Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

Fellenberg, María Angélica; Carlos, Félix de; Peña, I.; Ibáñez, Rodrigo A.; Vargas‐Bello‐Pérez, Einar

doi:10.23986/afsci.87078

Cited by 12 publications

(14 citation statements)

References 28 publications

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“…Plants such as rosemary, oregano and basil have antioxidant properties due to their content of bioactive substances, such as phenolic compounds, among others (FELLENBERG et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Marinating is a traditional technological process whose penetration or diffusion of brine, commonly prepared with vinegar and spices, promotes improvement in the texture, flavor, and protein functionality (RIMINI et al, 2014;FELLENBERG et al, 2020). In addition, it provides water retention and product yield (ALAHAKOON et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, in order to prevent or delay the oxidation of fats, antioxidants are used, especially synthetic ones (BASANTA et al, 2018;FELLENBERG et al, 2020). However, its use has been questioned by consumers, due to the toxic effect (BASANTA et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Spice extracts such as oregano, rosemary, coriander, thyme and basil, among others, may be potential natural antioxidants in meat products (FELLENBERG et al, 2020). In addition, they are inhibitors of food-borne microorganisms due to the presence of phenolic compounds in their composition (BOSKOVIC et al 2017;STANOJEVIC et al, 2017;BOSKOVIC et al, 2019;KARAM et al, 2020;OSAILI et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Natural extracts marination in chicken breast fillets

2023

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This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated in a completely randomized block design, in a 4 x 4 factorial scheme (antioxidant x storage time), totalling 16 treatments with eight replicates. The TBARS and the pH values were not influenced by the analyzed factors. For the color results, the values of L* and b* were lower in the marinated chicken breast fillets with basil and BHT, respectively. When assessing the effect of storage time, an increase in oxidation was observed up to 21 days of storage. For pH, a quadratic decrease after storage with an increase in the pH value from the 11th day of storage was observed. In the color results, there was a linear decrease in the L* value during the storage period and in the value of b* a quadratic effect was observed with a reduction of this intensity up to 21 days of storage. In relation to the value of a*, a quadratic effect with an increase in the red intensity from the 7 days of storage was observed. For the counting of the S. aureus, the treatments presented 102 CFU/g up to 14 days, except for the basil which exceeded the limit established by the legislation at 14 days.

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“…Plants such as rosemary, oregano and basil have antioxidant properties due to their content of bioactive substances, such as phenolic compounds, among others (FELLENBERG et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Natural extracts marination in chicken breast fillets

2023

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“…Such an increase has been attributed in salmonids to lipid oxidation and protein denaturation, both effects together leading to higher light refraction on the fillet surface [ 40 ]. Color-related quality loss in trout fillets during cold storage results from the combination of increased L*, and decreased a* and b* parameters, together jeopardizing their market value [ 41 ]. Such loss of pigmentation has also been partly attributed to astaxanthin degradation [ 42 ], included routinely in finishing diets for farmed salmonids, and responsible for their distinctive color.…”

Section: Resultsmentioning

confidence: 99%

Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets

Sáez

Suárez

Alarcón

et al. 2021

Foods

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This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi, Uo; Arthrospira platensis, Ap; Haematococcus pluvialis, Hp) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observed in Uo extracted in 80% ethanol. Ap aqueous extract also had considerable FRAP activity, in agreement with a high total phenolic content. Radical scavenging activity (DPPH) was higher in Cc 80% ethanol extract, in agreement with a high total carotenoid content. In fact, when the algae aqueous extracts were assayed on the fish fillets, their antioxidant activity exceeded that of ascorbic acid (ASC). All algae extracts delayed microbial growth and lipid oxidation processes in trout fillets throughout the cold storage period compared to controls, and also improved textural parameters, these effects being more evident for Ap and Hp. With respect to the color parameters, the Hp extract prevented the a* values (redness) from decreasing throughout cold storage, a key point when it comes to colored species, not least salmonids. On the other hand, the Ap extract was not as effective as the rest of treatments in avoiding a* and b* decrease throughout the storage period, and thereby the color parameters were impaired. The results obtained, together with the natural origin and the viability for large-scale cultivation, make algae extracts interesting fish preservative agents for the food industry.

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The Inhibitory Effect of Gallic Acid Alkyl Esters on Lipid Oxidation of Intactly Soaked Oyster Meats and Oyster Meat Homogenates during Refrigerated Storage

Luo

Zhao

Pei

et al. 2023

Euro J Lipid Sci & Tech

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In this study, the antioxidant effects of gallic acid (GA) and its alkyl esters including methyl gallate (MG), butyl gallate (BG), octyl gallate (OG), and lauryl gallate (LG) in whole oyster meats and oyster meat homogenates during cold storage are investigated. The oxidation degree of lipid is measured by peroxide value (POV), thiobarbituric acid active substances (TBARS), and polyunsaturated fatty acid (PUFA) percentage. The results show that the lipid oxidation in the two types of samples is inhibited by GA alkyl esters, and the antioxidant effects first increase and then decrease along with the extension of the chain length, among the esters, BG and OG are relatively more effective. Therefore, it is speculated that the antioxidant capacity of GA alkyl esters may be influenced by hydrophobicity and follows a "cut-off effect" in whole oyster meats and oyster meat homogenates. Practical application: Seafood is easily oxidized even under cold storage because it contains more PUFA. Antioxidants are widely used to inhibit lipid oxidation. In this study, the antioxidant capacity of GA alkyl esters in whole oyster meats and oyster meat homogenates is investigated, which improves the selection of suitable antioxidants to strengthen the oxidation stability of oyster samples for cold storage.

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Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

Cited by 12 publications

References 28 publications

Natural extracts marination in chicken breast fillets

Natural extracts marination in chicken breast fillets

Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets

The Inhibitory Effect of Gallic Acid Alkyl Esters on Lipid Oxidation of Intactly Soaked Oyster Meats and Oyster Meat Homogenates during Refrigerated Storage

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