Araştırma Makalesi
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Yıl 2023, Cilt: 7 Sayı: 2, 59 - 73, 27.12.2023

Göknur Sürengil Berna Kılınç Tansel Yalçın

Öz

Proje Numarası

2013/BİL/033

Kaynakça

  • Adamczak A., Ożarowski, M. & Karpiński, T.M. 2019. Antibacterial activity of some flavonoids and organic acids widely distributed in plants, Journal of Clinical Medicine, 9(1), 109. https://doi.org/10.3390/jcm9010109
  • Adams M.R., Cooke R.D. & Twiddy D.R. 2007. Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates, International Journal of Food Science & Technology, 22(2), 105-114. https://doi.org/10.1111/j.1365-2621.1987.tb00464.x
  • Andevari G.T. & Rezaei M. 2011. Effect of gelatin coating incorporated with Cinnamon oil on the quality of fresh rainbow trout in cold storage, International Journal of Food Science & Technology, 46(11), 2305-2311. https://doi.org/10.1111/j.1365-2621.2011.02750.x
  • Arashisar Ş., Hisar O., Kaya M. & Yanik T. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets, International Journal of Food Microbiology, 97(2), 209-214. DOI: 10.1016/j.ijfoodmicro.2004.05.024
  • Asong J.A., Amoo S.O., McGaw L.J., Nkadimeng S.M., Aremu A.O. & Otang-Mbeng W. 2019. Antimicrobial activity, antioxidant potential, cytotoxicity and phytochemical profiling of four plants locally used against skin diseases, Plants, 8(9), 350. DOI: 10.3390/plants8090350
  • Aspevik T., Thoresen, L., Steinsholm, S., Carlehög, M. & Kousoulaki, K. 2021. Sensory and chemical properties of protein hydrolysates based on mackerel (Scomber scombrus) and salmon (Salmo salar) side stream materials, Journal of Aquatic Food Product Technology, 30(2), 176-187. DOI: https://doi.org/10.1080/10498850.2020.1868644
  • Balkan İ.A., Taşkın T., Doğan H.T., Deniz İ., Akaydın G. & Yesilada E. 2017. A comparative investigation on the in vitro anti-inflammatory, antioxidant and antimicrobial potentials of subextracts from the aerial parts of Daphne oleoides Schreb. subsp. Oleoides, Industrial Crops and Products, 95, 695-703. DOI: https://doi.org/10.1016/j.indcrop.2016.11.038
  • Baron C.P., KjÆrsgård I.V., Jessen F. & Jacobsen C. 2007. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss), t.,55(20), 8118-8125. DOI: https://doi.org/10.1021/jf070686f
  • Baytop T. 1984. Türkiyede bitkiler ile tedavi (geçmişte ve bugün). İstanbul Üniversitesi Eczacılık Fakültesi, İstanbul, 550.
  • Bensid A., Ucar Y., Bendeddouche B. & Özogul F. 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage, Food Chemistry, 145, 681-686. DOI: 10.1016/j.foodchem.2013.08.106
  • Biswas N.N., Saha S. & Ali M.K. 2014. Antioxidant, antimicrobial, cytotoxic and analgesic activities of ethanolic extract of Mentha arvensis L, Asian Pacific Journal of Tropical Biomedicine, 4(10), 792-797. https://doi.org/10.12980/APJTB.4.2014C1298
  • Bodini R., Sobral P., Favaro-Trindade C. & Carvalho R. 2013. Properties of gelatin-based films with added ethanol–propolis extract, LWT - Food Science and Technology. 51(1), 104-110. https://doi.org/10.1016/j.lwt.2012.10.013
  • Bonilla A. C., Sveinsdottir K. & Martinsdottir E. 2007. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study, Food control, 18(4), 352-358. DOI: https://doi.org/10.1016/j.foodcont.2005.10.019
  • Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods—a review, International journal of food microbiology, 94(3), 223-253. DOI: https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
  • Chytiri S., Chouliara I., Savvaidis I. N. & Kontominas M. G. 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout, Food Microbiology, 21(2), 157-165. DOI: https://doi.org/10.1016/S0740- 0020(03)00059-5
  • Clinical Laboratory Standards Institute, CLSI 2011. Performance standards for antimicrobial susceptibility testing: Twenty-first informational supplement. Clinical & Laboratory Standards Institute.
  • Costa D.C., Costa H., Albuquerque T.G., Ramos F., Castilho M. & Sanches-Silva A. 2015. Advances in phenolic compounds analysis of aromatic plants and their potential applications, Trends in Food Science & Technology, 45(2), 336-354. DOI: https://doi.org/10.1016/j.tifs.2015.06.009
  • Díaz-Montes E. & Castro-Muñoz R. 2021. Edible films and coatings as food-quality preservers: An overview, Foods, 10(2), 249. doi: 10.3390/foods10020249
  • Dirar A. I., Alsaadi D. H. M., Wada M., Mohamed M. A., Watanabe T. & Devkota H. P. 2019. Effects of extraction solvents on total phenolic and flavonoid contents and biological activities of extracts from Sudanese medicinal plants, South African Journal of Botany, 120, 261-267. DOI: https://doi.org/10.1016/j.sajb.2018.07.003
