Brewing Methods Research Articles

Carbon footprint of different methods of coffee preparation

Roasted and ground coffee in Italy is currently dominating in consumption and revenues. However, the portioned coffee market is recording continuous and constant growth notwithstanding a great concern about the unnecessary consumption of non-renewable resources and huge generation of often aluminum-polluted wastes. The aim of this work was to assess the cradle-to-grave carbon footprint of a 40-mL cup of coffee, prepared using different brewing methods (i.e., a 3-cup Moka pot, and three single-serving coffee machines) and distinct formats (i.e., 250-g vacuum flexible bags, 44-mm Easy Serving Espresso pods, and Nespresso®-type capsules), in compliance with the Publicly Available Specification (PAS) 2050 standard method. The production of one cup of coffee gave rise to 45-57 or 47-59 g CO2e when using the Moka pot heated by an induction- or gas-fired stove, 74-96 g CO2e when using the espresso coffee machine, 72-92 g CO2e when using the pod coffee machine, and 57-73 g CO2e when using the capsule coffee machine, whether the post-consumer wastes were incinerated or disposed of in landfills. Moreover, by using coffee pods or capsules, the contribution of the packaging material production and post-consumer waste disposal increased up to represent the secondary share of the overall GHG emissions. Based on these estimates, the environmentally aware consumer should be conscious that the preparation of a cup of coffee with a coffee pod or capsule machine would result in extra emissions of 27.6 or 12.6 g CO2e with respect to those emitted with an induction Moka pot, respectively. By referring to the current Italian consumption of 80-million coffee cups per day, such extra GHG emissions would equal to those emitted by a Euro 5 city car (ca. 100 g CO2e/km) traveling around the Earth's equator as many as 551 or 252 times per day, respectively.

Nontargeted metabolomics reveals the discrimination of Cyclocarya paliurus leaves brewed by different methods

An original way of brewing Cyclocarya paliurus leaves, especially in China, is to steep leaves in hot water before people drink it directly. Recently, infusing tea leaves with cold water, a creative way in Taiwan, has become a popular way of making tea. This study was designed to investigate the differences in metabolites among three brewing methods (cold-brewing, steep-brewing, and boil-brewing) based on UPLC-QTOF-MS metabolomics experiments and the feasibility of cold-brewing methods for C. paliurus leaves. Unsupervised analysis (PCA) explained 54.6% (positive ion mode) and 57.4% (negative ion mode) of the total variance, whereas supervised analysis (OPLS-DA) with cross-validated R2Y and Q2 values > 0.5, could reveal potential metabolites with better discrimination among the three brewing methods. Fifteen potential differential metabolites were chosen and identified, and nine of them were further confirmed with reference standards. This study suggested that the cold-brewing method without an increase in temperature protected the phenol aromatic ring, thereby obtaining more phenolic acid compounds from C. paliurus leaves. These results provided a basis for making cold tea and promoting the development of cold tea with C. paliurus leaves as raw materials.

Expressionist view of culinary creativity: A culinary theory exercised with specialty coffee

Social science theories, particularly those from the praxis of culinary arts, are meaningful only when they are authenticated in practice. Using the specialty coffee context, the purpose of this article is twofold. The first is to exercise an existing culinary creativity theory in practice; and the second is to develop a new brewing concept that is readily operationalizable for practice. Informed by the theoretical premises of “the expressionist view of culinary creativity,” a new creative brewing method named “the pomelo filtration method” is proposed. The entire idea's journey is documented, analyzed, illustrated, and discussed. Implications to both theory and practice are provided.

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East

Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC–MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.

Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods

This study evaluated the effects of different roasting profiles (time/temperature) and brewing methods on the physicochemical and sensory characteristics of coffee brews. Cold brewing (dripping and immersion) and hot brewing (French press) methods were studied to understand the effects of water temperature and technical brewing method conditions on the chemical compound extraction in coffees roasted at high-temperature short time (HTST) and low-temperature long time (LTLT). The results showed that coffee beverages were clearly differentiated concerning the roasting profile when hot water was used (90 ± 3 °C) in brewing. Separation of beverages according to the water temperature used in brewing was observed. Notably, hot brewing coffees were distinguished from cold brewing (19 ± 2 °C) based on a higher titratable acidity and abundance of some furan compounds. The non-volatile extraction rate increased at higher brewing temperatures. At the same brewing temperature, dripping exhibited a higher extraction rate than immersion brewing, which suggests that the coffee extraction process is affected by the design and operation of the cold brewing system. Coffee beverages brewed with HTST and cold dripping displayed the highest value in total dissolved solids (TDS), extraction yield, as well as the highest caffeine, trigonelline, 4- and 5-caffeoylquinic acids (CQAs) contents. Regardless of the roasting profile, coffees brewed by cold dripping were perceived with more bitter and roasted flavors. In contrast, cold immersion and hot coffee beverages showed remarkable sweetness, nutty, caramel, and malt attributes. In turn, these attributes showed an inverse correlation with caffeine concentration, trigonelline, CQAs, and TDS. The findings of this study demonstrate that volatile and non-volatile compounds present in roasted coffee depend on time-temperature roasting conditions; in turn, their presence in the resulting beverages are related to the extraction of the operational conditions of coffee brewing methods.

Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices

Arabica coffee (Coffea Arabica) becomes one of the most in-demand types by the community due to its typical taste. The right method and coffee brewing device are needed to obtain this typical taste of coffee. One of the coffee brewing methods that keeps developing until now is the manual brewing method. This study aims to find the sensory characteristic of Gayo Arabica coffee taste in various varieties with manual brewing devices by using Analytical Hierarchy Process (AHP) method. Manual brewing devices used were Vietnam Drip, French Press, V60, Eva Solo, and Filter, while the chosen varieties are Tim-tim (Gayo 1), Bor-bor (Gayo 2), and P88. The study result showed that based on the preference of product acceptance by the panelists, the most chosen criteria of taste sensory were flavor (0.253), followed by aftertaste (0.222), sweetness (0204), acidity (0.165), and body (0.155). The variety chosen as the best variety with manual brewing was Tim-tim in various manual brewing devices, which are V60 (0.156), French Press (0146), and Eva Solo (0.140). The next alternatives brewing devices were Vietnam Drip (0.127) and Filter (0.109). Thus, it can be concluded that flavor is the top priority that influences Gayo Arabica coffee's taste. Tim-tim with manual brewing devices (V60, French Press, and Eva Solo) is preferred over other varieties in this study. This finding also becomes a recommendation that the variety for the best serving of Gayo Arabica coffee brew with the most preferred taste with manual brewing devices is Tim-tim. Key words: Arabica coffee; Manual brewing; AHP method; Pairwise comparison.

Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers

Brazil is the second largest coffee consumer in the world, however, the participation of the young public in this market is not very expressive. The objective of this study was to evaluate the impact of non-sensory (packaging color, information, and images) and brewing methods (hot or cold extraction) on the acceptance of cold coffee beverages by young consumers. A coffee:water ratio of 1:10 (w:v) and infusion during 4 min and 24 h was used for both hot and cold extractions, respectively. Hot extraction was performed at 95 °C, then cooled in a refrigerator and served at 6 to 10 °C, the same temperature that the cold extraction was performed and served. The beverages were characterized by composition and extraction yield. The packaging of the beverages was designed aiming to appeal to the young Brazilian public (15 to 24 years old), and it was used for the Expectation Evaluation. The type of extraction (hotor cold) produced beverages with differences in composition but with similar acceptance. Except for pH (average value of 5.1), the beverages differed in all the studied parameters. Hot-extracted beverages (iced coffees) had higher contents of caffeine, chlorogenic acids, and melanoidins (92.9, 258.2, and 360.8∙10-6 kg 100 mL-1, respectively); they also presented higher acidity (3.4 mL of NaOH 20 mL-1) as well as higher yield compared to the cold-extracted beverages (cold brews). The use on product labels of brown and black colors, coffee bean images, and the inclusion of information regarding the beverages (extraction method, consumption temperature, non-addition of sugar) generated a positive expectation that was assimilated by the young public. In conclusion, both proposals of cold coffee beverages (by hot or cold extraction) were well accepted considering their sensory and non-sensory aspects. Key words: Caffeine; CGA; Coffea arabica; melanoidins; packaging.

