Altinotu ve Ökseotu bitki ekstrelerinin Alabalik filetosu üzerindeki antimikrobiyal ve antioksidan etkilerinin incelenmesi

The aim of this study was to investigate the effect of mistletoe and strawflower extracts at doses of 0.5 % (w/v) on the sensory, chemical and microbiological properties of rainbow trout fillets during 27 days of storage at 2±1 ºC. The shelf life of anchovy was 20 days for control and fish treated with mistletoe extract and, 23 days for fish treated with strawflower extract. Strawflower extract resulted in lower TVB-N content in fish fillets. During storage periods, PV and TBA values were below 14 meq O2/kg and 0.6 MA/kg, respectively. The application of extract on fish fillets induced significant decreases in FFA values at 16 and 20 days. Putrecine, cadaverine, spermine, spermidine, serotonin, tyramine and dopamine were main amines found in rainbow trout fillets, although histamine accumulated at low levels (<2 mg/100 g). Tyramine increased significantly during storage periods (1.4-82 mg/100g). Strawflower extract generally inhibited amine accumulation in fish fillets. The highest microbial counts were found for control and fish treated with mistletoe. At the limit of acceptability, total viable count (TVC), Enterobacteriaceae and lactic acid bacteria count were below 7.60, 6.83 and 8.01 log cfu/g, respectively. The results of this study show that ethanol extracts of mistletoe did not effect shelf life of rainbow trout, whilst ethanol extracts of strawflower improved the quality of fish.