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Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

  • LEITTHEMA: HALTBARMACHEN VON LEBENSMITTELN
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Abstract

The effect of bay leaf (BLO), thyme (TO), rosemary (RO), black seed (BSO), sage (SO), grape seed (GSO), flaxseed (FSO) and lemon (LO) essential oil from vegetable extracted on lipid oxidation and some other quality parameter of frozen chub mackerel during frozen storage at −20°C were examined over a period of 11 months. Taste, odour, texture and overall acceptability of control samples were given ‘unacceptable’ scores by the sixth month. Based primarily on sensory data, the shelf-lives of frozen chub mackerel were found 6 month for samples treated with oil of TO, RO, BSO, SO and LO and 7 month for samples treated with BLO, GSO and FSO. During the 11-months storing process of chub mackerel, the values of pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) both in control group samples and samples treated with oils did not reach to deterioration levels. Thiobarbitüric acid (TBA) and free fatty acid (FFA) values for all treatments remained lower than TBA and FFA values of control samples throughout the 11 month storage period. Particularly, thyme oil treatment is effective in delaying lipid oxidation. Bay leaf, rosemary, sage, lemon, flaxseed and grape seed oils were fallowed.

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Acknowledgments

This work was supported by the Research Fund of Istanbul University with the projects T-1391.

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Authors and Affiliations

  1. Department of Seafood Processing and Quality Control, Faculty of Fisheries, Istanbul University, Ordu cad No: 200, 34470, Laleli/Istanbul, Turkey

    Nuray Erkan

  2. Department of Fisheries and Seafood Processing, Institute of Science, Istanbul University, Bozdoğan Kemeri cad. No: 6 İşitme Engelliler Okulu Yanı, Vezneciler/Istanbul, Turkey

    Gözde Bilen

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  1. Nuray Erkan
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  2. Gözde Bilen
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Correspondence to Nuray Erkan.

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Erkan, N., Bilen, G. Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. J. Verbr. Lebensm. 5, 101–110 (2010). https://doi.org/10.1007/s00003-009-0546-6

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  • DOI: https://doi.org/10.1007/s00003-009-0546-6

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