Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil

Elhafez, M A; Yehia, Nader; Amin, Reham; Emam, Wasseem; Hamouda, Shima Esameldin; El-Magd, Mohammed A.

doi:10.1590/1678-4162-11855

Cited by 5 publications

(4 citation statements)

References 36 publications

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“…Our findings were consistent with those reported by Elhafez et al [75], who observed significant improvement in sensory scores, including color, texture, and odor of Nile tilapia fish fillet treated with 1.5% rosemary oil. The high color and flavor scores in rosemarytreated samples obtained in this study could be correlated to the antioxidant components that delay pigment and lipid oxidation, as well as the volatile oils that are responsible for flavor (Table 3).…”

Section: Sensory Characteristics Of Basa Fish Filletssupporting

confidence: 93%

“…Nonetheless, juiciness scores were significantly (p < 0.05) decreased in a groups except rosemary-treated samples during the entire chilling storage com control ones, which could be due to the increase in their cooking loss % (Figu also clear that the results of sensory scores substantiated the data of shear force values (Table 6) as well as cooking loss % (Figure 1). Our findings were consistent with those reported by Elhafez et al [75], who observed significant improvement in sensory scores, including color, texture, and odor of Nile tilapia fish fillet treated with 1.5% rosemary oil. The high color and flavor scores in rosemary-treated samples obtained in this study could be correlated to the antioxidant components that delay pigment and lipid oxidation, as well as the volatile oils that are responsible for flavor (Table 3).…”

Section: Sensory Characteristics Of Basa Fish Filletssupporting

confidence: 93%

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Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Abd El-Fatah,

Rozan,

Ziena

et al. 2023

Foods

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Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits.

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Section: Sensory Characteristics Of Basa Fish Filletssupporting

confidence: 93%

Section: Sensory Characteristics Of Basa Fish Filletssupporting

confidence: 93%

Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Abd El-Fatah,

Rozan,

Ziena

et al. 2023

Foods

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“…The TVB-N value was determined referring to the method of Cao et al [ 24 ]. The fish meat was left to spread in 10 times of water for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Cai

Wang

Liu

et al. 2022

Foods

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In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of Trachinotus ovatus during refrigerator storage, fresh fish was packaged with gases CO2:O2:N2 (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, Pseudomonas spp., H2S-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g−1 lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of Trachinotus ovatus.

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“…Similar results were also observed by Khalafalla et al ( 2015 ), who reported that the application of Rosmarinus officinalis and Thymus vulgaris extracts significantly reduced the formation of TVB‐N in Nile tilapia fillets during refrigerated storage. Elhafez et al ( 2020 ) also reported that TVB‐N values of rosemary and thyme oil‐treated Nile tilapia fillets were significantly lower than untreated fillets during storage in refrigerated conditions.…”

Section: Resultsmentioning

confidence: 96%

Antioxidant and antimicrobial potential of water lily extracts and their effects on the quality of frozen Nile tilapia (Oreochromis niloticus) fillets

Dulal

Jahan

Rasul

et al. 2022

Food Science & Nutrition

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This study was investigated to evaluate the antioxidant and antimicrobial potential of water lily extracts and their effects on the quality of Nile tilapia (Oreochromis niloticus) fillets during frozen storage (−18 ± 1°C). Antioxidant and antimicrobial activities of water lily extracts, and chemical, microbiological, and sensory qualities of fish fillets were assessed. Results showed that the highest total phenolic content (34.07 mg GAE/g) and total flavonoid content (32.67 mg QE/g extract) were found in the ethanolic extract and the lowest in water extract of water lily. The ethanolic extracts of water lily also exhibited the highest antioxidant capacities and antimicrobial activities than other hydroethanolic and water extracts. The water lily extracts‐treated fish fillets showed the highest potentiality in lowering the pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances than the untreated fillets throughout the storage period. Moreover, ethanolic extracts of water lily exhibited comparatively higher efficacy in inhibiting bacterial growth in fish fillets than other extracts‐treated fillets. The ethanolic extracts‐treated fillets also showed better sensory attributes than hydroethanolic and control fillets. Therefore, ethanolic extract of water lily can be used as a natural preservative in enhancing the quality and prolonging the shelf life of Nile tilapia fillets during frozen storage.

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Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil

Cited by 5 publications

References 36 publications

Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Antioxidant and antimicrobial potential of water lily extracts and their effects on the quality of frozen Nile tilapia (Oreochromis niloticus) fillets

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