Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya 42050, Turkey
The role of laurel, oregano, and thyme essential oils on the oxidative stability and microbiological quality of sea bass fillets (Dicentrarchus labrax) during refrigerated storage
Die Rolle von ätherischen Lorbeer-, Oregano- und Thymianölen auf die oxidative Stabilität und mikrobiologische Qualität von Wolfsbarschfilets (Dicentrarchus labrax) während der gekühlten Lagerung
Kubra Unal
Summary
This study aimed to investigate the physicochemical (pH, Thiobarbutiric acid number (TBARS), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, L*, a*, b*) and microbiological (total psychrotrophic aerobic bacteria (TPAB), total mesophilic aerobic bacteria (TMAB), Enterobacteriaceae and Pseudomonas counts) and sensory properties in European sea bass (Dicentrarchus labrax) fillets containing laurel, oregano, and thyme essential oil (EO) over 6 days. Treatment with laurel, oregano, and thyme EO had significantly (P < 0.05) higher DPPH levels and lightness values, but lower (P < 0.05) TBARS value. The laurel EO treatment generally did not affect the microorganisms counts of the samples on the 6th day (P > 0.05), while the highest odor score was determined in the groups of laurel EO. The lowest Enterobacteriaceae and Pseudomonas spp. counts were obtained from thyme EO added samples with a 4.59±0.07 log CFU/g and 5.19±0.07 log CFU/g, followed by samples treated with oregano EO with 4.82±0.02 log CFU/g and 5.21±0.05 log CFU/g respectively, at the end of the 6 days of storage.
Keywords: Fish fillet; oxidative stability; natural additive
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Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 73,
112–119 (2022)
DOI 10.2376/0003-925X-73-112
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X