Literature DB >> 25328220

Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets.

Ozlem Emir Çoban1, Bahri Patir2, Okkeş Yilmaz3.   

Abstract

This study was investigated the effects of some oils on chemical, microbiological and sensory quality in vacuum packed smoked rainbow trout (Oncorhynchus mykiss W.1792) fillets. Acceptability scores for appearance, taste and odour of untreated and treated smoked trout decreased with storage time. The limit of sensory acceptance was reached after 56 days for the untreated samples, after 84 days for with rosemary and thyme oil-treated samples after 98 days for with sage oil-treated and after 112 days for with clove oil-treated samples. Significant differences were not found between groups as microbiological (p > 0.05). However, significant differences were found both among groups and during the storage in term of TBA (thiobarbituric acid) and PV (peroxide value), FFA (free fatty acid) values (p < 0.05). Essential oils as natural antioxidant can be used in conjunction with vacuum packed to enhance hot smoked fish quality.

Entities:  

Keywords:  Antioxidant activity; Essential oils; Oncorhynchus mykiss; Shelf-life; Smoked fish

Year:  2012        PMID： 25328220      PMCID： PMC4190217          DOI： 10.1007/s13197-012-0795-8

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  9 in total

1.  Inhibitory effects of eugenol and related compounds on lipid peroxidation induced by reactive oxygen.

Authors:  S Toda; M Ohnishi; M Kimura; T Toda
Journal:  Planta Med       Date:  1994-06       Impact factor: 3.352

2.  Effectiveness of thymol in extending keeping quality of cottage cheese.

Authors:  Subarna Makhal; Suresh Kumar Kanawjia; Apurba Giri
Journal:  J Food Sci Technol       Date:  2012-05-13       Impact factor: 2.701

3.  Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production.

Authors:  Iraj Rasooli; Parviz Owlia
Journal:  Phytochemistry       Date:  2005-11-09       Impact factor: 4.072

4.  Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 degrees C.

Authors:  E Tsigarida; P Skandamis; G J Nychas
Journal:  J Appl Microbiol       Date:  2000-12       Impact factor: 3.772

5.  Use of essential oils and extracts from spices in meat protection.

Authors:  L Hernández-Ochoa; Y B Aguirre-Prieto; G V Nevárez-Moorillón; N Gutierrez-Mendez; E Salas-Muñoz
Journal:  J Food Sci Technol       Date:  2011-12-06       Impact factor: 2.701

Review 6.  Essential oils: their antibacterial properties and potential applications in foods--a review.

Authors:  Sara Burt
Journal:  Int J Food Microbiol       Date:  2004-08-01       Impact factor: 5.277

7.  Microwave-assisted hydrodistillation of essential oil from rosemary.

Authors:  Sibel Karakaya; Sedef Nehir El; Nural Karagozlu; Serpil Sahin; Gulum Sumnu; Beste Bayramoglu
Journal:  J Food Sci Technol       Date:  2012-01-05       Impact factor: 2.701

8.  Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage.

Authors:  V Giatrakou; S Kykkidou; A Papavergou; M G Kontominas; I N Savvaidis
Journal:  J Food Sci       Date:  2008-05       Impact factor: 3.167

9.  Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).

Authors:  S Harpaz; L Glatman; V Drabkin; A Gelman
Journal:  J Food Prot       Date:  2003-03       Impact factor: 2.077
  9 in total

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