Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

This study was carried out to investigate the effects of using barberry or acorn extracts in fried sardine marinade formulations. In line with this purpose, sardines were eviscerated, washed, and filleted. Fillets were marinated with a solution containing 4% salt, 1% vinegar, and 0.2% potassium sorbate. After that, four marinated batches were made, namely C (no antioxidant added), B (200 ppm BHT added), BE (barberry extract added-200 ppm gallic acid equivalent (GAE)), and AE (acorn extract added-200 ppm gallic acid equivalent). Marination uptake, chemical composition, pH, colour, oxidation (peroxide value and lipid oxidation), trimethylamine (TMA-N), and sensory analyses were performed at +4 ℃ for 28 days. Acorn extract exhibited higher total phenolic content and pH value than barberry extract. Both barberry and acorn extract contain various bioactive components, especially phenolic acids, flavonoids, and alkaloids. The incorporation of antioxidants did not alter the chemical composition, initial pH and marinade uptake. Barberry extract was responsible for the lowest oxidation on the 14th day of storage. TBARS and TMA-N values of all extract added treatments were within the acceptable limits. Only flavour and general acceptability scores of AE were lower. All treatments were preferred at the same level except for AE treatment.