  • Do Q. D., Angkawijaya A. E., Tran-Nguyen P. L., Huynh L. H., Soetaredjo F. E., Ismadji S. & Ju Y. H. 2014. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica, Journal of food and drug analysis, 22(3), 296-302. DOI: https://doi.org/10.1016/j.jfda.2013.11.001
  • Flores S. K., Costa D., Yamashita F., Gerschenson L. N. & Grossmann M. V. 2010. Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion, Materials Science and Engineering: C, 30(1), 196-202. DOI: https://doi.org/10.1016/j.msec.2009.10.001
  • Frangos L., Pyrgotou N., Giatrakou V., Ntzimani A. & Savvaidis I. N. 2010. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets, Food microbiology, 27(1), 115-121. DOI: https://doi.org/10.1016/j.fm.2009.09.002
  • Gao M., Feng L., Jiang T., Zhu J., Fu L., Yuan D. & Li J. 2014. The use of rosemary extract in combination with nisin to extend the shelf-life of pompano (Trachinotus ovatus) fillet during chilled storage, Food Control, 37, 1-8. DOI: https://doi.org/10.1016/j.foodcont.2013.09.010
  • Garcia L. C., Pereira L. M., de Luca Sarantópoulos C. I. & Hubinger M. D. 2010. Selection of an edible starch coating for minimally processed strawberry, Food and Bioprocess Technology, 3(6), 834-842. DOI: 10.1007/s11947-009-0313-9
  • Gómez-Estaca J., López de Lacey A., López-Caballero M., Gómez-Guillén M. & Montero P. 2010. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation, Food Microbiology, 27(7), 889-896. DOI: https://doi.org/10.1016/j.fm.2010.05.012
  • Gomez-estaca J., Montero P., Gımenez B. & Gomezguıllen M. 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus), Food Chemistry, 105(2), 511-520. DOI: https://doi.org/10.1016/j.foodchem.2007.04.006
  • Harrigan W.F. & McCance M.E. 1976. Laboratory methods in food and dairy microbiology. London: Academic Press Inc.
  • Hashemi S.M. & Mousavi Khaneghah A. 2017. Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil, Progress in Organic Coatings, 110, 35-41. DOI: https://doi.org/10.1016/j.porgcoat.2017.04.041
  • Hayouni E. A., Abedrabba M., Bouix M. & Hamdi M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts, Food Chemistry, 105(3), 1126-1134. DOI: https://doi.org/10.1016/j.foodchem.2007.02.010
  • Hosseini S.F., Rezaei M., Zandi M. & Ghavi F.F. 2016. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet, Journal of Aquatic Food Product Technology, 25(6), 835-842. DOI: https://doi.org/10.1080/10498850.2014.943917
  • Irkin R. & Esmer O. K. 2015. Novel food packaging systems with natural antimicrobial agents, Journal of food science and technology, 52(10), 6095-6111.DOI: 10.1007/s13197-015-1780-9
  • Kakaei S. & Shahbazi Y. 2016. Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet, LWT-Food Science and Technology, 72, 432-438. DOI: https://doi.org/10.1016/j.lwt.2016.05.021
  • Lang G. & Buchbauer G. 2012. A review on recent research results (2008-2010) on essential oils as antimicrobials and antifungals. A review, Flavour and Fragrance Journal, 27(1), 13-39. DOI: https://doi.org/10.1002/ffj.2082
  • Lima dos Santo C.A., James D. & Teutscher F. 1981. Guidelines for chilled fish storage experiments. Bernan Press(PA) FAO Fisheries Technical Papers.
  • López de Lacey A., López-Caballero M. & Montero P. 2014. Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life, LWT - Food Science and Technology, 55(2), 559-564. DOI: https://doi.org/10.1016/j.lwt.2013.09.028
  • Manojlovic N., Maskovic P., Vasiljevic P., Jelic R., Juskovic M., Sovrlic M. & Radojkovic M. 2012. HPLC analysis, antimicrobial and antioxidant activities of Daphne cneorum L, Chemical Industry, 66(5), 709-716. DOI: 10.2298/HEMIND120114029M
  • 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(6), 598-605. DOI: https://doi.org/10.1016/j.fm.2009.04.002
  • Mossad S.B. 2000. The world's first case of Serratia liquefaciens intravascular catheter-related suppurative thrombophlebitis and native valve endocarditis. Clinical microbiology and infection. 6(10), 559. DOI: 10.1046/j.1469-0691.2000.00164.x
  • Ojagh S. M., Rezaei M., Razavi S. H. & Hosseini S. M. H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout, Food chemistry, 120(1), 193-198. DOI: https://doi.org/10.1016/j.foodchem.2009.10.006
  • Ong G., Kasi R. & Subramaniam R. 2021. A review on plant extracts as natural additives in coating applications, Progress in Organic Coatings, 151, 106091. DOI: https://doi.org/10.1016/j.porgcoat.2020.106091
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Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss)

