The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

Alçiçek, Zayde

doi:10.1016/j.foodchem.2011.03.087

Cited by 58 publications

(43 citation statements)

References 23 publications

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“…. The initial TVB-N value of the fillets was 11.10 mg/100 g which showed the good quality of the fresh samples in that, freshwater fish muscle has 10–20 mg/100 g TVB-N after harvesting (Alçiçek 2011). The value of TVB-N increased progressively with the time of storage for all fish samples.…”

Section: Resultsmentioning

confidence: 94%

“…This observed increase during storage may be related to several enzymatic processes, including the deamination of free amino acids, degradation of nucleotides, and oxidation of amines or microbial activities (Lu et al. 2009; Alçiçek 2011). However, TVB-N content of the samples coated with sodium alginate was significantly lower than the control at the last 8 days of the storage period ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, other authors reported lower TVB-N content in fish fillets treated with other plant essential oils like cinnamon essential oil (Ojagh et al. 2010) and thyme essential oil (Alçiçek 2011). …”

Section: Resultsmentioning

confidence: 99%

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Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C

Heydari

Bavandi

Javadian

2015

Food Science & Nutrition

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Effect of sodium alginate coating enriched with horsemint essential oil (HEO) on the quality of bighead carp (Aristichthys nobilis) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate (SA) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), and microbial counts were investigated. SA coating enriched with the essential oil could reduce the spoilage of the fillets and extend their shelf-life. Samples treated with SA-containing HEO showed significantly (P < 0.05) lower TVB-N content and lipid oxidation, as reflected by lower PV, FFA and TBA values during the storage period compared with the SA and control. The treatment also reduced the degree of microbial deterioration of the fillets (about 1.5 log10 CFU/g) more efficiently than the SA.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

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Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C

Heydari

Bavandi

Javadian

2015

Food Science & Nutrition

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“…Thyme (Thymus vulgaris L.), a plant species native to the western Mediterranean area, a member of the Lamiaceae family, is an aromatic/medicinal plant of increasing economic importance for North America, Europe, North Africa and Asia is now widely cultivated as a spice throughout temperate climes (Alçiçek, 2011;Letchamo & Gosselin, 1996). T. vulgaris has antioxidant properties, is widely used in folk medicine for its expectorant, antitussive, antibronchiolitic, antispasmodic, anthelmintic, carminative and diuretic properties.…”

Section: Introductionmentioning

confidence: 99%

Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link

et al. 2015

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The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins.

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“…Thyme (Thymus vulgaris L.), a plant species native to the western Mediterranean area, is now widely cultivated throughout temperate climes [1]. The thyme has been popularly used as a culinary herb for flavouring and seasoning [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of drying temperature on sensory and flavor of thyme

Zhang¹,

Lu²,

Wang³

et al. 2015

Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering

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The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

Cited by 58 publications

References 23 publications

Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C

Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C

Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link

Effect of drying temperature on sensory and flavor of thyme

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