Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum–packaged tuna–like fillets

Lahreche, Talal; Durmuş, Mustafa; Köşker, Ali Rıza; Uçar, Yılmaz; Küley, Esmeray; Hamdi, Taha Mossadak; Özoğul, Fatih

doi:10.1016/j.afres.2021.100034

Cited by 9 publications

(10 citation statements)

References 43 publications

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“…The rise of trimethylamine (TMA), a byproduct of bacterial activity, dimethylamine (DMA), arising from autolytic enzyme actions, and ammonia, resulting from amino acid (Ghaly et al, 2010). This observation of the study agrees with Lahreche et al (2022) who studied the TVB-N values of frigate tuna at 4 °C for an 18-day storage period. The initial TVB-N value was 10.27 AE 0.745 mg N per 100 g; a Different lowercase letters in the same column show significant differences (P < 0.05) between storage days.…”

Section: Total Volatile Base Nitrogen (Tvb-n) Contentsupporting

confidence: 85%

Development of a comprehensive classification model for determining the storage day of frigate tuna (Auxis thazard) for freshness evaluation using a portable electronic nose

Madhubhashini,

Liyanage,

Alahakoon

et al. 2024

Int J of Food Sci Tech

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SummaryEnsuring the freshness of fish is essential to guaranteeing safer products for consumers. A classification model was developed using the PEN3 electronic nose to predict fish freshness with its storage day. Frigate tuna (Auxis thazard) was used for odour sampling along with the total volatile base nitrogen (TVB‐N), at 4 °C for 14 days every other day. Random forest and support vector machine (SVM) were performed to develop freshness classification models based on PEN3 data and 100% and 99.8% accuracies were obtained, respectively, in distinguishing the eight storage day classes. The PEN3 sensors including W2S, W1S, W1W, W3S, and W6S were identified as key sensors for fish freshness. TVB‐N analysis advances the freshness prediction of e‐nose and three freshness levels were identified as ‘Fresh’, applicable from the 0th to the 6th day; ‘Moderately fresh’, lasting from the 7th to the 9th day; and ‘Unsuitable for consumption’, applicable from the 10th day onwards.

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Section: Total Volatile Base Nitrogen (Tvb-n) Contentsupporting

confidence: 85%

Development of a comprehensive classification model for determining the storage day of frigate tuna (Auxis thazard) for freshness evaluation using a portable electronic nose

Madhubhashini,

Liyanage,

Alahakoon

et al. 2024

Int J of Food Sci Tech

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“…A significant variation between control (untreated) and treated groups revealed enhancement of overall acceptability of chilled shrimp till 14 th day of refrigerated storage. OL extracts showed higher results in enhancing sensory attributes and shelf life of shrimp than MO, and GT extracts, this agrees with those byLahreche et al (2022) who applied OL on chilled tuna fillets. Additionally,Jeyakumari et al (2021)…”

supporting

confidence: 90%

Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

afify,

Ibrahim,

Marouf

et al. 2023

Benha Veterinary Medical Journal

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Nowadays, the customer's approach towards naturally preserved fish meat products has gained interest in overcoming the health risks of synthetic preservatives. So, our investigation aimed to study the effectiveness of natural preservatives for controlling histamine formation and spoilage in chilled shrimp. The potential of moringa extract (MOE), green tea extract (GTE), and olive leaf extract (OLE) (1.5% for each) to act as antioxidants in shrimp was evaluated. The histamine values recorded in the control group significantly differed from MOE, GTE, and OLE (p < 0.05) throughout the days of chilled storage. These findings emphasized the effect of the plant extracts to extend the shelf life of chilled shrimp and improve sensory attributes (color, odor, texture, and overall acceptability) and physicochemical characteristics (pH, TBA, and TMA) during a storage period of up to 14 days under refrigerated storage (4°C). These findings suggest that the extract, especially olive leaves, may serve as a food additive, extending the shelf life of shrimp.

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“…One group was kept untreated (control group) while the other groups were immersed in sterile purified water containing 0.5% of sterilised plant extracts for 5 min (treated groups). The applied concentration of plant extracts and immersion time were chosen based on preliminary tests (0.1%–1.0%: w/v and 1–10 min, respectively) carried out in a previous study (Lahreche et al ., 2022) where the obtained fish fillets were visually analysed by the sensory panel consisted of six experienced assessors; thus, the maximum concentration and immersion time where the best appearance of fish fillets with less perception of odour and colour of the plant extract in the fish fillets were chosen. All samples were drained and vacuum‐packed (three fillets per pack) in polyamide film bags (Polina's, Manisa, Turkey with 160cm 3 m −2 24 h of oxygen permeability, 8.5 g m −2 24 h of water permeability, and 90 μm of film thickness).…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies investigated the impacts of the combination of the addition of natural antioxidants contained in different plant extracts (OLE and SME) with vacuum‐packaging as a relevant and economical preservation system on the quality parameters of tuna‐like fillets during refrigerated storage (Lahreche et al ., 2019; Lahreche et al ., 2020; Lahreche et al ., 2022) and demonstrated that tuna‐like fillets contain two types of muscle (ordinary and dark muscles) with different biochemical properties. Therefore, the objectives of the present study focused on determining the differences in the evolution of fatty acid profiles of ordinary and dark muscles from vacuum‐packaged tuna‐like (frigate tuna; Auxis thazard ) fillets, as well as the impacts of the addition of these plant extracts on the fatty acid profiles of these two different muscles during refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

Lahreche

Özoğul

Uçar

et al. 2022

Int J of Food Sci Tech

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Summary The impacts of natural preservatives such as olive leaf (Olea europaea L.) and sweet marjoram (Origanum majorana L.) extracts (OLE and SME) and cold storage on the fatty acid profiles of vacuum‐packaged tuna‐like muscles were evaluated. At the end of the storage time, the lowest content of the total saturated fatty acids (SFA) was observed in both ordinary and dark muscles of the treated samples (OLE and SME) whereas the highest content was found in their counterparts from the untreated samples (control). The total polyunsaturated fatty acid (PUFA) and total monounsaturated fatty acid (MUFA) contents decreased markedly in both ordinary and dark muscles of the control samples. In contrast, treated samples remained relatively stable throughout the storage time since the employment of plant extracts had protective effects against lipid oxidation and help maintain MUFA and PUFA levels in frigate tuna muscles. In addition, the PUFA/SFA ratio and polyene index which are considered important dietetic parameters showed that the used plant extracts (OLE and SME) did not result in a reduction in the PUFA/SFA ratio and prevented PUFA damage in both frigate tuna muscles during storage. Thus, the use of plant extracts such as OLE and SME can be recommended as natural preservatives for the fish processing industry.

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Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum–packaged tuna–like fillets

Cited by 9 publications

References 43 publications

Development of a comprehensive classification model for determining the storage day of frigate tuna (Auxis thazard) for freshness evaluation using a portable electronic nose

Development of a comprehensive classification model for determining the storage day of frigate tuna (Auxis thazard) for freshness evaluation using a portable electronic nose

Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

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