Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

Abstract

The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano EO the most effective and also with the highest antioxidant activity. Loss in color and weight were significantly lower with coating. Fish with coating maintained firmness whereas fish without coating became softer. Fish with edible coating and oregano essential oils showed higher sensory acceptability regarding to odor evaluated by consumers. Thus, edible coatings with essential oils as natural antioxidant improved the product quality and sensory acceptability.

Effect of essential oils of copaiba and oregano in substitution of synthetic antioxidants in Tambaqui fish meat balls

“…Only the attribute odor showed significant differences (p< 0.05) between treatments, with oregano Research, Society and Development, v. 9, n. 10, e7649109078, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i10.9078 treatment (OEO) achieving the highest scores. The same observed by Vital et al (2018) when evaluating the sensory acceptability of fish fillet with alginate-based coating containing ginger and oregano essential oil. Consumers are always in contact with a mixture of flavors, and some foods are more associated / related to a type of seasoning, such as oregano that is present in different foods, favoring its acceptability (Du et al, 2012;Vital et al ., 2018).…”

“…The lower value of cooking loss for the OEO treatment in comparison to the CON attributes better acceptability characteristics for the fish meat ball, and lower water losses during the preparation of a food provides better texture and juiciness of the food (Caldara et al, 2012). In contrast to this finding, (Vital et al, 2018) observed that fish fillet with alginate-based coating containing essential oil of ginger and oregano did not show a significant weight loss.…”

Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage

“…Vital et al. (2018) and Jouki, Mortazavi, Yazdi, and Koocheki (2014) also reported high DPPH value in tilapia fish fillets with coatings containing oregano and ginger EO and rainbow trout with quince seed mucilage edible film incorporated with oregano or thyme EO respectively. Higher DPPH activity in treatment products as compared to control was likely due to the presence of various phenolic constituents in EO.…”

“…Vital et al. (2018) also found higher pH values for control than that of ginger and oregano incorporated alginate‐based coating of fish fillet ( Oreochromis niloticus ). The higher pH of control was because of increased volatile compound contents (e.g.…”

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

“…[326] Antimicrobial edible coatings or films acting as a protective barrier can be used to retard food spoilage, thus extending food shelf life. EOs can be active part of the coating as demonstrated by several studies conducted with alginate-based coating on fish or fruits [327,328] and on cooked beef with the confirmation of a high consumers' acceptability. Caseinate-based coating with rosemary oil (0.5 %) together with gamma irradiation was evaluated on fish with the result of reduced counts of Enterobacteriaceae, Staphylococcus aureus, and Bacillus cereus, Vibrio spp.…”