Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

Özyurt, Gülsün; Küley, Esmeray; Balikçi, Esra; Kacar, Cigdem; Gökdoğan, Saadet; Etyemez, Miray; Özoğul, Fatih

doi:10.1007/s11947-011-0586-7

Cited by 89 publications

(77 citation statements)

References 39 publications

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“…The data obtained suggests that samples with both LB and LD extracts could be effective in reducing biogenic amine formation, however the antimicrobial properties of the extracts was low. Similar outcomes were found by others, who studied the impact of treating sardines with ice containing 0.05% and 0.1% rosemary extract (Özyurt and others ), treating with 1% mint and artemisia extracts (Houicher and others ) or treating European anchovy with ice containing oregano (0.03%), thyme (0.04%), and clove (0.02%) extracts (Bensid and others ). Interestingly, all of those studies found that sensory scores of the treated fish samples were significantly improved compared to the control.…”

Section: Resultssupporting

confidence: 77%

“…Among the 2 studied extracts, LB extract was more efficient in inhibiting biogenic amine formation. The inhibition of BAI in this study was more pronounced than results acquired with sardines by Özyurt and others () who studied the effect of icing on stored sardines with 0.05% and 0.1% rosemary extract.…”

Section: Resultscontrasting

confidence: 63%

“…The BAI was 1st introduced by Veciana‐Nogués and others () to assess the quality of canned tuna. Although originally designed for tuna, it has been widely used for other fish species (Baixas‐Nogueras and others ; Özyurt and others ) and even poultry (Balamatsia and others ). The index is a sum of 4 the most important biogenic amines connected with adverse effects: histamine, tyramine, putrescine, and cadaverine.…”

Section: Resultsmentioning

confidence: 99%

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Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts

Özoğul

Öztekin

Kulawik

2017

Journal of Food Science

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Biogenic amine formation and bacterial growth of vacuum-packed European anchovy treated with 1% lemon balm (LB) or lavender (LD) ethanol extracts was investigated. The treated samples were stored at 2 ± 1 °C for 11 d and analyzed for biogenic amines, total viable count, fecal coliform count, and lactic acid bacterial count. The analyses were done on 0, 4, 7, 9, and 11 d of storage. Both LB and LD extracts proved effective in reducing most biogenic amines, with histamine reduced by 3-fold compared to control. The calculated biogenic amine index showed that LB extract was the most effective in inhibiting the biogenic amine formation. The reduction in total viable count was low and the bacterial contamination reached more than 7 log cfu/g at the end of the storage period for all the samples. Moreover, the reduction in fecal coliform and lactic acid bacterial count by LB and LD extracts was below 1 log cfu/g. Treatment of European anchovy with LB and LD extracts proved to be a very effective preservation technique to reduce the biogenic amine formation and lower the risk of histamine fish poisoning but is not effective in reduction of bacterial load. Consequently, LB and LD extracts could be used to reduce the biogenic amine formation which provides additional safety prior to spoilage for histamine sensitive fish species.

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Section: Resultssupporting

confidence: 77%

Section: Resultscontrasting

confidence: 63%

Section: Resultsmentioning

confidence: 99%

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Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts

Özoğul

Öztekin

Kulawik

2017

Journal of Food Science

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“…These results are in agreement with those of Quitral et al (2009), who reported that icing system with oregano and rosemary extracts generally showed lower TBARS value for jack mackerel (Trachurus murphyi). Similarly, Ozyurt et al (2012) also found that icing with rosemary extract was effective in controlling TBARS values in sardine. Among the two extracts, mint extract was more effective in controlling secondary lipid oxidation than citrus peel extract, which may be attributed to the higher antioxidant activities of the former.…”

