Research Information System
2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Czech Republic, 18 - 20 April 2019, pp.59
It is in the expectation that specific sensory characteristics are appropriate to their own experience before consumers buy a food product. Color is one of the most important of these sensory properties. In addition to instrumental techniques, computer-based imaging techniques are used in color measurement. This technique is used safely in nonhomogenous food products, especially in seafood. Essential oils are frequently used in seafood processing. The aim of the study was to determine the effects of lemon oil and orange oil spread applications on the color, area and meat yield of anchovy and sardine fillets. The statistical relationships were monitored between applications for both fish species. According to results, the area of control, lemon oil and orange oil groups of anchovy and sardine showed significant differences after cooking (p<0.01). L* values of the control group of anchovy and sardine were between 54.43-58.00 and 54.83-65.40, respectively. The a* values of anchovy in Lemon Oil group were 4.40, 2.57, and -0.10 for raw, after application and after cooking, respectively. Same values for sardine were 6.46, 3.90, and -1.73 for raw, after application and after cooking, respectively. All color values of the control group of both fish species showed a statistically significant change only after cooking (p<0.01). Lemon and orange oil have resulted in significant changes in a* value of fillets after application and cooking (p<0.01). However, L*, b*, and Chroma values have changed significantly only after cooking (p<0.01). The meat yield of anchovy samples were 48.28%, 51.41%, and 44.96% for lemon oil, orange oil and control groups, respectively. Sardine meat yields were 62.87%, 64.49%, and 59.81% for lemon oil, orange oil and control groups, respectively. According to the results of the study; lemon and orange oil has a significant effect on changing the color of anchovy and sardine samples. It has also been found that the cooking process varies the area and meat yield of the fillets.