Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

Raeisi, Sara; Sharifi‐Rad, Majid; Quek, Siew Young; Shábanpour, Bahareh; Sharifi‐Rad, Javad

doi:10.1016/j.lwt.2015.07.064

Cited by 87 publications

(55 citation statements)

References 24 publications

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“…Fish is a perishable product during transport and storage, and its spoilage would likely result in both economic and health‐related issues (Gómez‐Estaca, López de Lacey, López‐Caballero, Gómez‐Guillén, & Montero, ). Therefore, it is essential to develop effective methods for extending the shelf‐life of fresh fish (Raeisi, Sharifi‐Rad, Quek, Shabanpour, & Sharifi‐Rad, ). Previous studies on flounder were focused on feeding trials, growth rhythms, and infectious diseases (Kang & Kim, ), but only a small amount of work has been conducted on the preservation of flounder during chilled storage.…”

Section: Introductionmentioning

confidence: 99%

Shelf-life extension of chilled olive flounder (Paralichthys olivaceus ) using chitosan coatings containing clove oil

Zhou

Liu

et al. 2017

Journal of Food Processing and Preservation

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This work aims to evaluate the effects of clove oil combined with a chitosan coating on the quality and shelf‐life of refrigerated flounder using microbiological, physicochemical, and sensory assessments. The effects of the chitosan (Ch) coating combined with clove oil (Ch + CO) on the quality of olive flounder were examined during 15 days of chilled storage. The microbiological, physicochemical, and sensory attributes of the olive flounder were determined. The growth of microbes on the olive flounder was most rapid in the control samples, followed by growth on the Ch coating, and was least on the Ch + CO coating. Bacterial counts of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae and H2S‐producing bacteria were significantly lower than that in the samples coated with Ch + CO. The TBA values of all of the samples were lower than 0.4 mg/100 g during storage, and the lowest TBA value of the flounder coatings was obtained with the Ch + CO coating. The total volatile basic nitrogen (TVB‐N) and K values for all of the samples increased during storage, but the increases were significantly less rapid in the samples coated with Ch and Ch + CO. Interestingly, the TVB‐N and K values were well correlated with the microbiological data, indicating that the TVB‐N and K values could serve as useful indices for evaluating fish freshness. The results indicated that the Ch + CO coating extended the shelf‐life of the fish by 6 days. Practical application Applications of edible chitosan‐based coatings may be useful in prolonging the shelf‐life of fish and meat because these coatings provide a barrier against moisture, moisture transfer, and oxygen penetration. Clove oil is an essential oil that is mainly composed of eugenol, beta‐caryophyllene, alpha‐humulene, and eugenyl acetate, and has analgesic, anti‐inflammatory, and antimicrobial properties. The development of targeted antioxidant and antimicrobial natural food coatings to prolong the shelf‐life of fish is desirable. Thus, this work aims to evaluate the effects of clove oil combined with a chitosan coating on the quality and shelf‐life of refrigerated flounder by microbiological, physicochemical, and sensory assessments.

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Section: Introductionmentioning

confidence: 99%

Shelf-life extension of chilled olive flounder (Paralichthys olivaceus ) using chitosan coatings containing clove oil

Zhou

Liu

et al. 2017

Journal of Food Processing and Preservation

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“…Oxidation limits storage period and thereby also affects fish products distribution and marketing. Different food preservation techniques have been used to improve microbial safety and to increase the shelf‐life of fish and shellfish including chemical preservation, freezing, smoking and salting (Oraei, Motalebi, Hoseini, & Javan, ; Raeisi, Sharifi‐Rad, Young Quek, Shabanpour, & Sharifi‐Rad, ). Plant materials are among the most efficient natural antimicrobial that have been used for food preservation (Sharifi‐Rad, Hoseini‐Alfatemi, Sharifi‐Rad, & Teixeira Da Silva, ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum trauve. Extracts on the shelf‐life and quality of silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage

