The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

Gao, Mengsha; Feng, Lili; Jiang, Tianjia; Zhu, Junli; Fu, Linglin; Yuan, Dongxia; Lǐ, Jiànróng

doi:10.1016/j.foodcont.2013.09.010

Cited by 142 publications

(130 citation statements)

References 27 publications

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“…It has been reported (Uçak et al 2011) that the addition of rosemary extract into Atlantic mackerel fish burgers resulted in lower oxidation in treated compared to control groups in terms of peroxide values. These findings are similar to the results reported by Quitral et al (2009) and Gao et al (2014), who demonstrated that the peroxide levels in groups with added rosemary oil were lower compared to untreated groups.…”

Section: Resultssupporting

confidence: 92%

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Güran¹,

Öksüztepe²,

Çoban³

et al. 2015

Czech J. Food Sci.

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Guran H.S., Oksuztepe G., Coban O.E., Incili G.K. (2015): Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793). Czech J. Food Sci., 33: 37-44.The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus-Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.

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Section: Resultssupporting

confidence: 92%

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Güran¹,

Öksüztepe²,

Çoban³

et al. 2015

Czech J. Food Sci.

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“…Lower levels of TVB-N in treated samples can be attributed to either a decreased bacterial population or reduced capacity of bacteria for oxidative deamination of non-protein nitrogen compounds or both (Manju et al 2007), which may be attributed by the presence of plant extracts. The result of the present study was consistent with that of several authors who reported the positive effect of various plant extracts in reducing TVB-N values in fish during chilled storage (Li et al 2012;Pezeshk et al 2011;Gao et al 2014). Among the treatments, TVB-N was lowest in ME groups, indicating the more preservative effect of mint extract than citrus extract in controlling the bacterial growth responsible for volatile bases formation during spoilage.…”

Section: Quality Assessment Of Indian Mackerelsupporting

confidence: 92%

“…The possible reason for this insignificant difference could be due to the insignificant difference between TVB-N values of control and treated samples observed during 9 days storage period. Gao et al (2014) also observed an insignificant difference between the pH values of control and rosemary extract treated pompano fillets during 15 days chilled storage. After 6th day of storage, pH values were significantly higher (p<0.05) in control samples followed by CE group than ME treated group.…”

Section: Quality Assessment Of Indian Mackerelmentioning

confidence: 76%

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

et al. 2015

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Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.5 %, w/v) and citrus extract (1 % w/v), packed in LDPE pouches and stored at 0-2°C. The biochemical quality indices viz. total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), free fattyacids (FFA) were significantly (p<0.05) lower in mint extract (ME) treated fishes compared to citrus extract (CE) treated and control fishes (C) without any treatment. Plant extract treatment significantly inhibited lipid oxidation in mackerel as indicated by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Aerobic plate count (APC) was markedly higher in C group followed by CE group throughout the storage period. As per sensory evaluation, shelf life of Indian mackerel was determined to be 11-13 days for C group, 13-15 days for CE group and 16-17 days for ME group, during storage at 0-2°C.

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“…In the present investigation, the percentage of reduction in TMA-N of mackerel with the effect of treatment with BHT, GSE and PSE on the day of sensory rejection with respect to untreated steaks (CSC) was found to be 38.74, 25.39 and 19.63% on the day of sensory rejection respectively. The results of the present study are in agreement with Gao et al [61]. TMA-N production in fish and fishery products is due to enzymatic and microbial degradation of protein and non-protein nitrogenous compounds.…”

Section: Changes In Free Fatty Acids (Ffa)supporting

confidence: 93%

Quality of Mackerel Steaks with the Effect of Seed Extracts During Ice Storage

Sofi¹,

Raju²,

Ip³

et al. 2017

MOJFPT

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The present study investigates antioxidant properties and storage stability of grape seed extract (GSE) and papaya seed extract (PSE). The effect of heat showed significant decrease whereas wide range of pH showed increase in its antioxidant activity. The storage days study indicated that, there was slight change in antioxidant activity (AOA) of GSE. The fish steaks were subjected to dip treatment with the BHT, GSE and PSE, at concentration of 200 ppm, 500 ppm and 1000 ppm respectively for 5 min. The quality of the steaks was assessed using chemical, microbiological and sensory parameters. The reduction in hydroperoxide formation of steaks treated with GSE and PSE was found to be less by 57.75 and 33.44% respectively with respect to untreated samples. The percentage inhibition of malonaldehyde formation in steaks treated with GSE and PSE was recorded to be lower by 59.66 and 20.99% respectively, with reference to untreated samples on the 9 th d of ice storage. The dip treatment of GSE and PSE increased the shelf life of mackerel steaks up to 15 days, during ice storage. Therefore, it can be concluded that, GSE and PSE can be used as a promising natural preservative for preservation of fish and fishery products.

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The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

Cited by 142 publications

References 27 publications

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

Quality of Mackerel Steaks with the Effect of Seed Extracts During Ice Storage

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