Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

Altınelataman, Can; Kışla, Duygu; Kılınç, Berna; Yilmaz, Evren Burcu Şen; Yünlü, Asli; Dinçer, Tolga; Çelik, Ufuk

doi:10.12714/egejfas.2015.32.3.01

Cited by 2 publications

(5 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Dicentrarchus labrax fillets exposed to aqueous extract from rosemary and kept in refrigerated storage presented higher TVB‐N values compared to untreated fillets. In another study, the sage extract was more effective to maintain the chemical quality of fish (lower pH and TVB‐N values) (Altinelataman et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…In several studies, the correlation between the increase in pH and TVB‐N values is reported, since the factors that cause an increase are related (Altinelataman et al, 2015; Deephita et al, 2021; Kuroda et al, 2020). In panga fish burgers added MYM, a positive effect of additive was observed after 30 days of frozen storage at 2.0% (Table 7).…”

Section: Resultsmentioning

confidence: 99%

“…In another study, the sage extract was more effective to maintain the chemical quality of fish (lower pH and TVB-N values) (Altinelataman et al, 2015).…”

Section: Shelf Lifementioning

confidence: 93%

“…1 0%MYM = addition of 0% micronized yerba mate; 0.5%MYM = addition of 0.5% of micronized yerba mate; 1.0%MYM = addition of 1.0% micronized yerba mate; 1.5%MYM = addition of 1.5% of micronized yerba mate; and 2.0%MYM = addition of 2.0% of micronized yerba mate. In several studies, the correlation between the increase in pH and TVB-N values is reported, since the factors that cause an increase are related (Altinelataman et al, 2015;Deephita et al, 2021;Kuroda et al, 2020). In panga fish burgers added MYM, a positive effect of additive was observed after 30 days of frozen storage at 2.0% (Table 7).…”

Section: Shelf Lifementioning

confidence: 99%

See 3 more Smart Citations

Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

Aguiar

Pretto

Villanova

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The addition of micronized yerba mate (MYM) in panga fish burgers was evaluated on physicochemical, technological, and shelf‐life characteristics during frozen storage for 180 days. Fish burgers were formulated with 0%, 0.5%, 1.0%, 1.5%, and 2.0% MYM. Dry matter and fat (p < .05) were altered between MYM formulations. Crude protein, ash, cooking yield, and moisture retention were not affected by the incorporation of MYM. Fish burgers with 0.5% MYM showed the lowest shrinkage. Peroxide formation was not inhibited by the incorporation of MYM. However, TBARS values decreased for formulations with 1.0% and 1.5% MYM. The pH value remained below 6.0 in the formulation containing 1.5% MYM. TVB‐N decreased only in the formulation with 2.0% MYM after 30 days of frozen storage. In conclusion, the addition of 1.5% MYM demonstrated greater efficiency to ensure nutritional quality and oxidative stability in panga fish burgers. Novelty impact statement Fish meat is an important source of highly digestible nutrients and is recommended for human health and well‐being. However, it is highly perishable. The use of antioxidants is essential to reduce oxidation and maintain fish quality, with natural antioxidants being prioritized over synthetic ones. Yerba mate (Ilex paraguariensis) is a source of natural bioactive compounds with antioxidant and antimicrobial capacities. The micronization process, clean and effective technology, increases its phenolic content and antioxidant power. The use of micronized yerba mate represents an alternative as a natural antioxidant for convenience fish products.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…In another study, the sage extract was more effective to maintain the chemical quality of fish (lower pH and TVB-N values) (Altinelataman et al, 2015).…”

Section: Shelf Lifementioning

confidence: 93%

Section: Shelf Lifementioning

confidence: 99%

See 2 more Smart Citations

Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

Aguiar

Pretto

Villanova

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…So, those adverse effects were seen of artificial antioxidants, the need for natural antioxidants has increased and the work in this area has focused on plant-derived antioxidants (Diri 2006a). Recent years, a lot of studies were carried out about antioxidant and antimicrobial properties of rosemary had significant phytochemicals resource (Genena et al 2008;Klančnık et al 2009;Abramovic et al 2012;Altınelataman et al 2015;Azizkhani and Tooryan 2015).…”

Section: Introductionmentioning

confidence: 99%

Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

Çetinkaya¹,

Bilgin²,

Ertan³

2017

Journal of Limnology and Freshwater Fisheries Research

View full text Add to dashboard Cite

In the study, the rosemary was applied as a natural antioxidant after grinding. Dust ground rosemary were applied on the fillet surface (0.1% percent of the fillets weight), and then were packaged with the vacuum and sous-vide processed. Every five days, chemical composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out until the spoilage. The ash, moisture, protein, and lipid content of raw rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%, respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the decision of panelists for all the samples The vacuum packaged fresh fish (VFF) was spoiled in the 10 th days while, the rosemary untreated group (RUG) was spoiled in the 40 th days, and rosemary applied group (RAG) was spoiled in the 45 th days. With the rosemary treatment, the shelf life and acceptability of the samples was extended to at least 5 days. Also, applied rosemary as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.Keywords: TVB-N, TBARS, sensorial assessment, chilled storage, spoilage RESEARCH ARTICLE Geliş

show abstract

Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

Cited by 2 publications

References 23 publications

Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

Contact Info

Product

Resources

About