Section: Tbarsmentioning

confidence: 84%

“…Hence, taking into account microbiological and sensory analysis, the shelf life was determined to be 13 days for mackerel stored in conventional ice and 15 days and 17 days for fishes stored in citrus peel extract ice and mint extract ice, respectively. Ozyurt et al, (2012) studied shelf life of sardine (Sardinella aurita) stored in ice with rosemary and their results showed that the addition of natural extract improved the sensory quality of fish and extended the shelf life by 3 days compared with the control samples. and neohesperidin are also found to be responsible for the preservative action in citrus species .…”

Section: Sensory Evaluationmentioning

confidence: 99%

Modified icing system containing mint leaf and citrus peel extracts: effects on quality changes and shelf life of Indian mackerel

Viji¹,

Binsi²,

Visnuvinayagam³

et al. 2016

Indian J. Fish.

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The efficacy of ice containing mint (Mentha arvensis) leaf extract (700 mg l -1 ) and citrus (Citrus aurantium) peel extract (1000 mg l -1 ) in retarding the biochemical, microbiological and sensory changes in whole Indian mackerel was assessed. Presence of extracts in ice significantly (p<0.05) reduced the generation of total volatile base nitrogen (TVB-N), trimethyl amine nitrogen (TMA-N) and free fatty acids (FFA) during storage. Moreover, a marked inhibition of lipid oxidation was also observed in samples stored in ice with extracts, as indicated by its lower peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) compared to that of control. Additionally, icing with extract substantially reduced the count of total viable bacteria, as compared with the samples stored under conventional icing system. According to sensory evaluation, shelf life of Indian mackerel was determined to be 13 days for fishes stored under conventional icing system, 15 days for fishes stored in ice containing citrus peel extract and 17 days for the fishes kept in ice containing mint extract.

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The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage

Miranda

Carrera²,

Pastén

et al. 2018

Euro J Lipid Sci & Tech

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The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled fish storage. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored in ice including quinoa at two concentrations: 80% aq. (v/v) ethanol extracts (0.05 and 0.20 g lyophilized quinoa extract L−1 icing solution; Q‐1 and Q‐2 batches, respectively) and compared to a control icing condition (Q‐0 batch). The evolution of fish quality is assessed during a 13‐day chilled storage period. The presence of the most concentrated quinoa extract (i.e., Q‐2 batch) in the icing medium implied lower (p < 0.05) lipid oxidation (thiobarbituric acid and fluorescence values) and hydrolysis (free fatty acids formation and lipolytic bacteria counts), as well as to a decrease in pH and trimethylamine values. Such effects are more pronounced at advanced storage times. Furthermore, fish specimens from Q‐0 and Q‐1 batches do not exhibit acceptable quality at the end of storage time, while those from the Q‐2 batch still exhibit acceptable quality at that moment; interestingly, quality limit aspects are skin, eyes, and external odor. Practical Applications: Under the conditions tested, a novel quinoa‐based system is proposed as a suitable tool for the improvement of a chilled fatty fish species and consequent extension of its shelf‐life. This preservative strategy matches with current interest in the search for effective antioxidants and antimicrobials from natural sources to replace synthetic preservatives in the food sector. Additionally, this preservative strategy has proven to increase the technological aptitude and, accordingly, the commercialization possibilities, of a currently under‐valued fish species. The innovative treatment reported in this study opens the way to the employment of this strategy to current commercial seafoods (namely, lean and fatty fish). Further research should be undertaken to gain a deeper knowledge on the benefits derived from the presence of quinoa extracts in the icing system on fish quality as well as to apply it as a potential way to incorporate healthy biomolecules into seafood. The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled storage of fish. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored in ice including quinoa at two concentrations. The presence of the most concentrated quinoa extract in the icing medium implied lower (p < 0.05) lipid oxidation and hydrolysis, as well as to a decrease in pH and trimethylamine values.

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Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

Cited by 89 publications

References 39 publications

Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts

Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts

Modified icing system containing mint leaf and citrus peel extracts: effects on quality changes and shelf life of Indian mackerel

The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage

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