Comparison of radical scavenging activity of commercial Arabica and Robusta coffee based on roasting method and brewing condition

Coffee is a pleasurable beverage which worls widely consumed. Commercial coffee Commercial coffee comes from two species of coffee plant which is Arabica and Robusta coffee. Currently antioxidant activity in coffee is a popular topic which is obtained from drinking coffee that has passed through the complex stages of processes. In Banda Aceh, coffee drinking habits is obtained from coffee shops scattered throughout the nine districts, while drinking coffee considered as a necessity and tradition that has been handed down over the centuries. Each traditional coffee shop has a coffee featured with unique roasting and brewing methods. This study aims to identify the antioxidant activity in commercial Arabica and Robusta grounded coffee based on roasting method (torrefacto and conventional) and brewing (manual and cooked) condition. This research was conducted using Factorial Random Block Design with 3 replications, then it continued with Least Significance Difference (LSD). The analysis of variance (ANOVA) showed coffee varieties and the brewing condition and interaction within three variables have very significant influence (P≤0,01) while roasting methods significantly influenced (P≤0,05) the total phenolic content of coffee drinks. The study also showed that brewed coffee drink has higher total phenolic content and antioxidant activity compared to cooked coffee drink. Commercial Arabica coffee, which is torrefacto roasted and manually brewed has 127.58 phenol GAE / ml total phenol, antioxidant activity 46.89% and IC50 value of 254.89 ppm. On the other hand, commercial Robusta coffee which accepted similar treatment is slightly higher, 141.10 GAE / ml total phenol and the antioxidant activity of 50.88%. To sum up in this research, commercial robusta coffee, which is torrefacto roasted and manually brewed has higher antioxidant activity than other variety.

Ancient Indian Alcoholic Drink Called Surā: Vedic Evidence


 
 
 A drink called surā is the alcoholic drink mentioned in our oldest Indian text, the Ṛg Veda, and people continued to make a drink called surā for millennia . This article uses the methodology of the comparative study of fermentation methods in order to make sense of the earliest descriptions of surā brewing processes . Surā was brewed in a semi-solid state, using malts for saccharification, perhaps also with a complex microbial ferment starter as one sees elsewhere in Asia today . Surā was not distilled. Understanding this has philological value: if surā was brewed with this process, we can better understand certain words associated with surā in Vedic texts, e .g ., the drink called parisrut (“fluid[-grain mixture]”), certain material objects (the kārotara filter-structure), and certain processes (surā, ety- mologically as squeezing or pressing). Although brewing instructions are varied and may reflect several modes of brewing, and although the process in surviving descriptions may have been ritually inflected to highlight resemblances with soma pressing, I argue we can still get a sense of the basic method of brewing . These are some of the earliest detailed descriptions of brewing a grain drink that, con- sidered in the long term, has similarities with both Mesopotamian brewing and East Asian methods .
 
 

Determination of Chlorine on Brewed Robusta Coffee (Coffea canephora var. Robusta) with V60 Method

