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Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C

AIM: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. MATERIALS AND METHODS: About 35 kg of fish were filleted without skin re...

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Autores principales: Lahreche, Talal, Uçar, Yilmaz, Kosker, Ali Riza, Hamdi, Taha-Mossadak, Ozogul, Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6431800/
https://www.ncbi.nlm.nih.gov/pubmed/30936670
http://dx.doi.org/10.14202/vetworld.2019.155-164
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author Lahreche, Talal
Uçar, Yilmaz
Kosker, Ali Riza
Hamdi, Taha-Mossadak
Ozogul, Fatih
author_facet Lahreche, Talal
Uçar, Yilmaz
Kosker, Ali Riza
Hamdi, Taha-Mossadak
Ozogul, Fatih
author_sort Lahreche, Talal
collection PubMed
description AIM: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. MATERIALS AND METHODS: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. RESULTS: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. CONCLUSION: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.
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spelling pubmed-64318002019-04-01 Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C Lahreche, Talal Uçar, Yilmaz Kosker, Ali Riza Hamdi, Taha-Mossadak Ozogul, Fatih Vet World Research Article AIM: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. MATERIALS AND METHODS: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. RESULTS: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. CONCLUSION: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles. Veterinary World 2019-01 2019-01-28 /pmc/articles/PMC6431800/ /pubmed/30936670 http://dx.doi.org/10.14202/vetworld.2019.155-164 Text en Copyright: © Lahreche, et al http://creativecommons.org/licenses/by/4.0 Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Lahreche, Talal
Uçar, Yilmaz
Kosker, Ali Riza
Hamdi, Taha-Mossadak
Ozogul, Fatih
Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C
title Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C
title_full Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C
title_fullStr Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C
title_full_unstemmed Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C
title_short Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C
title_sort combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°c
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6431800/
https://www.ncbi.nlm.nih.gov/pubmed/30936670
http://dx.doi.org/10.14202/vetworld.2019.155-164
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