The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice

Attouchi, Mourad; Sadok, Saloua

doi:10.1007/s11947-011-0522-x

Cited by 36 publications

(35 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present study, both PV and TBA values in turbot fillets decreased by the treatments with different essential oils, indicating the primary and secondary processes were all substantially inhibited. These were consistent with the findings by Attouchi and Sadok (2012) in sea bream, Taheri et al (2013) in cobia fish fillets, and Alparslan et al (2014) in rainbow trout fillets.…”

Section: Effect Of Essential Oils Fumigation On Pv and Tba Valuesupporting

confidence: 92%

“…The strong digestive enzymes may cause rapid post-mortem autolysis during the later phase of storage, followed by a strong off-flavor, which is closely related to the decomposition of protein and the production of volatile nitrogen compositions (Orban et al 2011). The lower TVB-N values (p<0.05) of samples fumigated with essential oils may be attributed to the antibacterial properties of the phenolic constituents in essential oils (Attouchi and Sadok 2012;Bensid et al 2014). In the current study, the TVB-N value for control turbot fillet stored in refrigerated condition exceeded limit of acceptability of 30 mg/100 g muscle on the 15th day.…”

Section: Effect Of Essential Oils Fumigation On Pv and Tba Valuementioning

confidence: 99%

“…Several studies have shown that essential oils have marked antimicrobial activities in fish (Harpaz et al 2003;Mahmoud et al 2004;Coban 2013;Daniel et al 2014). The addition of laurel, cumin, or oregano essential oil in the surface of sea bream fillets induced a decrease in lipid oxidation (Golas and Kontominas 2007;Attouchi and Sadok 2012). The edible films incorporated with thyme or oregano essential oil extended the shelf life of refrigerated rainbow trout fillets (Gomez-Estaca et al 2010;Jouki et al 2014).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Cai

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

Antimicrobial activity of essential oils is widely known, but their application to fish preservation is already limited. The objective was to evaluate the microbiological characteristics and quality changes in turbot (Scophthalmus maximus) fillets with essential oil fumigation treatments over 20 days stored at 2±1°C. The turbot fillets were fumigated with a series of concentrations (1, 4, and 8 μL/L) of essential oils of clove, cumin, and spearmint. Changes in the color, texture profile analysis (TPA), peroxide value (PV), 2-thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), microbial characteristics (total viable count, psychrotrophic count, pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria count) were measured. The results showed the turbot fillets from the control group were the first (day 10) to indicate signs of degradation reaching rejection threshold values for all evaluated parameters. All essential oils could inhibit the oxidation of turbot fillets, and the most effective essential oil was spearmint oil. Fumigated with 4 μL/L spearmint oil maintained the color and texture, retarded the lipid and protein oxidation, and reduced the microorganism counts.Therefore, post-mortem essential oil fumigation treatment has positive effects on improving the quality of refrigerated turbot fillets.

show abstract

Section: Effect Of Essential Oils Fumigation On Pv and Tba Valuesupporting

confidence: 92%

Section: Effect Of Essential Oils Fumigation On Pv and Tba Valuementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Cai

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…The antimicrobial and antioxidant activities of EO have been studied for various foods (Burt 2004;Holley and Patel 2005), as well as commercial food products, such as seafood (Harpaz et al 2003;Goulas and Kontominas 2007;Erkan 2012;Attouchi and Sadok 2011;Emir Çoban and Patir 2013;Emir Çoban et al 2014) beef (Skandamis et al 2002), pork (Ismaiel and Pierson 1990), etc. With regard to freshwater fish species, including rainbow trout, to our knowledge, there are limited data on the combined effects of sage EO and vacuum packaging (VP) on the shelf life and quality of rainbow trout.…”

Section: Introductionmentioning

confidence: 99%

Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments

Çoban

Patır

Özpolat

et al. 2015

Journal of Food Safety

View full text Add to dashboard Cite

The present study aimed to investigate the effect of addition of sage oil in different packaging conditions on the quality of fresh trout fillets during storage at 4C. Six different treatments were tested: A; (without sage oil, air packaged), A1; (added sage oil 2% v/wt, air packaged), A2; (added sage oil 4% v/wt, air packaged), VP; (without sage oil, vacuum packaged), VP1 (added sage oil 2% v/wt, vacuum packaged) and VP2 (added sage oil 4% v/wt, vacuum packaged). The results indicated that total mesophilic aerobe, psychrophile, yeast-mold and lipolytic bacteria reached higher populations in A, A1 and A2 groups (as compared to VP groups). In addition, significant differences were determined among groups in terms of total volatile basic nitrogen, Thiobarbituric acid, peroxide value and free fatty acid values (P < 0.05) during the storage period. Based primarily on sensory evaluation, the use of VP, VP1 and VP2 extended the shelf life of fresh trout by ca. 14, 19 and 29 days, respectively. PRACTICAL APPLICATIONSEssential oils derived from spices and herbs have a wide application in food flavoring and preservation. Moreover, antimicrobial and antioxidant activities of essential oils are well-known. We hypothesized that vacuum packaged fresh trout with the addition of sage oil would increase shelf life. This work demonstrates that sage essential oil together with vacuum packaging treatments could be used to improving the quality of fresh rainbow trout.

show abstract

“…However, silver carp are perishable foods, which generally spoil faster than do other muscle foods. Spices, application has proven to be an effective preservation method for the extension of shelf life of fish, due to its natural antimicrobial and antioxidant properties [4,11]. It is known that, some of spices have been also shown to have a powerful proteolytic activity; hence affects texture properties and protein functionality [6,26,28].…”

Section: Introductionmentioning

confidence: 99%

Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

Frank¹,

Xia

2014

IJNFS

View full text Add to dashboard Cite

Abstract:The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.

show abstract

The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice

Cited by 36 publications

References 37 publications

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments

Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

Contact Info

Product

Resources

About