Coverage of Polyethylene Film with Essential Oils of Thyme (Thymus daenensis Celak)and Savory (Satureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (Oncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator

Abstract

In this investigation, the effect of polyethylene film covered with essential oils of thyme and savory in order to control the lipid oxidation of rainbow trout fillet during short-term refrigerated storage was studied. Sensory and lipid quality indices were assessed in 3 day intervals and compared with control samples. The hydrolytic corruption was limited using essential oils in the packaging films. The higher values of conjugated diene in control samples showed further development of lipid deterioration. After covering the film with essential oils of thyme and savory, increasing the primary products of lipid oxidation was inhibited, respectively, until days 12 and 15. The secondary lipid oxidation product rate was limited after using essential oils in packaging films. Using essential oils, the taste and overall acceptance of the product were enhanced. During the storage period, the value of sensory evaluating indices was decreased in all samples while the change rate progressed much more in control samples. PRACTICAL APPLICATIONSCovering of polyethylene film with essential oils of thyme (Thymus daenensis Celak) and savory (Satureja bachtiarica Bunge) for lipid oxidation control in rainbow trout (Oncorhynchus mykiss) fillets during short-term storage in the refrigerator.

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

“…The increase in the TBA value of the present samples in the course of chilled storage was well in accordance to previous studies conducted by Abedi et al. () and Gelman and Benjamin () on rainbow trout and silver carp, respectively.…”

“…Sensory assessment has been an efficient method of evaluating the quality change of a product over storage time (Abedi et al., ). Sensory characteristics including texture, color, flavor, and general acceptability of steam‐cooked samples are shown in Table .…”

“…Rainbow trout ( Oncorhynchus mykiss ), as an important worldwide cold water fish species (Rezaei & Hosseini, ), is one of the main sources of protein, minerals, vitamins, and ω‐3 long‐chain polyunsaturated fatty acids (LC‐PUFAs) including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Abedi & Sahari, ; Woynarovich, Hoitsy, & Moth‐Poulsen, ). Seafood is reputable sources of LC‐PUFAs (Naseri, Abedi, Mohammadzadeh, & Afsharnaderi, ); however, they are very prone to oxidation and rancidity (Abedi, Naseri, Ghanbarian, & Vazirzadeh, ). The oxidation reactions can cause alterations in texture, color, and nutritional value of final product (Naseri & Rezaei, ; Naseri et al., ).…”

“…Cold storage would effectively halt/hinder undesirable microbial, enzymatic, and oxidative reactions, whereas reduction in quality indices of fish does not stop under such conditions. Fish deterioration occurs depending on numerous factors such as storage temperature and period, fish size, and the nature of enzymatic degradation during chilling period (Abedi et al., ).…”

“…They have been recently received considerable attention in seafood processing as alternatives for synthetic preservatives (Abedi et al., ; Álvarez, García García, Jordán, Martínez‐Conesa, & Hernández, ; Bensid et al., ; Li et al., ; Özyurt et al., ; Quitral et al., ). For instance, the inhibitory effects of essential oils and plant extracts on the microbiological and biochemical mechanisms involved in fish deterioration have been recently reported (Abedi et al., ; Álvarez et al., ; Li et al., ). It is conceivable that using plant bioactive compounds in cold and sanitary conditions such as ice coverage might be a promising method for increasing the seafood shelf‐life.…”