Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil

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dc.contributor.authorCoban, Ozlem Emir
dc.contributor.authorKelestemur, Guluzar Tuna
dc.date.accessioned2026-08-12T17:33:04Z
dc.date.issued2017
dc.departmentFırat Üniversitesi
dc.descriptionInternational Conference on Livestock Nutrition -- AUG 11-12, 2015 -- Frankfurt, GERMANY
dc.description.abstractThis study investigates the effects of different concentrations of Zataria multiflora Boiss. essential oil on the quality of catfish burger during storage at 4 degrees C. For this purpose, fish burgers were produced with 0, 0.2 and 0.4 % ZMEO and the changes in their TBA, PV, FFA, TVB-N, microbiological loads and appeal to consumers during storage were evaluated. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4 %) compared with control samples. The storage time significantly affected the TBA, PV, FFA, TVB-N values, as treated samples with ZMEO showed lower values of lipid oxidation products compared with the control samples. Regarding to microbial load, samples treated with 0.2 and 0.4 % of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.
dc.identifier.doi10.1007/s11694-016-9420-2
dc.identifier.endpage537
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2
dc.identifier.orcid0000-0003-1388-0740
dc.identifier.scopus2-s2.0-84991087169
dc.identifier.scopusqualityQ1
dc.identifier.startpage530
dc.identifier.urihttps://doi.org/10.1007/s11694-016-9420-2
dc.identifier.urihttps://hdl.handle.net/11508/56860
dc.identifier.volume11
dc.identifier.wosWOS:000400385000017
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectZataria multiflora Boiss.
dc.subjectEssential oils
dc.subjectCatfish
dc.subjectChemical quality
dc.subjectSensorial quality
dc.titleQualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil
dc.typeConference Object

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