Monitoring Of Color Changes In Different Processes Of Anchovy And Sardine Fillets Dipped In Orange Oil, Lemon Oil And Liquid Smoke


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ÇAKIR F., AYVAZ Z.

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Czech Republic, 18 - 20 April 2019, pp.58

  • Publication Type: Conference Paper / Full Text
  • City: Prag
  • Country: Czech Republic
  • Page Numbers: pp.58

Abstract

Color is an important sensory attribute to determine the seafood quality by consumers. Computer-based image analysis is an objective, repeatable, and fast method to determine non-homogenized color samples like seafood. Essential oils and liquid smoke are essential to develop seafood color, taste, and shelf-life. In this study, lemon oil, orange oil, and water-based liquid smoke were added in a brine solution of anchovy and sardine fillets. The aim of the study was to determine the effects of lemon oil, orange oil and water based liquid smoke on the color, area and meat yield of anchovy and sardine fillets in raw, after application and after cooking processes. According to results, the area of fillets was significantly changed after cooking for all groups (p<0.05). The a* value of lemon oil group of anchovy was 4.56±0.25, 53.90±0.67, and 61.77±0.75 during raw, after salting and application, after cooking, respectively. The same value for sardine was changed 6.15±0.49, 3.90±0.48, and -1.26±0.24 during raw, after salting and application, after cooking, respectively. a* value of lemon oil, orange oil, and liquid smoked anchovy and sardine groups were significantly changed after brine solution applications and cooking (p<0.05). However, the importance of L *, b *, Chroma and Whiteness values of lemon and orange oil groups of anchovy and sardine fillets increased only after cooking. The meat yield values were 52.02, 48.73 and 49.95 for lemon, orange oil and liquid smoked of anchovy fillets, respectively. The meat yield of sardine fillets were 68.73, 64.49 and 55.18 for lemon, orange oil, and liquid smoked fillets, respectively. Results were shown that adding liquid smoke to brine solution has always created more pronounced differences over the color characters than the lemon and orange oil applications in each application for anchovy and sardine fillets. Cooking has a significant impact on the areas of anchovy and sardine fillets. The salting effect changed the meat yield. It was found that the meat yields of liquid smoked products were lower than the other groups.