Determination of antioxidant and antimicrobial effects of pomegranate peel extract in trout burgers stored at cold temperatures (4±1°C)

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dc.contributor.authorUcak, Ilknur
dc.date.accessioned2024-11-07T13:24:13Z
dc.date.available2024-11-07T13:24:13Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractRecently, it has become a common practice to utilize food processing waste as natural additives in food products by evaluating their antioxidant and antimicrobial activities. Pomegranate peel is also an important by-product involved in the pomegranate processing industry and has strong antioxidant and antimicrobial properties. Therefore, the aim of this study is to examine the quality changes of trout burgers prepared with pomegranate peel extract during the refrigerated (4 +/- 1 degrees C) storage. For this purpose, peroxide value, thiobarturic acid (TBARs), total aerobic mesophilic bacteria (TAMB) count, total psyschophilis bacteria (TPB) count, total coliform bacteria, total yeast-mold, total lactic acid bacteria (LAB) count and sensory quality parameters were evaluated in trout burgers. Peoxide value was found to be 2.75 meq O-2/kg at the beginning with increasing in all groups and were observed significantly lower in the groups prepared with pomegranate peel extract than the control group (24.85 meq O-2/kg). TBARs value of trout fillet was 0.07 mg MDA/kg and increased in all groups until the end of storage. The lowest values compared to the control group were found in the group prepared with 1% pomegranate peel extract. At the end of storage, TBARs values of the control, groups enriched with 0.5% and 1% pomegranate peel extract reached 2.78, 2.32 and 2.25 mg MDA/kg, respectively. It has been determined that pomegranate peel extract has a suppressive effect on TAMB, TPB, total coliform, total yeast-mold and LAB growth in trout burgers. As a result of sensory evaluations, pomegranate peel extract has been observed to extend the shelf life of trout burgers by 6 days compared to the control group. All these data revealed that pomegranate peel extract can be used as an alternative natural additive in trout burgers.
dc.identifier.doi10.12714/egejfas.37.4.13
dc.identifier.endpage422
dc.identifier.issn1300-1590
dc.identifier.issn2148-3140
dc.identifier.issue4
dc.identifier.startpage415
dc.identifier.trdizinid447888
dc.identifier.urihttps://doi.org/10.12714/egejfas.37.4.13
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/447888
dc.identifier.urihttps://hdl.handle.net/11480/13961
dc.identifier.volume37
dc.identifier.wosWOS:000605750900013
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherEge Univ, Fac Fisheries
dc.relation.ispartofSu Urunleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectPomegranate peel extract
dc.subjecttrout burger
dc.subjectlipid oxidation
dc.subjectmicrobial quality
dc.subjectshelf life
dc.titleDetermination of antioxidant and antimicrobial effects of pomegranate peel extract in trout burgers stored at cold temperatures (4±1°C)
dc.typeArticle

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