THE EFFECTS OF DIFFERENT CONCENTRATIONS OF ROSEMARY (<i>ROSMARINUS OFFICINALIS</i>) EXTRACT ON THE SHELF LIFE OF HOT-SMOKED AND VACUUM-PACKED<i>LUCIOBARBUS ESOCINUS</i>FILLETS

Çoban, Özlem Emir; Özpolat, Emine

doi:10.1111/j.1745-4549.2011.00645.x

Cited by 18 publications

(24 citation statements)

References 22 publications

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“…Thus, the results show that the use of natural antioxidants used before freezing (Aox‐pre) has a positive effect on the shelf life of smoked product. Similar results are being reported in other recent studies (Emir Çoban & Özpolat, ). Pretreatment with antioxidants had a significant positive effect on the entire shelf life period, improving also the sensory aspect of the product.…”

Section: Resultssupporting

confidence: 93%

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

Messina

Βονο

Arena

et al. 2019

Food Science & Nutrition

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This study aimed to produce new value‐added products from dolphinfish ( Coryphaena hippurus ) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine ( STD ), treated with Na CI and antioxidant before freezing (Aox‐pre) and treated with NaCl and antioxidant after thawing (Aox‐post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox‐pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox‐pre fillets had the lowest peroxide values ( PV ) and malondialdehyde ( MDA ) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox‐pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox‐pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.

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Section: Resultssupporting

confidence: 93%

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

Messina

Βονο

Arena

et al. 2019

Food Science & Nutrition

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“…A lower PV was observed for group R. This could be explained that rosemary essential oil prevents fish patties from undergoing oxidation or inhibits bacterial enzyme activity. The antioxidant attributes of rosemary extract stem from carnosol, carnosic acid, and rosmarinic acid found in its structure (Richheimer et al 1996;Emir Çoban & Ozpolat 2013). It has been reported (Uçak et al 2011) that the addition of rosemary extract into Atlantic mackerel fish burgers resulted in lower oxidation in treated compared to control groups in terms of peroxide values.…”

Section: Resultsmentioning

confidence: 99%

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Güran¹,

Öksüztepe²,

Çoban³

et al. 2015

Czech J. Food Sci.

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Guran H.S., Oksuztepe G., Coban O.E., Incili G.K. (2015): Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793). Czech J. Food Sci., 33: 37-44.The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus-Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.

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“…2009). The antioxidant effects of these EOs are mainly attributed to their phenolic compounds, i.e., carvacrol, carnosic acid, thymol, eugenol and terpenes (Burt 2004; Emir Çoban and Özpolat 2012). …”

Section: Introductionmentioning

confidence: 99%

“…Great interest has recently been shown in natural products because of the numerous benefits to health, such as the antioxidant effects of thyme, sage, clove and others (Beddows et al 2000;McCarthy et al 2001;O'Sullivan et al 2005;Dance-Barnes et al 2009). The antioxidant effects of these EOs are mainly attributed to their phenolic compounds, i.e., carvacrol, carnosic acid, thymol, eugenol and terpenes (Burt 2004;Emir Çoban and Özpolat 2012).…”

Section: Introductionmentioning

confidence: 99%

EVALUATION OF ESSENTIAL OILS AS A GLAZING MATERIAL FOR FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS ) FILLET

Çoban

2012

Journal of Food Processing and Preservation

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In this study, sage, thyme and clove oils were evaluated as a glazing material for rainbow trout (Oncorhynchus mykiss) frozen. One percent sage, thyme and clove oil solutions were used for glazing. Water‐glazed (WG) and nonglazed (NG) rainbow trout fillets were used as controls. Fish fillets were glazed and were stored in a freezer at −18C for 6 months. Samples were analyzed at 1, 2, 3, 4, 5 and 6 months for moisture content, total volatile basic nitrogen, thiobarbituric acid, peroxide value, free fatty acids and sensorial quality. It was determined that glazed samples had higher moisture content compared to NG trout fillet after 6 months storage. Essential oils were effective in controlling lipid oxidation in rainbow trout fillet (P < 0.05). PRACTICAL APPLICATIONS Freezing is one of the most employed methods used for preserving fresh fish and other seafood products. However, frozen storage does not completely inhibit chemical reactions (e.g., lipid oxidation) that lead to quality deterioration of fish and fish product. The antioxidant property of some essential oils may make it ideal for use as a glazing solution for suppressing lipid oxidation in rainbow trout fillet during frozen storage.

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THE EFFECTS OF DIFFERENT CONCENTRATIONS OF ROSEMARY (ROSMARINUS OFFICINALIS) EXTRACT ON THE SHELF LIFE OF HOT-SMOKED AND VACUUM-PACKEDLUCIOBARBUS ESOCINUSFILLETS

Cited by 18 publications

References 22 publications

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

EVALUATION OF ESSENTIAL OILS AS A GLAZING MATERIAL FOR FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS ) FILLET

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