|  e-ISSN: 2979-9848

Original article | Food Bulletin 2022, Vol. 1(1) 11-15

Effect of Pomegranate Peel Extract as a Natural Antioxidant on Sausage Production from Rainbow Trout Fillet Waste

Emre Çağlak, Orhan Kobya, Özen Yusuf Öğretmen, Barış Karslı, Büşra Kara

pp. 11 - 15   |  DOI: https://doi.org/10.29329/foodb.2022.495.03   |  Manu. Number: MANU-2212-26-0003.R1

Published online: December 30, 2022  |   Number of Views: 24  |  Number of Download: 97


Abstract

Seafood is one of the leading meat products with high biological and nutritive value. Dried fermented products are called sausage, as a result of the maturation process under certain conditions by filling the material prepared in the form of dough into natural/artificial casings. Oxidation is one of the most important parameters affecting shelf life in seafood containing high levels of unsaturated fatty acids. With the knowledge of the harms of synthetic antioxidants, the plant and its parts from which natural antioxidants are obtained have come to the fore. In this study, sausage dough prepared from trout fillet waste was filled in artificial casings and fermented under specified conditions, to produce sausage. Prepared sausages were divided into 3 groups as the control group without additives, with natural additives (pomegranate peel extract) and artificial additives (ascorbic acid). The proximate, chemical and physical changes of sausages, which were heat treated, stored at +4 ºC were examined. According to the results, ATVB-N and TBA of all sausage groups, exceed the limit values on the 5th day of storage. It was determined that the shelf life of the sausage obtained in the study was limited to 5 days; however, the values of the sausage group with pomegranate peel extract were found to be lower than the other groups. As a result, although the shelf life of sausage groups was limited to 5 days, it was observed that pomegranate peel extract could be used instead of synthetic preservatives with its antioxidant and antimicrobial properties.

Keywords: Antioxidant, Nutritional, Pomegranate Sausage, Trout


How to Cite this Article?

APA 6th edition
Caglak, E., Kobya, O., Ogretmen, O.Y., Karsli, B. & Kara, B. (2022). Effect of Pomegranate Peel Extract as a Natural Antioxidant on Sausage Production from Rainbow Trout Fillet Waste . Food Bulletin, 1(1), 11-15. doi: 10.29329/foodb.2022.495.03

Harvard
Caglak, E., Kobya, O., Ogretmen, O., Karsli, B. and Kara, B. (2022). Effect of Pomegranate Peel Extract as a Natural Antioxidant on Sausage Production from Rainbow Trout Fillet Waste . Food Bulletin, 1(1), pp. 11-15.

Chicago 16th edition
Caglak, Emre, Orhan Kobya, Ozen Yusuf Ogretmen, Baris Karsli and Busra Kara (2022). "Effect of Pomegranate Peel Extract as a Natural Antioxidant on Sausage Production from Rainbow Trout Fillet Waste ". Food Bulletin 1 (1):11-15. doi:10.29329/foodb.2022.495.03.

References

    Abou-Taleb, M., Talab, S. A., Ibrahim, A. M., Abo-Zeid, S. K., & Mamoud, M. M. (2022). Effect of some plant extracts on the quality of fish sausage and burger. Egyptian Journal of Aquatic Biology & Fisheries, 26(1), 287-297. https://doi.org/10.21608/ejabf.2022.217475

    AOAC. (1990). Official methods of analysis. https://law.resource.org/pub/us/cfr/ibr/002/aoac.methods.1.1990.pdf

    Arslan, A., Dinçoğlu, H. A., & Gönülalan, Z. (2001). Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 7(1), 47-54. (In Turkish)

    Arslan, E., & Kırca, A. (2006). Tıbbi ve aromatik bitkilerin antioksidan aktivitelere ve gıdalarda kullanım olanakları. Türkiye 9. Gıda Kongresi. Bolu. (In Turkish)

    Banwart, G. J. (1987). Basic food microbiology. CBS Publishers & Distributors Pvt. Ltd.

    Berik, N., & Kahraman, D. (2010). Kefal balığı sucuklarında duyusal ve besin kompozisyonun belirlenmesi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(Suppl-A), 59-63. (In Turkish)

    Borgstrom, G. (1961). Fish as food. Volume 1. Production, biochemistry, and microbiology. Academic Press.

