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Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

Year 2015, Volume 32, Issue 3, 121 - 126, 16.01.2016
https://doi.org/10.12714/egejfas.2015.32.3.01

Abstract

 In this study, effects of sum of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality, were investigated. For this purpose, effective solution was obtained with same amounts of these plants, cooled down to room temperature, applied to fillets and samples were stored in refrigerated conditions during 13 days. In monitoring period, pH, TVB-N (Total Viable Base –Nitrogen), TBA(Tiobarbutiric acid ), color, textural, microbiological and sensorial analysis of samples were done. In rosemary group Control sample was reached the consumption limits with the value of 36.35± 0.89 (mg TVB-N /100 g) in the 10th day of storage. But with the effect of rosemary extraction, rosemary group 3 more days to reach the spoilage limit. In results, sage was determined as more effective for TBA, TVB-N, rosemary for textural, sensorial and color analysis. For antimicrobial influence, both leaves have positive effectiveness. Especially control goups of both groups reached the spoilage limit in the 6th day of storage period where as the extraction groups were still under the consumptional limits. No spoilage were observed in rancidity values in both groups of the trial. 

References

  • Abutbul, S., Golan-Goldhirsh, A., Barazani, O., Zilberg, D., 2004. Use of Rosmarinus officinalis as a treatment against Streptococcus iniae in tilapia (Oreochromis sp.). Aquaculture, 238:97-105. doi:10.1016/j.aquaculture.2004.05.016
  • Cadun, A., Kışla, D., Çaklı. 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109:81-87. doi:10.1016/j.foodchem.2007.12.021
  • Chan , E.W.C., Kong, L.Q., Yee, K.Y., Chua, W.Y., Loo, T.Y., 2012. Antioxidant and antibacterial properties of some fresh and dried Labiatae herbs. Free Radicals and Antioxidants, 2(3):20-27. doi:10.5530/ax.2012.3.3
  • Durling, N.E., Catchpole, O.J., Grey, J.B., Webby, R.F., Mitchell, K.A., Foo, L.Y., Perry, N.B., 2007. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures. Food Chemistry, 101:1417-1424. doi:10.1016/j.foodchem.2006.03.050
  • EC, Commission Regulation., 2008. Amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. (EC) No 1022/2008.
  • Gutierrez, J., Barry-Ryan, C., Bourke, P., 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology, 124:91-97. doi:10.1016/j.ijfoodmicro.2008.02.028
  • Harrigan, W.F., McCance, M.E., 1976. Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014a. Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed. Aquaculture, 426-427:31-40. doi: 10.1016/j.aquaculture.2014.01.018
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014b. Natural antioxidants in extruded fish feed: Protection atdifferent storage temperatures. Animal Feed Science and Technology, 195:112-119.
  • doi: 10.1016/j.anifeedsci.2014.06.003
  • Icmsf , 1978 .Microorganisms in foods, vol. 2. The International Commission on Microbiological Specifications for Foods, Toronto, Canada
  • Kaliora, A.C., Kogiannou, D.A.A., Kefalas, P., Papassideri, I.S., Kalogeropoulos, N., 2014. Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142:233-241.
  • doi: 10.1016/j.foodchem.2013.07.056
  • Karpinska, M., Borowski, J., Danowska-Oziewicz, M., 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72:5-9.
  • Khalafalla, F.A., Ali, F.H.M., Hassan, A-R.H.A., 2015. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni Suef University Journal of Basic and Applied Sciences, 4:33-40. doi: 10.1016/j.bjbas.2015.02.005
