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)

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dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorKostekli, Bayram
dc.contributor.authorEyuboglu, Asiye
dc.contributor.authorKocatepe, Demet
dc.date.accessioned2025-03-23T19:31:49Z
dc.date.available2025-03-23T19:31:49Z
dc.date.issued2021
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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 degrees 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.
dc.description.sponsorshipSinop University Scientific Research Projects Coordination Unit [SUF-1901-18-41]
dc.description.sponsorshipSinop University Scientific Research Projects Coordination Unit, Grant/Award Number: SUF-1901-18-41
dc.identifier.doi10.1111/jfpp.15102
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85097106560
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.15102
dc.identifier.urihttps://hdl.handle.net/11486/5367
dc.identifier.volume45
dc.identifier.wosWOS:000596078500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectBass Dicentrarchus-Labrax
dc.subjectShelf-Life
dc.subjectQuality
dc.subjectExtract
dc.subjectOil
dc.subjectProfile
dc.subjectSpices
dc.subjectWhole
dc.titleThe 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)
dc.typeArticle

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