SavedAdd your journal

Journals / Turkish Journal of Veterinary and Animal Sciences / 2020 / Cilt: 44 - Sayı: 1

The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets

Burcu ÖZTÜRK KERİMOĞLU
Hülya Serpil KAVUŞAN
Meltem SERDAROĞLU
Pages
101–109
Publication Date
2020-02-10
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Although the initial pH values of the samples were similar to each other, some significant changes were recorded during the storage (P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The purpose of this study was to highlight the effects of natural plant essential oils (EOs) on sous-vide sea bass (Dicentrarchus labrax) fillets.
📊
Key Findings & Data:Three different treatments were prepared by addition of: 1) no essential oil (C), 2) laurel (Laurus nobilis) EO (L), and 3) basil (Ocimum basilicum) EO (B).
💡
Conclusion & Impact:Although the initial pH values of the samples were similar to each other, some significant changes were recorded during the storage (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Laurel · basil · essential oils

Abstract

The purpose of this study was to highlight the effects of natural plant essential oils (EOs) on sous-vide sea bass (Dicentrarchus labrax) fillets. Three different treatments were prepared by addition of: 1) no essential oil (C), 2) laurel (Laurus nobilis) EO (L), and 3) basil (Ocimum basilicum) EO (B). In general, incorporation of the EOs did not cause significant changes in the proximate composition (P > 0.05). The addition of L caused a darker and more greenish-yellow colour, while addition of B did not have a considerable alteration in colour parameters. All the evaluated sensory parameters were within the acceptable ranges. No statistical differences (P > 0.05) were recorded in sensory parameters among the samples except L samples with the lowest flavour score. Although the initial pH values of the samples were similar to each other, some significant changes were recorded during the storage (P

🔖

Cite This Article

KERİMOĞLU, B. Ö., KAVUŞAN, H. S., SERDAROĞLU, M. (2020). The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets. Turkish Journal of Veterinary and Animal Sciences, Cilt: 44 - Sayı: 1, 101–109. https://ajindex.com/articles/117149

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. García-Linares MC, Gonzalez-Fandos E, García-Fernández MC, García-Arias MT. Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content. Journal of Food Quality 2004
  2. 27 (5): 371-387. doi: 10.1111/j.1745-4557.2004.00676.x 2. Sampels S. The effects of storage and preservation technologies on the quality of fish products: a review. Journal of Food Processing and Preservation 2015
  3. 39 (6): 1206-1215. doi: 10.1111/jfpp.12337 3. Cropotova J, Mozuraityte R, Standal IB, Rustad T. Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control 2019
  4. doi: 10.1016/j. foodcont.2019.04.016 4. Bongiorno T, Tulli F, Comi G, Sensidoni A, Andyanto D et al. Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C). LWT - Food Science and Technology 2018
  5. doi: 10.1016/j.lwt.2017.12.005 5. Ayub H, Ahmad A. Physiochemical changes in sous-vide and conventionally cooked meat. International Journal of Gastronomy and Food Science 2019
  6. 100145. doi: 10.1016/j. ijgfs.2019.100145 6. Jeong K, Hyeonbin O, Shin SY, Kim YS. Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham. Meat Science 2018
  7. doi: 10.1016/j. meatsci.2018.04.010 7. Amoroso L, Rizzo V, Muratore G. Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags. International Journal of Gastronomy and Food Science 2019
  8. doi: 10.1016/j.ijgfs.2018.11.007 8. Çetinkaya S, Bilgin Ş, Ertan ÖO. Increasing shelf life of sousvide cooked rainbow trout by natural antioxidant effective rosemary: basic quality criteria. Journal of Limnology and Freshwater Fisheries Research 2017
  9. 3 (2): 69-77. doi: 10.17216/ LimnoFish.318327 9. Hassoun A, Emir Çoban Ö. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends in Food Science and Technology 2017
  10. doi: 10.1016/j.tifs.2017.07.016 10. Serdaroğlu M, Felekoğlu E. Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality 2005
  11. doi: 10.1111/j.1745-4557.2005.00016.x 11. Regenstein JM, Schlosser MA