  • Kontogianni, V.G., Tomic, G., Nikolic, I., Nerantzaki, A.A., Sayyad, N., Stosic-Grujicic, S., Stojanovic, I., Gerothanassis, I.P., Tzakos, A.G., 2013. Phytochemical profile of Rosmarinus officinalis and Salvia officinalis extracts and correlation to their antioxidant and anti-proliferative activity. Food Chemistry, 136:120-129. doi:10.1016/j.foodchem.2012.07.091
  • Laborda, R., Manzano, I., Gamon, M., Gavidia, I., Boluda, R., 2013. Effects of Rosmarinus officinalis and Salvia officinalis essential oils on Tetranychus urticae Koch (Acari: Tetranychidae). Industrial Crops and Products, 48:106-110. doi:10.1016/j.indcrop.2013.04.011
  • Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., Li, X., 2012a. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25:101-106. doi:10.1016/j.foodcont.2011.10.029
  • Li, T., Li, J., Hu, W., Zhang, X., Li, X., Zhao, J., 2012b. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135:140-145.
  • doi: 10.1016/j.foodchem.2012.04.115
  • Lima dos Santos, C. A. M., James, D., Teutscher, F., 1981. Guidelines for chilled fish storage Experiment. FAO Fisheries Technical Paper, 210:17-22.
  • Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., Ferreira, I.C.F.R., 2015. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry,170:378-385. doi: 10.1016/j.foodchem.2014.08.096
  • Ortiz, J., Larraín, M.A., Vivanco, J.P., Aubourg, S.P., 2009. Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chemistry, 115:143-148. doi:10.1016/j.foodchem.2008.11.076
  • Pérez-Sánchez, A., Barrajón-Catalán, E., Caturla, N., Castillo, J., Benavente-García, O., Alcaraz, M., Micol, V., 2014. Protective effects of citrus and rosemary extracts on UV-induced damagein skin cell model and human volunteers. Journal of Photochemistry and Photobiology B: Biology, 136:12-18. doi: 10.1016/j.jphotobiol.2014.04.007
  • Piskernik, S., Klančnik, A., Demšar, L., Možina, S.S., Jeršek, B., 2016. Control of Alicyclobacillus spp. vegetative cells and spores in apple juice with rosemary extracts. Food Control, 60:205-214.
  • doi: 10.1016/j.foodcont.2015.07.018
  • Russo, A., Formisano, C., Rigano, D., Senatore, F., Delfine, S., Cardile, V., Rosselli, S., Bruno, M., 2013. Chemical composition and anticancer activity of essential oils of Mediterranean sage (Salvia officinalis L.) grown in different environmental conditions. Food and Chemical Toxicology, 55:42-47. doi: 10.1016/j.fct.2012.12.036
  • Schubring, R., 2002. Texture measurement on gutted cod during storage in ice using a hand-held instrument. Inf. Fischwirtsch. Fischereiforsch, 49:25–27.
  • Schubring,R.,2003. Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J.Oehlenschlager and G. Olafsdottir (Ed.)Quality of fish from catch to consumer:Labelling, monitoring and traceability, Wageningen Academic Publishers,The Netherlands. pp. 251–263.
  • Süntar, İ., Küpeli Akkol, E., Keleş, H., Öktem, A., Başer, K.H.C., Yeşilada, E., 2011. A novel wound healing ointment: A formulation of Hypericum perforatum oil and sage and oregano essential oils based on traditional Turkish knowledge. Journal of Ethnopharmacology, 134:89-96. doi:10.1016/j.jep.2010.11.061
  • Tarladgis, B. G., Watts, B. M., Younathan, M. S., Dugan, L. Jr., 1960. A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J. American Oil Chem. Soc., 37:44-48.
  • Tironi, V.A., Tomàs, M.C., Aǹȯn, M., 2010. Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract. LWT - Food Science and Technology, 43:263-272. doi:10.1016/j.lwt.2009.07.007
  • Vyncke, W., 1996. Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene, 47:110 -112.
  • Williams, A.A., Arnold, G.M. 1992. The influence of presentation factors on the sensory assessment of beverages. Food Quality and Preferenceand preference, 3:101-107.
  • Zhang, L., Lin, Y.H., Leng, X.J., Huang, M., Zhou, G.H., 2013. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science, 95:145-150.
  • doi: 10.1016/j.meatsci.2013.05.005

