Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

Quality of Mackerel Steaks with the Effect of Seed Extracts During Ice Storage

“…According to Sulochanan [50], phenolic compounds from natural sources like rosemary and clove extracts lower the peroxide value of Indian mackerel during 10 d of storage in iced condition. The inhibition of peroxides is concentration-dependent which showed a direct relationship between the polyphenolic concentration and the inhibitory efficiency as studied by Bensid et al [51]. During ice storage, polyphenolic concentration of 100 ppm of GSE inhibited the formation of hydroperoxides about 95% as observed by Iglesias et al [52].…”

“…They reported that, the phenolic compounds had less effect in lowering enzymatic hydrolysis of fish muscle. Bensid et al [51] reported that, the effect of polyphenols from thyme, oregano and clove extracts leads to lower the formation of free fatty acid. The prime factor of hydrolytic rancidity in fish during ice storage takes place as a result of endogenous enzyme namely, lipases and phospholipases activity and later on, microbial activity should be important, so that FFA formation should mostly be produced as a result of bacterial and enzyme activity.…”

The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana

“…It was determined that lavender suppressed the increase in pH for at least 9 days. In the study conducted by Bensid et al (2014), while the pH of the fresh anchovy was found to be 5.93, it was 7.3 in the control group samples at the end of the storage for 12 days, and in the groups in which thyme, marjoram, and clove extracts were applied, it was 7.00, 6.93 and 6.89, respectively. In this study, as well as in our study, the positive effects of extracts on pH are observed.…”

“…Gökoğlu et al (2009) obtained the TVB-N value to be 8.99 mg/100 g in anchovy marinades prepared by adding pomegranate sauce at the end of the 21-month storage at 4 °C. In the study in which Bensid et al (2014) applied thyme, clove, and marjoram extracts, they obtained 31.56 mg/100 g, 28.10 mg/100 g and 38.10 mg/100 g TVB-N values, respectively, at the end of the 12-day storage and the positive effects of plant extracts on the TVB-N value were observed compared to the control group (60.23 mg/100 g).…”

“…Dn day 20 of the storage, while groups K and A fell below the consumable limit value of 1, group B and C remained within the limit values with getting 1.05 and 1.15 points, respectively, thus it has been observed that their sensory shelf life were increased for 4 days ( Table 2). In another study conducted, ice containing different amounts of thyme, marjoram, and clove extracts was used in the cleaned anchovy, and upon examining the sensory results, it was determined that the control group exceeded the limit values on day 9, and the other groups containing the extractions exceeded the limit values on day 12, by increasing their sensory shelf life 3 more days (Bensid et al, 2014).…”