The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray () sausages stored at +4°C.

In this study, three different groups of sausages were produced from thornback ray () without additives (control group), waste pomegranate peel extract (natural group), and ascorbic acid (synthetic group). Biochemical, physicochemical, and microbiological changes of sausages were examined under refrigerator conditions (+4°C), and the shelf life was determined. The best results in terms of nutritional and physicochemical values were obtained in sausages treated with pomegranate peel extract.

Use of dill extracts as a natural preservative on shelf-life extension of rainbow trout croquettes during refrigerator storage.

In this study, changes in quality parameters of rainbow trout croquettes treated with dill extracts obtained by brewing (BDA) and distillation (DDA) methods were investigated during 61 days of refrigerated storage (+2 ± 1°C). Physicochemical, microbial, and sensory parameters of the rainbow trout croquettes were analyzed once every 4 days. It was observed that the precooking process and additives influenced the nutrient composition and color change of the croquettes.