Comparative Assessment of Potassium Sorbate and Clove Oil (Syzygium aromaticum, L.) on Quality Alteration in Chilled Crayfish (Astacus leptodactylus)

Yıl 2020, Cilt: 30 Sayı: 1, 220 - 228, 31.03.2020

Eylem Ezgi Fadiloglu , Mehmet Zulfu Coban

https://doi.org/10.29133/yyutbd.678889

Öz

In this study, comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on the quality characteristics of crayfish (Astacus leptodactylus) during storage at 2°C for 20 days has been investigated. Both potassium sorbate and clove oil application retarded lipid oxidation during 20 days of storage. There were no significant differences between peroxide values (PV) of potassium sorbate and clove oil treated crayfish samples. At day 20, CO1 group showed the lowest FFA content. Least TMAB was observed in 1% clove oil treated samples throughout the storage period. Clove oil treated samples had significantly lower PBC then the control and potassium sorbate treated crayfish samples during storage period. After 10 days of storage, control samples were microbiologically unacceptable. 1% clove oil treatment was more effective than 1% potassium sorbate treatment in preventing growth of molds and yeast throughout the storage period.

Anahtar Kelimeler

Crayfish, Potassium sorbate, Clove oil, Quality, Chilling

Potasyum Sorbat ve Karanfil Yağının (Syzygium aromaticum, L.) Soğutulmuş Kerevitlerde (Astacus leptodactylus) Kalite Değişimi Üzerine Karşılaştırmalı Değerlendirmesi

Öz

Bu çalışmada, potasyum sorbat ve karanfil yağının (Syzygium aromaticum L.) 2°C'de 20 gün depolama süresince kerevitlerin (Astacus leptodactylus) kalite özellikleri üzerine karşılaştırmalı olarak değerlendirilmesi yapılmıştır. Potasyum sorbat ve karanfil yağı uygulaması, 20 günlük depolama süresince lipit oksidasyonunu geciktirmiştir. Potasyum sorbat ve karanfil yağı ile muamele edilmiş kerevit örneklerinin peroksit değerleri (PV) arasında belirgin bir farklılık bulunmamıştır. 20. günde, CO1 grubu en düşük serbest yağ asidi (FFA) değerini göstermiştir. Depolama süresi boyunca en düşük toplam aerobik mezofilik bakteri sayısı (TAMB) %1 karanfil yağı ile muamele edilmiş örneklerde gözlenmiştir. Depolama süresi boyunca karanfil yağı ile muamele edilmiş örnekler, kontrol ve potasyum sorbat ile muamele edilmiş kerevit örneklerine oranla belirgin olarak daha düşük psikrofilik bakteri sayısına (PBC) sahiptir. 10 günlük depolama sonrası kontrol numuneleri mikrobiyolojik olarak tüketilebilir özelliğini kaybetmiştir. %1 karanfil yağı muamelesi, depolama süresi boyunca küf ve maya gelişiminin önlenmesinde % 1 potasyum sorbat muamelesine oranla daha etkili olmuştur.

Anahtar Kelimeler

Crayfish, Potassium sorbate, Clove oil, Quality, Kerevit, Potasyum sorbat, Karanfil yağı, Kalite, Soğutma

