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The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss)

Yıl 2018, Cilt: 35 Sayı: 1, 31 - 35, 15.03.2018

Özlem Emir Çoban , Emine Özpolat , Nermin Karaton Kuzgun

https://doi.org/10.12714/egejfas.2018.35.1.06
Cited By: 3

Öz



The present study evaluated clove oil
(0.5% and 1%v/w) use as a natural preservative on the quality of frozen rainbow
trout fillets during of six months. Vacuum packed samples were stored at -18
˚C. Microbiological parameters (total anaerobe, psychrophilic bacteria, lactic
acid bacteria, mold-yeast) and sensory quality (odour, color and texture) were
determined during the storage period. Microbial growth was high over a period
of frozen storage for control samples. The existence of clove oil demonstrated
to develop the sensory quality of frozen rainbow trout fillets when used in
combination with vacuum pack. According to our results, clove oil as natural
protective and influential antibacterial can be used in conjunction with vacuum
pack to augment frozen stored rainbow trout quality.



Anahtar Kelimeler

Essential oil clove oil rainbow trout microbiological quality frozen storage sensorial quality

Kaynakça

  • Amerine, M.A., Pongborn, R.H. & Roescler, E.B. (1965). Principles of Sensory Evaluation of Food, p. 602, Academic Press, NewYork, NY.
  • Atrea, I., Papavergou, A., Amvrosiadis, I. & Savvaidis, I.N. (2009). Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean Octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiol. 26: 166–172. doi: 10.1016/j.fm.2008.10.005
  • Attouchi, M. & Sadok, S. (2011). The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food Bioprocess Technol. 5: 1803–1816. doi: 10.1007/s11947-011-0522-x
  • Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods – a review. Int. J. Food Microbiol. 94: 223–253. doi: 10.1016/j.ijfoodmicro.2004.03.022
  • Chouliara, E., Karatapanis, A., Savvaidis, I. N. & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol. 24: 607–617. doi: 10.1016/j.fm.2006.12.005
  • Dusukcan, M., Eroglu, M., Canpolat, O., Çoban, M.Z., Çalta, M. & Şen, D., 2014. Distribution of Some Heavy Metals in Muscle Tissues of Luciobarbus. Turkish Journal of Science & Technology 9 (1): 37-46.
  • El-Hanafy, A.E.A., Ramadan, M.F., Ahmed, M.H. & Showky, H.E. (2006). Changes in fatty acid composition, cholesterol contents and quality attributes of bolti (Tilapia nilotica) fingerlings in relation to dietary lipid levels and sources in feeding regime. Dtsch. Lebensmitt. Rundsch. 102: 518–522.
  • Emir Çoban, Ö. & Patır, B.(2013). Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss. J. Verb. Lebensm. 8: 195–199. doi: 10.1007/s00003-013-0823-2
  • Erkan, N. (2007). Freshness and quality of aquacultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) stored in ice. Archiv für Lebensmittelhygiene. 58:3, 98–106.
  • Goulas, A. E. & Kontominas, M. G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chemistry, 100: 287–296. doi: 10.1016/j.foodchem.2005.09.045
  • Harpaz, S., Glatman, L., Drabkin, V. & Gelman, A. (2003). Effects of herbal essential oils used to extend the shelf-life of freshwater-reared Asian sea bass fish (Lates calcarifer). J. Food Prot. 66: 410–417. doi: 10.4315/0362-028X-66.3.410
  • Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology, 3rd ed. Academic Press., London
  • ICMSF (International Commisson on Microbiological Spescifications for Foods), 1986. Microorganisms in Foods 2. sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto
  • Kostaki, M., Giatrakou, V., Savvaidis, I. N. & Kontominas, M. G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol.26: 475–482. doi: 10.1016/j.fm.2009.02.008
  • Kykkidou, S., Giatrakov, V., Papavergou, A., Kontominas, M. G., & Savvaidis, I. N. (2009). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C. Food Chem. 115: 169–175. doi: 10.1016/j.foodchem.2008.11.083
  • Mahmoud, B. S. M., Yamazaki, K., Miyashita, K., Kawai, Y., Shin, S. & Suzuki, T. (2006). Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying. Int. J.Food Microbiol.106 (3): 331–337. doi: 10.1016/j.ijfoodmicro.2005.09.010
  • Nzeako B.C., Al-Kharousi Z.S.N. & Al-Mahrooqui Z. (2006). Antimicrobial activities of clove and thyme extracts. Sultan Qaboos Univ Med J. 6: 33–39.
  • Ozyılmaz, A. (2007). The effect of thyme essential oil on the shelf-life of rainbow trout (Onchorhynhus mykiss,Walbaum, 1792) fillets. Mustafa Kemal University, Master Thesis, Hatay, Turkey.
  • Simeonidou S, Govaris A & Vareltzis K. (1997). Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and mediterranean hake (Merluccius mediterraneus). Z Lebensm Unters Forch A, 204: 405-410. doi: 10.1007/s002170050102
  • Solanki J., Parmar P., Parmar H.P., Chavda V. & Kotiya A. (2016). Effect of clove oil treatment on the frozen storage Indian mackerel (Rastrelliger kanagurta) steaks. International journal of processing and post harvest technology, 7 (2):269-273.
  • Sotelo, C., Piñeiro, C. & Pérez-Martín, R. (1995). Review. Denaturation of fish proteins during frozen storage: Role of formaldehyde. Z. Lebensm. Unters. Forsch. 200: 14-23. doi: 10.1007/BF01192902
  • SAS (Statistical Analyses System).(1999). 8. Version. Cary, SAS Institute Inc.
  • Suhr, K.I. & Nielsen, P.V. (2003). Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. J.Applied Microbiol. 94: 665–674. doi: 10.1046/j.1365-2672.2003.01896.x
  • Tironi, V., Tomás, M. & Añón, M.C. (2010). Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis) extract. Lewensm. Wiss. Technol. 43: 263- 272. doi: 10.1016/j.lwt.2009.07.007
  • Tuna Keleştemur, G. & Ozdemir, Y. (2013). Effects of dietary vitamin A and E on growth performance and antioxidant status in blood of juvenile Rainbow trout (Oncorhynchus mykiss, W. 1792) exposed to flow rate stress. J. Anim. Plant Sci . 23(3):821-827.
  • Tuna Keleştemur, G. (2011). The antioxidant vitamin (A, C, E) and the Lipid Peroxidation Levels in Some Tissues of Juvenile Rainbow trout (Oncorhynchus mykiss, W. 1792) at different oxygen levels. Iran J Fish Sc. 11(2): 315-324.
  • Yıldız Oguzhan, P. (2015). Combine effects of essential oils and packaging on smoked rainbow trout stored 4°C. Packag.Technol.Sci., 28: 987-997. doi: 10.1002/pts.2177

