Hülya Serpil KAVUŞAN, Burcu ÖZTÜRK KERİMOĞLU, Meltem SERDAROĞLU

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

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.

PDF

___

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; 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; 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; 104: 1-8. 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; 91: 117-124. 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; 17: 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; 143: 1-7. 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; 15: 1-5. 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; 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; 68: 26-36. 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; 28: 109-120. doi: 10.1111/j.1745-4557.2005.00016.x
11. Regenstein JM, Schlosser MA, Samson A, Fey M. Chemical changes of trimethylamine oxide during fresh and frozen storage of fish. In: Martin RE, Flick GJ, Hebard CE, Ward DR (editors). Chemistry and Biochemistry of Marine Food Products. Westport, CT, USA: AVI Publishing Co.; 1982. pp. 137-148.
12. Nikmaram N, Budaraju S, Barba FJ, Lorenzo JM, Cox RB et al. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Science 2018; 145: 245-255. doi: 10.1016/j. meatsci.2018.06.031
13. Anyanwu U, Alakhrash F, Hosseini SV, Ibrahim SA, Tahergorabi R. Effect of bay (Laurus nobilis L.) essential oil on surimi gels nutritionally enhanced with salmon and flaxseed oils. Journal of Aquatic Food Product Technology 2017; 26 (4): 431-446. doi: 10.1080/10498850.2016.1209798
14. Elkıran O, Akbaba E, Bagcı E. Constituents of essential oils from leaves and seeds of Laurus nobilis L.: a chemotaxonomic approach. Bangladesh Journal of Botany 2018; 47 (4): 893-901.
15. Juntachote T, Berghofer E, Siebenhandl S, Bauer F. The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Science 2006; 72 (3): 446-456. doi: 10.1016/j. meatsci.2005.08.009
16. Sharafati-Chaleshtori R, Rokni N, Rafieian-Kopaei M, Drees F, Salehi E. Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger. Journal of Agricultural Science and Technology 2015; 17 (4): 817-826.
17. Rizzo V, Amoroso L, Licciardello F, Mazzaglia A, Muratore G et al. The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato. LWT - Food Science and Technology 2018; 94: 111-118. doi: 10.1016/j.lwt.2018.04.033
18. Latimer GW. Official Methods of Analysis. 19th ed. Gaithersburg, MD, USA: AOAC International; 2012.
19. Flynn AW, Bramblett VD. Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science 1975; 40 (3): 631-633. doi: 10.1111/j.1365- 2621.1975.tb12544.x
20. Witte VC, Krause GF, Bailey ME. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 1970; 35 (5): 582-585. doi: 10.1111/j.1365-2621.1970.tb04815.x
21. FAO. Food and Agriculture Organization of the United Nations: Manuals of Food Quality Control. 14/8. Rome, Italy: FAO; 1986.
22. Tzikas Z, Amvrosiadis I, Soultos N, Georgakis S. Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece). Food Control 2007; 18: 251-257. doi: 10.1016/j. foodcont.2005.10.003
23. Erkan N, Tosun ŞY, Ulusoy Ş, Üretener G. The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice. Journal für Verbraucherschutz und Lebensmittelsicherheit 2011; 6 (1): 39- 48. doi: 10.1007/s00003-010-0609-8
24. Iborra-Bernad C, García-Segovia P, Martínez-Monzó J. Physico-chemical and structural characteristics of vegetables cooked under sous-vide, cook-vide, and conventional boiling. Journal of Food Science 2015; 80 (8): E1725-E1734. doi: 10.1111/1750-3841.12950
25. Alfonzo A, Martorana A, Guarrasi V, Barbera M, Gaglio R et al. Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792). Food Control 2017; 73: 1265-1274. doi: 10.1016/j. foodcont.2016.10.046
26. Goulas AE, Kontominas MG. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chemistry 2007; 100: 287-296. doi: 10.1016/j.foodchem.2005.09.045
27. Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology 2009; 26 (5): 475-482. doi: 10.1016/j. fm.2009.02.008
28. Dolea D, Rizo A, Fuentes A, Barat JM, Fernández-Segovia I. Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers. Food Science and Technology International 2018; 24 (5): 394-403. doi: 10.1177/1082013218759364
29. Karoui R, Hassoun A. Efficiency of rosemary and basil essential oils on the shelf-life extension of Atlantic mackerel (Scomber scombrus) fillets stored at 2°C. Journal of AOAC International 2017; 100 (2): 335-344. doi: 10.5740/jaoacint.16-0410
30. Özyurt G, Kuley E, Balikçi E, Kaçar Ç, Gökdogan S et al. Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology 2012; 5 (7): 2777-2786. doi: 10.1007/s11947-011-0586-7
31. Guan W, Ren X, Li Y, Mao L. The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4°C. LWT- Food Science and Technology 2019; 101: 25-31. doi: 10.1016/j.lwt.2018.11.024
32. Schormuller J. Handbook of Food Chemistry (Vol. IV). Berlin, Germany: Springer-Verlag; 1969.
33. Gram L, Huss HH. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 1996; 33 (1): 121-137.
34. Dalgaard P, Gram L, Huss HH. Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres. International Journal of Food Microbiology 1993; 19: 283-294.