The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

Çorapçı, Bengünur; Köstekli̇, Bayram; Eyuboğlu, Asiye; Kocatepe, Demet

doi:10.1111/jfpp.14751

Cited by 8 publications

(7 citation statements)

References 48 publications

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“…Some quality parameters (chemical, microbiological, and sensorial) of sumac and tarragon added sea bream marinades which studied in our same project showed in Çorapcı et al. (2020). There have been no studies in the literature evaluating the addition of sumac and tarragon spices to marinades on proximate, TBARs, and fatty acids.…”

Section: Introductionsupporting

confidence: 57%

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The effect of different application methods of sumac ( Rhus coriaria ) and tarragon ( Artemisia dracunculus ) on nutritional composition, fatty acids and TBARS values of marinated sea bream ( Sparus aurata L., 1758)

Çorapçı

Köstekli̇

Eyuboğlu

et al. 2020

J. Food Process. Preserv.

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In this study, different application methods (Spice, Brew, Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and some effects on marinated sea bream were investigated during 180 days of experiment at +4°C. The nutrition composition of the samples, TBARS values, fatty acid values of the oils, and the fatty acid values of the samples on days 0, 15, and 180 were determined. It can be said that the nutritional composition was minimally affected by different application methods. On the last day of storage, TBARS values of the groups were as follows: BS > C>BT > SIO > ST > SS > TIO. No statistically significant difference was observed in the fatty acids results of olive oil, sumac infused oil, and tarragon infused oil obtained by soaking in olive oil (p > .05). TBARS values of all the groups showed strong positive correlation with SFA, MUFA, and PUFA. PUFAs were the predominant fatty acids, followed by MUFAs and SFAs. Practical applications It is important to preserve the quality of oils and fatty acids in the preservation of seafood. It is thought that two antioxidants, sumac and tarragon, can be effective on fatty acids. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation on nutritional value and fatty acid composition.

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Section: Introductionsupporting

confidence: 57%

“…The study (Corapci et al., 2020) conducted within the scope of the same project, it was reported that the total mesophyll aerobic bacteria load of the groups exceeded the limit value (10 6 ), primarily in the brewing groups. In this study, the TBARs content of the brew groups was maximum on day 180.…”

Section: Resultsmentioning

confidence: 98%

The effect of different application methods of sumac ( Rhus coriaria ) and tarragon ( Artemisia dracunculus ) on nutritional composition, fatty acids and TBARS values of marinated sea bream ( Sparus aurata L., 1758)

Çorapçı

Köstekli̇

Eyuboğlu

et al. 2020

J. Food Process. Preserv.

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“…It has preservative properties, so it is keenly used for pickling cabbage and cucumbers, marinating pumpkins, and for the production of tarragon mustard and herbal vinegars. It is recommended for people on a salt-free diet because it improves the taste of dishes ( Kordali et al, 2005 ; Méndez-Del Villar et al, 2016 ; Çorapcı et al, 2020 ). It is also added to infusions, refreshing drinks, alcoholic and non-alcoholic drinks such as “Tarkhun” – a carbonated, non-alcoholic drink, the main ingredient of which are fresh A. dracunculus leaves.…”

Section: Applications In the Food Industrymentioning

confidence: 99%

“…In Slovenia, tarragon is used to season the pastry called ‘potica’. In the United States, it is added to vinegar, tartar sauce and seafood ( Goldstein, 1999 ; Ribnicky et al, 2004 ; Aglarova et al, 2008 ; Çorapcı et al, 2020 ).…”

Section: Applications In the Food Industrymentioning

confidence: 99%

Artemisia dracunculus (Tarragon): A Review of Its Traditional Uses, Phytochemistry and Pharmacology

et al. 2021

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Artemisia dracunculus L. (tarragon), Asteraceae, is a species that has long been used in traditional Asian medicine, mainly in Iran, Pakistan, Azerbaijan and India. It is known as a spice species in Asia, Europe and the Americas. The raw materials obtained from this species are herb and leaf. The presence of essential oil with a highly variable composition, as well as flavonoids, phenolic acids, coumarins and alkamides, determines the medicinal and/or spice properties of the plant. In traditional Asian medicine, this species is used, for example, in the treatment of digestive system diseases, as an analgesic, hypnotic, antiepileptic, anti-inflammatory and antipyretic agent, and as an effective remedy in the treatment of helminthiasis. Nowadays, A. dracunculus is the subject of professional phytochemical and pharmacological researches. Pharmacological studies have confirmed its anti-inflammatory and analgesic effects known from traditional uses; they have also proved very important new findings regarding its biological activity, such as antioxidant, immunomodulating and anti-tumour activities, as well as hepatoprotective and hypoglycaemic effects. A. dracunculus has long-held an established position in the food industry as a spice. And its use is growing in the cosmetics industry. Moreover, it is the subject of biotechnological research focused mainly on the development of micro-propagation protocols.

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“…The aim is not only to prevent microorganism growth but also it is used to tenderize or to change the taste, textural structural properties of raw materials (Gökoğlu et al 2004). Studies on the use of marination technology in the processing of seafood are available in the literature (Gökoğlu et al 2004;Kılınç & Çaklı 2004;Kılınç & Çaklı 2005;Kaba et al 2014;Moreno et al2017;Turan et al 2017;Keskin et al 2018;Kocatepe et al 2019;Testa et al 2019;Çorapcı et al 2020;Szymczak et al 2020;Çorapcı et al 2021). The researchers studied the effects of marination under refrigerator conditions at different salt and acid concentrations in different fish species.…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF COLD MARINATION ON PHYSICAL PROPERTIES AND NUTRITIONAL COMPOSITION OF SARDINE (Sardina pilchardus)

Kaya

Köstekli̇

Keskin³

et al. 2022

Journal of Agricultural Faculty of Gaziosmanpasa University

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In the present study, it was aimed to determine the effect of cold marination on the physical properties and nutritional quality of sardines. For this purpose, pH, colour, crude protein, crude oil, crude ash, moisture, fatty acid composition, amino acid and minerals analyses were made in both raw and marinated sardine (marinated in 4% alcohol vinegar, 9% salt, and 0.3% citric acid at +4 °C for 36 hours). The L* brightness value of sardine increased after marinating. The crude ash content of the product was affected by marination, and the amount of crude protein and crude fat increased (P

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The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

Abstract: Marinades are favorite semi-preserved ready to eat food, which is formed by the action of acetic acid and salt from past to present

Cited by 8 publications

References 48 publications

The effect of different application methods of sumac ( Rhus coriaria ) and tarragon ( Artemisia dracunculus ) on nutritional composition, fatty acids and TBARS values of marinated sea bream ( Sparus aurata L., 1758)

The effect of different application methods of sumac ( Rhus coriaria ) and tarragon ( Artemisia dracunculus ) on nutritional composition, fatty acids and TBARS values of marinated sea bream ( Sparus aurata L., 1758)

Artemisia dracunculus (Tarragon): A Review of Its Traditional Uses, Phytochemistry and Pharmacology

EFFECT OF COLD MARINATION ON PHYSICAL PROPERTIES AND NUTRITIONAL COMPOSITION OF SARDINE (Sardina pilchardus)

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