Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus 1., 1758) fish burgers supplemented with garlic peel extract during cold storage

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dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.contributor.authorUcak, Ilknur
dc.contributor.authorFadiloglu, Eylem Ezgi
dc.date.accessioned2024-11-07T13:31:42Z
dc.date.available2024-11-07T13:31:42Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.23751/pn.v22i3.10073
dc.identifier.issn1129-8723
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85095446079
dc.identifier.scopusqualityQ4
dc.identifier.urihttps://doi.org/10.23751/pn.v22i3.10073
dc.identifier.urihttps://hdl.handle.net/11480/14986
dc.identifier.volume22
dc.identifier.wosWOS:000583879700002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMattioli 1885
dc.relation.ispartofProgress in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectGarlic peel extract
dc.subjectanchovy burger
dc.subjectcold storage
dc.subjectlipid oxidation
dc.subjectfish quality
dc.titleDetermination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus 1., 1758) fish burgers supplemented with garlic peel extract during cold storage
dc.typeArticle

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