Effect of Previous Plant Extract Treatment on Sensory and Physical Properties of Frozen Bonito (Sarda sarda) Filllets

Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punka granatum) extracts were used to keep quality characteristics of bonito (Sarda sarda) fillets during frozen storage. Fillets were dipped into plant extract solutions before freezing, then glazed and stored at -18 degrees C for 5 months. Preference of panellists was focused on green tea applied fillets, means of odour and texture at the end of the storage period. Also, brightness values were found to be high. Redness and yellowness of the fillets were affected from natural colour of grape seed and pomegranate peel extracts, respectively. More stiff and less adhesive product was obtained with control groups, followed by green tea extract applied fillets. Deformation of muscle structure was considerably decreased by dipping fillets into plant extracts before glazing.