INVESTIGATION OF NUTRITIONAL, SOME QUALITY CHANGES OF MUSSELS COVERED WITH EDIBLE FILMS PREPARED USING EXTRACTS OF PERSIMMON, CHERRY LAUREL AND LIKAPA

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dc.contributor.authorGürdal, Aydın Aytaç
dc.contributor.authorÇağlak, Emre
dc.date.accessioned2022-03-03T09:35:56Z
dc.date.available2022-03-03T09:35:56Z
dc.date.issued2021-02
dc.description.abstractOne of the reasons of food stale is that they re-act with oxygen. In this event caused by free radicals called autooxidation. Antioxidants helps free radi-cals to stabilize and minimize the damage they cause. Extracts that can be obtained from natural sources, especially medicinal / aromatic plants, can be used as an aid to preserve foods by showing anti-oxidant and antimicrobial properties. This study was carried out to extend the shelf life of seafood prod-ucts by using natural antioxidant and antimicrobial sources. For this purpose, the sepals and leaves ob-tained from persimmon (Diospyros kaki), cherry lau-rel (Laurocerasus officinalis) and Likapa (Vaccin-ium myrtillus) were dried and dried at 60 ° C and then 2.5% and 5% vegetable extracts were obtained. Then used in the specified proportions to cover the mussels with edible films. Coated products were stored at + 4 ° C. Quality changes were examined on days 0, 2 and 4. In the study, the characteristics of edible films used in coating the product were deter-mined. The highest TS and EB values were respec-tively in the group HB (0.61MPa) and LA (34.07%), and the lowest WVP, WS and SD values were LA (0.34 10-10 g H2O Pa-1s-1m-1), HB (56.71%) and KA (35.79%). It was determined that TVB-N values of film-coated products exceeded the consumable limit value of the other groups on the 4th day, except HB, LB and KB groups. TBA values of products covered with edible film did not exceed the consumable limit values during storage. The lowest TBA values were determined in LA, LB and KB groups. On the 2nd day of storage, the highest and lowest total aerobic mesophilic and psychrophilic results were found 5.97 log CFU / g (HB) and 4.62 log CFU / g (LA) respectively, on day 4, all groups exceeded the 7 log CFU / g limit value. According to the results of anal-ysis carried out during storage, it was observed that LB group had a positive effect on product quality compared to other groups.tr_TR
dc.identifier.citationGurdal, A. A., & Caglak, E. (2021). INVESTIGATION OF NUTRITIONAL, SOME QUALITY CHANGES OF MUSSELS COVERED WITH EDIBLE FILMS PREPARED USING EXTRACTS OF PERSIMMON, CHERRY LAUREL AND LIKAPA. FRESENIUS ENVIRONMENTAL BULLETIN, 30(2 A), 1823-1836.tr_TR
dc.identifier.urihttp://dspace.yalova.edu.tr/handle/1/245
dc.language.isoen_UStr_TR
dc.publisherFresenius Environmental Bulletin and Advances in Food Sciencestr_TR
dc.subjectantioxidanttr_TR
dc.subjectmusseltr_TR
dc.subjectedible filmtr_TR
dc.subjectpersimmontr_TR
dc.subjectcherry laureltr_TR
dc.subjectlikapatr_TR
dc.subjectextractr_TR
dc.titleINVESTIGATION OF NUTRITIONAL, SOME QUALITY CHANGES OF MUSSELS COVERED WITH EDIBLE FILMS PREPARED USING EXTRACTS OF PERSIMMON, CHERRY LAUREL AND LIKAPAtr_TR
dc.typeArticletr_TR
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