    Çağlak, E., & Karslı, B. (2015). Determination of shelf life of marinade and brine injected rainbow trout (Oncorhyncus mykiss, Walbaum 1792) at refrigerator conditions. Journal of Food and Health Science, 1(4), 199-210. https://doi.org/10.3153/JFHS15019

    Çağlak, E., Karslı, B., & Koral, S. (2015). Effects of different processing techniques on the carpet shell (Ruditapes decussatus Linnaeus, 1758). Journal of Food Safety and Food Quality, 66(5), 141-148.

    Curran, C. A., Nicoladies, L., Poulter, R. G., & Pors, J. (1980). Spoilage of fish from Hong Kong at different storage temperatures. 1. Quality changes in gold-lined sea bream (Rhabdosargus sarba) during storage at 0 (in ice) and 10 degrees celsius. Tropical Science, 22(4), 367-382.

    Deans, S. G., & Ritchie, G. A. (1987). Antimicrobial properties of plant essential oils. International Journal of Food Microbiology, 5(2), 165-180. https://doi.org/10.1016/0168-1605(87)90034-1

    Dinçer, M. T., Yılmaz E. B. Ş., & Çaklı, Ş. (2017). Determination of quality changes of fish sausage produced from saithe (Pollachius virens L.,1758) during cold storage. Ege Journal of Fisheries and Aquatic Sciences, 34(4), 391-399. https://doi.org/10.12714/egejfas.2017.34.4.05

    Fischer, U. A., Carle, R., & Kammerer, D. R. (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn. Food Chemistry, 127(2), 807-821. https://doi.org/10.1016/j.foodchem.2010.12.156

    Gökoğlu, N. (2002). Su ürünleri işleme teknolojisi. Su Vakfı Yayınları. (In Turkish)

    Huss, H. H. (1988). Fresh fish quality and quality changes FAO Fisheries Series No 29. Nabu Press.

    İnal, T. (1992). Besin hijyeni: Hayvansal gıdaların sağlık kontrolü. Final Ofset. (In Turkish)

    Karabulut, H., & Gülay M. Ş. (2016). Serbest radikaller. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 4(1), 50-59. (In Turkish)

    Karsli, B., Caglak, E., & Kilic, O. (2021). Application of black cumin and green tea extracts and oils for microbiological, physicochemical, textural and sensorial quality of vacuum packaged rainbow trout fillets stored at 2±1 °C. Journal of Aquatic Food Product Technology, 30(3), 271-282. https://doi.org/10.1080/10498850.2021.1880511

    Kietzmann, U., Priebe, K., Rakow, D., & Reichstein, K. (1969). Seefisch als Lebensmittel. Paul Parey Verlag

    Kobya, O., Çağlak, E., & Kara, B. (2019). Comparison of antioxidant and antimicrobial effects of extracts obtained by drying olive leaves (Olea europaea L.) collected from Balıkesir-Ayvalık and Trabzon-Çarşıbaşı. Journal of Anatolian Environmental and Animal Sciences, 4(2), 257-262. https://doi.org/10.35229/jaes.584408

    Nakipoğlu, M., & Otan, H. (1992). Tıbbi bitkilerin flavonoitleri. Anadolu Journal of AARI, 4(1), 70-93. (In Turkish)

    Özcan, M. (1998). Inhibitory of spice extracts on the growth of Aspergillus parasiticus NRRL 2999 strain. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A, 207, 253-255. https://doi.org/10.1007/s002170050328

    Sarıçoban, C. (2000). Sığır etine farklı oranlarda karıştırılan yumurta tavuğu etinin Türk tipi sucuk üretiminde kullanılabilme imkanları üzerine bir araştırma (Master’s thesis, Selçuk University). (In Turkish)

    Sevim, D. (2011). Antioksidanlar ve zeytinyağı. Zeytin Bilimi, 1(1), 43-47. (In Turkish)

    Smith, G., Hole, M., & Hanson, S. W. (1992). Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). Journal of the Science of Food and Agriculture, 51, 193-205. https://doi.org/10.1002/jsfa.2740510207

    Sümbüloğlu, K. & Sümbüloğlu, V. (2000). Biyoistatistik. Hatiboğlu Yayınları. (In Turkish)

    Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan Jr, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37(1), 44-48. https://doi.org/10.1007/BF02630824

    Varlık, C., Uğur, M., Gökoğlu, N., & Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No:17. (In Turkish)