Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus 1., 1758) fish burgers supplemented with garlic peel extract during cold storage
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mattioli 1885
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of garlic peel extract (GPE) on the quality of anchovy (Engraulis engrasicholus L., 1758) burgers during cold storage was investigated. GPE was able to prevent lipid oxidation compared to control, since the scores of PV, TBARS and pH of the burgers supplemented with GPE showed lower values. The lowest TVC and PBC values were observed in the burgers treated with GPE, especially in the burgers treated %4 GPE. Sensory results showed that the use of 2% and 4% garlic peel extract extended the shelf life of anchovy burgers for 3 days.
Açıklama
Anahtar Kelimeler
Garlic peel extract, anchovy burger, cold storage, lipid oxidation, fish quality
Kaynak
Progress in Nutrition
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
22
Sayı
3
