Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2020, Cilt: 6 Sayı: 2, 99 - 106, 31.12.2020
https://doi.org/10.29132/ijpas.792005

Öz

Kaynakça

  • AOAC, 2002. Official metods of analysis of the Association of Official Analytical Chemists, 17th edn. Association of Official Analytical Chemists, Gaithersburg.
  • Barreto, T.A., Andrade, S.C.A., Maciel, J.F., Arcanjo, N.M.O. Madruga, M.S., Meireles, B., Cordeiro, Â.M.T., Souza E.L., Magnani, M., 2016. A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Post harvest Mold Infections and Keep the Quality of Cherry Tomato Fruit . Frontiers in Microbiology, 7:1714-1724
  • Boskovic, M. Djordjevic, J. Glisic, M. Ciric, J. Janjic, J. Zdravkovic, N. Krnjaic, D. Milan Baltic, Z., 2020. The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere. Journal of Food Processing and Preservation, 44:14311.
  • Botsoglou, N.A. Fletouris, D.J. Florou-Paneri, P. Christaki, E. Spais, A.B., 2003. Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and a-tocopheryl acetate supplementation. Food Research International, 36:207–213.
  • Cardoso, L. G., Santos, J. C. P., Camilloto, G. P., Miranda, A. L., Druzian, J. I., Guimarães, A. G., 2017. Development of active films poly (butylene adipate co-terephthalate) – PBAT incorporated with oregano essential oil and application in fish fillet preservation. Industrial Crops & Products, 108 388–397
  • Carmo, E. S. Lima, E.O., Souza, E. L., 2008. The Potential Of Origanum vulgare L. (Lamiaceae) Essential Oil In Inhibiting The Growth Of Some Food-Related Aspergillus species, Brazilian Journal of Microbiology, 39:362-367.
  • Catarinoa M. D. Alves-SilvabcRui J. M. Fernandes P. JoséGonçalves M., Salgueiroc L.R., F.Henriques M., Cardoso, S.M., 2017. Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Control, 80 273-280.
  • Conell, J.J, Shewan, J.M., 1979. Past, present and future fish science. In: Advances in fish science and technology. Fishing News Books Ltd., England.
  • Demirci, M., Orak H. H., 1999. Farklı Soğutma Ortamları ve –12 °C’de Depolanan İstavrit Balığında (Trachurus trachurus) Meydana Gelen Kalite Değişimleri. Turkish Journal of Agriculture and Forestry, 23 143-150.
  • Fraj, A., Jaâfar, F., Marti, M., Coderch, L., Ladhari, N., 2019. A comparative study of oregano (Origanum vulgare L.) essential oil-based polycaprolactone nanocapsules/ microspheres: Preparation, physicochemical characterization, and storage stability. Industrial Crops & Products, 140:111669.
  • Goulas, A. E., Kontominas. M. G., 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100:287–296.
  • Harrigan, W.F., 1998. Laboratory methods in food microbiology, 3rd edn. Academic Press, London. Haute, S. V., Raes, K., Devlieghere, F., Sampers, I., 2017. Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. Food Packaging and Shelf Life, 12:51–58.
  • Hosseini, S.F., Rezaei, M., Zandi, M., Ghavi, F., 2016. Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet. Journal of aquatıc food product technology, 25:6, 835-842.
  • ICMSF (International Commisson on Microbiological Spescifications for Foods), 1986. Microorganisms in Foods 2. sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto.
  • Klein, G., Rüben, C., Upmann, M., 2013. Antimicrobial Activity of Essential Oil Components Against Potential Food Spoilage Microorganisms Curr Microbiol 67:200–208.
  • Lawless, H.T., Heymann, H., 2010. Sensory Evaluation of Food, Second Edition, Springer. Mexis, S.F., Chouliara, E., Kontominas, M.G., 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4°C. Food Microbiology, 26:598–605.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, J.R., 1960. A distillation method for the quantitative determination of malonaldehyde in racid foods. Journal of the American Oil Chemists' Society, 3:44–48.

Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout

Yıl 2020, Cilt: 6 Sayı: 2, 99 - 106, 31.12.2020
https://doi.org/10.29132/ijpas.792005

Öz

The essential oil extracted from plants has a shelf-life effect. This study was carried out to determine the difference of natural oregano essential oil, which is considered to be a potential food additive, from commercially available, and its effects on rainbow trout containment by using low amounts of this essential oil.
The changes in rainbow trout samples were analyzed by applying commercially available oregano essential oil at a low rate (RT1: 1% and RT2: 2%), by looking at the following parameters. When the microbial load, sensory properties, pH, TVB, TBA numbers are examined in terms of thyme essential oil application and day relationship, the limit to be consumed in samples with 1% oregano essential oil is (RT1), on average, between the 3rd and the 6th days. It is between the 3rd and 9th days in the samples applied with 2% oregano essential oil (RT2). According to the microbial load results, the rainbow trout sample (RT: control) exceeded the consumable limit on day 6 th and showed the highest value (P <0.05). In addition, it has been proven with the TVB and TBA values that the samples applied with essential oil are of good quality. In a sense, the shelf life is stabilized thanks to the oregano essential oil. The preservative effect was greater as soon as the oregano essential oil concentration was greate.
ÖZ
Bitkilerden çıkarılan uçucu yağın raf ömründe etkisi mevcuttur. Bu çalışma, potansiyel bir gıda katkı maddesi olarak kabul edilen doğal kekik uçucu yağının farklılığını ve bu uçucu yağın düşük miktarları kullanılarak gökkuşağı alabalığı muhafazası üzerindeki etkilerini belirlemek amacıyla yapılmıştır. Gökkuşağı alabalığı örneklerindeki değişiklikler, ticari olarak temin edilebilen uçucu kekik yağı düşük bir oranda (RT1:% 1 ve RT2:% 2) uygulanarak aşağıdaki parametrelere bakılarak analiz edilmiştir. Kekik uçucu yağı uygulaması ve muhafaza günlerindeki ilişkisi açısından mikrobiyal yük, kimyasal ve duyusal özellikler incelendiğinde,% 1 kekik uçucu yağı içeren numunelerde tüketilecek sınır ortalama (RT1) 'dir. 3. ve 6. günler. % 2 kekik uçucu yağı (RT2) ile uygulanan örneklerde 3. ile 9. günler arasındadır. Mikrobiyal yük sonuçlarına göre gökkuşağı alabalığı numunesi (RT: kontrol) 6. Günde tüketilebilir sınırını aşarak en yüksek değeri göstermiştir (P <0.05). Ayrıca uçucu yağ uygulanan numunelerin TVB ve TBA değerlerine göre iyi kalitede olduğu ispatlanmıştır. Diğer anlamda kekik esansiyel yağı sayesinde raf ömrünü stabilize etmişir. Kekik esansiyel yağı konsantrasyonunun çok fazla olması durumunda koruyucu etkisi daha büyük olmuştur.

