The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice

Álvarez, A.; Garcı́a, Benjamı́n Garcı́a; Jordán, María J.; Martínez-Conesa, C.; Hernández, Marta

doi:10.1016/j.foodchem.2011.11.127

Cited by 54 publications

(29 citation statements)

References 42 publications

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“…In this study, there was an effect of packaging (V and MAP) over the time that fish can be kept.The TBARs values in the seabream fillets stored under different packaging conditions are shown inTable 2. The values obtained on day 0 (C, V, MAP) agree with those mentioned by several authors(Álvarez et al, 2012;Goulas and Kontominas, 2007;Hernández et al, 2009;Masniyom et al, 2002Masniyom et al, , 2005Provincial et al, 2010) in different fish species and storage conditions. In contrast,Taliadourou et al (2003) mentions higher malonaldehyde values on day 1 in filleted seabass stored on ice.…”

supporting

confidence: 90%

Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

Garrido

Hernández

Espinosa

et al. 2014

Journal of Aquatic Food Product Technology

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Seabream farmed fillets were packaged under aerobic, vacuum, and modified atmosphere (40% CO 2 , 30% N 2 , 30% O 2 ) conditions, and they were stored at 3±1 ºC for 14 days, under retail conditions. Microbiological (total viable counts, psychrotrophic bacteria, coliform/E. coli, Enterobacteriaceae, lactic acid bacteria, Pseudomonas, and anaerobic bacterias), physicalchemical (color, pH, water holding capacity, thiobarbituric acid, total volatile basic nitrogen, and trimethylamine), and sensory descriptive analysis were carried out at 0, 4, 7, 11, and 14 days of storage. There was a significant effect of storage time for all three packaging types. Significantly A c c e p t e d M a n u s c r i p t 2 lower levels of total volatile basic nitrogen and trimethylamine were observed in modified atmosphere packaged and vacuum packaged seabream fillets during storage time. Vacuum packaged fillets showed higher oxidative stability. In general, both packaging conditions, vacuum and modified atmosphere, improved microbiological and sensorial quality of the fish fillets. Results showed that modified atmosphere packaging (40% CO 2 , 30% N 2 , 30% O 2 ) and especially vacuum packaging are good alternatives to extend the shelf life of seabream refrigerated fillets.

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supporting

confidence: 90%

Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

Garrido

Hernández

Espinosa

et al. 2014

Journal of Aquatic Food Product Technology

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“…The lowest rosemary dose raised up to 0.49 mg/kg, while the other groups achieved at maximum 0.71 mg/kg, even if any statistical differences emerged. While comparing rosemary, thymol, carvacrol or a synthetic antioxidant as BHT feed supplementation for their capability of preventing lipid oxidation, Alvarez et al (2012) found the following increasing stability order: carvacrol > rosemary ¼ BHT > thymol. Thus, during 14 d of refrigerated storage, fillets from fish fed diet with carvacrol (500 mg/kg, 18 weeks) showed the lowest TBARS content (0.2 mg MDA/kg fillet), while the maximum was reached by thymol group with 0.4 mg MDA/kg.…”

Section: Antioxidant In Feedmentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

145

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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“…They have been recently received considerable attention in seafood processing as alternatives for synthetic preservatives (Abedi et al., ; Álvarez, García García, Jordán, Martínez‐Conesa, & Hernández, ; Bensid et al., ; Li et al., ; Özyurt et al., ; Quitral et al., ). For instance, the inhibitory effects of essential oils and plant extracts on the microbiological and biochemical mechanisms involved in fish deterioration have been recently reported (Abedi et al., ; Álvarez et al., ; Li et al., ). It is conceivable that using plant bioactive compounds in cold and sanitary conditions such as ice coverage might be a promising method for increasing the seafood shelf‐life.…”

Section: Introductionmentioning

confidence: 99%

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

Tavakoli

Naseri

Abedi

et al. 2018

Food Science & Nutrition

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The effect of ice coverage comprised of Reshgak extract and Reshgak essential oil on shelf‐life extension of chilled whole rainbow trout (Oncorhynchus mykiss) was evaluated. Chemical (peroxide value (PV), thiobarbituric acids (TBA), total volatile nitrogen base (TVB‐N), and free fatty acids (FFA)), microbiological (total viable count (TVC) and psychrotrophic viable count (PVC)), and sensory evaluations (texture, color, flavor, and general acceptance) were investigated every 4 days during a 20‐day storage period. Results revealed that the effect of both icing systems led to considerably lower bacterial counts and chemical indices in comparison with the traditional ice coverage without such phytogenic. According to sensory analyses, fish stored in ice containing Reshgak essential oil had a longer shelf‐life (>16 days) and those stored in ice medium included with Reshgak extract possessed a shelf‐life of 16 days, whereas lot stored in traditional ice showed a shorter shelf‐life of 12 days.

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The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice

Cited by 54 publications

References 42 publications

Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

From farm to fork: lipid oxidation in fish products. A review

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

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