Yıl 2023, Cilt: 7 Sayı: 2, 59 - 73, 27.12.2023

Göknur Sürengil Berna Kılınç Tansel Yalçın

Öz

The aim of this study was to determine the antibacterial effects of daphne (Laurus nobilis L.) and basil (Ocimum basilicum L.) in coating formulation edible film-based xanthan gum on the shelf-life of rainbow trout (Oncorhynchus mykiss) for 10 days storage at 4 ± 1°C. The most effective concentration of the extracts used in the edible coating against seven fish pathogenic bacteria was determined as 1 mg ml-1. While the use of antimicrobial edible film in trout significantly inhibited bacterial growth; the lactic acid bacteria increased during storage. It was clear that the best fish and plant odor were detected in the coated groups, coated with daphne extract groups were also judged as stronger than basil extract groups. Although the control groups deteriorated on the 7th day, the edible film-coating groups were finished sensory and microbiological on the 10th day. Throughout the storage period in this study, 14 different bacteria and 3 different yeasts were identified via Bacterial Identification API Kits.

Anahtar Kelimeler

Edible surface-active coating xanthan gum plant extract antimicrobial coating Oncorhynchus mykiss

Destekleyen Kurum

Ege University Scientific Research Project Commission

Proje Numarası

2013/BİL/033

Teşekkür

This study, which is Msc Thesis, was supported by the Ege University Scientific Research Project Commission (2013/BİL/033) and was also presented at the 18th National Fisheries Symposium.

