Erratum to: The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

Abstract

Unfortunately, an incorrect version of the explanation for Tables 3, 4, 5, and 6 has been published. You can find the correct version below:All values are the mean ± standard deviation (n = 3) a,b,c Different letters in the same row indicate significant differences (P \ 0.05)x,y,z Different letters in the same column indicate significant differences (P \ 0.05)The online version of the original article can be found under

The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets

“…The data were good indicators of the protective effect of laurel EO for up to 7 days of storage. In similar research, it was found that the use of thyme and laurel EOs in bluefish was effective to decrease TMA concentrations during ice storage [23]. Dolea et al [28] also reported that salmon and seaweed burgers formulated with thyme or oregano extracts showed lower values of TMA than untreated samples.…”

“…Since both EO concentrations were equal in the marinade solutions, this result might arise from the natural pigments of laurel that were intensely distributed on the surface of the fillets. Conversely, Erkan et al [23] reported that no significant changes were observed in the colour of bluefish samples treated with thyme and laurel EOs. Compared to the present results, these differences may be attributed to the differences in the raw material, processes, and addition level of the antioxidants.…”

“…Previously, thyme and laurel EOs in bluefish [23], bay EO in surimi gels [13], rosemary extract in sardine [30], and sage, oregano, and grape seed extracts in hairtail fish balls [31] were also reported to provide the desired oxidative stability due to their phenolic compounds acting as free radical scavengers. Apparently, though, the EOs of the herbs used in this study did not show a similar trend in retarding lipid oxidation and showed their impacts in different periods of storage, which were presumably due to the differences in their active substances.…”

“…A number of well-defined spoilage bacteria are able to decompose TMAO by anaerobic metabolism resulting in off odours and off flavours due to the formation of TMA [11,33]. Thus, TMA level is considered as a valuable tool in the quality evaluation of fish [23]. Since natural preservatives are good sources of antimicrobial compounds, it is important to evaluate TMA level as a freshness indicator in samples formulated with herbal EOs.…”

“…Nevertheless, all the samples had similar general acceptability in terms of sensory features. Although some natural extracts were mentioned to improve sensory properties of different seafood products [8,23,[25][26][27], in general it is a challenge to maintain sensory quality by the incorporation of high concentrations of extracts. Recently, some solutions have been proposed to compensate for the potential negative sensory effects of natural extracts, such as encapsulation of the compounds or using them in active food packaging [9].…”