Balikçi Esra, Özogul Yesim, Rathod Nikheel Bhojraj, Özogul Fatih, Ibrahim Salam A
Department of Gastronomy and Culinary Arts, Faculty of Tourism, YozgatBozok University, Yozgat 66900, Turkey.
Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana 01330, Turkey.
Foods. 2022 Sep 14;11(18):2845. doi: 10.3390/foods11182845.
The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.
在冷藏（4±2°C）储存条件下，评估了天然提取物（0.05%）和真空包装对鲭鱼丸感官、化学和微生物质量的影响。对天然提取物百里香（38.13毫克没食子酸当量/克）、迷迭香（81.85毫克没食子酸当量/克）和罗勒（21.08毫克没食子酸当量/克）进行了评估。天然提取物赋予脂质稳定性（硫代巴比妥酸、游离脂肪酸和过氧化值），真空包装进一步提高了这种能力。生化变化（挥发性盐基氮、pH值）和微生物质量（总活菌数）也得以保持。发现真空包装的对照样品在第28天超过了可接受限度。基于感官质量评估，用迷迭香和百里香提取物处理的样品显示出优于对照的感官质量，而用罗勒处理的样品在第28天未被认为可接受。因此，与真空包装相结合时，添加百里香和迷迭香提取物具有防腐质量，可保持生化、微生物和感官质量。