Gökkuşağı Alabalığı (Oncorhynchus mykiss)’nın kalitesi ve dondurulmuş depolama stabilitesi üzerine karanfil yağının etkisi

Yıl 2018, Cilt: 35 Sayı: 1, 31 - 35, 15.03.2018

Özlem Emir Çoban , Emine Özpolat , Nermin Karaton Kuzgun

https://doi.org/10.12714/egejfas.2018.35.1.06
Cited By: 3

Öz



Bu çalışmada, 6 ay boyunca dondurulmuş alabalık filetolarının kalitesi
üzerine doğal bir koruyucu olarak karanfil yağının (0.5% ve 1%v/w) etkisi
değerlendirildi. Vakum paketlenmiş örnekler -18ºC’de depolandı. Depolama
süresince mikrobiyolojik (Toplam anaerob bakteri, psikrofilik bakteri, laktik
asit bakterileri ve maya-küf) ve duyusal (koku, renk, tekstür) parametreler
incelendi. Mikrobiyal gelişme kontrol grubunda depolama süresince en yüksekti.
Karanfil yağı vakum paket ile birlikte kullanıldığı kombinasyonlarda
dondurulmuş alabalık filetolarının duyusal kalitesi üzerine olumlu etki
gösterdi. Sonuçlarımıza göre karanfil yağı, etkili antibakteriyel ve doğal bir
koruyucu olarak dondurulmuş gökkuşağı alabalığı kalitesini artırmak için vakum
paket ile birlikte kullanılabilir.



Anahtar Kelimeler

Esansiyel yağlar karanfil yağı dondurulmuş depolama Gökkuşağı alabalığı mikrobiyolojik kalite duyusal kalite

