Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets

Abstract

In addition to the well-studied antibacterial and antioxidant properties, plant polyphenols have become an intense focus of research for their ability to cross-link proteins that widens their applications for textural and functional modification of food and beverages. Currently, a number of carcinogenic chemicals such as ammonia and formalin are hazardously used to prevent texture deterioration in chilled fish associated with post-rigor changes and microbial reactions. This study evaluates the efficacy of polyphenols present in culinary herbs such as clove bud and curry leaf EO, in stabilising the texture of fish meat during chilled storage. From the results, it could be inferred that both the EO at 0.25% level mediated protein cross-linking/complexation and maintained textural integrity during chilled storage apart from exhibiting antioxidant activities.

Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage

“…Insummary,theTPAresultsshowedthattheessentialoilscould effectively slow down the loss of texture indexes of donkey meat and reduce protein degradation and oxidation. Related research indicates that clove oil polyphenols can participate in protein crosslinking and further protect the muscle protein (Binsi et al, 2017).…”