Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments

Abstract

The present study aimed to investigate the effect of addition of sage oil in different packaging conditions on the quality of fresh trout fillets during storage at 4C. Six different treatments were tested: A; (without sage oil, air packaged), A1; (added sage oil 2% v/wt, air packaged), A2; (added sage oil 4% v/wt, air packaged), VP; (without sage oil, vacuum packaged), VP1 (added sage oil 2% v/wt, vacuum packaged) and VP2 (added sage oil 4% v/wt, vacuum packaged). The results indicated that total mesophilic aerobe, psychrophile, yeast-mold and lipolytic bacteria reached higher populations in A, A1 and A2 groups (as compared to VP groups). In addition, significant differences were determined among groups in terms of total volatile basic nitrogen, Thiobarbituric acid, peroxide value and free fatty acid values (P < 0.05) during the storage period. Based primarily on sensory evaluation, the use of VP, VP1 and VP2 extended the shelf life of fresh trout by ca. 14, 19 and 29 days, respectively. PRACTICAL APPLICATIONSEssential oils derived from spices and herbs have a wide application in food flavoring and preservation. Moreover, antimicrobial and antioxidant activities of essential oils are well-known. We hypothesized that vacuum packaged fresh trout with the addition of sage oil would increase shelf life. This work demonstrates that sage essential oil together with vacuum packaging treatments could be used to improving the quality of fresh rainbow trout.

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

“…Aksoy and Sezer [ 41 ] discovered that the combination of vacuum packaging and 2% laurel essential oil extended the shelf life of rainbow trout filets by approximately 4 days. Çoban et al [ 42 ] found that the combination of the vacuum packing and 2% sage essential oil resulted in an extension of the microbiological shelf life by 24 days and the combination of the vacuum packing and 4% sage essential oil by 34 days. In our study, the inhibitory effect of EOs against LAB in fish was limited to the first 5 days of storage; other EOs have different inhibitory activity against LAB.…”

The use of essential oils in chitosan or cellulose‐based materials for the production of active food packaging solutions: a review

“…177 These compounds have received substantial attention as useful natural antimicrobial agents. They exhibit a broad antimicrobial spectrum against different microorganisms 178 and possess sufficient heat stability to withstand incorporation into packaging materials. 23,179 Due to these multiple possibilities, each active packaging system needs to be adapted based on the food product, not only in terms of the materials used but also in terms of mechanism of release and action.…”

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

“…-Plant extracts and essential oils. Aqueous or alcoholic extracts and essential oils from spices and vegetables such as cinnamon, allspice, clove, ginger, sage, eucalyptus, thyme, mustard, basil, rosemary, oregano, onion, garlic, lemon, horseradish, and others have been studied as antimicrobial agents (Çoban et al, 2016;Noshirvani et al, 2017;Ribeiro-Santos et al, 2017;Sirocchi et al, 2017;Mir et al, 2018;Bouarab Chibane et al, 2019), and were incorporated in chitosan-carboxymethyl cellulose, starch, gelatin, PLA, soy protein isolated, alginate, cellulose acetate films, and were proved to be effective as packaging of refrigerated beef meat, fresh rainbow, lard, chicken breast cuts, bologna and ham, etc. -Bacteriocins.…”