Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage

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dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.contributor.authorUcak, Ilknur
dc.contributor.authorKhalily, Rowida
dc.contributor.authorAbuibaid, Ahlam K. M.
dc.contributor.authorOgunkalu, Oluwatosin Abidemi
dc.date.accessioned2024-11-07T13:24:16Z
dc.date.available2024-11-07T13:24:16Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractDue 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.
dc.identifier.doi10.23751/pn.v20i4.7690
dc.identifier.endpage678
dc.identifier.issn1129-8723
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85058684979
dc.identifier.scopusqualityQ4
dc.identifier.startpage672
dc.identifier.urihttps://doi.org/10.23751/pn.v20i4.7690
dc.identifier.urihttps://hdl.handle.net/11480/14021
dc.identifier.volume20
dc.identifier.wosWOS:000454645000019
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.subjectOnion peel extract
dc.subjectfood by-products
dc.subjectrainbow trout
dc.subjectmicrobiological quality
dc.subjectsensory quality
dc.titleMaintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage
dc.typeArticle

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