Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at-18 degrees C
Yükleniyor...
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Bv
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In the present study, garlic (Allium sativum) was added at 0.0% (G1-Control), 1.0% (G2), 1.50% (G3), and 2.0% (G4) to rainbow trout feed for a feeding period of 90 days. After the feeding process, the trout were harvested and stored in a deep freezer at -18 degrees C, and changes in chemical, microbiological and sensory parameters were examined periodically. During the storage period, the highest peroxide values (PV), free fatty adds (FFAs), The thiobarbituric acid reactive substances (TSARS) were observed in the control group, while the lowest values were noted for those fed on 1.50% and 2.0% garlic feed. During storage, significant differences were not observed in the total volatile basic nitrogen (TVB-N) content of rainbow trout. The highest values in microbial count were observed in the control group.
Açıklama
Anahtar Kelimeler
Garlic, Rainbow Trout, Shelf Life, Lipid Oxidation, Antimicrobial
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
92
