The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties 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.issued2020
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, different application methods (Spice, Brew, and Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and chemical, sensory, physical, and microbiological quality values of marinated sea bream (Sparus aurata L., 1758) were investigated during 180 days of the experiment at +4 +/- 1 degrees C. TVB-N, pH, water activity, NaCl and acidity values, color measurement, and sensory and microbiological analysis were determined in the samples. All groups were within the limits of consumable in terms of TVB-N values during the storage period. According to the sensory analysis results in the present study, the group that was most liked by the panelists was determined as the spice tarragon (ST) group. Microbiological analysis results show that the antimicrobial effect of the brewing method is lower than other methods and sumac was the more suitable spice for marinated sea bream in terms of microbiological and sensorial analysis results. Practical applications Most consumers have a negative view of synthetic preservatives used in food products. Sumac and tarragon plants are among the spice types that have come to fore both in terms of antioxidants and antimicrobials. 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 and shelf life.
dc.description.sponsorshipSinop University Scientific Research Coordination Unit [SuF-1901-18-41]
dc.description.sponsorshipThis work was supported by Sinop University Scientific Research Coordination Unit. Project Number: SuF-1901-18-41.
dc.identifier.doi10.1111/jfpp.14751
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85090437441
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14751
dc.identifier.urihttps://hdl.handle.net/11486/5368
dc.identifier.volume44
dc.identifier.wosWOS:000566840900001
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.subjectModified Atmosphere
dc.subjectSensory Attributes
dc.subjectEscherichia-Coli
dc.subjectEssential Oil
dc.subjectShelf-Life
dc.subjectL.
dc.subjectFillets
dc.subjectBacteria
dc.subjectExtract
dc.titleThe effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)
dc.typeArticle

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