Ozlem Emir Coban
Firat University
Turkey
Title: Improving the quality of Catfish Burger by adding Zataria Multi flora Boiss. Essential Oil
Biography
Biography: Ozlem Emir Coban
Abstract
Essential oils are becoming increasingly popular in resent years as naturally occur in ganti oxidantand antimicrobial agents.For this reason, the present study aimed to investigate the effect of addition of different concentrations (0.2, 0.4%) of Zataria multiflora Boiss essential oil (ZMEO) on the quality of catfish burger during storage at 4 oC. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4) compared with control samples. The storage time significantly affected the TBA (Thiobarbituric acid) values, as treated samples with ZMEO showed lower values of TBA compared with the control samples. Regarding to microbial load, samples treated with 0.2 and 0.4% of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.