Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus l. 1758) fish burgers supplemented with garlic peel extract during cold storage
Loading...
Date
2020
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Mattioli 1885
Open Access Color
Green Open Access
No
OpenAIRE Downloads
OpenAIRE Views
Publicly Funded
No
BIP! Indicators
Impulse
Average
Influence
Average
Popularity
Average
Abstract
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. © 2020 Elsevier B.V. All rights reserved.
Description
Keywords
Anchovy Burger, Cold Storage, Fish Quality, Garlic Peel Extract, Lipid Oxidation, Malonaldehyde, Peroxide, Garlic Extract, Hydroperoxide, Malonaldehyde, Peroxide, Thiobarbituric Acid Reactive Substance, Anchovy, Article, Bacterial Growth, Color, Controlled Study, Corn Flour, Cryopreservation, Engraulis Engrasicholus, Fish Meat, Food Quality, Food Spoilage, Garlic, Lipid Oxidation, Nonhuman, Odor, Oregano, Ph, Physical Chemistry, Psychrophilic Bacterium, Shelf Life, Taste, Viable Cell Count, Wheat Flour, garlic extract, hydroperoxide, malonaldehyde, peroxide, thiobarbituric acid reactive substance, anchovy, Article, bacterial growth, color, controlled study, corn flour, cryopreservation, Engraulis engrasicholus, fish meat, food quality, food spoilage, garlic, lipid oxidation, nonhuman, odor, oregano, pH, physical chemistry, psychrophilic bacterium, shelf life, taste, viable cell count, wheat flour, Fish Quality, Lipid Oxidation, Garlic Peel Extract, Cold Storage, Anchovy Burger
Fields of Science
Citation
WoS Q
Scopus Q
OpenCitations Citation Count
1
Source
Progress in Nutrition
Volume
22
Issue
3
Start Page
End Page
PlumX Metrics
Citations
Scopus : 2
Captures
Mendeley Readers : 15
SCOPUS™ Citations
2
checked on Apr 09, 2026
Web of Science™ Citations
2
checked on Apr 09, 2026
