Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

Hülya Serpil Kavuşan, Özlem Yüncü-Boyaci, Hilal Can, İclal Gözde Düz, Sinem Karataş,Meltem Serdaroğlu*

Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey

ARTICLE INFO	ABSTRACT
TYPE: Original scientific paper https://doi.org/10.17508/CJFST.2024.16.1.03 PDF	This study was carried out to investigate the effects of using barberry or acorn extracts in fried sardine marinade formulations. In line with this purpose, sardines were eviscerated, washed, and filleted. Fillets were marinated with a solution containing 4% salt, 1% vinegar, and 0.2% potassium sorbate. After that, four marinated batches were made, namely C (no antioxidant added), B (200 ppm BHT added), BE (barberry extract added-200 ppm gallic acid equivalent (GAE)), and AE (acorn extract added-200 ppm gallic acid equivalent). Marination uptake, chemical composition, pH, colour, oxidation (peroxide value and lipid oxidation), trimethylamine (TMA-N), and sensory analyses were performed at +4 ℃ for 28 days. Acorn extract exhibited higher total phenolic content and pH value than barberry extract. Both barberry and acorn extract contain various bioactive components, especially phenolic acids, flavonoids, and alkaloids. The incorporation of antioxidants did not alter the chemical composition, initial pH and marinade uptake. Barberry extract was responsible for the lowest oxidation on the 14^th day of storage. TBARS and TMA-N values of all extract added treatments were within the acceptable limits. Only flavour and general acceptability scores of AE were lower. All treatments were preferred at the same level except for AE treatment.
*CORRESPONDENCE Meltem Serdaroğlu meltem.serdaroglu@ege.edu.tr
ARTICLE HISTORY Received: April 12, 2023 Accepted: Jun 7, 2023
CITATION Kavuşan H S, Yüncü-Boyaci Ö, Can H, Düz G İ, Karataş S, Meltem S. Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts. Croatian Journal of Food Science and Technology (2024) 16 (1) xx-xx
COPYRIGHT: © 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
	KEYWORDS sardine; marination; barberry; acorn; oxidation
	KEY CONTRIBUTION The use of extracts in the marinating had no effect on its chemical composition. Marination of fried sardines with barberry or acorn extracts at the beginning of storage had no effect on the pH values, nevertheless, utilizing barberry extract at the end of storage resulted in a lower pH value. The primary lipid oxidation products of the extract added groups were similar to the BHT added samples after 28 days of storage. The extract-added groups remained fresher for a longer period. The inclusion of acorn extract reduced the samples’ sensory acceptability.