Investigation of nutritional, some quality changes of mussels covered with edible films prepared using extracts of persimmon, Cherry Laurel and Likapa

Abstract

One of the reasons of food stale is that they react with oxygen. In this event caused by free radicals called autooxidation. Antioxidants helps free radicals to stabilize and minimize the damage they cause. Extracts that can be obtained from natural sources, especially medicinal / aromatic plants, can be used as an aid to preserve foods by showing antioxidant and antimicrobial properties. This study was carried out to extend the shelf life of seafood products by using natural antioxidant and antimicrobial sources. For this purpose, the sepals and leaves obtained from persimmon (Diospyros kaki), cherry laurel (Laurocerasus officinalis) and Likapa (Vaccinium myrtillus) were dried and dried at 60 degrees C and then 2.5% and 5% vegetable extracts were obtained. Then used in the specified proportions to cover the mussels with edible films. Coated products were stored at + 4 degrees C. Quality changes were examined on days 0, 2 and 4. In the study, the characteristics of edible films used in coating the product were determined. The highest TS and EB values were respectively in the group HB (0.61MPa) and LA (34.07%), and the lowest WVP, WS and SD values were LA (0.34 10(-10) g H2O Pa(-1)s(-1)m(-1)), HB (56.71%) and KA (35.79%). It was determined that TVB-N values of film-coated products exceeded the consumable limit value of the other groups on the 4th day, except HB, LB and KB groups. TBA values of products covered with edible film did not exceed the consumable limit values during storage. The lowest TBA values were determined in LA, LB and KB groups. On the 2nd day of storage, the highest and lowest total aerobic mesophilic and psychrophilic results were found 5.97 log CFU / g (HB) and 4.62 log CFU / g (LA) respectively, on day 4, all groups exceeded the 7 log CFU / g limit value. According to the results of analysis carried out during storage, it was observed that LB group had a positive effect on product quality compared to other groups.