Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio)

Abstract

The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P<0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.

Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)

“…This could be due to phenolic content or acidic property of rosehip sauce (Demir et al, 2014;Nadpal et al, 2016;Özdemir et al, 2022;Saricaoğlu et al, 2019;Stralsjö et al, 2003;Uggla et al, 2003;Wenzig et al, 2008). Similar increase during storage was reported in the previous studies as well (Aksu et al, 1997;Essid et al, 2020;Gökoğlu et al, 2009;Korkmaz et al, 2021;Topuz et al, 2014). It was reported that the TVB-N value of 8.97 mg/100 g in marinated anchovy increased to 36.27 mg/100 g during the storage of 100 days (Topuz et al, 2014).…”

Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

“…Therefore, the use of antioxidants from natural sources has shined out as a hot research topic. Currently, natural additives such as garlic and hot pepper sauce (Fıçıcılar and Genccelep, 2020), pomegranate peel and artichoke leaf extract (Essid et al, 2020), rosemary extract (Cadun et al, 2008), lemon juice (Šimat et al, 2019), rosemary, coriander, laurel oils (Kocatepe et al, 2019), olive leaf extract (Testa et al, 2019), pomegranate and plum sauce (Korkmaz et al, 2021), bay leaf and green tea extracts (Ficicilar et al, 2018), grapefruit juice and pomegranate juice concentrate (Serdaroğlu et al, 2015) have been utilized in the marination of different fish. Barberry (Berberis vulgaris L.) fruit is cultivated in Asia, Europe, and the Middle East.…”