<p>One of the manual brewing techniques is the pour-over V60 method. It uses a filter paper, which is suspected of containing chlorine as a paper bleaching agent that will dissolve in coffee. Health problems that can be caused by consuming chlorine-containing beverages in the long term can cause directly disease related to liver, bladder, intestinal cancers, arteriosclerosis, high blood pressure, pneumonia, bronchitis, dyspnea, and allergies. This study aims to determine the chlorine content of brewed robusta coffee using the brew V60 method. The chlorine test with the colour reaction method and the precipitation test as qualitative analysis to determine chlorine levels is an argentometric titration with the Mohr method. This research shows that all three samples of filter paper and coffee with V60 brewing method contain chlorine. The titration result shows that chlorine levels in filter paper brand A are 81.9 mg/L, brand B 49.9 mg/L, and brand C 69.9 mg/L. Levels of chlorine in V60 brewed coffee brand A are 44.6 mg/L, brand B 21.9 mg/L, and brand C 28.6 mg/L. This research concludes that the chlorine content in filter paper and V60 coffee brewing beverages on brand A, brand B, and brand C is unqualified according to WHO regulation about chlorine qualification for clean drinking water, which is 5 mg/L<em>.</em></p>

Manual Brew House Blend Coklat khas Indonesia

Experimental research in the form of making house blend chocolate by using chocolate originating from Indonesia, namely Java Srawana, Lampung Pesawaran and Sulawesi Celebes using the Manual Brew method using cezve tools. The goal is to get aspects of the original chocolate flavor image from chocolate blend and add interesting experiences in drinking original chocolate from Indonesia. The research method used is an experimental research method. By making 3 house blend chocolate recipes and tested on 50 panelists. The data collection method is carried out by distributing questionnaires to panelists. Data analysis methods used were organoleptic test, Variant Analysis (ANOVA) and t test, Tukey Ba, with the help of Microsoft Excel 2010 and SPSS.22 software (Statistical Product for Service Solution). The results of this study were obtained, house blend chocolate with the composition of Lampung Pesawaran 6gr, Java Srawana 6gr and Sulawesi Celebes 8gr, received by all panelists from the aspects of aroma, flavor, acidity, bitterness, astringent (taste), caramelly, creamy, texture. Produces a real chocolate flavor with a banana-flavored sweet and slightly bitter, then accompanied by the smell of vanilla.

Consumers' perception of different brewed coffee extractions using the sorting technique

AbstractThis study investigated coffee brewing methods from the consumer perspective using the sorting task. The hypothesis was that consumers consider espresso and coffee capsule beverages to be the result of similar extractions. In the first assessment, the following ten extraction methods were studied: paper filter, cloth strainer, Italian coffee maker, French press, electric coffee maker, espresso, and four capsule coffee machines, and 36 assessors conceptually sorted them into groups. In the second assessment, two espresso and eight capsule coffee samples were evaluated. One hundred and eighteen assessors tasted the samples and sorted them into groups according to their sensory similarity. They also evaluated each group for their acceptability and quality and characterized them by the check‐all‐that‐apply (CATA) method. The results showed that when conceptually evaluating the different brewing methods, the consumers considered espresso and capsule coffees to be alike, but when they tasted the different espresso and capsule coffees, they perceived them as different beverages. Therefore, the sorting task is suitable for measuring how the consumers perceive similarities and differences among different brewed coffees, and was improved by association with the CATA analysis.Practical ApplicationsCoffee capsules are gaining markets worldwide, so this study investigated whether capsule coffee is similar to espresso coffee from the consumer point of view. To analyze this question, the sorting method was applied in an innovative way evaluating the perception of the different coffee extraction methods by presenting videos, photos and the coffee machines and devices themselves. Subsequently, sorting was applied to evaluate the actual beverages. When conceptually evaluating the different brewing methods, the consumers grouped espresso and capsule coffees together, but they perceived differences in the sensory characteristics when they tasted the samples. Thus, marketing companies will be able to use the findings of this research to better communicate with consumers.

Coffee consumption and mortality from cardiovascular diseases and total mortality: Does the brewing method matter?

