Sürdürülebilir Kalkınma Amaçları

• 2

• MakaleAçık Erişim2022Scopus SJRQ1/r/munzur/2353
  Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

  Erol, Nida Demirtas; Erdem, Ömer Alper; Yilmaz, Sebnem Tolasa; Kayalar, Hüsniye; Cakli, Sukran

  This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid oxidation was monitored by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), TBA, and changes in free fatty acids. Sensory analysis and color values upon the frying period were also determined. PV, FFA, TBA, and TBARS values in fish fillets and frying oil have peaked and then decreased at the end of frying except for the control. BEO showed the highest sensory scores compared to others. As a result, it is not possible to make a clear judgment about the effect of the natural or synthetic antioxidants on all lipid oxidation products that may occur during frying both fish fillets and frying oil. This study suggests that secondary oxidation products in frying oil and the sensorial quality of fish fillets can be better controlled by using basil essential oil.

  AtıfScopus25·WoS23

  İncele
• DüzeltmeYalnız künye2021Scopus SJRQ1/r/munzur/3065
  Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476] (LWT (2021) 137, (S002364382031464X), (10.1016/j.lwt.2020.110476))

  Erol, Nida Demirtas; Erdem, Ömer Alper; Cakli, Sukran

  The authors regret Arzu Burcu Yavuz who is one of the authors of our article requested to withdraw her name from our article titled “Influence of Partial Sodium Replacement on Proximate Composition, Physical and Sensory Quality of Marinated Anchovy (Engraulis encrasicolus).” As the other authors of the article, we agree with this request and have removed Dr. Burcu from this article. The updated authorship is as listed above. The authors would like to apologise for any inconvenience caused.

  • 
  AtıfScopus1

  İncele
• MakaleYalnız künye2021Scopus SJRQ1/r/munzur/2373
  Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

  Demirtas Erol, Nida; Erdem, Ömer Alper; Cakli, Sukran; Yavuz, Arzu Burcu

  Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. In this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.

  • 
  AtıfScopus9·WoS9·OpenAlex9

  İncele