Determination of The Effects of Sweetgum Extract Obtained from Incense Tree (Liquidambar orientalis) on The Shelf Life and Quality of Cultured Sea Bass (Dicentrarc¬hus labrax)

This study aims to establish the effect of the extract, obtained from the leaves of incense tree, an endemic and relict tree species in Mugla (Turkey), as a natural preservative on quality and shelf life of the cultured sea bass, Dicentrarchus labrax. For this purpose, after a solution was prepared in a ratio of 0.1%, 0.5% and 1% from the leaves of incense tree that has been extracted after drying, sea bass submerged into this solution and quality changes and shelf life were determined at refrigerator conditions (4 plus or minus 2 degree C). As a result of the quality analysis, control group samples got spoiled at 15th day, whereas all the groups, containing leaf extract of incense tree, were found to deteriorate after 18 days. While there were significant differences especially in oxidation index, TBA between control group and groups with the extraction, no important difference could be found in terms of microbiology. Nevertheless 1% extract solution was more effective over Enterobacteriaceae compared to the other groups. At the end of the study, it was observed that shelf life of sea bass subjected to sweetgum extract was 3 days longer than that of the control group.