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Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage

Yunus Alparslan ; Mugla Sitki Kocman University, Faculty of Fisheries, Kotekli, TR-48000 Mugla, Turkey
Tuba Baygar ; Mugla Sitki Kocman University, Faculty of Fisheries, Kotekli, TR-48000 Mugla, Turkey
Taçnur Baygar ; Mugla Sitki Kocman University, Faculty of Fisheries, Kotekli, TR-48000 Mugla, Turkey
Hatice Hasanhocaoglu ; Mugla Sitki Kocman University, Faculty of Fisheries, Kotekli, TR-48000 Mugla, Turkey
Cansu Metin ; Mugla Sitki Kocman University, Faculty of Fisheries, Kotekli, TR-48000 Mugla, Turkey

Puni tekst: engleski, pdf (205 KB) str. 325-333 preuzimanja: 864* citiraj
APA 6th Edition
Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H. i Metin, C. (2014). Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage. Food Technology and Biotechnology, 52 (3), 325-333. Preuzeto s https://hrcak.srce.hr/126179
MLA 8th Edition
Alparslan, Yunus, et al. "Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage." Food Technology and Biotechnology, vol. 52, br. 3, 2014, str. 325-333. https://hrcak.srce.hr/126179. Citirano 08.03.2021.
Chicago 17th Edition
Alparslan, Yunus, Tuba Baygar, Taçnur Baygar, Hatice Hasanhocaoglu i Cansu Metin. "Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage." Food Technology and Biotechnology 52, br. 3 (2014): 325-333. https://hrcak.srce.hr/126179
Harvard
Alparslan, Y., et al. (2014). 'Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage', Food Technology and Biotechnology, 52(3), str. 325-333. Preuzeto s: https://hrcak.srce.hr/126179 (Datum pristupa: 08.03.2021.)
Vancouver
Alparslan Y, Baygar T, Baygar T, Hasanhocaoglu H, Metin C. Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 08.03.2021.];52(3):325-333. Dostupno na: https://hrcak.srce.hr/126179
IEEE
Y. Alparslan, T. Baygar, T. Baygar, H. Hasanhocaoglu i C. Metin, "Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage", Food Technology and Biotechnology, vol.52, br. 3, str. 325-333, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/126179. [Citirano: 08.03.2021.]
Puni tekst: hrvatski, pdf (42 KB) str. 325-333 preuzimanja: 136* citiraj
APA 6th Edition
Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H. i Metin, C. (2014). Utjecaj jestivog filma od želatine, obogaćenog eteričnim uljem lovora, na kakvoću fileta kalifornijske pastrve (Onchorynchus mykiss) tijekom skladištenja u hladnjaku. Food Technology and Biotechnology, 52 (3), 325-333. Preuzeto s https://hrcak.srce.hr/126179
MLA 8th Edition
Alparslan, Yunus, et al. "Utjecaj jestivog filma od želatine, obogaćenog eteričnim uljem lovora, na kakvoću fileta kalifornijske pastrve (Onchorynchus mykiss) tijekom skladištenja u hladnjaku." Food Technology and Biotechnology, vol. 52, br. 3, 2014, str. 325-333. https://hrcak.srce.hr/126179. Citirano 08.03.2021.
Chicago 17th Edition
Alparslan, Yunus, Tuba Baygar, Taçnur Baygar, Hatice Hasanhocaoglu i Cansu Metin. "Utjecaj jestivog filma od želatine, obogaćenog eteričnim uljem lovora, na kakvoću fileta kalifornijske pastrve (Onchorynchus mykiss) tijekom skladištenja u hladnjaku." Food Technology and Biotechnology 52, br. 3 (2014): 325-333. https://hrcak.srce.hr/126179
Harvard
Alparslan, Y., et al. (2014). 'Utjecaj jestivog filma od želatine, obogaćenog eteričnim uljem lovora, na kakvoću fileta kalifornijske pastrve (Onchorynchus mykiss) tijekom skladištenja u hladnjaku', Food Technology and Biotechnology, 52(3), str. 325-333. Preuzeto s: https://hrcak.srce.hr/126179 (Datum pristupa: 08.03.2021.)
Vancouver
Alparslan Y, Baygar T, Baygar T, Hasanhocaoglu H, Metin C. Utjecaj jestivog filma od želatine, obogaćenog eteričnim uljem lovora, na kakvoću fileta kalifornijske pastrve (Onchorynchus mykiss) tijekom skladištenja u hladnjaku. Food Technology and Biotechnology [Internet]. 2014 [pristupljeno 08.03.2021.];52(3):325-333. Dostupno na: https://hrcak.srce.hr/126179
IEEE
Y. Alparslan, T. Baygar, T. Baygar, H. Hasanhocaoglu i C. Metin, "Utjecaj jestivog filma od želatine, obogaćenog eteričnim uljem lovora, na kakvoću fileta kalifornijske pastrve (Onchorynchus mykiss) tijekom skladištenja u hladnjaku", Food Technology and Biotechnology, vol.52, br. 3, str. 325-333, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/126179. [Citirano: 08.03.2021.]

Sažetak
The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4±1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1
and 1 % (by volume per mass) of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish), microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria) and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free fatty acid (FFA) and peroxide value (PV)) analysis, and colour measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1 % by volume per mass) was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively.

Ključne riječi
gelatin films; laurel essential oil; rainbow trout; Oncorhynchus mykiss; shelf-life

Hrčak ID: 126179

URI
https://hrcak.srce.hr/126179

[hrvatski]

Posjeta: 1.553 *