English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study aims to investigate the effect of glazing with sumac ( Rhus Coriaria, L.) extract on the quality of rainbow trout ( Oncorhynchus mykiss ) fillets during frozen storage. Fish llets were glazed with 5% and 10% sumac extracts and were stored at -18°C for 6 months. Results showed that glazing with sumac treatment prevented lipid oxidation when compared to non-glazed and water-glazed treatments. Sumac extract decreased the free fatty acid production during 6 months of storage. PV, TVB-N and TBA values of S5 and S10 groups were lower than NG and G groups. Samples glazed with sumac extract showed the best results compared to non-glazed and water-glazed samples. Glazing with 10% sumac extract treatment significantly decreased the total aerobic mesophilic bacteria. Our results showed that sumac can be used as natural antioxidant, antibacterial agent and glazing material for delaying lipid oxidation and to inhibit the quality loss in frozen fish.

THE EFFECT OF GLAZING WITH SUMAC (RHUS CORIARIA, L.) EXTRACT ON THE QUALITY OF FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS