Year 2020, Volume 23 , Issue 2, Pages 515 - 526 2020-04-30

Color and Sensory Changes in Microencapsulated Fish Oil Powders Prepared Using Citrus Peel Essential Oils During Storage
Narenciye Kabuğu Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimleri

Yılmaz UÇAR [1]


The current study was designed to assess the color and sensory evaluation of microencapsulated (ME) anchovy fish oil powders by adding citrus essential oils (EOs) (orange, lemon, mandarin, and grapefruit) for 12 weeks of storage period at the room temperature (24±1oC). After microencapsulation, it was observed that color brightness (L*), a* and b* values of the samples varied in the range of 76.46 - 81.51, (-2.50) - (-0.52), and 7.41 - 19.39, respectively. In general, L*, whiteness and hue values ​​decreased with the storage time, while a*, b* and croma values ​​fluctuated. Among the groups, the highest total color difference (∆E) was observed in the control group (8.04) while the lowest ∆E was detected in mandarin peel essential oil group (4.55). ME fish oil powders differed from each other in terms of smell, appearance and particle diameters. Visual observations indicated that the color of control group ME fish oil powders was white, ME orange and lemon peel EOs groups were pale white, ME mandarin peel EOs group was yellowish and ME grapefruit peel EOs group was light orangish. Although dry powder samples of all groups were thin and smooth, clumping-agglomeration was observed towards the end of the storage, especially in the control group. According to the results of sensory analysis, it was determined by the panelists that the fishy odor observed in the control group was prevented by the added essential oils. It was concluded that the EOs used also suppressed the smell of rancidity observed at the end of the storage in the control group and prevented the rancidity of the oils in accordance with the color results by preventing the oxidation.

Bu çalışmada, hamsi yağına eklenen narenciye kabuğu esansiyel yağlarının (portakal, limon, mandalina ve greyfurt) sprey kurutma yoluyla mikroenkapsüle edilmesi sonucu elde edilen balık yağı tozlarının oda sıcaklığında (24±1oC) 12 haftalık depolama süresi boyunca rengi ve duyusal kalitesi üzerindeki etkisi araştırılmıştır. Mikroenkapsülasyon sonrası örneklerin renk parlaklığı (L*) değerinin 76.46 - 81.51, a* değerinin (-2.50) - (-0.52) ve b* değerinin 7.41 - 19.39 arasında değiştiği görülmüştür. Genel olarak, L*, renk beyazlığı (Whiteness) ve renk tonu (Hue) değerleri depolama süresiyle birlikte azalırken, a *, b * ve renk berrraklık (Croma) değerleri dalgalanma göstermiştir. Gruplar arasında en fazla renk değişimi (∆E) kontrol grubunda (8.04), en az değişim ise mandalina kabuğu esansiyel yağ grubunda (4.55) gözlenmiştir. ME balık yağı tozları koku, görünüm ve partikül çapları bakımından birbirlerinden farklılık göstermiştir. Görsel gözlemler, ME balık yağı tozları kontrol grubunun renginin beyaz, ME portakal ve limon kabuğu EO gruplarının soluk beyaz, ME mandalina kabuğu EO grubunun sarımsı ve ME greyfurt kabuğu EO grubunun şampanya renginde olduğunu göstermiştir. Tüm grupların kuru toz örnekleri ince ve pürüzsüz olmasına rağmen, özellikle kontrol grubunda depolama sonlarına doğru kümelenme- topaklaşma gözlenmiştir. Panelistler tarafından kontrol grubunda gözlenen balık kokusunun, eklenen esansiyel yağlar ile baskılandığı tespit edilmiştir. Aynı zamanda kullanılan esansiyel yağların depolamanın sonlarına doğru kontrol grubunda gözlenen acılaşma kokusunu bastırdığı ve renk sonuçları ile de uyumlu olarak yağların acılaşmasını önlediği dolayısıyla oksidasyonu önlediği sonucuna varılmıştır.

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Primary Language tr
Subjects Agriculture
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-6770-6652
Author: Yılmaz UÇAR (Primary Author)
Institution: ORDU ÜNİVERSİTESİ
Country: Turkey


Thanks Çalışmada emeği geçen Çukurova Üniversitesi, Su Ürünleri Fakültesi, İşleme Teknolojisi Bölüm öğretim üye ve elemanlarına teşekkür ederiz.
Dates

Application Date : September 25, 2019
Acceptance Date : December 27, 2019
Publication Date : April 30, 2020

APA Uçar, Y . (2020). Narenciye Kabuğu Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimleri . Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 23 (2) , 515-526 . DOI: 10.18016/ksutarimdoga.vi.624566