Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)

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dc.contributor.authorKınay, Aysun Gargacı
dc.contributor.authorDuyar, Hünkar Avni
dc.date.accessioned2025-03-23T19:09:15Z
dc.date.available2025-03-23T19:09:15Z
dc.date.issued2021
dc.departmentSinop Üniversitesi
dc.description.abstractThis study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect of the rosemary plant on some quality parameters and storage time of bonito fish with tomato sauce stored for 510 days at room temperature was determined by sensory, physical, chemical and microbiological freshness control methods. Nutrient composition analyses were performed in bonito fish before the canning process. Crude protein, crude oil, moisture and crude ash values were found to be, 23.125±1.062%, 2.783±0.339%, 72.717±0.652% and 1.150±0.212%, respectively. The amount of carbohydrates was determined as 0.275 g/100 g, the amount of energy was determined as 157.43 kcal/100 g. During storage, the total amount of volatile basic nitrogen (TVB-N), the number of thiobarbituric acid (TBA), pH, water activity (aw), the total number of aerobic mesophilic bacteria (TAMB), the total number of yeast and mold (TYM) were calculated. When TBA, pH, aw and microbiological analyzes were evaluated, both groups did not exceed the consumption limit values during the storage period. But in the research, the antioxidant effect of rosemary was clearly seen.
dc.identifier.doi10.33714/masteb.1001401
dc.identifier.endpage415
dc.identifier.issn2147-9666
dc.identifier.issue4
dc.identifier.startpage406
dc.identifier.trdizinid495899
dc.identifier.urihttps://doi.org/10.33714/masteb.1001401
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/495899
dc.identifier.urihttps://hdl.handle.net/11486/3327
dc.identifier.volume10
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofMarine Science and Technology Bulletin
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20250323
dc.subjectBiyoloji
dc.subjectBalıkçılık
dc.subjectDeniz ve Tatlı Su Biyolojisi
dc.subjectGıda Bilimi ve Teknolojisi
dc.subjectZooloji
dc.titleRosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)
dc.typeArticle

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