Kaynakça

  • Adamczak A., Ożarowski, M. & Karpiński, T.M. 2019. Antibacterial activity of some flavonoids and organic acids widely distributed in plants, Journal of Clinical Medicine, 9(1), 109. https://doi.org/10.3390/jcm9010109
  • Adams M.R., Cooke R.D. & Twiddy D.R. 2007. Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates, International Journal of Food Science & Technology, 22(2), 105-114. https://doi.org/10.1111/j.1365-2621.1987.tb00464.x
  • Andevari G.T. & Rezaei M. 2011. Effect of gelatin coating incorporated with Cinnamon oil on the quality of fresh rainbow trout in cold storage, International Journal of Food Science & Technology, 46(11), 2305-2311. https://doi.org/10.1111/j.1365-2621.2011.02750.x
  • Arashisar Ş., Hisar O., Kaya M. & Yanik T. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets, International Journal of Food Microbiology, 97(2), 209-214. DOI: 10.1016/j.ijfoodmicro.2004.05.024
  • Asong J.A., Amoo S.O., McGaw L.J., Nkadimeng S.M., Aremu A.O. & Otang-Mbeng W. 2019. Antimicrobial activity, antioxidant potential, cytotoxicity and phytochemical profiling of four plants locally used against skin diseases, Plants, 8(9), 350. DOI: 10.3390/plants8090350
  • Aspevik T., Thoresen, L., Steinsholm, S., Carlehög, M. & Kousoulaki, K. 2021. Sensory and chemical properties of protein hydrolysates based on mackerel (Scomber scombrus) and salmon (Salmo salar) side stream materials, Journal of Aquatic Food Product Technology, 30(2), 176-187. DOI: https://doi.org/10.1080/10498850.2020.1868644
  • Balkan İ.A., Taşkın T., Doğan H.T., Deniz İ., Akaydın G. & Yesilada E. 2017. A comparative investigation on the in vitro anti-inflammatory, antioxidant and antimicrobial potentials of subextracts from the aerial parts of Daphne oleoides Schreb. subsp. Oleoides, Industrial Crops and Products, 95, 695-703. DOI: https://doi.org/10.1016/j.indcrop.2016.11.038
  • Baron C.P., KjÆrsgård I.V., Jessen F. & Jacobsen C. 2007. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss), t.,55(20), 8118-8125. DOI: https://doi.org/10.1021/jf070686f
  • Baytop T. 1984. Türkiyede bitkiler ile tedavi (geçmişte ve bugün). İstanbul Üniversitesi Eczacılık Fakültesi, İstanbul, 550.
  • Bensid A., Ucar Y., Bendeddouche B. & Özogul F. 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage, Food Chemistry, 145, 681-686. DOI: 10.1016/j.foodchem.2013.08.106
  • Biswas N.N., Saha S. & Ali M.K. 2014. Antioxidant, antimicrobial, cytotoxic and analgesic activities of ethanolic extract of Mentha arvensis L, Asian Pacific Journal of Tropical Biomedicine, 4(10), 792-797. https://doi.org/10.12980/APJTB.4.2014C1298
  • Bodini R., Sobral P., Favaro-Trindade C. & Carvalho R. 2013. Properties of gelatin-based films with added ethanol–propolis extract, LWT - Food Science and Technology. 51(1), 104-110. https://doi.org/10.1016/j.lwt.2012.10.013
  • Bonilla A. C., Sveinsdottir K. & Martinsdottir E. 2007. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study, Food control, 18(4), 352-358. DOI: https://doi.org/10.1016/j.foodcont.2005.10.019
  • Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods—a review, International journal of food microbiology, 94(3), 223-253. DOI: https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
  • Chytiri S., Chouliara I., Savvaidis I. N. & Kontominas M. G. 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout, Food Microbiology, 21(2), 157-165. DOI: https://doi.org/10.1016/S0740- 0020(03)00059-5
  • Clinical Laboratory Standards Institute, CLSI 2011. Performance standards for antimicrobial susceptibility testing: Twenty-first informational supplement. Clinical & Laboratory Standards Institute.
  • Costa D.C., Costa H., Albuquerque T.G., Ramos F., Castilho M. & Sanches-Silva A. 2015. Advances in phenolic compounds analysis of aromatic plants and their potential applications, Trends in Food Science & Technology, 45(2), 336-354. DOI: https://doi.org/10.1016/j.tifs.2015.06.009
  • Díaz-Montes E. & Castro-Muñoz R. 2021. Edible films and coatings as food-quality preservers: An overview, Foods, 10(2), 249. doi: 10.3390/foods10020249
  • Dirar A. I., Alsaadi D. H. M., Wada M., Mohamed M. A., Watanabe T. & Devkota H. P. 2019. Effects of extraction solvents on total phenolic and flavonoid contents and biological activities of extracts from Sudanese medicinal plants, South African Journal of Botany, 120, 261-267. DOI: https://doi.org/10.1016/j.sajb.2018.07.003
  • Do Q. D., Angkawijaya A. E., Tran-Nguyen P. L., Huynh L. H., Soetaredjo F. E., Ismadji S. & Ju Y. H. 2014. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica, Journal of food and drug analysis, 22(3), 296-302. DOI: https://doi.org/10.1016/j.jfda.2013.11.001
  • Flores S. K., Costa D., Yamashita F., Gerschenson L. N. & Grossmann M. V. 2010. Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion, Materials Science and Engineering: C, 30(1), 196-202. DOI: https://doi.org/10.1016/j.msec.2009.10.001
  • Frangos L., Pyrgotou N., Giatrakou V., Ntzimani A. & Savvaidis I. N. 2010. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets, Food microbiology, 27(1), 115-121. DOI: https://doi.org/10.1016/j.fm.2009.09.002
  • Gao M., Feng L., Jiang T., Zhu J., Fu L., Yuan D. & Li J. 2014. The use of rosemary extract in combination with nisin to extend the shelf-life of pompano (Trachinotus ovatus) fillet during chilled storage, Food Control, 37, 1-8. DOI: https://doi.org/10.1016/j.foodcont.2013.09.010
  • Garcia L. C., Pereira L. M., de Luca Sarantópoulos C. I. & Hubinger M. D. 2010. Selection of an edible starch coating for minimally processed strawberry, Food and Bioprocess Technology, 3(6), 834-842. DOI: 10.1007/s11947-009-0313-9
