The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

Erkan N., Tosun Ş. Y., Ulusoy S., Uretener G.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, cilt.6, sa.1, ss.39-48, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 1
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1007/s00003-010-0587-x
  • Dergi Adı: JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.39-48
  • Anahtar Kelimeler: Thyme, Laurel, Essential oil, Shelf life, Fish and quality, OREGANO ESSENTIAL OIL, HERRING CLUPEA-HARENGUS, BREAM SPARUS-AURATA, LIPID OXIDATION, NATURAL ANTIOXIDANTS, LIGHTING CONDITIONS, ANGUILLA-ANGUILLA, QUALITY CHANGES, FILLETS, FISH
  • İstanbul Üniversitesi Adresli: Evet

Özet

The objective of this investigation was to study the effect of thyme and laurel essential oil treatments on the quality of bluefish during storage in ice for 13 days. The quality of bluefish during storage time was evaluated by sensory, chemical, physical, physicochemical and microbiological analysis. According to the sensory evaluation results, shelf life of control and treated bluefish samples stored in ice were 9 and 11 days, respectively. Total volatile base nitrogen and trimethylamine values gave acceptable results for up to 9 days for the control groups samples and 13 days for treated groups. Free fatty acid, peroxide and thiobarbituric acid values for treated samples were lower than the control. Microbial growth during storage in ice for control samples was higher than treated samples. The results obtained from this study showed that the shelf life of stored bluefish in ice has extended by 3-4 days compare to the control samples.