Kaynakça

• Anand, S. P., & Sati, N. (2013). Artificial preservatives and their harmful effects: looking toward nature for safer alternatives. International Journal of Pharmaceutical Sci. and Research, 4(7), 2496-2501.
• AOCS. (1989). Official methods and recommended practices of American oil chemist’s society-(5th ed). A.O.C.S. Champaign USA
• Arrijani, K., & Kapahang, A. (2017). Characteristics of clove leaf essential oil (Eugenia aromatica o.k) in various range of elevation. Journal of Medicinal Plants Studies, 5(5), 27-32. https://doi.org/10.1590/S0034-737X2010000500004
• Ceylan, Z., Sengor, G. F. U., Basahel, A., & Yilmaz, M.T. (2018). Determination of quality parameters of gilthead sea bream (Sparus aurata) fillets coated with electrospun nanofibers. Journal of Food Safety, 38, e12518. https://doi.org/10.1111/jfs.12518
• Chaieb, K., Hajlaoui, H., Zmantar, T., Kahla‐Nakbi, A. B., Rouabhia, R., Mahdouani, K., & Bakhrouf, A. (2007). The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): A short review. Phytotherapy Research, 21, 501-506. https://doi.org/10.1002/ptr.2124
• Coban, O. E., & Patir, B. (2013). Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss. Journal of Consumer and Protection Food Safety, 8(3), 195-199. https://doi.org/10.1007/s00003-013-0823-2
• Coban, O. E., Ozpolat, E., & Kuzgun, N. K. (2018). The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss). Ege Journal of Fisheries and Aquatic Sciences, 35(1), 31-35. https://doi.org/10.12714/egejfas.2018.35.1.06
• Dabija, A., Ardelean, M., Poroch-Serițan, M., Oroian, M. A., Buculei, A., Rebenciuc, I., Marti, D. T., Lobiuc, A. (2019). Effect of rosemary, clove and oregano oil on the preservation of vacuum-packaged hot smoked trout. Farmacia, 67 (5), 794-800. https://doi.org/10.31925/farmacia.2019.5.7
• Dandago, M.A., Garba, R., Bahago, E.J., & Komolafe, G.O. (2004). Analysis of specific food commodities. In: Balami, T.A. (Ed.), Practical manual on food technology, nutrition and dietetics for schools and industries. National Science and Technology forum, Kaduna. Pp. 225 226.
• Fernandez-Lopez, J., & Viuda-Martos, M. (2019). Introduction to the special issue: Application of essential oils in food systems. Foods, 7, 56, 1-4. http:// doi.org/10.3390/foods7040056
• Gandotra, R., Gupta, V., Koul, M., Gupta, S., & Uz-zaman, R. (2014). Studies on the effect of potassium sorbate treatment on Fillets of silver carp (Hypophthalmichthys molitrix). Biolife, 2 (2), 702-707.
• Genccelep, H., Andic, S., & Kose, S. (2014). Effects of potassium sorbate application on shelf life and biogenic amines of pearl mullet (Chalcalburnus tarichi Pallas, 1811) fillets packaged with vacuum. Journal of Aquatic Food Product Technology, 23 (4), 347–357. http:// doi.org/10.1080/10498850.2012.719588
• Harrigan, W. F., & McCance, M. E. (1976). Laboratory methods in food and dairy microbiology. London: Academic Press Inc.
• Hasan, S. M., & Abdolgader, R. A. (2012). Study of weak acid preservatives and modified atmosphere packaging (MAP) on mold growth in modal agar system. Food and Nutrition Sciences, 3, 802-809. https://doi.org/10.4236/fns.2012.36108
• Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3(12), 1-24. https://doi.org/10.3389/fmicb.2012.00012
• ICMSF. (1986). International Commisson on Microbiological Spescifications for Foods. Microorganisms in foods 2. Sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto.
• Korkut, A. Y., Kop, A., & Demir, P. (2007). Fish oil, used in fish feeds and its characteristics. Ege Journal of Fisheries and Aquatic Sciences, 24, 195-199. https://doi.org/10.12714/egejfas.2007.24.1.5000156659
• Manju, S., Gopal, T. K. S., Jose, L., Ravishankar, C. N., & Kumar, K. A. (2007). Nucleotide degradation of sodium acetate and potassium sorbate dip treated and vacuum packed black pomfret (Parastromateus niger) and pearlspot (Etroplus suratensis) during chill storage. Food Chemistry, 102, 699-706. https://doi.org/10.1016/j.foodchem.2006.06.059
• Meral, R., Ceylan, Z., & Kose, S. (2019). Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions, Journal of Food Safety, 39, e12644. https://doi.org/10.1111/jfs.12644
• Nowak, K., Ogonowski, J., Jaworska, M., & Grzesik, K. (2012). Clove oil-properties and applications. Chemik, 66(2), 145-152.
• Nzeako, B. C., Al-Kharousi, Z. S. N., & Al-Mahrooqui, Z. (2006). Antimicrobial activities of clove and thyme extracts. Sultan Qaboos University Medical Journal, 6, 33-39.
• Nunez, L., & Aquino, M. D. (2012). Microbicide activity of clove essential oil (Eugenia caryophyllata). Brazilian Journal of Microbiolology, 1255-1260. https://doi.org/10.1590/S1517-83822012000400003
• Omojowo, F. S., Omojasola, F., Idris, G. L., & Ihuahi, J. A. (2009a). Evaluation of citric acid and potassium sorbate as preservatives on the safety and shelf life of smoked catfish. Nature Sciences, 7(11), 1-8.
• Omojowo, F. S., Libata, Idris G. L., & Ihuahi, J. A. (2009b). Comparative assessment of potassium sorbate and sodium metabisulphite on the safety and shelf life of smoked catfish. Nature Sci., 7(10), 10-17.
• Pearson, A. M., Gray, J. J., Wolzak, A. M., & Horenstein, N. A. (1983). Safety implications of oxidized lipids in muscle foods. Food Technology, 37(7), 121-129.
• Remisha, O., Biji, K. B., Gupta, S. K., James, J. P., & Mathew, S. (2016). Applications of potassium sorbate dip treatment for the extension of shelf life of Indian mackerel (Rastrelliger kanagurta) during chill storage. Imperial Journal of Interdisciplinary Research, 2(11), 1874-1883.
• Sampels, S. (2015). The effects of storage and preservation technologies on the quality of fish products: A review. Journal of Food Process and Preservation, 39, 1206-1215. https://doi.org/10.1111/jfpp.12337
• Stagnitta, P. V., Micalizzi, B., Guzmán, D., & Stefanini, A. M. (2006). Prevalence of some bacteria yeasts and molds in meat foods in San Luis, Argentina. Central European Journal of Public Health, 14(3), 141-144.
• Tarladgis, B. G., Watts, B. M., & Younathan, M. T.L. R., & Dugan, Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society, 37(1), 44-48.
• Varlık, C., Ugur, M., Gokoglu, N., & Gun, H. (1993). Quality control principles and methods in fisheries, Food Technology Association Publication No: 17, Detay Printing House, Ankara, 174p.
• Wu, Z., Liu, Y., Yua, M., Yina, F., Liu, Z., Li, A., Zhou, D., Zhu, B., & Shahidic, F. (2019). Effect of chitosan coatings incorporated with antioxidants of bamboo leaves and potassium sorbate on lipid oxidation and hydrolysis of scallop (Chlamys farreri) during refrigerated storage. Journal of Food Bioactives, 8: 66-73. https://doi.org/10.31665/JFB.2019.8208
• Yesudhason, P., Gopal, T. K. S., Ravishankar, C. N., Lalitha, K.V., & Kumar, A. (2010). Effect of potassium sorbate and modified atmosphere packaging on the shelf-life extension of seer fish (Scomberomorus commerson) steaks during iced storage. Journal of Food Biochemistry, 34, 399-424. https://doi.org/10.1111/j.1745-4514.2009.00288.x
• Yetim, H. (1996). Use of sorbic acid in fresh fish preservation. Food, 21(3), 205-213.
• Yetim, H. (2002). Food Analysis, Faculty of Agriculture, Erzurum: Atatürk University Publications. No: 227.