  • Gómez-Estaca J., López de Lacey A., López-Caballero M., Gómez-Guillén M. & Montero P. 2010. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation, Food Microbiology, 27(7), 889-896. DOI: https://doi.org/10.1016/j.fm.2010.05.012
  • Gomez-estaca J., Montero P., Gımenez B. & Gomezguıllen M. 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus), Food Chemistry, 105(2), 511-520. DOI: https://doi.org/10.1016/j.foodchem.2007.04.006
  • Harrigan W.F. & McCance M.E. 1976. Laboratory methods in food and dairy microbiology. London: Academic Press Inc.
  • Hashemi S.M. & Mousavi Khaneghah A. 2017. Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil, Progress in Organic Coatings, 110, 35-41. DOI: https://doi.org/10.1016/j.porgcoat.2017.04.041
  • Hayouni E. A., Abedrabba M., Bouix M. & Hamdi M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts, Food Chemistry, 105(3), 1126-1134. DOI: https://doi.org/10.1016/j.foodchem.2007.02.010
  • Hosseini S.F., Rezaei M., Zandi M. & Ghavi F.F. 2016. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet, Journal of Aquatic Food Product Technology, 25(6), 835-842. DOI: https://doi.org/10.1080/10498850.2014.943917
  • Irkin R. & Esmer O. K. 2015. Novel food packaging systems with natural antimicrobial agents, Journal of food science and technology, 52(10), 6095-6111.DOI: 10.1007/s13197-015-1780-9
  • Kakaei S. & Shahbazi Y. 2016. Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet, LWT-Food Science and Technology, 72, 432-438. DOI: https://doi.org/10.1016/j.lwt.2016.05.021
  • Lang G. & Buchbauer G. 2012. A review on recent research results (2008-2010) on essential oils as antimicrobials and antifungals. A review, Flavour and Fragrance Journal, 27(1), 13-39. DOI: https://doi.org/10.1002/ffj.2082
  • Lima dos Santo C.A., James D. & Teutscher F. 1981. Guidelines for chilled fish storage experiments. Bernan Press(PA) FAO Fisheries Technical Papers.
  • López de Lacey A., López-Caballero M. & Montero P. 2014. Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life, LWT - Food Science and Technology, 55(2), 559-564. DOI: https://doi.org/10.1016/j.lwt.2013.09.028
  • Manojlovic N., Maskovic P., Vasiljevic P., Jelic R., Juskovic M., Sovrlic M. & Radojkovic M. 2012. HPLC analysis, antimicrobial and antioxidant activities of Daphne cneorum L, Chemical Industry, 66(5), 709-716. DOI: 10.2298/HEMIND120114029M
  • 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(6), 598-605. DOI: https://doi.org/10.1016/j.fm.2009.04.002
  • Mossad S.B. 2000. The world's first case of Serratia liquefaciens intravascular catheter-related suppurative thrombophlebitis and native valve endocarditis. Clinical microbiology and infection. 6(10), 559. DOI: 10.1046/j.1469-0691.2000.00164.x
  • Ojagh S. M., Rezaei M., Razavi S. H. & Hosseini S. M. H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout, Food chemistry, 120(1), 193-198. DOI: https://doi.org/10.1016/j.foodchem.2009.10.006
  • Ong G., Kasi R. & Subramaniam R. 2021. A review on plant extracts as natural additives in coating applications, Progress in Organic Coatings, 151, 106091. DOI: https://doi.org/10.1016/j.porgcoat.2020.106091
  • Ostergaard A., Embarek P. K. B., Wedell-Neergaard C., Huss H. H. & Gram L. 1998.Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products, Food Microbiology, 15(2), 223-233. DOI: https://doi.org/10.1006/fmic.1997.0153
  • Pyrgotou N., Giatrakou V., Ntzimani A. & Savvaidis I. N. 2010. Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil, Journal of food science, 75(7), 406-411. DOI: 10.1111/j.1750-3841.2010.01724.x
  • Raeisi M., Tajik H., Aliakbarlu J., Mirhosseini S. H. & Hosseini S. M. H. 2015. Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets, LWT-Food Science and Technology, 64(2), 898-904. DOI: https://doi.org/10.1016/j.lwt.2015.06.010
  • Sakkas H. & Papadopoulou C. 2017. Antimicrobial activity of basil, oregano, and thyme essential oils, Journal of Microbiology and Biotechnology, 27(3), 429-438. DOI: 10.4014/jmb.1608.08024
  • Sapper M., Talens P. & Chiralt A. 2019. Improving functional properties of cassava starch-based films by incorporating xanthan, gellan, or pullulan gums, International Journal of Polymer Science, 2019. DOI: https://doi.org/10.1155/2019/5367164
  • Song Y., Liu L., Shen H., You J. & Luo Y. 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf-life of refrigerated bream (Megalobrama amblycephala), Food Control, 22(3-4), 608-615. DOI: https://doi.org/10.1016/j.foodcont.2010.10.012
  • Sothornvit R. 2011. Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips, Journal of Food Engineering, 107(3-4), 319-325. DOI: https://doi.org/10.1016/j.jfoodeng.2011.07.010
  • Tayoub G., Abu Alnaser A. & Shamma M. 2012. Microbial inhibitory of the Daphne oleifolia lam. ethanolic extract, International Journal of Medicinal and Aromatic Plants, 2(1), 161-166. Corpus ID: 55592514
  • Volpe M., Siano F., Paolucci M., Sacco A., Sorrentino A., Malinconico M. & Varricchio E. 2015. Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchus mykiss) fillets, LWT - Food Science and Technology, 60(1), 615-622. DOI: https://doi.org/10.1016/j.lwt.2014.08.048
  • Weber C.J., Haugaard V., Festersen R. & Bertelsen G. 2002. Production and applications of biobased packaging materials for the food industry, Food Additives & Contaminants, 19(sup1), 172-177. DOI: https://doi.org/10.1080/02652030110087483
  • Zheng M., Lian F., Zhu Y., Zhang Y., Liu B., Zhang L. & Zheng B. 2019. pH-responsive poly (xanthan gum-g-acrylamide-g-acrylic acid) hydrogel: Preparation, characterization, and application, Carbohydrate polymers, 210, 38-46. DOI: https://doi.org/10.1016/j.carbpol.2019.01.052
Toplam 51 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Su Ürünleri Teknolojileri
Bölüm Article
Yazarlar