The aim of this study was to investigate whether the coffee brewing method is associated with any death and cardiovascular mortality, beyond the contribution from major cardiovascular risk factors. Altogether, 508,747 men and women aged 20-79 participating in Norwegian cardiovascular surveys were followed for an average of 20 years with respect to cause-specific death. The number of deaths was 46,341 for any cause, 12,621 for cardiovascular disease (CVD), 6202 for ischemic heart disease (IHD), and 2894 for stroke. The multivariate adjusted hazard ratios (HRs) for any death for men with no coffee consumption as reference were 0.85 (082-0.90) for filtered brew, 0.84 (0.79-0.89) for both brews, and 0.96 (0.91-1.01) for unfiltered brew. For women, the corresponding figures were 0.85 (0.81-0.90), 0.79 (0.73-0.85), and 0.91 (0.86-0.96) for filtered, both brews, and unfiltered brew, respectively. For CVD, the figures were 0.88 (0.81-0.96), 0.93 (0.83-1.04), and 0.97 (0.89-1.07) in men, and 0.80 (0.71-0.89), 0.72 (0.61-0.85), and 0.83 (0.74-0.93) in women. Stratification by age raised the HRs for ages ≥60 years. The HR for CVD between unfiltered brew and no coffee was 1.19 (1.00-1.41) for men and 0.98 (0.82-1.15) for women in this age group. The HRs for CVD and IHD were raised when omitting total cholesterol from the model, and most pronounced in those drinking ≥9 of unfiltered coffee, per day where they were raised by 9% for IHD mortality. Unfiltered brew was associated with higher mortality than filtered brew, and filtered brew was associated with lower mortality than no coffee consumption.

Critical examination of particle swelling during wetting of ground coffee

Swelling of roast and ground coffee particles during immersion in water was studied using laser diffraction and digital microscopy. In particular, swelling was investigated on a time scale typical of common brew methods (0.5–5 min). Time-dependent swelling behavior during brewing would change the packed coffee bed parameters and thus the dynamics of coffee extraction.

THE EFFECT OF COFFEE BREWING METHODS ON TOOTH DISCOLORATION

Background: The color of teeth in each individual varies greatly in which it is influenced by the color of dentin and enamel. The most frequent tooth discoloration that happened is caused by extrinsic stains like coffee. Coffee consumption habits are increasing along with the level of creativity in serving coffee. Nowadays, coffee with conventional methods like black/Turkish coffee and manual brewing methods such as drip brewing and espresso become popular coffee that are fancied by Indonesian people. Exposure to chromogenic substances and the acidic nature of coffee can cause the formation of pores in enamel and facilitate the deposition of dyes, which cause the color changes. Aim: The aim of this research was to analyze the effect of brewing methods on tooth discoloration. Method: This research was a true experimental study with a pre-post test control group design. Twenty eight post-extracted first premolar teeth samples divided into 4 groups for drip, espresso, black coffee and control by implementing random allocation. All samples were immersed in each coffee brewing group for 3 hours, 6 hours, and 9 hours. The teeth color was measured using a Chromameter based on the CIE L*a*b system. Statistical tests used Kruskal Wallis and Mann-Whitney test. Result: The Kruskal Wallis test showed differences in the color change ∆a * between the four groups (p < 0.05). Mann-Whitney test indicated a significant difference between the treatment group (drip, espresso, and black coffee group) and the control group (p < 0.05). Conclusion: Drip coffee, espresso and black coffee brewing methods can affect tooth discoloration, especially affects the red discoloration. But there is no difference in the effect of the drip, espresso, and black coffee brewing methods on tooth discoloration.

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.

Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.

