Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging

Ficicilar B. B., Genccelep H., Özen T.

CYTA-JOURNAL OF FOOD, cilt.16, sa.1, ss.848-858, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1080/19476337.2018.1485747
  • Dergi Adı: CYTA-JOURNAL OF FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.848-858
  • Anahtar Kelimeler: Marinated anchovy, green tea extract, bay leaf extract, biogenic amines, shelf life, BIOGENIC-AMINES, SHELF-LIFE, MICROBIOLOGICAL QUALITY, REFRIGERATED STORAGE, ESSENTIAL OILS, ANTIOXIDANT, ROSEMARY, FILLETS, THYME, SAUCE
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Green tea and bay leaf extracts are natural preservatives for increasing the shelf life of food products. Effects of green tea and bay leaf extract on anchovy marinades were determined by measuring microbiological, sensory, and physical properties. Marinated anchovies were prepared with 4.2% wine vinegar, 9% salt solution and ripened for 24h at 10 degrees C in a fish processing factory. Green tea extract (1%, 2% w/v), bay leaf extract (0.1%, 0.2w/v) were added to the marination solution. Following the draining procedure, marinated anchovies were vacuum packaged and stored at 4 degrees C for 240days. The addition of green tea and bay leaf extract reduced microbial load, TVB-N (total volatile basic nitrogen) level, and TBARS (thiobarbituric acid reactive substances) value. Green tea extract was most effective on lipid peroxidation and yielded a darker color, which is not preferred by customers. Biogenic amines amount in all of the samples were very low due to low acidity level and good manufacturing practices. Plant extracts had no significant effect on biogenic amine accumulation in marinated anchovies.