Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils

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dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.contributor.authorTuran, Hulya
dc.contributor.authorKocatepe, Demet
dc.contributor.authorKeskin, Irfan
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKostekli, Bayram
dc.contributor.authorCandan, Canan
dc.contributor.authorCeylan, Asuman
dc.date.accessioned2025-03-23T19:42:22Z
dc.date.available2025-03-23T19:42:22Z
dc.date.issued2017
dc.departmentSinop Üniversitesi
dc.description.abstractThis study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunflower seed oil+0.1% coriander oil, Group D: sunflower seed oil+0.1% laurel oil and Group E: sunflower seed oil+0.1% garlic oil. During storage, lipid oxidation as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values of the control group were significantly higher than the other groups containing essential oils. The results showed that the essential oils have retarding effect on lipids oxidation. This effect was the highest in laurel oil during initial 3 months; and it was similar to laurel oil and rosemary oil in the fourth month; in all the essential oil added groups in 6 month. L*(brightness) values were similar for all groups in first fourth months but, at the last 2 months, group using laurel oil was found better. Yellowness (b*) was similar in all groups during the intial 3 months whereas, after that lower values in the groups that used laurel and rosemary oils were detected. The study concluded that marination with 0.1% laurel oil of anchovy can retard lipid oxidation and improve the sensory attributes of the product during refrigerated storage.
dc.identifier.doi10.1007/s13197-017-2605-9
dc.identifier.endpage3043
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue10
dc.identifier.pmid28974787
dc.identifier.scopus2-s2.0-85028752912
dc.identifier.scopusqualityQ1
dc.identifier.startpage3036
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2605-9
dc.identifier.urihttps://hdl.handle.net/11486/6776
dc.identifier.volume54
dc.identifier.wosWOS:000410851700004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectAnchovy
dc.subjectMarinade
dc.subjectEssential oil
dc.subjectRancidity
dc.titleInteraction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils
dc.typeArticle

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