Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L. 1758) Sosislerinin Bazı Kimyasal Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri
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Date
2019
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Publisher
Centenary University
Open Access Color
GOLD
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No
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Top 10%
Abstract
Bu çalışmada kurt üzümü ekstraktının 2±1°C’da 28 gün depolanan sazan (Cyprinus carpio L. 1758) sosislerinin bazı kalite özellikleri üzerine etkileri araştırılmıştır. TBA değerleri kurt üzümü ekstraktının doğal antioksidan gibi davrandığını ve 28 günlük depolama süresince sazan sosisinde lipid oksidasyonunu geciktirdiğini göstermiştir. En düşük TVB-N içerikleri S2 (%2 kurt üzümü ekstrakı eklenen sazan sosisleri) ve S1 (%1 kurt üzümü ekstrakı eklenen sazan sosisleri) gruplarında bulundu. Kurt üzümü ekstraktı eklenen sazan sosislerinin toplam aerobik mezofilik bakteri (TAMB) sayıları kontrol örneğine göre daha düşük çıktı. Kurt üzümü ekstraktı mikroorganizma gelişimini engellemede çok etkiliydi. Konsantrasyon artışına bağlı olarak kurt üzümü eklenmesi sosis örneklerinde kısmen kırmızılığa neden oldu. Aroma ve renk değerleri bakımından en iyi puanlama S1 grubunda tespit edildi. Diğer yandan depolama süresindeki artışa bağlı olarak renk ve aroma değerleri de belirgin olarak azaldı.
Description
Keywords
Balıkçılık-Kimya- Analitik-Mikrobiyoloji-Biyoteknoloji ve Uygulamalı Mikrobiyoloji-Gıda Bilimi ve Teknolojisi, Mikrobiyoloji, Some Quality Parameters, Biyoteknoloji Ve Uygulamalı Mikrobiyoloji, Common Carp Sausage, Balıkçılık, Goji Berry Extract, Kimya, Analitik, Gıda Bilimi Ve Teknolojisi, Common carp sausage;Goji berry extract;Some quality parameters, Sazan balığı sosisi;Kurt üzümü ekstraktı;Bazı kalite parametreleri, Agricultural Engineering (Other), Ziraat Mühendisliği (Diğer)
Fields of Science
0301 basic medicine, 0403 veterinary science, 03 medical and health sciences, 04 agricultural and veterinary sciences
Citation
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Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi
Volume
29
Issue
4
Start Page
702
End Page
710
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