Effect of essential oils of copaiba and oregano in substitution of synthetic antioxidants in Tambaqui fish meat balls

Abstract

The objective of the present experiment was to evaluate the effects of including the essential oil of copaiba and oregano as a possible replacement for synthetic butylated hydroxytoluene (BHT) additives in fish meat ball. PH, cooking loss, texture, color, sensory acceptability and chemical composition were evaluated. The addition of oregano essential oil had an effect on the color of the fish meat ball (P <0.05), showing better results for a * and Hue compared to BHT, and b * and Croma compared to the control (COM). In addition, the essential oils of copaiba and oregano showed the lowest water losses by cooking and the essential oil of oregano improved the aroma of the fish meat ball (P <0.05). The treatments had no effect (P> 0.05) on the chemical composition of the fish meat ball. The essential oils of copaiba and oregano are promising natural antioxidants to increase the useful life of fish by-products, in addition to being a viable solution to replace the synthetic antioxidant BHT, bringing benefits to its commercialization.

Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

“…In this study, the OEO treatment had the highest C* value compared to BHT. De Lima et al 2020 [ 50 ] also observed differences between treatments when evaluating the inclusion of essential oils in the substitution of synthetic antioxidants in Tambaqui fish meatballs with higher C* values with the addition of oregano essential oil. The same was observed by Vital et al 2016 [ 22 ] who found higher C* values in meats coated with rosemary and oregano essential oil and reduced values during display days.…”

“…The loss from cooking food is an important quality characteristic, associated with the meat yield at the moment of consumption, which can be influenced by the water retention capacity in the meat structures, providing better quality attributes to the food [ 50 ]. Beef patties from the BEO treatment showed lower cooking losses at 7 days of display compared to CON, and also at 14 days of display compared to BHT, which provides better texture and juiciness of the food [ 53 ], in addition to being desirable, since the presence of exudate is not attractive [ 54 ].…”