Browsing by Author "Coban, Ozlem Emir"

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Citation - WoS: 28
Citation - Scopus: 32
Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss Walbaum 1792) fillets
(WILEY, 2018) Eylem Ezgi Fadiloglu; Ozlem Emir Coban; Coban, Ozlem Emir; Emir Çoban, Özlem; Fadıloğlu, Eylem Ezgi
Effects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4 degrees C) for 12 days were evaluated. The treatments in this study were-T1 control, T2 chitosan: 2% w/v, T3 chitosan: 2% w/v and sumac: 1% w/v, and T4 chitosan: 2% w/v and sumac: 2% w/v. The shelf life of the samples were determined periodically using physicochemical (pH peroxide value [PV] thiobarbituric acid [TBA] and total volatile basic nitrogen [TVB-N]) microbiological (total viable counts [TVCs] and psychrotrophic bacteria) and sensory analyzes. During the storage period T3 and T4 groups showed lower pH PV TBA and TVB-N values than T1 and T2 groups. The sensory results are in line with chemical and microbiological results. Treatment with 2% chitosan + 1% sumac and 2% chitosan + 2% sumac increased the shelf life of rainbow trout fillets by 6 days as compared to the control samples. Practical applications To avoid the adverse effects of chemical preservatives and to answer natural and reliable product demands of the consumers plant extracts and edible coatings are applied to increase the shelf life and to prevent the spoilage of fresh fish. The results of this study reported the efficacy of chitosan edible coating combined with sumac as a new natural preservative for improving the shelf life of rainbow trout fillets. The findings revealed that sumac extract combined with chitosan coating can be an alternative method to extend the shelf life to preserve the quality and safety of fish as a result of their good antioxidant and antimicrobial activity.
Citation - WoS: 3
Citation - Scopus: 3
Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)
(TAYLOR & FRANCIS INC, 2022) Eylem Ezgi Fadiloglu; Ozlem Emir Coban; Coban, Ozlem Emir; Emir Coban, Ozlem; Fadiloglu, Eylem Ezgi
The effect of edible coating combining whey protein isolate (WPI) with Propolis/beta-cyclodextrin (beta CD) emulsion on quality of sea bass (Dicentrarchus labrax) fillets during 16 days of cold storage at 4 degrees C was investigated. coatings reduced pH value and weight loss. The TVB-N and TBA values of WPI-beta CD-Propolis coated samples were significantly (p < .05) lower than those of control and WPI-beta CD coated samples. WPI-beta CD-Propolis coatings were very effective in inhibiting bacterial growth and they prolonged the shelf life of sea bass fillets by 8 days. The color odor and texture scores of the WPI-beta CD-Propolis treated samples were significantly higher than that of control samples and WPI-beta CD samples (p < .05).
Citation - WoS: 10
Citation - Scopus: 12
Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
(TAYLOR & FRANCIS INC, 2019) Mehmet Zulfu Coban; Ozlem Emir Coban; Eylem Ezgi Fadiloglu; Coban, Ozlem Emir; Emir Çoban, Özlem; Çoban, Mehmet Zülfü; Fadiloğlu, Eylem Ezgi
This study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2 degrees C for 9 weeks. Carp sausages were separated into three groups: control group without propolis extract, second group with 1% (w/w) propolis extract added, and third group with 2% (w/w) propolis extract added. Propolis extract added carp sausages showed lower total volatile basic nitrogen (TVB-N) value peroxide value (PV) and free fatty acid (FFA) content compared to control during the storage period. During 9 weeks of storage propolis extract added carp sausages showed significantly lower total aerobic mesophilic bacteria (TAMB) and psychrophilic bacteria count (PBC) than those of control samples (p < .05). Yeast and mold were not detected in all fish sausages throughout the storage period.