Biberiye (Rosmarinus officinalis L.) ve adaçayı (Salvia officinalis L.)’nın levrek (Dicentrarchus labrax L.) filetoları üzerindeki antioksidan, antimikrobiyal ve duyusal etkileri

Year 2015, Volume 32, Issue 3, 121 - 126, 16.01.2016
https://doi.org/10.12714/egejfas.2015.32.3.01

Abstract

: Bu çalışmada, biberiye (Rosmarinus officinalis) ve adaçayı (Salvia officinalis) yapraklarının su buharı distilatları ve su fazı ekstraktlarının toplamının levrek filetoları üzerindeki etkileri incelenmiştir. Bu amaçla bu bitkilerden aynı miktarda kullanılarak etken çözelti elde edilmiş, oda sıcaklığına getirilerek deniz levreği (Dicentrarchus labrax) filetolarına uygulanmış ve örnekler buzdolabı şartlarında 13.gün süresince depolamaya alınmıştır. Etkileri incelemek amacıyla örneklerin pH, TVB-N(Toplam Uçucu Bazik Azot), TBA(Tiyobarbutiric asit), renk, tekstürel, mikrobiyolojik ve duyusal analizleri yapılmıştır. Yapılan analizler sonucunda adaçayı ekstraktının TVB-N ve TBA, biberiye ekstraktının ise renk, duyusal ve tekstürel açıdan daha etkili olduğu tespit edilmiştir. TVB-N açısından kontrol grubu 36.35± 0.89 değeri ile tüketim limitini aşmış iken biberiye grubu tüketilebilirlik limitini 13. Depolama gününde aşmıştır. Mikrobiyolojik açıdan her iki bitki ekstraktının da etkili olduğu saptanmıştır. Özellikle kontrol grubu sonuçları 6. Gün sınır limite ulaşmış iken her iki uygulama sonucu 6. Depolama gününde limit altında olarak tespit edilmiştir. Denemenin hiçbir grubunda rancidite açısından bozulma gözlenmemiştir.

