Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4980
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dc.contributor.authorLahreche, Talal-
dc.contributor.authorOzogul, Fatih-
dc.contributor.authorUcar, Yilmaz-
dc.contributor.authorAmeur, Abderrahmane-
dc.date.accessioned2024-03-26T06:21:15Z-
dc.date.available2024-03-26T06:21:15Z-
dc.date.issued2023-
dc.identifier.citationLahreche, T., Ozogul, F., Ucar, Y., Ameur, A. (2023). Impacts of natural antioxidants on the fatty acid profiles of vacuum-packaged tuna-like muscles. Int. J. Food Sci. Technol., 58(1), 228-237. https://doi.org/10.1111/ijfs.16169en_US
dc.identifier.issn0950-5423-
dc.identifier.issn1365-2621-
dc.identifier.urihttp://dx.doi.org/10.1111/ijfs.16169-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000890807100001-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4980-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractThe impacts of natural preservatives such as olive leaf (Olea europaea L.) and sweet marjoram (Origanum majorana L.) extracts (OLE and SME) and cold storage on the fatty acid profiles of vacuum-packaged tuna-like muscles were evaluated. At the end of the storage time, the lowest content of the total saturated fatty acids (SFA) was observed in both ordinary and dark muscles of the treated samples (OLE and SME) whereas the highest content was found in their counterparts from the untreated samples (control). The total polyunsaturated fatty acid (PUFA) and total monounsaturated fatty acid (MUFA) contents decreased markedly in both ordinary and dark muscles of the control samples. In contrast, treated samples remained relatively stable throughout the storage time since the employment of plant extracts had protective effects against lipid oxidation and help maintain MUFA and PUFA levels in frigate tuna muscles. In addition, the PUFA/SFA ratio and polyene index which are considered important dietetic parameters showed that the used plant extracts (OLE and SME) did not result in a reduction in the PUFA/SFA ratio and prevented PUFA damage in both frigate tuna muscles during storage. Thus, the use of plant extracts such as OLE and SME can be recommended as natural preservatives for the fish processing industry.en_US
dc.language.isoengen_US
dc.publisherWILEY-HOBOKENen_US
dc.relation.isversionof10.1111/ijfs.16169en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidants, fatty acid profile, olive leaf, refrigerated storage, sweet marjoram, tuna-like muscles, vacuum-packagingen_US
dc.subjectENGRAULIS-ENCRASICHOLUS, FROZEN STORAGE, ESSENTIAL OILS, LIPID-CONTENT, SHELF-LIFE, OXIDATION, EXTRACTS, QUALITY, FISH, STABILITYen_US
dc.titleImpacts of natural antioxidants on the fatty acid profiles of vacuum-packaged tuna-like musclesen_US
dc.typearticleen_US
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-0655-0105en_US
dc.contributor.authorID0000-0002-6770-6652en_US
dc.identifier.volume58en_US
dc.identifier.issue1en_US
dc.identifier.startpage228en_US
dc.identifier.endpage237en_US
Appears in Collections:Balıkçılık Teknolojisi Mühendisliği

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