Göknur Sürengil

Berna Kılınç

Tansel Yalçın

Proje Numarası 2013/BİL/033
Yayımlanma Tarihi 27 Aralık 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 7 Sayı: 2

Kaynak Göster

APA Sürengil, G., Kılınç, B., & Yalçın, T. (2023). Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss). Eurasian Journal of Food Science and Technology, 7(2), 59-73.
AMA Sürengil G, Kılınç B, Yalçın T. Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss). EJFST. Aralık 2023;7(2):59-73.
Chicago Sürengil, Göknur, Berna Kılınç, ve Tansel Yalçın. “Antimicrobial Activity of Edible Surface-Active Xanthan Gum Coating Enriched With Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus Mykiss)”. Eurasian Journal of Food Science and Technology 7, sy. 2 (Aralık 2023): 59-73.
EndNote Sürengil G, Kılınç B, Yalçın T (01 Aralık 2023) Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss). Eurasian Journal of Food Science and Technology 7 2 59–73.
IEEE G. Sürengil, B. Kılınç, ve T. Yalçın, “Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss)”, EJFST, c. 7, sy. 2, ss. 59–73, 2023.
ISNAD Sürengil, Göknur vd. “Antimicrobial Activity of Edible Surface-Active Xanthan Gum Coating Enriched With Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus Mykiss)”. Eurasian Journal of Food Science and Technology 7/2 (Aralık 2023), 59-73.
JAMA Sürengil G, Kılınç B, Yalçın T. Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss). EJFST. 2023;7:59–73.
MLA Sürengil, Göknur vd. “Antimicrobial Activity of Edible Surface-Active Xanthan Gum Coating Enriched With Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus Mykiss)”. Eurasian Journal of Food Science and Technology, c. 7, sy. 2, 2023, ss. 59-73.
Vancouver Sürengil G, Kılınç B, Yalçın T. Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss). EJFST. 2023;7(2):59-73.
 Kapak Resmi İndir

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com