| Abstrakt: |
In this study, different application methods (Spice, Brew, and Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and chemical, sensory, physical, and microbiological quality values of marinated sea bream (Sparus aurata L., 1758) were investigated during 180 days of the experiment at +4 ± 1°C. TVB-N, pH, water activity, NaCl and acidity values, color measurement, and sensory and microbiological analysis were determined in the samples. All groups were within the limits of consumable in terms of TVB-N values during the storage period. According to the sensory analysis results in the present study, the group that was most liked by the panelists was determined as the spice tarragon (ST) group. Microbiological analysis results show that the antimicrobial effect of the brewing method is lower than other methods and sumac was the more suitable spice for marinated sea bream in terms of microbiological and sensorial analysis results. [ABSTRACT FROM AUTHOR] |
