1) Izmir Katip Çelebi University, Faculty of Fisheries, Izmir, Turkey; 2) Giresun University, Faculty of Engineering, Department of Food Engineering, Giresun, Turkey
The effects of Artichoke (Cynara scolymus L.) Leaf Extract on the microbial and chemical quality of Sardine (Sardina pilchardus Walbaum, 1792) fish patties and shelf life modeling
Die Auswirkungen von Artischockenblattextrakt (Cynara scolymus L.) auf die mikrobielle und chemische Qualität von Sardinenfrikadellen (Sardina pilchardus Walbaum, 1792) und Haltbarkeitsmodelle
Fatma Öztürk1), Selin Kalkan2), Tuğçe Tirali1), Hatice Gündüz1)
Summary
In this study, the influence of artichoke leaf extract on the microbiological (total mesophilic aerobic bacteria, total coliform count, total psychrophilic bacteria, and the total yeasts and molds) and chemical (pH, TVB-N and TBA) quality of sardine fish patties were investigated during cold storage period at +4 °C. The microbiological and chemical effects of artichoke leaf extract on fish patties were analyzed with a nonlinear regression model. From the measured values, R2 values of the models were between 0.845 and 0.958 – close to 1 in terms of model fit. The chemical properties of the samples had pH values between 4.75 to 6.89, TVB-N values of 17.80 to 45.15 mg/100 g and TBA values of 1.02 to 2.55 mgMDA/kg. In conclusion, it was observed that fish patties with 1.5 % added artichoke leaf extracts were found to be of acceptable quality when stored at 4 °C and contributed to increased shelf life.
Zusammenfassung
Keywords: Shelf life, fish patties, artichoke, quality, nonlinear regression
Schlüsselwörter:
Korrespondenzadresse E-Mail
selin.kalkan@giresun.edu.tr
Further Information about the Article
Arch Lebensmittelhyg 71,
50–57 (2020)
DOI 10.2376/0003-925X-71-50
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X