The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

Abstract

Many plants, including strawflower and mistletoe, contain antioxidants and antimicrobials, which can increase the shelf life of seafood. The main aim of this study was to investigate the effect of mistletoe and strawflower extracts at doses of 0.5% (w/v) on the sensory, chemical and microbiological properties of rainbow trout fillets during 27 days of storage at 2 AE 1°C. The phenolic compounds in these plants have been studied, but their effects on food quality and storage properties have not been reported. We found that extract of mistletoe did not extend the shelf life of the fillets; however, the strawflower extract show high antimicrobial activity in fish fillets. The shelf life of rainbow trout was 20 days for the control and fish treated with mistletoe extract and 23 days for fish treated with strawflower extract. The antioxidant effect of extracts on fish fillets was weak, whereas strawflower extract had high antimicrobial effect. Peroxide value (PV) and thiobarbituric acid (TBA) values fluctuated during storage periods around main values below 14 meq O 2 kg À1 and 0.6 MA kg À1 , respectively. Putrescine, cadaverine, spermine, spermidine, serotonin, tyramine and dopamine were main amine, whereas histamine accumulated at low levels (<2 mg per 100 g). Strawflower suppressed biogenic amine accumulation in fish fillets. At the limit of acceptability, total viable count (TVC), Enterobacteriaceae and lactic acid bacteria count remained below 7.6, 6.83 and 8.01 log CFU g À1 , respectively. The results of this study show that ethanol extracts of strawflower improve the shelf life of rainbow trout.Strawflower and mistletoe extract F. Özogul et al. 2229 Results and discussion Proximate compositionRainbow trout had 19.94 AE 0.62% protein, 6.45 AE 0.21% lipid, 1.21 AE 0.05% ash and 72.26 AE 0.23%

Nanoemulsion of Virgin Rapeseed and Sesame Oil improve Oxidation Stability and Sensoric acceptability of Vacuum Packed Fish Fillets

“…This effect was due to the phenolic compounds of sesame. The present study result is similar to [33], who found that sea bream and sea bass llets treated with nanoemulsion using sun ower oil lower the FFA value than the control group [34]. The result was also similar to the present study as he concluded that the initial level of fee fatty acid was low, but as storage time of llets was increased, the value of free fatty acid was also increased.…”

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“…Phenolics compounds (e.g., flavonoids and chalcones, phthalides, a-pyron derivatives and terpenoids), essential oils, volatiles and fatty acids have been found in strawflowers. Strawflower suppressed biogenic amine accumulation in fish fillets [ 160 ]. The application of strawflower or mistletoe extract on trout fillets suppressed tyramine accumulation in fish meat ( p < 0.05), although the fish treated with mistletoe extract had the highest level of tyramine at 20 days [ 160 ].…”

“…Strawflower suppressed biogenic amine accumulation in fish fillets [ 160 ]. The application of strawflower or mistletoe extract on trout fillets suppressed tyramine accumulation in fish meat ( p < 0.05), although the fish treated with mistletoe extract had the highest level of tyramine at 20 days [ 160 ].…”

Effect of Red Beet and Betaine Modulating Oxidation and Bioactivity of Rainbow Trout

“…Rainbow trout (Oncorhynchus mykiss) is a fatty fish species with high commercial value and very appreciated by European consumers (Rezaei andHosseini 2008, Özogul et al 2013). Trout, as fatty fish variety, is very prone to deterioration (Pereira de Abreu et al 2012, Özogul et al 2013), precisely to its high oil/fat content (Fraser and Sumar 1998).…”