Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

Cadun, Aslı; Kışla, Duygu; Çaklı, Şükran

doi:10.1016/j.foodchem.2007.12.021

Cited by 95 publications

(80 citation statements)

References 32 publications

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“…Similar results have been reported by some researchers using the oregano essential oil as a natural antioxidant on fish (Goulas & Kontominas 2007;Frangos et al 2010). Cadun et al (2008) investigated the effect of rosemary extract (300 ppm) on the quality of marinated deep-water pink shrimp during refrigerated storage (1°C). This study showed that an addition of rosemary extract decreased TVB-N values significantly during storage at 1°C (P < 0.05) and thiobarbituric acid (TBA) values of the experimental group in comparison with the control group remained at high quality to the end of storage (Cadun et al 2008).…”

Section: Employment Of Plant Natural Antioxidants On Sea Productssupporting

confidence: 80%

“…In addition, the flavonoids of oregano EO are a group of compounds with antioxidant activity (Goulas & Kontominas 2007;Kykkidou et al 2009). Rosemary has been reported to contain certain compounds such as rosmanol, rosmaridiphenol, rosmariquinone, and carnosol, which may be up to four times equal to butylated hydroxyanisole (BHA) and as effective as butylated hydroxyltoluene (BHT) as antioxidants (Cadun et al 2008;Rohlík et al 2010Rohlík et al , 2013. The antioxidant properties of turmeric extract are mainly attributed to the curcumin and phenolic compounds as well as these properties appear to be related to the high contents of sulphur-containing compounds, flavone, and polyphenolic derivatives in the shallot extract (Pezeshk et al 2011).…”

Section: Plant Natural Antioxidants: Composition and Action Mechanismmentioning

confidence: 99%

“…Cadun et al (2008) investigated the effect of rosemary extract (300 ppm) on the quality of marinated deep-water pink shrimp during refrigerated storage (1°C). This study showed that an addition of rosemary extract decreased TVB-N values significantly during storage at 1°C (P < 0.05) and thiobarbituric acid (TBA) values of the experimental group in comparison with the control group remained at high quality to the end of storage (Cadun et al 2008). A similar study showed that the rosemary extract was very effective in reducing the lipid oxidation of gilt-head sea bream fillets (Sparus The following classification has been used: ++ high reduction compared to control; + medium reduction compared to control; PV -peroxide value; TVB-N -total volatile base nitrogen; TBA -thiobarbituric acid; FFA -free fatty acids Review Czech J.…”

Section: Employment Of Plant Natural Antioxidants On Sea Productsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Pezeshk¹,

Ojagh²,

Alishahi³

2015

Czech J. Food Sci.

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Pezeshk S., Ojagh S.M., Alishahi A. (2015): Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood -a review. Czech J. Food Sci., While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated to be effective sources of phenolic antioxidants and antibacterials. When tested in fish and seafood, phenolic-rich extracts and essential oils have shown antioxidant and antibacterial activities comparable to that of synthetic antioxidants and antibacterials. This review provides a critical evaluation of some natural antioxidants and antibacterials in maintaining the quality of some seafood products and increasing their shelf-life and a discussion on the role of phenolic compounds in delaying the bacterial spoilage and oxidative processes.

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Section: Employment Of Plant Natural Antioxidants On Sea Productssupporting

confidence: 80%

Section: Plant Natural Antioxidants: Composition and Action Mechanismmentioning

confidence: 99%

Section: Employment Of Plant Natural Antioxidants On Sea Productsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Pezeshk¹,

Ojagh²,

Alishahi³

2015

Czech J. Food Sci.

