GÖKKUŞAĞI ALABALIĞININ (oncorhynchus mykiss) DUYUSAL KALİTESİ ÜZERİNE KURT ÜZÜMÜ EKSTRAKTI İÇEREN ÇİYA (Salvia hispanica)MÜSİLAJ KAPLAMANIN ETKİSİ

Abstract

Fish and fish products are important parts of the human diet, but microbial, chemical, and sensory deteriorations limit their shelf life. In recent studies, edible coatings and their use with plant extracts constituted one of the main procedures to extend the shelf life of fish and increase the sensory quality. In this study, the effect of chia coating containing 1% gojiberry extract on the sensory quality (color, odor, taste, general acceptibilty) of Oncorhynchus mykiss fish fillets during refrigerated storage was evaluated. The results revealed that the Chia mucilage (CM) and Chia mucilage + Gojiberry extract (CMG) coating of the fish fillets showed high acceptability in all sensory properties during storage. It can be concluded that the use of gojiberry extract with chia mucilage coating can improve the sensory quality for trout fillets for up to 18 days at 4˚C.