AI Summary & Key Takeaways
AI InsightHowever, L samples had lower trimethylamine levels for up to 7 days of storage compared to the other samples (P < 0.05).Consequently, the findings indicated that the use of natural compounds in sous-vide sea bass fillets was effective to maintain oxidativestability and freshness, particularly in earlier stages of the storage.
📌 3 Key Takeaways
Abstract
The purpose of this study was to highlight the effects of natural plant essential oils (EOs) on sous-vide sea bass (Dicentrarchuslabrax) 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 alterationin colour parameters. All the evaluated sensory parameters were within the acceptable ranges. No statistical differences (P > 0.05) wererecorded in sensory parameters among the samples except L samples with the lowest flavour score. Although the initial pH values ofthe samples were similar to each other, some significant changes were recorded during the storage (P < 0.05). B samples had lowerthiobarbituric acid reactive substances values in earlier stages of the storage (P < 0.05), while L samples barely showed antioxidant effectsafter 7 days. However, L samples had lower trimethylamine levels for up to 7 days of storage compared to the other samples (P < 0.05).Consequently, the findings indicated that the use of natural compounds in sous-vide sea bass fillets was effective to maintain oxidativestability and freshness, particularly in earlier stages of the storage.