Skip to main content
SpringerLink
Log in

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Antimicrobial activity of essential oils is widely known, but their application to fish preservation is already limited. The objective was to evaluate the microbiological characteristics and quality changes in turbot (Scophthalmus maximus) fillets with essential oil fumigation treatments over 20 days stored at 2 ± 1 °C. The turbot fillets were fumigated with a series of concentrations (1, 4, and 8 μL/L) of essential oils of clove, cumin, and spearmint. Changes in the color, texture profile analysis (TPA), peroxide value (PV), 2-thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), microbial characteristics (total viable count, psychrotrophic count, pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria count) were measured. The results showed the turbot fillets from the control group were the first (day 10) to indicate signs of degradation reaching rejection threshold values for all evaluated parameters. All essential oils could inhibit the oxidation of turbot fillets, and the most effective essential oil was spearmint oil. Fumigated with 4 μL/L spearmint oil maintained the color and texture, retarded the lipid and protein oxidation, and reduced the microorganism counts. Therefore, post-mortem essential oil fumigation treatment has positive effects on improving the quality of refrigerated turbot fillets.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H., & Metin, C. (2014). Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. Food Technology and Biotechnology, 52, 325–333.

    CAS  Google Scholar 

  • AOAC. (2005). Official methods of analysis (18th ed.). Arlington: Association of Official Analytical Chemists.

    Google Scholar 

  • Attouchi, M., & Sadok, S. (2012). The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food and Bioprocess Technology, 5, 1803–1816.

    Article  CAS  Google Scholar 

  • Aubourg, S. P., Piñeiro, C., Gallardo, J. M., & Barros-Velazquez, J. (2005). Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chemistry, 90, 445–452.

    Article  CAS  Google Scholar 

  • Bahmani, Z. A., Rezai, M., Hosseini, S. V., Regenstein, J. M., Bohme, K., Alishahi, A., et al. (2011). Chilled storage of golden gray mullet (Liza aurata). LWT--Food Science and Technology, 44, 1894–1900.

    Article  CAS  Google Scholar 

  • Bensid, A., Ucar, Y., Bendeddouche, B., & Ozogul, F. (2014). Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145, 681–686.

    Article  CAS  Google Scholar 

  • Botsoglou, N. A., Fletouris, D. J., Papageorgiou, G. E., Vassilopoulos, V. N., Mantis, A. J., & Trakatellis, A. G. (1994). Rapid, sensitive and specific thiobarbituric acid method for measuring peroxidation in animal tissue, food and feedstuff samples. Journal of Agricultural and Food Chemistry, 42, 1931–1937.

    Article  CAS  Google Scholar 

  • Bourne, M. C. (2002). Concept and measurement. In Food texture and viscosity (2nd ed). New York: Academic Press.

  • Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in food—a review. International Journal of Food Microbiology, 94, 223–253.

    Article  CAS  Google Scholar 

  • Cai, L. Y., Wu, X. S., Dong, Z. J., Li, X. P., Yi, S. M., & Li, J. R. (2014). Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage. Food Chemistry, 160, 82–89.

    Article  CAS  Google Scholar 

  • Cerisuelo, J. P., Bermudez, J. M., Aucejo, S., Catala, R., Gavara, R., & Hernandez-Munoz, P. (2013). Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon. Journal of Food Engineering, 116, 352–361.

    Article  CAS  Google Scholar 

  • Coban, O. E. (2013). Evaluation of essential oils as a glazing material for frozen rainbow trout (Oncorhynchus mykiss) fillet. Journal of Food Processing and Preservation, 37, 759–765.

    CAS  Google Scholar 

  • Daniel, A. P., Veeck, A. P. L., Klein, B., Ferreira, L. F., da Cunha, M. A., Parodi, T. V., et al. (2014). Using the essential oil of Aloysia triphylla (L'Her.) britton to sedate silver catfish (Rhamdia quelen) during transport improved the chemical and sensory qualities of the fish during storage in ice. Journal of Food Science, 79, S1205–S1211.

    Article  CAS  Google Scholar 

  • El-Marrakchi, A., Bennour, B., Bouchriti, N., Hamama, A., & Tagafait, H. (1990). Sensory, chemical, and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice. Journal of Food Protection, 53, 600–605.

    Google Scholar 

  • Feng, L. F., Jiang, T. J., Wang, Y. B., & Li, J. R. (2012). Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry, 135, 2915–2921.

    Article  CAS  Google Scholar 

  • Gao, M. S., Feng, L. F., & Jiang, T. J. (2014). Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chemistry, 149, 107–113.

    Article  CAS  Google Scholar 

  • Gines, R., Valdimarsdottir, T., Sveinsdottir, K., & Thorarensen, H. (2004). Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus). Food Quality and Preference, 15, 177–185.

    Article  Google Scholar 

  • Golas, A. E., & Kontominas, M. G. (2007). 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, 100, 287–296.

    Article  Google Scholar 

  • Gomez-Estaca, J., de Lacey, A. L., Lopez-Caballero, M. E., Gomez-Guillen, M. C., & Montero, P. (2010). Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27, 889–896.

    Article  CAS  Google Scholar 

  • Harpaz, S., Glatman, L., Drabkin, V., & Gelman, A. (2003). Effects of herbal essential oils used to extend the shelf life of fresh water reared Asian sea bass fish (Lates calcarifer). Journal of Food Protection, 66, 410–417.

