Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3344
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dc.contributor.authorTokur, Bahar-
dc.contributor.authorKorkmaz, Koray-
dc.contributor.authorUcar, Yilmaz-
dc.date.accessioned2023-01-06T10:31:49Z-
dc.date.available2023-01-06T10:31:49Z-
dc.date.issued2021-
dc.identifier.citationTokur, B., Korkmaz, K., Ucar, Y. (2021). Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying. International Journal of Gastronomy and Food Science, 26, -.Doi:10.1016/j.ijgfs.2021.100428en_US
dc.identifier.isbn1878-450X-
dc.identifier.isbn1878-4518-
dc.identifier.urihttp://dx.doi.org/10.1016/j.ijgfs.2021.100428-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000723682200004-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3344-
dc.descriptionWoS Categories : Food Science & Technology Web of Science Index : Science Citation Index Expanded (SCI-EXPANDED) Research Areas : Food Science & Technologyen_US
dc.description.abstractThe effect of sunflower oil treated with varying proportions of rosemary and thyme essential oils (0.3%, 0.6%, 0.9%, and 1.2%) on the lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying was assessed in this research. Concentrations of rosemary and thyme essential oils greater than 0.9% applied to sunflower oil tend to reduce the lipid content of horse mackerel, while anchovies fried in sunflower oil with only a few concentrations of rosemary essential oil seemed to avoid a rise in lipid content that leads to frying. The addition of thyme and rosemary essential oils with the different percentages in frying oil significantly caused a reduction in the peroxide and thiobarbituric acid values of all fish samples after pan-frying (p 0.05). However, the free fatty acid contents of all fried fish samples did not change significantly by the addition of EOs to sunflower oil (p 0.05). According to our results, the amount of EPA and DHA in Mediterranean horse mackerel during traditional pan-frying was affected by the type of essential oils and their concentration in sunflower oil. Using EOs at different concentrations, on the other hand, has no noticeable impact on the retention of highly unsaturated fatty acids in anchovies. It shows that all of the essential oils used significantly reduce lipid oxidation and protect against EPA and DHA reduction as a result of frying in Mediterranean horse mackerel.en_US
dc.description.sponsorshipFunding Orgs : Ordu UniversityScientific Research Projects Coordination Unit (ODU/BAP) [HD-1715]; Ordu University Funding Name Preferred : Ordu UniversityScientific Research Projects Coordination Unit (ODU/BAP); Ordu University(Ordu University) Funding Text : This work has been financially supported by Ordu UniversityScientific Research Projects Coordination Unit (ODU/BAP) with project number HD-1715 and the authors also gratefully acknowledge the support provided by Ordu University.en_US
dc.language.isoengen_US
dc.publisherELSEVIER AMSTERDAMen_US
dc.relation.isversionof10.1016/j.ijgfs.2021.100428en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFATTY-ACID-COMPOSITION; SARDINE SARDINA-PILCHARDUS; OXIDATIVE STABILITY; DIFFERENT COOKING; FISH; EXTRACT; OLIVE; STABILIZATION; ANTIOXIDANTS; PERFORMANCEen_US
dc.subjectRosemary; Thyme; Essential oil; Pan-frying; Lipid oxidation; Fatty acid compositionen_US
dc.titleEnhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-fryingen_US
dc.typearticleen_US
dc.relation.journalINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCEen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-6770-6652en_US
dc.contributor.authorID0000-0002-7087-5801en_US
dc.identifier.volume26en_US
Appears in Collections:Balıkçılık Teknolojisi Mühendisliği

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