Application of the Agrimonia eupatoria L. Extract for the Kvases Production

The article concerns the research of the herb Common Agrimony (Agrimonia eupatoria L.) use in the kvass manufacture, because the plant has a high content of flavoring and biologically active substances (flavonoids, tannins, arbutin, etc.). Researchers used standard, adopted in the brewing and soft drinks industry test methods and methods of processing obtained results. To produce kvass with the best quality characteristics, a man has to use Agrimonia eupatoria L. extract. In order to obtain this extract with the maximum amount of flavoring and biologically active substances (polyphenolic substances, ascorbic acid) a man must macerate 3-5 mm cut grass using purified water as a solvent in a ratio of 1:10 at a temperature of 40 ± 3 °C for 5-6 hours. Agrimonia eupatoria L. extract is an opaque brown liquid with a weak greenish tint, weakly expressed sweet-apricot aroma and taste; the mass fraction of dry substances is 3.0 ± 0.1 %; acidity – 2.5 ± 0.2 units; the content of polyphenolic substances is not less than 13.5 mg / 100 cm3; the content of ascorbic acid – not less than 4.5 mg / 100 cm3 . The authors developed kvass technology, including the preparation of kvass wort and Agrimonia eupatoria L. extract separately, its blending, fermentation, cooling, clarification and bottling. Based on the organoleptic and physical and chemical parameters obtained during the study, the researchers recommended the optimal ratio of kvass wort and Agrimonia eupatoria L.: 90:10 – 80:20. They developed regulated quality indicators of the new kvass: appearance – a transparent foaming liquid with opalescence, without foreign inclusions; color – brown with greenish tones; aroma and taste – refreshing, sweet and sour, bread, with light tones of Agrimonia eupatoria L. extract. The use of an aqueous extract from the herb Agrimonia eupatoria L. in the kvass production enables to get products with original organoleptic characteristics

Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

In today’s market, there is a growing demand for high-quality coffee with distinctive sensory characteristics, such a cold brew (CB) coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR), and c) brewing method on the sensory characteristics of CB coffee from d) various Ugandan coffee beans, both Robusta and Arabica. Four distinct coffee samples, sourced from lowland and mountainous regions in Uganda, were roasted and tested using a factorial design. A highly trained sensory panel evaluated the samples using 42 attributes. Results showed that all factors studied had an impact on most of the attributes. Not surprisingly, Robusta coffees generally had more bitter taste than Arabica coffees and the dark roast samples generally were more bitter than the medium roast coffees. Also, coffee samples that were brewed using a higher C2WR generally were more bitter than the coffees using a lower C2WR. However, although most of the main effects had a significant impact, their effects were mitigated by their interaction with other factors. For example, Medium roast Robusta that was slow-dripped with a high C2WR had a more bitter taste than the corresponding Arabica samples. However, when the Medium roast Robusta was steeped with a high C2WR it had a similar bitter intensity with the corresponding Arabica samples. Thus, although major impacts are critical, individual sample combinations must be considered when evaluating coffee samples for their impact on the sensory characteristics.

Yeşil çay ekstresinin soğuk muhafaza koşullarında depolanan levrek (Dicentrarchus labrax) filetolarında kaliteye etkisi

Despite its high nutritional value, antioxidants are used in aquaculture products that have a short lifetime, as in other foods, to maintain quality during preservation. The purpose of this study; It is to observe the oxidative stability of sea bass (Dicentrarchus labrax) fillets at 0-4 ℃ using green tea extract obtained by classical brewing method, which is a method that can be applied by the consumer with ease. Determined concentrations (0.4-0.8-1.2 g / ml) and immersion times (10-20 min) green tea extract is applied and the fillets stored at 0-4 Thiobarbituric acid reagents (TBARs) analysis, sensory analysis and color analysis were performed on days 0, 3, 6 and 9 of storage. Depending on the literature, although no significant effect is expected, total aerobic mesophilic bacteria (TAMB) analysis was also performed additionally. As a result of the analyzes, significant differences were found when the TBARs results of all samples with green tea extract applied were compared with the results of the control group after 9 days of storage (p <0.05). At the end of storage, the 4th group (0.8% g / ml-20min) gave the best results with 0.31 ± 0.009 μ mol MDA / g and there is a significant difference was found between the other groups (p <0.05). Green tea extract; As expected, it was determined that it did not have a significant antimicrobial and sensory effect. The color values caused a negative increase in the a * value, which expresses its green color as expected due to the color substances in its content, and a positive increase in the b * values, which express the yellow color. As a result of this study, it was found that green tea extract can be used as natural antioxidant in sea bass fillets.

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

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. Practical applications Most consumers have a negative view of synthetic preservatives used in food products. Sumac and tarragon plants are among the spice types that have come to fore both in terms of antioxidants and antimicrobials. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation and shelf life.