    CAS  Google Scholar 

  • Imsland, A. K., & Jonassen, T. M. (2001). Regulation of growth in turbot (Scophthalmus maximus Rafinesque) and Atlantic halibut (Hippoglossus hippoglossus L.): aspects of environment × genotype interactions. Reviews in Fish Biology and Fisheries, 11, 71–90.

    Article  Google Scholar 

  • International Commission on Microbiological Specifications for Foods (ICMSF). (1986). Sampling plans for fish and shellfish, ICMSF, Microorganisms in Foods, second ed. Sampling for microbiological analysis: principles and scientific applications, vol. 2 (pp. 181–196). Toronto: University of Toronto Press.

    Google Scholar 

  • Jouki, M., Yazdi, F. T., Mortazavi, S. A., Koocheki, A., & Khazaei, N. (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology, 174, 88–97.

    Article  CAS  Google Scholar 

  • Kedia, A., Prakash, B., Mishra, P. K., Chanotiya, C. S., & Dubey, N. K. (2014). Antifungal, antiaflatoxigenic, and insecticidal efficacy of spearmint (Mentha spicata L.) essential oil. International Biodeterioration & Biodegradation, 89, 29–36.

    Article  CAS  Google Scholar 

  • Mahmoud, B. S. M., Yamazaki, K., Miyashita, K., Shin, I. S., Chang, D. S., & Suzuki, T. (2004). Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiology, 21, 657–666.

    Article  CAS  Google Scholar 

  • Nuin, M., Alfaro, B., Cruz, Z., Argarate, N., George, S., Le Marc, Y., Olley, J., & Pin, C. (2008). Modelling spoilage of fresh turbot and evaluation of a time—temperature integrator (TTI) label under fluctuating temperature. International Journal of Food Microbiology, 127(3), 193–199.

    Article  Google Scholar 

  • Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161–166.

    Article  CAS  Google Scholar 

  • Orban, E., Nevigato, T., Di Lena, G., Masci, M., Casini, I., Caproni, R., & Rampacci, M. (2011). Total volatile basic nitrogen and trimethylamine nitrogen levels during ice stoage of European hake (Merluccius merluccius): a seasonal and size differentiation. Food Chemistry, 128, 679–682.

    Article  CAS  Google Scholar 

  • Ozogul, Y., & Balikci, E. (2013). Effect of various processing methods on quality of mackerel (Scomber scombrus). Food and Bioprocess Technology, 6, 1091–1098.

    Article  CAS  Google Scholar 

  • Palou, E., Lopez-Malo, A., Barbosa-Canovas, G. V., Welti-Chanes, J., & Swanson, G. B. (1999). Polyphenoloxidase activity and colour of blanched and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42–45.

    Article  CAS  Google Scholar 

  • Pyrgotou, N., Giatrakou, V., Ntzimani, A., & Savvaidis, I. N. (2010). Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil. Journal of Food Science, 75, M406–M411.

    Article  CAS  Google Scholar 

  • Ross, C. F., & Smith, D. M. (2006). Use of volatiles as indicators of lipid oxidation in muscle foods. Comprehensive Reviews in Food Science and Food Safety, 5, 18–25.

    Article  CAS  Google Scholar 

  • Santos, J., Lisboa, F., Pestana, N., Casal, S., Alves, M. R., & Oliveira, M. B. P. P. (2013). Shelf life assessment of modified atmosphere packaged turbot (Psetta maxima) fillets: evaluation of microbial, physical and chemical quality parameters. Food and Bioprocess Technology, 6, 2630–2639.

    Article  CAS  Google Scholar 

  • Serdaroglu, M., & Felekoglu, E. (2005). Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality, 28, 109–120.

    Article  CAS  Google Scholar 

  • Sowbhagya, H. B. (2013). Chemistry, technology, and nutraceutical functions of cumin (Cuminum cyminum L): an overview. Critical Reviews in Food Science and Nutrition, 53, 1–10.

    Article  CAS  Google Scholar 

  • Taheri, S., Motallebi, A., Fazlara, A., & Aghababyan, A. (2013). Effect of Zataria multiflora Boiss (Avishan shirazi) essential oil on oxidative progress in frozen cobia fish fillets during storage. Journal of Aquatic Food Product Technology, 22, 310–321.

    Article  CAS  Google Scholar 

  • USFDA, U.S. Food and Drug Administration (2006). Food additive status list. http://www.cfsan.fda.gov/%3Ddms/opa-appa.html#ftn.H. Accessed 20 Jul 2009.

Download references

Acknowledgment

This study was supported by the National Natural Science Foundation of China (31401478, 31471639, 31301572), the National Key Technologies R&D Program of China during the 12th Five-Year Plan Period (2012BAD29B06) and the Food Safety Key Laboratory of Liaoning Province (LNSAKF2013011).

Author information

Authors and Affiliations

  1. College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, 121013, Jinzhou, China

    Luyun Cai, Xiaosa Wu, Yongxia Xu & Jianrong Li

  2. Xiaoshan Entry-Exit Inspection and Quarantine Bureau, 311208, Hangzhou, China

    Ailing Cao

  3. College of Life Science, Dalian Nationalities University, 116600, Dalian, China

    Tingting Li

Authors
  1. Luyun Cai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ailing Cao
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Tingting Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xiaosa Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yongxia Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jianrong Li
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jianrong Li.

Additional information

Luyun Cai and Ailing Cao contributed equally to this work.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Cai, L., Cao, A., Li, T. et al. Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets. Food Bioprocess Technol 8, 844–853 (2015). https://doi.org/10.1007/s11947-014-1453-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-014-1453-0

Keyword

Search

Navigation