Investigation of chemical, microbiological and sensory changes in some water products coated with renewable films using persimmon, cherry laurel and blue berry leaf extracts

This study was carried out to increase the shelf life of seafood by using natural antioxidant and antimicrobial sources. Persimmon, cherry laurel and blue berry leaves were dried at 60°C and powdered and extracts of 2.5% and 5% hot water (75°C) and warm water (40°C) were prepared. The extracts were used in the coating of fresh mussels and trout and frozen horse mackerel by using the determined proportions. The coated mussel products were stored at +3±1°C for 4 days, trout products were stored at +3±1°C for 8 days, and horse mackerel at -20±2°C for 6 months. During the storage period, chemical, microbiological and sensory changes were investigated. In the study, the highest TS and EAB values of the edible films used in the coating of the product were determined as 0.52MPa in the KA group and 34.07% in the MA group, respectively. The lowest TVB-N value in mussel products on the 4th day was 33.20 mg/100g in the MB group, the lowest in the MA group on the 8th day in trout products, 23.11 mg/100g in the MA group, and the lowest in the HB, MA and MB groups in the 6th month in horse mackerel products. It was determined as 14.71 mg/100g.The highest TBA values were found in trout products with 4.29 mg MA/kg on the 8th day in the K group, in mussel products with 2.52 mg MA/kg on the 4th day in the HA group and 4.29 mg MA/kg in the 6-month K group in horse mackerel products. detected. Total aerobic mesophilic bacteria count was highest in mussels, 5.97 log CFU/g in the HB group on the 2nd day, 7.44 log CFU/g in the 8th day K group in trout products, 4.37 log CFU/g in the 6th month KB group in horse mackerel. /g was determined.