Pınar Yerlikaya KEBAPÇIOĞLU, Nalan GÖKOĞLU

Effect of previous plant extract treatment on sensory and physical properties of frozen bonito (Sarda sarda) Filllets

Palamut balığı (Sarda sarda) filetolarının dondurulmuş depolama süresince kalitesinin korunması amacıyla yeşil çay (Camelia sinensis), üzüm çekirdeği (Vitis vinifera) ve nar kabuğu (Punica granatum) ekstraktları uygulanmıştır. Dondurma işlemi öncesinde filetolar bitki ekstraktlarına daldırılmış, glaze edilmiş ve -18°C’de 5 ay depolanmıştır. Depolama süresinin sonunda koku ve tekstür bakımından yeşil çay ekstraktı uygulanmış filetolar panelistlerin beğenisini kazanmıştır. Aynı zamanda, parlaklık değerleri de yüksek belirlenmiştir. Filetoların kırmızılık değeri üzüm çekirdeği ekstraktının ve sarılık değeri ise nar kabuğu ekstraktının doğal renginden etkilenmiştir. Kontrol grubu sıkı yapılı ve az yapışkanlık göstermiş, yeşil çay ekstraktı uygulanan filetolar kontrol grubunu takip etmiştir. Filetoların glazing işlemi öncesi bitki ekstraktlarına daldırılması ile kas yapısında meydana gelen deformasyon oldukça azaltılmıştır.

Anahtar Kelimeler:

duyusal özellikler, gıda katkı maddeleri, nar, duyusal değerlendirme, bitki özütü, üzüm çekirdeği, yeşil çay, dondurarak depolama, Sarda, tekstür

Bitki ekstraktları uygulamasının dondurulmuş palamut (Sarda sarda) balığı filetolarının duyusal ve fiziksel özellikleri üzerine etkisi

Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punica granatum) extracts were used to keep quality characteristics of bonito (Sarda sarda) fillets during frozen storage. Fillets were dipped into plant extract solutions before freezing, then glazed and stored at -18°C for 5 months. Preference of panellists was focused on green tea applied fillets, means of odour and texture at the end of the storage period. Also, brightness values were found to be high. Redness and yellowness of the fillets were affected from natural colour of grape seed and pomegranate peel extracts, respectively. More stiff and less adhesive product was obtained with control groups, followed by green tea extract applied fillets. Deformation of muscle structure was considerably decreased by dipping fillets into plant extracts before glazing.

Keywords:

organoleptic traits, food additives, pomegranates, sensory evaluation, plant extracts, grape seeds, green tea, frozen storage, Sarda, texture,

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