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    Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage
    (Mattioli 1885, 2018) Ucak, Ilknur; Khalily, Rowida; Abuibaid, Ahlam K. M.; Ogunkalu, Oluwatosin Abidemi
    Due to excessive onion wastes are produced in the food industry, possible ways of their utilization are need to be searched. Considering the consumers concerns about the synthetic ingredients, onion peels can be assessed as a natural source in foods. In this study, onion peel extract (OPE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of rainbow trout fillets. The fish fillets were treated with 5 and 10% OPE. One batch was left as control without extract. Peroxide value (PV), thiobarbituric acid (TBARS), para-anisidine value (p-Av), total mesophilic aerobic and total psychrophilic aerobic bacteria, Enterobacteriaceae count, and sensory quality of fillets were evaluated during 14 days of storage. OPE was able to delay lipid oxidation compared to control, since the scores of PV, TBARS and p-Av of the fillets treated with OPE showed lower levels. With the increase of OPE concentration, successful results were observed in the growth of bacteria and the lowest bacterial numbers were obtained from 10% OPE treated group. Shelf-life of fish was found as 6,12 and 14 days for the control, 5% OPE and 10% OPE treated groups, respectively. The results revealed that OPE contributed to maintain the oxidative, microbiological and sensory quality of rainbow trout fillets during storage. Additionally, finding of this research could help to evaluation of food wastes and the industrial usage of these products as a natural preservative.
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    Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets
    (Mdpi, 2020) Ucak, Ilknur; Khalily, Rowida; Carrillo, Celia; Tomasevic, Igor; Barba, Francisco J.
    Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 +/- 1 degrees C). According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays, lipid oxidation was delayed in the fillets coated with gelatin films incorporated with PE comparing with the control and gelatin-coated (without PE) fillets. The total volatile basic nitrogen (TVB-N) value of rainbow trout fillets showed an increase in all groups at the end of storage, observing the lowest values in the fillets coated with gelatin films prepared with 16% PE. Gelatin films enriched with PE had great inhibitory effects on the microbial growth in rainbow trout fillets. The addition of PE enhanced the effectiveness of gelatin films and delayed the lipid oxidation and sensory and microbial deterioration in trout fillets coated with these films. Thus, PE can be recommended to be used as a natural antioxidant and antimicrobial additive with gelatin films to maintain rainbow trout fillet quality.
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    Propolis ekstraktı ile zenginleştirilmiş yenilebilir filmlerin alabalık filetosu kalitesi üzerine etkileri
    (Niğde Ömer Halisdemir Üniversitesi / Fen Bilimleri Enstitüsü, 2019) Khalily, Rowida; Uçak, İlknur
    Bu çalışmada, farklı konsantrasyonlarda (%2, 8, 16) propolis ekstraktı ilavesi ile hazırlanan yenilebilir jelatin filmlerle kaplanan alabalık filetosunun 4±1oC' de 15 gün depolanması sırasında kalitesinde meydana gelen değişimler incelenmiştir. Bu amaçla alabalık filetoları jelatin filmle kaplanan grup (KF), farklı konsantrasyonlarda propolis ekstraktı ilaveli jelatin filmle kaplanan gruplar (P2, P8, P16) ve hiçbir film kaplama uygulanmayan (kontrol, K) grup olarak beşe ayrılmıştır. Elde edilen sonuçlar doğrultusunda peroksit değerleri tüm gruplarda depolamanın sonuna kadar artış göstermiş ve en yüksek değerler K ve KF gruplarında bulunmuştur. Depolama süresince en yüksek TBARS değeri artışı K ve KF gruplarında tespit edilmiştir. Alabalık filetosunda TVB-N değeri depolamanın sonunda kadar tüm gruplarda artış göstermiş ve en düşük TVB-N değerleri P16 grubunda gözlenmiştir. Depolama boyunca en düşük mezofilik ve psikrofilik bakteri sayısı propolis ekstraktı ilaveli filmlerle kaplanan gruplarda belirlenmiştir. Sonuç olarak propolis ekstraktının jelatin film kaplamaların etkinliğini arttırdığı, bu filmlerle kaplanan alabalık filetolarında lipit oksidasyonunun, duyusal ve mikrobiyal bozulmanın geciktiği görülmüştür.