Raeisi

Ojagh

Sharifi‐Rad

et al. 2016

Journal of Food Safety

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The present study examined the effects of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum Trauve. extracts on the lipid oxidation and quality deterioration indices, microbiological as well as sensory characteristics in silver carp (Hypophthalmichthys molitrix) fillets during storage at 4 °C ± 1. Treatments applied in the study including the following: control (without plant extracts), 2% and 4% (w/v) plant extracts. The addition of plant extracts significantly delayed oxidative deterioration in silver carp fillets during refrigerated storage as shown by the PV, TBARS, Acid Value and TVB‐N data (P < 0.05). The results also showed that natural compounds from A. paradoxum and E. caucasicum extracts resulted in lower bacterial growth in fish fillets during the refrigerated storage period. Comparing to the control samples, the psychrophilic bacterial counts (PTC) and total viable count (TVC) values for the E. caucasicum (2.0%) and E. caucasicum (4.0%), A. paradoxum (2.0%), A. paradoxum (4.0%) treatments were above the acceptability limit (7 log10 colony‐forming unit/g) at the end of 6, 9, 12, 9 and 15th day of storage, respectively. It was observed that addition of A. paradoxum at 4% to fish fillets increased its shelf‐life while the addition of E. caucasicum at 4.0% made a positive effect on sensory quality. These results suggested that A. paradoxum and E. caucasicum extracts have the potential to be used as natural preservatives for shelf‐life extension of fish products. Practical Applications The exploration of naturally occurring antimicrobials in food preservation receives increasing attention because of consumer awareness of natural food products. Biopreservatives are useful in extending the foods shelf‐life, reducing or eliminating pathogenic bacteria and increasing the overall quality of food products. In this work, we evaluated the effects of two natural extracts, from Allium paradoxum and Eryngium caucasicum, on the fish product quality, such as rancidity indices, microbiological and sensory qualities during refrigerated storage. To our knowledge, the application of A. paradoxum and E. caucasicum extracts in shelf‐life extension of fish product has not been studied previously. The present study showed that both E. caucasicum, A. paradoxum extracts, regarding to their antioxidant and antibacterial properties, could efficiently retard microbial growth, delay chemical deterioration, maintain or improve sensory attributes and extend the shelf‐life of the silver carp fillets during refrigerated storage.

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“…Though for shrimp meat there is no estimated TVBN content limit, for unprocessed fi shery products the highest allowed is 35 mg/100 g (EC, 2008). It is also recommended that the product should be rejected if TVBN is over 20 mg/100 g (RAEISI et al, 2016). Higher levels of TVBN can also be linked to the presence of ammonia producing enzymes in shrimp tails, adenosine deaminase and AMP deaminase being the most abundant ones (YEH et al, 1978).…”

Section: Acta Alimentaria 45 2016mentioning

confidence: 99%

“…Since shrimps represent seafood with high active water content, neutral pH, present autolytic enzymes and larger amount of non-protein nitrogen compounds, they can easily undergo decay processes (MANSOURI-NAJAND, 2012;ZHANG et al, 2015). The most often used methods for proteins Acta Alimentaria 45, 2016 decay estimation in seafood are measurement of TVBN and trimethylamine (TMA) contents (RAEISI et al, 2016). These parameters can be signifi cantly affected by culinary preparation, such as frying, grilling, roasting, microwave, other processing types, and also by storage type (SHIRISKAR et al, 2010;FARAG, 2013).…”

mentioning

confidence: 99%

Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

Đorđević¹,

Buchtová²

2016

Acta Alimentaria

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The aim of the study was to estimate how selected physical and chemical characteristics of defrosted modifi ed atmosphere packaged (MAP) not deveined shrimp (green shrimp with head) (Litopenaeus vannamei) meat are affected by two of the most often used culinary processing (cooking and frying). The experiment was carried out with 61 green shrimps with head (the country of origin: Ecuador; MAP 30% CO 2 /70% N 2 ; stored 8 days at 0 ºC to +2 ºC) samples and evaluation of weight loss, pH, total volatile basic nitrogen (TVBN), and trimethylamine (TMA) contents. Weight losses and pH of examined shrimp samples after cooking and frying were signifi cantly (P<0.05) lower, while same fl uctuations in TVBN and TMA contents were noticed between culinary treatments (cooking, frying) as between different parts of shrimp tails. Signifi cant correlations (P<0.05) were found between pH values and freshness indicators (TVBN, TMA-N), emphasizing different ongoing post-mortem metabolic and degradation processes in different parts of edible shrimp (Litopenaeus vannamei) parts (peeled tail).

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Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

Cited by 87 publications

References 24 publications

Shelf-life extension of chilled olive flounder (Paralichthys olivaceus ) using chitosan coatings containing clove oil

Shelf-life extension of chilled olive flounder (Paralichthys olivaceus ) using chitosan coatings containing clove oil

Evaluation of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum trauve. Extracts on the shelf‐life and quality of silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage

Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

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