Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon
almon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it affects the sensory characteristics as well as the physicochemical properties. Improving the properties of ice can make positive contributions to fish flavor and consumer preference. In this study,...
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Istanbul University Press
2021-10-01
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| Series: | Aquatic Sciences and Engineering |
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| Online Access: | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/DA5F3877B409428D892CF40631A49A1B |
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| author | Hande Doğruyol Şafak Ulusoy Sühendan Mol Didem Üçok |
| author_facet | Hande Doğruyol Şafak Ulusoy Sühendan Mol Didem Üçok |
| author_sort | Hande Doğruyol |
| collection | DOAJ |
| description | almon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it affects the sensory characteristics as well as the physicochemical properties. Improving the properties of ice can make positive contributions to fish flavor and consumer preference. In this study, sliced salmons were treated with ice containing one of either basil (B), rosemary (R), laurel (L), oregano (O) or fennel (F) extracts. Iced salmon without any plant extract was the control (C) group. Displaying sliced fish for sale on ice and placing back to cold room at the end of the day is a common practice. Samples were covered with ice, stored at 18±1°C during daytime and taken to the cold room (2±1°C) at night to simulate marketing conditions. Adding plant extracts to ice resulted in a remarkable change in fish flavor, and R, F, and L were the most popular treatments among all groups. In particular, rosemary-added ice significantly (P<0.05) increased the preference of consumption. Panelists emphasized that F samples can be consumed as appetizers. Dominant and pleasant aroma was also stated for L samples. The mesophilic aerobic bacteria count remained below 5 log CFU/g in all samples during 4 days. The total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and pH values of all groups remained within the limits of acceptability. Using plant extract-added-ice provided a suitable quality sale of salmon for 4 days and offered an option to consumers by giving the product different flavors. |
| format | Article |
| id | doaj-art-e7e480ef60a44465bcb8b9c64f993573 |
| institution | OA Journals |
| issn | 2602-473X |
| language | English |
| publishDate | 2021-10-01 |
| publisher | Istanbul University Press |
| record_format | Article |
| series | Aquatic Sciences and Engineering |
| spelling | doaj-art-e7e480ef60a44465bcb8b9c64f9935732025-08-20T01:49:03ZengIstanbul University PressAquatic Sciences and Engineering2602-473X2021-10-0136415916510.26650/ASE2021866499123456Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced SalmonHande Doğruyol0https://orcid.org/0000-0002-0856-3823Şafak Ulusoy1https://orcid.org/0000-0003-1725-3269Sühendan Mol2https://orcid.org/0000-0003-3831-5107Didem Üçok3https://orcid.org/0000-0003-0162-4731İstanbul Üniversitesi, İstanbul, Türkiyeİstanbul Üniversitesi, İstanbul, Türkiyeİstanbul Üniversitesi, İstanbul, Türkiyeİstanbul Üniversitesi, İstanbul, Türkiyealmon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it affects the sensory characteristics as well as the physicochemical properties. Improving the properties of ice can make positive contributions to fish flavor and consumer preference. In this study, sliced salmons were treated with ice containing one of either basil (B), rosemary (R), laurel (L), oregano (O) or fennel (F) extracts. Iced salmon without any plant extract was the control (C) group. Displaying sliced fish for sale on ice and placing back to cold room at the end of the day is a common practice. Samples were covered with ice, stored at 18±1°C during daytime and taken to the cold room (2±1°C) at night to simulate marketing conditions. Adding plant extracts to ice resulted in a remarkable change in fish flavor, and R, F, and L were the most popular treatments among all groups. In particular, rosemary-added ice significantly (P<0.05) increased the preference of consumption. Panelists emphasized that F samples can be consumed as appetizers. Dominant and pleasant aroma was also stated for L samples. The mesophilic aerobic bacteria count remained below 5 log CFU/g in all samples during 4 days. The total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and pH values of all groups remained within the limits of acceptability. Using plant extract-added-ice provided a suitable quality sale of salmon for 4 days and offered an option to consumers by giving the product different flavors.https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/DA5F3877B409428D892CF40631A49A1Bplant extracticingfishsalmonsensory preference |
| spellingShingle | Hande Doğruyol Şafak Ulusoy Sühendan Mol Didem Üçok Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon Aquatic Sciences and Engineering plant extract icing fish salmon sensory preference |
| title | Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon |
| title_full | Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon |
| title_fullStr | Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon |
| title_full_unstemmed | Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon |
| title_short | Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon |
| title_sort | effect of different plant extracts added to ice on sensory preference of sliced salmon |
| topic | plant extract icing fish salmon sensory preference |
| url | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/DA5F3877B409428D892CF40631A49A1B |
| work_keys_str_mv | AT handedogruyol effectofdifferentplantextractsaddedtoiceonsensorypreferenceofslicedsalmon AT safakulusoy effectofdifferentplantextractsaddedtoiceonsensorypreferenceofslicedsalmon AT suhendanmol effectofdifferentplantextractsaddedtoiceonsensorypreferenceofslicedsalmon AT didemucok effectofdifferentplantextractsaddedtoiceonsensorypreferenceofslicedsalmon |