The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

被引：2
|
作者：
Balikci, Esra [1 ]
Ozogul, Yesim [2 ]
Rathod, Nikheel Bhojraj [3 ]
Ozogul, Fatih [2 ]
Ibrahim, Salam A. [4 ]
机构：
[1] YozgatBozok Univ, Fac Tourism, Dept Gastron & Culinary Arts, TR-66900 Yozgat, Turkey
[2] Univ Cukurova, Fac Fisheries, Dept Seafood Proc Technol, TR-01330 Adana, Turkey
[3] Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dept Postharvest Management Meat Poultry & Fish, Post Grad Inst Post Harvest Management, Raigad 402116, Maharashtra, India
[4] North Carolina A&T State Univ, Coll Agr & Environm Sci, Food Microbiol & Biotechnol Lab, 171 Carver Hall, Greensboro, NC 27411 USA
来源：
FOODS | 2022年 / 11卷 / 18期
基金：
美国食品与农业研究所;
关键词：
value addition; biochemical quality; microbiology; shelf-life; SHELF-LIFE; SCOMBER-SCOMBRUS; MODIFIED ATMOSPHERE; ESSENTIAL OILS; FISH BALLS; STORAGE; OXIDATION; FILLETS; SHRIMP; INHIBITION;
D O I：
10.3390/foods11182845
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 +/- 2 degrees C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.
引用
收藏
页数：11
相关论文
共 22 条
  • [1] Impact of radiation treatment on chemical, biochemical and sensory properties, and microbiological quality of mackerel
    Pinter, Nino
    Maltar-Strmecki, Nadica
    Kozacinski, Lidija
    Njari, Bela
    Fleck, Zeljka Cvrtila
    [J]. RADIATION PHYSICS AND CHEMISTRY, 2015, 117 : 23 - 25
  • [2] The Effect of Adding Thyme Extracts on Microbiological, Chemical and Sensory Characteristics of Yogurt
    Al-Shawi, Sarmad Ghazi
    Ali, Haider Ibrahim
    Al-Younis, Zena Kadhim
    [J]. JOURNAL OF PURE AND APPLIED MICROBIOLOGY, 2020, 14 (02): : 1367 - 1376
  • [3] Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets
    Kenar, Mehmet
    Ozogul, Fatih
    Kuley, Esmeray
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (11): : 2366 - 2372
  • [4] Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts
    Gahruie, Hadi Hashemi
    Hosseini, Seyed Mohammad Hashem
    Taghavifard, Mohammad Hossein
    Eskandari, Mohammad Hadi
    Golmakani, Mohammad-Taghi
    Shad, Ehsan
    [J]. JOURNAL OF FOOD QUALITY, 2017,
  • [5] Quality, Chemical Composition, Microbiological and Sensory Assessments of Stored Mackerel Fish (Rastrelliger kanagurta) Products
    Aljahani, Amani H.
    Alkuraieef, Amal Nassir
    Aljobair, Moneera Othman
    Aljabryn, Dalal Hamad
    Sami, Rokkaya
    Alshehry, Garsa
    Aljumayi, Huda
    Algarni, Eman
    Alharthi, Sarah
    Ismail, Khadiga Ahmed
    Qari, Sameer H.
    Almasoudi, A.
    [J]. JOURNAL OF BIOBASED MATERIALS AND BIOENERGY, 2022, 16 (01) : 111 - 116
  • [6] Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage
    Ozogul, Yesim
    Yuvka, Ilknur
    Ucar, Yilmaz
    Durmus, Mustafa
    Kosker, Ali Riza
    Oz, Mustafa
    Ozogul, Fatih
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 75 : 677 - 684
  • [7] The Microbiological, Chemical and Sensory Features of Vacuumed-Packed Wels Catfish (Silurus glanis L.) Pastrami Stored Under Ambient Conditions (20°C)
    Kok, Filiz
    Goksoy, Erguen O.
    Gonulalan, Zafer
    [J]. JOURNAL OF ANIMAL AND VETERINARY ADVANCES, 2009, 8 (04): : 817 - 824
  • [8] The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets
    Kuley, Esmeray
    Ozogul, Fatih
    Durmus, Mustafa
    Gokdogan, Saadet
    Kacar, Cigdem
    Ozogul, Yesim
    Ucar, Yilmaz
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (09): : 1977 - 1985
  • [9] Effects of Plant Extracts (Clove, Fennel, Rosemary, Cinnamon, and Tea Polyphenols) on Microbiological, Chemical, and Sensory Quality of Smoke-Flavored Sea Bass during Chilled Storage
    Feng, Hua
    Liu, Jinbo
    Timira, Vaileth
    Lin, Hong
    Wang, Hao
    Li, Zhenxing
    [J]. ACS FOOD SCIENCE & TECHNOLOGY, 2022, 2 (11): : 1692 - 1700
  • [10] Effect of pre-treatment and smoking process (cold and hot) on chemical, microbiological and sensory quality of mackerel (Scomber scombrus)
    Iliadis, KN
    Zotos, A
    Taylor, AK
    Petridis, D
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2004, 84 (12) : 1545 - 1552
123