Effects of differently extracted rosemary and sage extracts on the quality of marinated sardine stored at 4 degrees C


Cadun A., Cakli S. , Tolasa S. , Kisla D. , Sen E. B.

DEUTSCHE LEBENSMITTEL-RUNDSCHAU, cilt.112, ss.353-360, 2016 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 112 Konu: 8
  • Basım Tarihi: 2016
  • Dergi Adı: DEUTSCHE LEBENSMITTEL-RUNDSCHAU
  • Sayfa Sayıları: ss.353-360

Özet

The influence of sage and rosemary extracts on the quality of marinated sardine and its shelf life were detected. Rosemary and sage were extracted in 2 different ways (extraction with clevenger, and extraction with DMSO (dimethyl sulfoxide)). Sardine was put into a solution containing 4 % acetic acid, 4 % citric acid, 14 % NaCl during 1.5 days for the marination process. After marination, they were divided into 5 groups. In each group; sardine, 400 ppm of one of the essential oils and sun flower oil was added into plastic containers and then they were stored at 4 degrees C during the storage period. Physical, chemical, microbiological and sensory analyses were done. Group control and groups with rosemary and sage extracted with DMSO became unacceptable after 5 months of storage while groups with rosemary and sage extracted with clevenger became unacceptable after 6 months of storage, referring to their sensory attributes.