Kaynakça

  • AOAC, 2002. Official metods of analysis of the Association of Official Analytical Chemists, 17th edn. Association of Official Analytical Chemists, Gaithersburg.
  • Barreto, T.A., Andrade, S.C.A., Maciel, J.F., Arcanjo, N.M.O. Madruga, M.S., Meireles, B., Cordeiro, Â.M.T., Souza E.L., Magnani, M., 2016. A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Post harvest Mold Infections and Keep the Quality of Cherry Tomato Fruit . Frontiers in Microbiology, 7:1714-1724
  • Boskovic, M. Djordjevic, J. Glisic, M. Ciric, J. Janjic, J. Zdravkovic, N. Krnjaic, D. Milan Baltic, Z., 2020. The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere. Journal of Food Processing and Preservation, 44:14311.
  • Botsoglou, N.A. Fletouris, D.J. Florou-Paneri, P. Christaki, E. Spais, A.B., 2003. Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and a-tocopheryl acetate supplementation. Food Research International, 36:207–213.
  • Cardoso, L. G., Santos, J. C. P., Camilloto, G. P., Miranda, A. L., Druzian, J. I., Guimarães, A. G., 2017. Development of active films poly (butylene adipate co-terephthalate) – PBAT incorporated with oregano essential oil and application in fish fillet preservation. Industrial Crops & Products, 108 388–397
  • Carmo, E. S. Lima, E.O., Souza, E. L., 2008. The Potential Of Origanum vulgare L. (Lamiaceae) Essential Oil In Inhibiting The Growth Of Some Food-Related Aspergillus species, Brazilian Journal of Microbiology, 39:362-367.
  • Catarinoa M. D. Alves-SilvabcRui J. M. Fernandes P. JoséGonçalves M., Salgueiroc L.R., F.Henriques M., Cardoso, S.M., 2017. Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Control, 80 273-280.
  • Conell, J.J, Shewan, J.M., 1979. Past, present and future fish science. In: Advances in fish science and technology. Fishing News Books Ltd., England.
  • Demirci, M., Orak H. H., 1999. Farklı Soğutma Ortamları ve –12 °C’de Depolanan İstavrit Balığında (Trachurus trachurus) Meydana Gelen Kalite Değişimleri. Turkish Journal of Agriculture and Forestry, 23 143-150.
  • Fraj, A., Jaâfar, F., Marti, M., Coderch, L., Ladhari, N., 2019. A comparative study of oregano (Origanum vulgare L.) essential oil-based polycaprolactone nanocapsules/ microspheres: Preparation, physicochemical characterization, and storage stability. Industrial Crops & Products, 140:111669.
  • Goulas, A. E., Kontominas. M. G., 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100:287–296.
  • Harrigan, W.F., 1998. Laboratory methods in food microbiology, 3rd edn. Academic Press, London. Haute, S. V., Raes, K., Devlieghere, F., Sampers, I., 2017. Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. Food Packaging and Shelf Life, 12:51–58.
  • Hosseini, S.F., Rezaei, M., Zandi, M., Ghavi, F., 2016. Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet. Journal of aquatıc food product technology, 25:6, 835-842.
  • ICMSF (International Commisson on Microbiological Spescifications for Foods), 1986. Microorganisms in Foods 2. sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto.
  • Klein, G., Rüben, C., Upmann, M., 2013. Antimicrobial Activity of Essential Oil Components Against Potential Food Spoilage Microorganisms Curr Microbiol 67:200–208.
  • Lawless, H.T., Heymann, H., 2010. Sensory Evaluation of Food, Second Edition, Springer. Mexis, S.F., Chouliara, E., Kontominas, M.G., 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4°C. Food Microbiology, 26:598–605.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, J.R., 1960. A distillation method for the quantitative determination of malonaldehyde in racid foods. Journal of the American Oil Chemists' Society, 3:44–48.
Toplam 17 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Nermin Karaton Kuzgun 0000-0002-9430-1802

Sevda Kırbag 0000-0002-4337-8236

Yayımlanma Tarihi 31 Aralık 2020
Gönderilme Tarihi 8 Eylül 2020
Kabul Tarihi 8 Aralık 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 6 Sayı: 2

Kaynak Göster

APA Karaton Kuzgun, N., & Kırbag, S. (2020). Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout. International Journal of Pure and Applied Sciences, 6(2), 99-106. https://doi.org/10.29132/ijpas.792005
AMA Karaton Kuzgun N, Kırbag S. Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout. International Journal of Pure and Applied Sciences. Aralık 2020;6(2):99-106. doi:10.29132/ijpas.792005
Chicago Karaton Kuzgun, Nermin, ve Sevda Kırbag. “Description of the Protective Feature of Oregano Essential Oil Sold As a Commercial Site on Rainbow Trout”. International Journal of Pure and Applied Sciences 6, sy. 2 (Aralık 2020): 99-106. https://doi.org/10.29132/ijpas.792005.
EndNote Karaton Kuzgun N, Kırbag S (01 Aralık 2020) Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout. International Journal of Pure and Applied Sciences 6 2 99–106.
IEEE N. Karaton Kuzgun ve S. Kırbag, “Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout”, International Journal of Pure and Applied Sciences, c. 6, sy. 2, ss. 99–106, 2020, doi: 10.29132/ijpas.792005.
ISNAD Karaton Kuzgun, Nermin - Kırbag, Sevda. “Description of the Protective Feature of Oregano Essential Oil Sold As a Commercial Site on Rainbow Trout”. International Journal of Pure and Applied Sciences 6/2 (Aralık 2020), 99-106. https://doi.org/10.29132/ijpas.792005.
JAMA Karaton Kuzgun N, Kırbag S. Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout. International Journal of Pure and Applied Sciences. 2020;6:99–106.
MLA Karaton Kuzgun, Nermin ve Sevda Kırbag. “Description of the Protective Feature of Oregano Essential Oil Sold As a Commercial Site on Rainbow Trout”. International Journal of Pure and Applied Sciences, c. 6, sy. 2, 2020, ss. 99-106, doi:10.29132/ijpas.792005.
Vancouver Karaton Kuzgun N, Kırbag S. Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout. International Journal of Pure and Applied Sciences. 2020;6(2):99-106.

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