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“…İlerleyen muhafaza günlerinde gruplar arasın-daki farkın önemli olmadığı saptanmıştır (P˃0.05). 16 . pH değeri taze hamside 6.3 olarak belirlenmişken, marinasyon işlemi sonunda 4.7'ye azalmıştır.…”

Section: Bulgularunclassified

“…Asetik asit ve tuz sadece etin depolama periyodunu uzatmakla kalmayıp aynı zamanda lezzetini de artırmaktadır 9,10 . Balıklar-da marinat teknolojisi üzerine araştırmalar fazla miktarda olmasına rağmen, kerevitin marinasyonu hakkında herhangi bir çalışmaya rastlanmamıştır [11][12][13][14][15][16][17] .…”

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Biberiye ve Kekik Esansiyel Yağları Katkısının Marine Edilmiş Kerevitlerin (Astacus leptodactylus Esch., 1823) Raf Ömrüne Etkisinin Belirlenmesi

Duman¹,

Çoban²,

Özpolat³

2012

Kafkas Univ Vet Fak Derg

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ÖzetBu çalışmada, biberiye ve kekik esansiyel yağları uygulanarak marine edilen kerevitlerin 4ºC'de muhafazası sırasında kimyasal [pH ve tiyobarbitürik asit (TBA)], mikrobiyolojik (Toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayımı) ve duyusal niteliklerinde meydana gelen değişimler incelenmiştir. Analiz sonuçlarına göre gruplar arasında pH değeri bakımından istatistiksel olarak fark saptanmamıştır (P>0.05). Ancak TVB-N ve TBA miktarları açısından kontrol grubu ile esansiyel yağ uygulanan gruplar arasındaki farkın önemli olduğu (P<0.05) tespit edilmiştir. Yine muhafaza süresince toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayısı bakımından kontrol grubu ile uygulama grupları arasındaki farkın önemli olduğu bulunmuştur (P<0.05). Duyusal değerlendirme sonuçlarına göre kontrol grubunun raf ömrü 42 gün olarak belirlenirken, biberiye esansiyel yağı uygulanan grubun 56 ve kekik esansiyel yağı uygulanan grubun raf ömrü 70 gün olarak belirlenmiştir. Sonuç olarak, uygulanan esansiyel yağların ürünün raf ömrü üzerine olumlu etki gösterdiği, özellikle kekik esansiyel yağının bu konuda kayda değer olduğu, adı geçen yağların kullanımının ürünün kimyasal ve mikrobiyolojik kalitesi üzerine olumlu etki yaptığı ortaya konmuştur. Anahtar sözcükler: Kerevit, Marinasyon, Biberiye esansiyel yağı, Kekik esansiyel yağı, Esansiyel yağlar, Raf ömrü The Determination of the Effect to Shelf Life of Marinated Crayfish (Astacus leptodactylus Esch., 1823) with Rosemary and Thyme Essential Oils Additive SummaryIn this study, chemical [pH and thiobarbituric acid (TBA)], microbiological (Total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould count) and sensory analyses were performed to investigate the qualitative changes of crayfish marinated with rosemary and thyme essential oils during the storage at 4ºC. According to the results, statistically no significant difference was found in pH values amongst groups (P˃0.05). However, the difference between control group and essential oils applied groups were significant (P˂0.05) in term of TBA values. During the storage, the difference between control group and essential oils applied groups in term of the total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould counts were statistically found significant (P˂0.05). The sensory evolution results indicated that the shelf life of marinated crayfish was 42 days for the control, 56 days for the rosemary and 70 days for the thyme essential oils applied groups. In conclusion, essential oils showed a positive effect on the product's shelf-life; particularly thyme essential oil is noteworthy in this regard. The use of oils mentioned was a positive impact on the chemical and microbiological quality of the products.

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Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species

Bono

Okpala

Vitale

et al. 2017

Food Science & Nutrition

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Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry‐ice treatments and superchilling (−1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as “One‐T”) and repeatedly/sequentially on European anchovy (herein referred to as “Seq‐T”). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone‐treated (“Seq‐T”) showed lower TVC and Pseudomonas spp. values compared with one‐time treated (“One‐T”) slurry‐iced and control samples. Thus, combined slurry‐ice and superchilling storage at Seq‐T produced improved antimicrobial activity over One‐T application. Largely, ozonized slurry‐ice outcomes/results appear promising thanks to superchilling storage.

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Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

Cited by 95 publications

References 32 publications

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Biberiye ve Kekik Esansiyel Yağları Katkısının Marine Edilmiş Kerevitlerin (Astacus leptodactylus Esch., 1823) Raf Ömrüne Etkisinin Belirlenmesi

Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species

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