Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus l. 1758) fish burgers supplemented with garlic peel extract during cold storage
| dc.contributor.author | İlknur Uçak | |
| dc.contributor.author | Eylem Ezgi Fadıloğlu | |
| dc.contributor.author | Ucak, Ilknur | |
| dc.contributor.author | Fadiloglu, Eylem Ezgi | |
| dc.date.accessioned | 2025-10-06T17:51:08Z | |
| dc.date.issued | 2020 | |
| dc.description.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. | |
| dc.identifier.doi | 10.23751/pn.v22i3.10073 | |
| dc.identifier.issn | 11298723 | |
| dc.identifier.issn | 1129-8723 | |
| dc.identifier.scopus | 2-s2.0-85095446079 | |
| dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095446079&doi=10.23751%2Fpn.v22i3.10073&partnerID=40&md5=87d4062d9a722d5e8440fc593ec4d90b | |
| dc.identifier.uri | https://gcris.yasar.edu.tr/handle/123456789/9287 | |
| dc.identifier.uri | https://doi.org/10.23751/pn.v22i3.10073 | |
| dc.language.iso | English | |
| dc.publisher | Mattioli 1885 | |
| dc.relation.ispartof | Progress in Nutrition | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.source | Progress in Nutrition | |
| dc.subject | 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 | |
| dc.subject | 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 | |
| dc.subject | Fish Quality | |
| dc.subject | Lipid Oxidation | |
| dc.subject | Garlic Peel Extract | |
| dc.subject | Cold Storage | |
| dc.subject | Anchovy Burger | |
| dc.title | Determination of the oxidative stability and shelf life of anchovy (Engraulis engrasicholus l. 1758) fish burgers supplemented with garlic peel extract during cold storage | |
| dc.type | Article | |
| dspace.entity.type | Publication | |
| gdc.author.id | UCAK, İlknur/0000-0002-9701-0824 | |
| gdc.author.id | FADILOĞLU, EYLEM EZGİ/0000-0002-7887-298X | |
| gdc.author.scopusid | 57202072828 | |
| gdc.author.scopusid | 37065223100 | |
| gdc.author.wosid | FADILOĞLU, EYLEM EZGİ/AAM-1136-2020 | |
| gdc.author.wosid | UCAK, İlknur/I-3630-2019 | |
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| gdc.coar.type | text::journal::journal article | |
| gdc.description.department | ||
| gdc.description.departmenttemp | [Ucak, Ilknur] Nigde Omer Halisdemir Univ, Fac Agr Sci & Technol, Dept Anim Prod & Technol, Nigde, Turkey; [Fadiloglu, Eylem Ezgi] Yasar Univ, Sch Appl Sci, Dept Gastron & Culinary Arts, Izmir, Turkey | |
| gdc.description.issue | 3 | |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| gdc.description.volume | 22 | |
| gdc.description.woscitationindex | Science Citation Index Expanded | |
| gdc.identifier.wos | WOS:000583879700002 | |
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| gdc.virtual.author | Fadiloğlu, Eylem Ezgi | |
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| person.identifier.scopus-author-id | Uçak- İlknur (37065223100), Fadıloğlu- Eylem Ezgi (57202072828) | |
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