Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging

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ID: 75469
2018
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Abstract
Green tea and bay leaf extracts are natural preservatives for increasing the shelf life of food products. Effects of green tea and bay leaf extract on anchovy marinades were determined by measuring microbiological, sensory, and physical properties. Marinated anchovies were prepared with 4.2% wine vinegar, 9% salt solution and ripened for 24 h at 10°C in a fish processing factory. Green tea extract (1%, 2% w/v), bay leaf extract (0.1%, 0.2 w/v) were added to the marination solution. Following the draining procedure, marinated anchovies were vacuum packaged and stored at 4°C for 240 days. The addition of green tea and bay leaf extract reduced microbial load, TVB-N (total volatile basic nitrogen) level, and TBARS (thiobarbituric acid reactive substances) value. Green tea extract was most effective on lipid peroxidation and yielded a darker color, which is not preferred by customers. Biogenic amines amount in all of the samples were very low due to low acidity level and good manufacturing practices. Plant extracts had no significant effect on biogenic amine accumulation in marinated anchovies.
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ficicilar2018effectscyta Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Fıçıcılar, Bilge Bilgin;Gençcelep, Hüseyin;Özen, Tevfik;
Journal cyta - journal of food
Year 2018
DOI
DOI not found
URL
http://dx.doi.org/10.1080/19476337.2018.1485747
Keywords
Technology (General) Engineering (General). Civil engineering (General) Technology environmental effects of industries and plants renewable energy sources environmental sciences food processing and manufacture nutrition. foods and food supply social sciences management. industrial management production management. operations management

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