%0 Journal Article
%T THE EFFECTS OF ONION PEEL EXTRACT IN PREVENTING SHELF LIFE OF FRESH SHRIMP
%A £¿lknur U£¿ak
%J -
%D 2019
%X In this study, the effects of onion peel extract was investigated in order to increase the shelf life of japanese shrimp (Penaeus japonicus) and green tiger shrimp (Penaeus semisulcatus). Decapitated shrimps were treated with 8% onion peel extract and stored at 4¡À1oC for 8 days. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBARS) values of the control groups were found higher than those of the extract treated groups. The pH values showed increase in all groups until at the end of storage, but this increase was higher than those of the controls. The initial total viable count (TVC) and total psychrophilic bacteria count (PBC) were found as 2.95; 2.68 and 3.28; 2.95 log cfu/g in japanese and green tiger shrimp, respectively, and these values showed increase at the end of the storage. TVC and PBC counts of the shrimps treated with onion peel extract did not exceed the limit value of 7 log cfu/g during the storage period. Based on the results of this study, it might be thought that onion peel extract can be used as an effective natural additive for preserving chemical, microbiological and sensory quality of shrimps
%K Karides
%K so£¿an kabu£¿u ekstrakt£¿
%K mikrobiyal kalite
%K TVB-N
%K duyusal kalite
%U http://dergipark.org.tr/gida/issue/43567/509206