatif stabilitesini gözlemlemektir. Belirlenen konsantrasyonlarda (0,4-0,8-1,2 g/ml) ve daldırma sürelerinde (10-20 dk) yeşil çay ekstraktı uygulanıp 0-4 ℃’de depolanan filetoların, depolamanın 0., 3., 6. ve 9. günlerinde Tiyobarbitürik asit reaktif maddeler (TBARs) analizi, duyusal analiz ve renk analizi gerçekleştirilmiştir. Literatüre bağlı olarak önemli bir etki beklenmemesine rağmen toplam aerobik mezofilik bakteri (TAMB) analizi de ilave olarak yapılmıştır. Analizlerin sonucunda, yeşil çay ekstraktı uygulanmış tüm örneklerin TBARs sonuçları, 9 günlük depolamanın ardından kontrol grubunun sonuçları ile kıyaslandığında, anlamlı farklar bulunmuştur (p

The effect of green tea extract on the quality of sea bass (Dicentrarchus labrax) fillets in cold storage conditions

Despite its high nutritional value, antioxidants are used in aquaculture products that have a short lifetime, as in other foods, to maintain quality during preservation. The purpose of this study; It is to observe the oxidative stability of sea bass (Dicentrarchus labrax) fillets at 0-4 ℃ using green tea extract obtained by classical brewing method, which is a method that can be applied by the consumer with ease. Determined concentrations (0.4-0.8-1.2 g / ml) and immersion times (10-20 min) green tea extract is applied and the fillets stored at 0-4 Thiobarbituric acid reagents (TBARs) analysis, sensory analysis and color analysis were performed on days 0, 3, 6 and 9 of storage. Depending on the literature, although no significant effect is expected, total aerobic mesophilic bacteria (TAMB) analysis was also performed additionally. As a result of the analyzes, significant differences were found when the TBARs results of all samples with green tea extract applied were compared with the results of the control group after 9 days of storage (p

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