Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels

Authors : Emine Bakır, Turgay Çetinkaya, Serhan Mantoğlu

Pages : 328-343

Doi:10.22392/actaquatr.1652598

View : 180 | Download : 310

Publication Date : 2025-12-01

Article Type : Research Paper

Abstract :We aimed to deliver lemon essential oil utilizing oleogels and determined the effect on quality parameters of sea bass patties. Control patties were formulated using sunflower oil in minced sea bass. For the second and third groups, oleogels prepared with a candelilla wax-sunflower oil combination were added to minced meat at a ratio of 7.87% (w/w). For the third group, 0.0078% (w/w) lemon essential oil containing oleogel was added to the patty’s formulation. Physicochemical, textural, and microbiological analyses were applied, and three groups were compared. Hardness increased in uncooked samples throughout the shelf life, with the control group being hardest, followed by oleogel and then lemon+oleogel groups. Higher adhesiveness was observed in oleogel groups. However, L*, a*, and b* differences were more stable for oleogel groups through storage. Although the threshold limit was not exceeded, on 5th day, the lemon added oleogel group had lower total volatile basic nitrogen (TVBN) than other groups. pH values decreased for all groups throughout storage. While peroxide value (PV) and free fatty acid (FFA) values increased, no significant differences were observed between groups. Higher FFA levels in oleogel-containing patties suggest the interactions between various lipid degradation products. Oleogel addition did not show a significant effect on total mesophilic aerobic bacteria (TMAB) and total psychrophilic bacteria (TPB) results. Nevertheless, the results shed light on the necessity of novel oleogel substitute formulations to improve the quality of processed seafood products.
Keywords : kıyma, raf ömrü, oleojel, esansiyel yağ, levrek köftesi

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