Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (<i>Clupea harengus</i>L.)

Mesarčová, Lýdia; Marcinčák, Slavomí­r; Nagy, J.; Popelka, Peter; Bača, Martin; Jevinová, Pavlí­na; Marcinčáková, Dana

doi:10.1556/aalim.42.2013.2.11

Cited by 5 publications

(4 citation statements)

References 17 publications

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“…Lin and Lin, [4] reported similar results and they found that glazing with three different tea extracts significantly reduced the oxidation of lipids. Mesarcova et al [25] investigated the effect of hawthorn and agrimony extracts added glazing on lipid oxidation of frozen Atlantic herrings during 8 months of storage at -14°C and they found that hawthorn and agrimony extracts added glazing had a significant influence on lipid oxidation changes of frozen Atlantic herring fillets within 4 months' storage. Sathivel, et al, [23] showed that distilled water and chitosan glazed salmon fillets samples had higher effect on decreasing lipid oxidation compared to uncoated sample during 8 months of storage at -35°C.…”

Section: Thiobarbituric Acid (Tba) Valuesmentioning

confidence: 99%

The Effect of Glazing With Sumac (Rhus Coriaria, L.) Extract on the Quality of Frozen Rainbow Trout (Oncorhynchus Mykiss) Fillets

Fadıloğlu¹,

Çoban²

2019

NWSA

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This study aims to investigate the effect of glazing with sumac (Rhus Coriaria, L.) extract on the quality of rainbow trout (Oncorhynchus mykiss) fillets during frozen storage. Fish fillets were glazed with 5% and 10% sumac extracts and were stored at-18°C for 6 months. Results showed that glazing with sumac treatment prevented lipid oxidation when compared to non-glazed and water-glazed treatments. Sumac extract decreased the free fatty acid production during 6 months of storage. PV, TVB-N and TBA values of S5 and S10 groups were lower than NG and G groups. Samples glazed with sumac extract showed the best results compared to non-glazed and water-glazed samples. Glazing with 10% sumac extract treatment significantly decreased the total aerobic mesophilic bacteria. Our results showed that sumac can be used as natural antioxidant, antibacterial agent and glazing material for delaying lipid oxidation and to inhibit the quality loss in frozen fish.

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Section: Thiobarbituric Acid (Tba) Valuesmentioning

confidence: 99%

The Effect of Glazing With Sumac (Rhus Coriaria, L.) Extract on the Quality of Frozen Rainbow Trout (Oncorhynchus Mykiss) Fillets

Fadıloğlu¹,

Çoban²

2019

NWSA

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“…This study confirmed earlier observations that glazing fish fillets protects against lipid oxidation during frozen storage, compared to no glazing (e.g. Mesarcova et al ., ). Chemical analyses, and to some extent also analyses of redness and rancid odour, further showed that exchanging water with another solution, or making additions into the water can further protect against oxidation when fillets are stored beyond 6 months.…”

Section: Discussionmentioning

confidence: 97%

“…Mesarcova et al, 2013). An emerging trend has lately been to incorporate natural antioxidant extracts into the glazing liquids with examples being rosemary extract (Tseng et al, 2005), hawthorn (Crataegus oxyacantha L.) and agrimony (Agrimonia eupatoria L.) (Mesarcova et al, 2013), flaxseed aqueous extract (Stodolnik et al, 2005), and green tea as well as grape extracts (Yerlikaya & Gokoglu, 2010). Fortifying glazing solutions with antioxidants has generally improved oxidative stability further as compared to water glaze (e.g.…”

Section: Introductionmentioning

confidence: 99%

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

Cavonius

Undeland

2017

Int J of Food Sci Tech

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Summary In this study, fish muscle press juice, PJ, was evaluated as an antioxidative liquid for glazing of fish fillets prior to frozen storage. PJ has in previous studies efficiently protected fish mince lipids against haemoglobin‐mediated oxidation. Frozen herring fillet were glazed with water, PJ or 50 mm phosphate buffer of the same pH as herring PJ (6.5). Over 52 weeks, peroxide value (PV), TBA‐reactive substances (TBARS), rancid odour and colour were monitored. From 26 to 52 weeks, water‐glazed fillets were significantly (P < 0.05) more oxidised compared to fillets glazed with PJ or buffer, most clearly shown by PV and TBARS data. The protective effects of both PJ and buffer compared to water could indicate a role, for example, of the physiological ionic strength. The finding that PV became elevated in PJ which was frozen stored alone in a thin layer indicates that PJ stripped from, for example, trace lipids and haemoglobin would provide better protection.

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“…Natural compounds have the advantages of safety and antioxidant activity, which can improve the quality of frozen products and attract more attention [7]. Some researchers have studied glazing materials such as sodium alginate, green tea extract, and chitosan, which have been shown to extend the shelf life of frozen products [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

Wang

Xie

2020

Foods

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This study investigated and determined the changes in various qualities of tuna samples that were glazed with rosmarinic acid, a bamboo leaf antioxidant, and sodium lactate and stored at −18 °C for 180 days. The water-holding capacity, cooking loss, color, texture, protein content, and total volatile basic nitrogen (TVB-N) were monitored, to study the effect of tuna glazed with different materials on the quality every 30 days. Low-field nuclear magnetic resonance (LF-NMR) was used to measure the water distribution of tuna in this paper. The results showed that the quality of unglazed tuna decreased significantly after 180 days of frozen storage. During frozen storage, the hardness and a* values of RG (glazed with the rosmarinic acid group), SG (glazed with the sodium lactate group), and CG (glazed with the composite of rosmarinic acid, sodium lactate, and the antioxidant of bamboo leaf) tuna decreased slowly, while the malondialdehyde (MDA) value of AG (glazed with the antioxidant of bamboo leaf group) tuna increased slowly. After 180 days of frozen storage, CG tuna had the highest protein content and the lowest TVB-N value, which may have been due to the synergistic effect of glazing materials. The tuna with CG also had the best freshness and quality after frozen storage. Considering the results, a composite of rosemary (0.3%), sodium lactate (3.4%), and antioxidants of bamboo leaves (0.12%) is the best material for glazing tuna.

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Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengusL.)

Cited by 5 publications

References 17 publications

The Effect of Glazing With Sumac (Rhus Coriaria, L.) Extract on the Quality of Frozen Rainbow Trout (Oncorhynchus Mykiss) Fillets

The Effect of Glazing With Sumac (Rhus Coriaria, L.) Extract on the Quality of Frozen Rainbow Trout (Oncorhynchus Mykiss) Fillets

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

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