References

  • Abutbul, S., Golan-Goldhirsh, A., Barazani, O., Zilberg, D., 2004. Use of Rosmarinus officinalis as a treatment against Streptococcus iniae in tilapia (Oreochromis sp.). Aquaculture, 238:97-105. doi:10.1016/j.aquaculture.2004.05.016
  • Cadun, A., Kışla, D., Çaklı. 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109:81-87. doi:10.1016/j.foodchem.2007.12.021
  • Chan , E.W.C., Kong, L.Q., Yee, K.Y., Chua, W.Y., Loo, T.Y., 2012. Antioxidant and antibacterial properties of some fresh and dried Labiatae herbs. Free Radicals and Antioxidants, 2(3):20-27. doi:10.5530/ax.2012.3.3
  • Durling, N.E., Catchpole, O.J., Grey, J.B., Webby, R.F., Mitchell, K.A., Foo, L.Y., Perry, N.B., 2007. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures. Food Chemistry, 101:1417-1424. doi:10.1016/j.foodchem.2006.03.050
  • EC, Commission Regulation., 2008. Amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. (EC) No 1022/2008.
  • Gutierrez, J., Barry-Ryan, C., Bourke, P., 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology, 124:91-97. doi:10.1016/j.ijfoodmicro.2008.02.028
  • Harrigan, W.F., McCance, M.E., 1976. Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014a. Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed. Aquaculture, 426-427:31-40. doi: 10.1016/j.aquaculture.2014.01.018
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014b. Natural antioxidants in extruded fish feed: Protection atdifferent storage temperatures. Animal Feed Science and Technology, 195:112-119.
  • doi: 10.1016/j.anifeedsci.2014.06.003
  • Icmsf , 1978 .Microorganisms in foods, vol. 2. The International Commission on Microbiological Specifications for Foods, Toronto, Canada
  • Kaliora, A.C., Kogiannou, D.A.A., Kefalas, P., Papassideri, I.S., Kalogeropoulos, N., 2014. Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142:233-241.
  • doi: 10.1016/j.foodchem.2013.07.056
  • Karpinska, M., Borowski, J., Danowska-Oziewicz, M., 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72:5-9.
  • Khalafalla, F.A., Ali, F.H.M., Hassan, A-R.H.A., 2015. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni Suef University Journal of Basic and Applied Sciences, 4:33-40. doi: 10.1016/j.bjbas.2015.02.005
  • Kontogianni, V.G., Tomic, G., Nikolic, I., Nerantzaki, A.A., Sayyad, N., Stosic-Grujicic, S., Stojanovic, I., Gerothanassis, I.P., Tzakos, A.G., 2013. Phytochemical profile of Rosmarinus officinalis and Salvia officinalis extracts and correlation to their antioxidant and anti-proliferative activity. Food Chemistry, 136:120-129. doi:10.1016/j.foodchem.2012.07.091
  • Laborda, R., Manzano, I., Gamon, M., Gavidia, I., Boluda, R., 2013. Effects of Rosmarinus officinalis and Salvia officinalis essential oils on Tetranychus urticae Koch (Acari: Tetranychidae). Industrial Crops and Products, 48:106-110. doi:10.1016/j.indcrop.2013.04.011
  • Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., Li, X., 2012a. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25:101-106. doi:10.1016/j.foodcont.2011.10.029
