Investigation of the Effects of Using Red Barberry (Berberis vulgaris) or Almond Oak Acorn Extract (Quercus ilex) on the Product Quality in Fried Sardine Marinades
Project no. 22400 · Status: Kapanmış · 2021
Summary
Processing fish meat into ready-to-eat products is important for diversifying and increasing consumption. Sardines, which are abundantly fished in certain seasons in the Aegean and Marmara seas in our country, are a type of fish that is generally consumed fresh. Although the consumption of processed fish meat products is quite high in the world, it is at a very low level in our country. Lack of product variety is one of the reasons for low consumption. Marination is the process of maturing fish by treating them with salt and acetic acid. Various flavouring spices can be used in the formulation of marinades, and they can be added to the marinating solution in various sauces. Sardines are oily fish containing high amounts of unsaturated fatty acids. Various pretreatments and storage conditions can cause both quality deterioration and rancidity in the product by oxidation of unsaturated fatty acids as a result of unsaturated fatty acids. In such products, it is necessary to add various synthetic or natural additives to delay oxidation. Antioxidant effects of synthetic additives such as BHA and BHT have been confirmed. However, in recent years, consumers' demand for natural products has increased and studies have been carried out on natural products as alternatives to synthetic products. Although sardines are suitable for the freeze preservation method like other fish species, the freeze preservation method cannot fully protect the quality of sardines. In the planned project, it was aimed to examine the oxidative changes during storage in sardine fillets marinated with salt and acetic acid and synthetic and natural antioxidants after frying. For this purpose, fried sardine fish; Marinated with BHT, Barberry extract and Acorn extract. The storage periods of the marinades were determined as 7,14,21 and 28 days. The total phenolic content and DPPH analysis results, which determine the antioxidant activity of acorn and barberry extracts, are 15,233 mgGAE/g for PE and 33.16 mgGAE/g for KE, respectively. The DPPH value of PE was found to be 5.44 mmol µmolTE/g, and the DPPH analysis result of KE was found to be 42.46 µmolTE/g extracts. The pH of the marinades, which is an important criterion in the development of oxidation, was found in the range of 5.98-6.52. According to the oil oxidation results, the use of extracts gave similar results with the added synthetic additive BHT. Another deterioration of the criteria in fish is TMA. According to the results of TMA, the lowest TMA values were observed in the samples marinated with the extract at the end of storage.