Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at-18 degrees C

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dc.contributor.authorÖz, Mustafa
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:29:57Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:29:57Z
dc.date.issued2018
dc.departmentVeteriner Fakültesi
dc.description.abstractIn 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.
dc.identifier.doi10.1016/j.lwt.2018.02.030
dc.identifier.endpage160en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopusqualityQ1
dc.identifier.startpage155en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.02.030
dc.identifier.urihttps://hdl.handle.net/20.500.12451/6225
dc.identifier.volume92en_US
dc.identifier.wosWOS:000430770400022
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectGarlic
dc.subjectRainbow Trout
dc.subjectShelf Life
dc.subjectLipid Oxidation
dc.subjectAntimicrobial
dc.titleEffects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at-18 degrees C
dc.typeArticle

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