  • Li, T., Li, J., Hu, W., Zhang, X., Li, X., Zhao, J., 2012b. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135:140-145.
  • doi: 10.1016/j.foodchem.2012.04.115
  • Lima dos Santos, C. A. M., James, D., Teutscher, F., 1981. Guidelines for chilled fish storage Experiment. FAO Fisheries Technical Paper, 210:17-22.
  • Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., Ferreira, I.C.F.R., 2015. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry,170:378-385. doi: 10.1016/j.foodchem.2014.08.096
  • Ortiz, J., Larraín, M.A., Vivanco, J.P., Aubourg, S.P., 2009. Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chemistry, 115:143-148. doi:10.1016/j.foodchem.2008.11.076
  • Pérez-Sánchez, A., Barrajón-Catalán, E., Caturla, N., Castillo, J., Benavente-García, O., Alcaraz, M., Micol, V., 2014. Protective effects of citrus and rosemary extracts on UV-induced damagein skin cell model and human volunteers. Journal of Photochemistry and Photobiology B: Biology, 136:12-18. doi: 10.1016/j.jphotobiol.2014.04.007
  • Piskernik, S., Klančnik, A., Demšar, L., Možina, S.S., Jeršek, B., 2016. Control of Alicyclobacillus spp. vegetative cells and spores in apple juice with rosemary extracts. Food Control, 60:205-214.
  • doi: 10.1016/j.foodcont.2015.07.018
  • Russo, A., Formisano, C., Rigano, D., Senatore, F., Delfine, S., Cardile, V., Rosselli, S., Bruno, M., 2013. Chemical composition and anticancer activity of essential oils of Mediterranean sage (Salvia officinalis L.) grown in different environmental conditions. Food and Chemical Toxicology, 55:42-47. doi: 10.1016/j.fct.2012.12.036
  • Schubring, R., 2002. Texture measurement on gutted cod during storage in ice using a hand-held instrument. Inf. Fischwirtsch. Fischereiforsch, 49:25–27.
  • Schubring,R.,2003. Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J.Oehlenschlager and G. Olafsdottir (Ed.)Quality of fish from catch to consumer:Labelling, monitoring and traceability, Wageningen Academic Publishers,The Netherlands. pp. 251–263.
  • Süntar, İ., Küpeli Akkol, E., Keleş, H., Öktem, A., Başer, K.H.C., Yeşilada, E., 2011. A novel wound healing ointment: A formulation of Hypericum perforatum oil and sage and oregano essential oils based on traditional Turkish knowledge. Journal of Ethnopharmacology, 134:89-96. doi:10.1016/j.jep.2010.11.061
  • Tarladgis, B. G., Watts, B. M., Younathan, M. S., Dugan, L. Jr., 1960. A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J. American Oil Chem. Soc., 37:44-48.
  • Tironi, V.A., Tomàs, M.C., Aǹȯn, M., 2010. Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract. LWT - Food Science and Technology, 43:263-272. doi:10.1016/j.lwt.2009.07.007
  • Vyncke, W., 1996. Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene, 47:110 -112.
  • Williams, A.A., Arnold, G.M. 1992. The influence of presentation factors on the sensory assessment of beverages. Food Quality and Preferenceand preference, 3:101-107.
  • Zhang, L., Lin, Y.H., Leng, X.J., Huang, M., Zhou, G.H., 2013. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science, 95:145-150.
  • doi: 10.1016/j.meatsci.2013.05.005

