Influence of Different Essential Oils on Refrigerated Fish Patties Produced from Bonito Fish (Sarda sarda Bloch, 1793)

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dc.contributor.authorGuran, Husnu Sahan
dc.contributor.authorOksuztepe, Gulsum
dc.contributor.authorCoban, Ozlem Emir
dc.contributor.authorIncili, Gokhan Kursad
dc.date.accessioned2024-04-24T17:18:15Z
dc.date.available2024-04-24T17:18:15Z
dc.date.issued2015
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe effects of different concentrations of thyme (group T), dove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.en_US
dc.identifier.doi10.17221/188/2014-CJFS
dc.identifier.endpage44en_US
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84924953726
dc.identifier.scopusqualityQ3
dc.identifier.startpage37en_US
dc.identifier.urihttps://doi.org/10.17221/188/2014-CJFS
dc.identifier.urihttps://hdl.handle.net/11468/18688
dc.identifier.volume33en_US
dc.identifier.wosWOS:000351653300007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBonito Fishen_US
dc.subjectThyme Oilen_US
dc.subjectClove Oilen_US
dc.subjectRosemary Oilen_US
dc.subjectShelf-Lifeen_US
dc.titleInfluence of Different Essential Oils on Refrigerated Fish Patties Produced from Bonito Fish (Sarda sarda Bloch, 1793)en_US
dc.titleInfluence of Different Essential Oils on Refrigerated Fish Patties Produced from Bonito Fish (Sarda sarda Bloch, 1793)
dc.typeArticleen_US

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