Abstract
In this study, it was aimed to investigate the changes in oxidative, microbial and sensory quality of trout (Oncorhynchus mykiss) burgers enriched with pomegranate seed extract in different concentrations (0.5, 1%) during 15 days storage at 4 ±1 o C. According to the results, lower peroxide and TBARS values were found and oxidative degradation was delayed in trout burgers prepared with pomegranate seed extract. Total mesophilic and psychrophilic bacteria count, total coliform bacteria count, total number of yeast-mold and the lactic acid bacteria counts were found to be significantly lower (P<0.05) in the groups prepared with addition of pomegranate seed extract than the control group. In particular, microbial growth was significantly suppressed in the group supplemented with 1% extract concentration. According to sensory evaluation results, the control group was rejected by panellists on 6 days of the storage, while pomegranate seed extract added groups were rejected on 15 days of the storage. Considering the antioxidant and antimicrobial properties of pomegranate seed extract with delaying spoilage and increasing shelf life as 9 days, it may be tought that the seeds can be used as an alternative natural food preservative in the food industry.
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