İlknur UçakEylem Ezgi FadıloğluUcak, IlknurFadiloglu, Eylem Ezgi2025-10-062020112987231129-872310.23751/pn.v22i3.100732-s2.0-85095446079https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095446079&doi=10.23751%2Fpn.v22i3.10073&partnerID=40&md5=87d4062d9a722d5e8440fc593ec4d90bhttps://gcris.yasar.edu.tr/handle/123456789/9287https://doi.org/10.23751/pn.v22i3.10073The 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.Englishinfo:eu-repo/semantics/closedAccessAnchovy 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 Flourgarlic 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 flourFish QualityLipid OxidationGarlic Peel ExtractCold StorageAnchovy BurgerArticle