-

Year 2015, Volume 32, Issue 3, 121 - 126, 16.01.2016
https://doi.org/10.12714/egejfas.2015.32.3.01

Abstract

-

References

  • Abutbul, S., Golan-Goldhirsh, A., Barazani, O., Zilberg, D., 2004. Use of Rosmarinus officinalis as a treatment against Streptococcus iniae in tilapia (Oreochromis sp.). Aquaculture, 238:97-105. doi:10.1016/j.aquaculture.2004.05.016
  • Cadun, A., Kışla, D., Çaklı. 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109:81-87. doi:10.1016/j.foodchem.2007.12.021
  • Chan , E.W.C., Kong, L.Q., Yee, K.Y., Chua, W.Y., Loo, T.Y., 2012. Antioxidant and antibacterial properties of some fresh and dried Labiatae herbs. Free Radicals and Antioxidants, 2(3):20-27. doi:10.5530/ax.2012.3.3
  • Durling, N.E., Catchpole, O.J., Grey, J.B., Webby, R.F., Mitchell, K.A., Foo, L.Y., Perry, N.B., 2007. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures. Food Chemistry, 101:1417-1424. doi:10.1016/j.foodchem.2006.03.050
  • EC, Commission Regulation., 2008. Amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. (EC) No 1022/2008.
  • Gutierrez, J., Barry-Ryan, C., Bourke, P., 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology, 124:91-97. doi:10.1016/j.ijfoodmicro.2008.02.028
  • Harrigan, W.F., McCance, M.E., 1976. Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014a. Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed. Aquaculture, 426-427:31-40. doi: 10.1016/j.aquaculture.2014.01.018
  • Hernández, A., García García, B., Jordán, M.J., Hernández, M.D., 2014b. Natural antioxidants in extruded fish feed: Protection atdifferent storage temperatures. Animal Feed Science and Technology, 195:112-119.
  • doi: 10.1016/j.anifeedsci.2014.06.003
  • Icmsf , 1978 .Microorganisms in foods, vol. 2. The International Commission on Microbiological Specifications for Foods, Toronto, Canada
  • Kaliora, A.C., Kogiannou, D.A.A., Kefalas, P., Papassideri, I.S., Kalogeropoulos, N., 2014. Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142:233-241.
  • doi: 10.1016/j.foodchem.2013.07.056
  • Karpinska, M., Borowski, J., Danowska-Oziewicz, M., 2001. The use of natural antioxidants in ready-to-serve food. Food Chemistry, 72:5-9.
  • Khalafalla, F.A., Ali, F.H.M., Hassan, A-R.H.A., 2015. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni Suef University Journal of Basic and Applied Sciences, 4:33-40. doi: 10.1016/j.bjbas.2015.02.005
  • Kontogianni, V.G., Tomic, G., Nikolic, I., Nerantzaki, A.A., Sayyad, N., Stosic-Grujicic, S., Stojanovic, I., Gerothanassis, I.P., Tzakos, A.G., 2013. Phytochemical profile of Rosmarinus officinalis and Salvia officinalis extracts and correlation to their antioxidant and anti-proliferative activity. Food Chemistry, 136:120-129. doi:10.1016/j.foodchem.2012.07.091
  • Laborda, R., Manzano, I., Gamon, M., Gavidia, I., Boluda, R., 2013. Effects of Rosmarinus officinalis and Salvia officinalis essential oils on Tetranychus urticae Koch (Acari: Tetranychidae). Industrial Crops and Products, 48:106-110. doi:10.1016/j.indcrop.2013.04.011
  • Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., Li, X., 2012a. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25:101-106. doi:10.1016/j.foodcont.2011.10.029
  • Li, T., Li, J., Hu, W., Zhang, X., Li, X., Zhao, J., 2012b. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135:140-145.
  • doi: 10.1016/j.foodchem.2012.04.115
  • Lima dos Santos, C. A. M., James, D., Teutscher, F., 1981. Guidelines for chilled fish storage Experiment. FAO Fisheries Technical Paper, 210:17-22.
  • Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., Ferreira, I.C.F.R., 2015. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry,170:378-385. doi: 10.1016/j.foodchem.2014.08.096
  • Ortiz, J., Larraín, M.A., Vivanco, J.P., Aubourg, S.P., 2009. Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chemistry, 115:143-148. doi:10.1016/j.foodchem.2008.11.076
  • Pérez-Sánchez, A., Barrajón-Catalán, E., Caturla, N., Castillo, J., Benavente-García, O., Alcaraz, M., Micol, V., 2014. Protective effects of citrus and rosemary extracts on UV-induced damagein skin cell model and human volunteers. Journal of Photochemistry and Photobiology B: Biology, 136:12-18. doi: 10.1016/j.jphotobiol.2014.04.007
  • Piskernik, S., Klančnik, A., Demšar, L., Možina, S.S., Jeršek, B., 2016. Control of Alicyclobacillus spp. vegetative cells and spores in apple juice with rosemary extracts. Food Control, 60:205-214.
  • doi: 10.1016/j.foodcont.2015.07.018
  • Russo, A., Formisano, C., Rigano, D., Senatore, F., Delfine, S., Cardile, V., Rosselli, S., Bruno, M., 2013. Chemical composition and anticancer activity of essential oils of Mediterranean sage (Salvia officinalis L.) grown in different environmental conditions. Food and Chemical Toxicology, 55:42-47. doi: 10.1016/j.fct.2012.12.036
  • Schubring, R., 2002. Texture measurement on gutted cod during storage in ice using a hand-held instrument. Inf. Fischwirtsch. Fischereiforsch, 49:25–27.
  • Schubring,R.,2003. Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J.Oehlenschlager and G. Olafsdottir (Ed.)Quality of fish from catch to consumer:Labelling, monitoring and traceability, Wageningen Academic Publishers,The Netherlands. pp. 251–263.
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Details

Primary Language English
Subjects Marine Science
Journal Section Articles
Authors

Can Altınelataman This is me


Duygu Kışla


Berna Kılınç


Evren Burcu Şen Yılmaz This is me


Aslı Cadun Yünlü


Tolga Dinçer


Ufuk Çelik
0000-0002-1650-142X

Publication Date January 16, 2016
Application Date January 16, 2016
Acceptance Date September 29, 2021
Published in Issue Year 2015, Volume 32, Issue 3

Cite

APA Altınelataman, C. , Kışla, D. , Kılınç, B. , Şen Yılmaz, E. B. , Yünlü, A. C. , Dinçer, T. & Çelik, U. (2016). Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets . Ege Journal of Fisheries and Aquatic Sciences , 32 (3) , 121-126 . DOI: 10.12714/egejfas.2015.32.3.01