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

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