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Limon ve Portakal Kabuğu Ekstraktları Içeren Yenilebilir Film Kaplamaların Kalamar (Loligo vulgaris) Halkaları ve Gökkuşağı Alabalığı (Oncorhynchus mykiss) filetolarında Mikrobiyolojik Kalitesi ve Raf Ömrü Üzerine Etkisi

Year 2023, Volume: 26 Issue: 1, 172 - 182, 28.02.2023

Berna Kılınç , Göknur Sürengil , Tansel Yalçın

https://doi.org/10.18016/ksutarimdoga.vi.995995
Cited By: 2

Abstract

Bu çalışmanın amacı, meyve kabuklarının (portakal ve limon) ekstrakt olarak değerlendirerek antimikrobiyal özelliklere sahip yenilebilir filmler üretmek ve gökkuşağı alabalığı filetoları ile kalamar halkalarında raf ömrüne etkisinin belirlenmesidir. Bu amaçla ksantan, keçiboynuzu ve karagenan kullanılarak portakal ve limon kabuğu ekstraktlarından antimikrobiyal film üretimi gerçekleştirilmiştir. Gökkuşağı alabalığı filetoları (Oncorhynchus mykiss 1792) ve kalamar halkaları (Loligo vulgaris 1798), bu ürünlerin raf ömrünü uzatmak amacıyla meyve kabuklarından üretilen antimikrobiyal yenilebilir filmlerle kaplanmıştır. Sonuç olarak, kalamar halkalarının (CS) toplam mezofilik bakteri sayısı (TMC), 6. günde mikrobiyolojik tüketim sınırını aşarken, limon kabuğu+keçiboynuzu (LLS) ve limon kabuğu+karagenan (LKS) ile kaplı kalamar halkalarının TMC sayısının 8. günde bile bu sınırı aşmadığı belirlenmiştir. Bu çalışma, sadece balıkçılık ürünlerinden fonksiyonel ürünlerin üretilebilmesine değil, aynı zamanda meyve kabuklarının da bu amaçla değerlendirilebilmesine neden olmuştur. Bu çalışmanın sonuçları, su ürünleri ve meyve suyu işleme tesislerinin yanı sıra gıda üreticileri tarafından da değerlendirilebilir.

Keywords

Meyve kabukları Mikrobiyal flora Kalamar halkaları Gökkuşağı alabalığı filetoları Yenilebilir filmler Microbial flora Squid rings Rainbow trout fillets Edible films

Project Number

TAGEM/13/AR-GE/9

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The Impact of Edible Film Coatings With Lemon and Orange Peel Extracts on Microbiological Quality and Shelf-Life of Squid (Loligo vulgaris) Rings and Rainbow Trout (Oncorhynchus mykiss) Fillets

Year 2023, Volume: 26 Issue: 1, 172 - 182, 28.02.2023

Berna Kılınç , Göknur Sürengil , Tansel Yalçın

https://doi.org/10.18016/ksutarimdoga.vi.995995
Cited By: 2

Abstract

The aim of this study is to produce edible films with antimicrobial properties by using the discarded fruit peels (orange and lemon) as extracts and to determine the effect on shelf life of rainbow trout fillets and squid rings. For this purpose, antimicrobial edible films were performed the orange and lemon peels extracts by using xanthan, locust bean and carrageenan gums. Rainbow trout fillets (Oncorhynchus mykiss 1792) and squid rings (Loligo vulgaris 1798) were covered with this antimicrobial edible films from discarded fruit peels to extend the shelf-life of these products. As a result, total mesophilic bacteria count (TMC) of squid rings (CS) exceeded the microbiological limit of the consumption on day 6, whereas TMC of squid rings covered with limon peel+locust bean (LLS) and limon peel+carrageenan (LKS) did not exceed this limit on day 8. This study gave rise to not only can be produced of functional products from the fishery products but also the fruit peels residues can also be evaluated for this purpose. The results of this study can be evaluated by seafood and fruit juice processing plants as well as food producers.

Keywords

Fruit peels Microbial flora Squid rings Rainbow trout fillets Edible films

Supporting Institution

Republic of Turkey Ministry of Agriculture and Forestry (TAGEM)

Project Number

TAGEM/13/AR-GE/9

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Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Berna Kılınç 0000-0002-4663-5082

Göknur Sürengil 0000-0002-4560-7856

Tansel Yalçın 0000-0003-4870-6267

Project Number TAGEM/13/AR-GE/9
Publication Date February 28, 2023
Submission Date September 16, 2021
Acceptance Date March 18, 2022
Published in Issue Year 2023 Volume: 26 Issue: 1

Cite

APA Kılınç, B., Sürengil, G., & Yalçın, T. (2023). The Impact of Edible Film Coatings With Lemon and Orange Peel Extracts on Microbiological Quality and Shelf-Life of Squid (Loligo vulgaris) Rings and Rainbow Trout (Oncorhynchus mykiss) Fillets. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(1), 172-182. https://doi.org/10.18016/ksutarimdoga.vi.995995

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