Kaynakça

  • Amerine, M.A., Pongborn, R.H. & Roescler, E.B. (1965). Principles of Sensory Evaluation of Food, p. 602, Academic Press, NewYork, NY.
  • Atrea, I., Papavergou, A., Amvrosiadis, I. & Savvaidis, I.N. (2009). Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean Octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiol. 26: 166–172. doi: 10.1016/j.fm.2008.10.005
  • Attouchi, M. & Sadok, S. (2011). The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food Bioprocess Technol. 5: 1803–1816. doi: 10.1007/s11947-011-0522-x
  • Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods – a review. Int. J. Food Microbiol. 94: 223–253. doi: 10.1016/j.ijfoodmicro.2004.03.022
  • Chouliara, E., Karatapanis, A., Savvaidis, I. N. & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol. 24: 607–617. doi: 10.1016/j.fm.2006.12.005
  • Dusukcan, M., Eroglu, M., Canpolat, O., Çoban, M.Z., Çalta, M. & Şen, D., 2014. Distribution of Some Heavy Metals in Muscle Tissues of Luciobarbus. Turkish Journal of Science & Technology 9 (1): 37-46.
  • El-Hanafy, A.E.A., Ramadan, M.F., Ahmed, M.H. & Showky, H.E. (2006). Changes in fatty acid composition, cholesterol contents and quality attributes of bolti (Tilapia nilotica) fingerlings in relation to dietary lipid levels and sources in feeding regime. Dtsch. Lebensmitt. Rundsch. 102: 518–522.
  • Emir Çoban, Ö. & Patır, B.(2013). Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss. J. Verb. Lebensm. 8: 195–199. doi: 10.1007/s00003-013-0823-2
  • Erkan, N. (2007). Freshness and quality of aquacultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) stored in ice. Archiv für Lebensmittelhygiene. 58:3, 98–106.
  • Goulas, A. E. & Kontominas, M. G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chemistry, 100: 287–296. doi: 10.1016/j.foodchem.2005.09.045
  • Harpaz, S., Glatman, L., Drabkin, V. & Gelman, A. (2003). Effects of herbal essential oils used to extend the shelf-life of freshwater-reared Asian sea bass fish (Lates calcarifer). J. Food Prot. 66: 410–417. doi: 10.4315/0362-028X-66.3.410
  • Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology, 3rd ed. Academic Press., London
  • ICMSF (International Commisson on Microbiological Spescifications for Foods), 1986. Microorganisms in Foods 2. sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto
  • Kostaki, M., Giatrakou, V., Savvaidis, I. N. & Kontominas, M. G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol.26: 475–482. doi: 10.1016/j.fm.2009.02.008
  • Kykkidou, S., Giatrakov, V., Papavergou, A., Kontominas, M. G., & Savvaidis, I. N. (2009). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C. Food Chem. 115: 169–175. doi: 10.1016/j.foodchem.2008.11.083
  • Mahmoud, B. S. M., Yamazaki, K., Miyashita, K., Kawai, Y., Shin, S. & Suzuki, T. (2006). Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying. Int. J.Food Microbiol.106 (3): 331–337. doi: 10.1016/j.ijfoodmicro.2005.09.010
  • Nzeako B.C., Al-Kharousi Z.S.N. & Al-Mahrooqui Z. (2006). Antimicrobial activities of clove and thyme extracts. Sultan Qaboos Univ Med J. 6: 33–39.
  • Ozyılmaz, A. (2007). The effect of thyme essential oil on the shelf-life of rainbow trout (Onchorhynhus mykiss,Walbaum, 1792) fillets. Mustafa Kemal University, Master Thesis, Hatay, Turkey.
  • Simeonidou S, Govaris A & Vareltzis K. (1997). Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and mediterranean hake (Merluccius mediterraneus). Z Lebensm Unters Forch A, 204: 405-410. doi: 10.1007/s002170050102
  • Solanki J., Parmar P., Parmar H.P., Chavda V. & Kotiya A. (2016). Effect of clove oil treatment on the frozen storage Indian mackerel (Rastrelliger kanagurta) steaks. International journal of processing and post harvest technology, 7 (2):269-273.
  • Sotelo, C., Piñeiro, C. & Pérez-Martín, R. (1995). Review. Denaturation of fish proteins during frozen storage: Role of formaldehyde. Z. Lebensm. Unters. Forsch. 200: 14-23. doi: 10.1007/BF01192902
  • SAS (Statistical Analyses System).(1999). 8. Version. Cary, SAS Institute Inc.
  • Suhr, K.I. & Nielsen, P.V. (2003). Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. J.Applied Microbiol. 94: 665–674. doi: 10.1046/j.1365-2672.2003.01896.x
  • Tironi, V., Tomás, M. & Añón, M.C. (2010). Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis) extract. Lewensm. Wiss. Technol. 43: 263- 272. doi: 10.1016/j.lwt.2009.07.007
  • Tuna Keleştemur, G. & Ozdemir, Y. (2013). Effects of dietary vitamin A and E on growth performance and antioxidant status in blood of juvenile Rainbow trout (Oncorhynchus mykiss, W. 1792) exposed to flow rate stress. J. Anim. Plant Sci . 23(3):821-827.
  • Tuna Keleştemur, G. (2011). The antioxidant vitamin (A, C, E) and the Lipid Peroxidation Levels in Some Tissues of Juvenile Rainbow trout (Oncorhynchus mykiss, W. 1792) at different oxygen levels. Iran J Fish Sc. 11(2): 315-324.
  • Yıldız Oguzhan, P. (2015). Combine effects of essential oils and packaging on smoked rainbow trout stored 4°C. Packag.Technol.Sci., 28: 987-997. doi: 10.1002/pts.2177
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Özlem Emir Çoban 0000-0003-1388-0740

Emine Özpolat 0000-0002-6369-0649

Nermin Karaton Kuzgun 0000-0002-9430-1802

Yayımlanma Tarihi 15 Mart 2018
Gönderilme Tarihi 8 Haziran 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 35 Sayı: 1

Kaynak Göster

APA Emir Çoban, Ö., Özpolat, E., & Karaton Kuzgun, N. (2018). The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss). Ege Journal of Fisheries and Aquatic Sciences, 35(1), 31-35. https://doi.org/10.12714/egejfas.2018.35.1.06

Cited By

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Comparative Assessment of Potassium Sorbate and Clove Oil (Syzygium aromaticum, L.) on Quality Alteration in Chilled Crayfish (Astacus leptodactylus)
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi
https://doi.org/10.29133/yyutbd.678889
Turunçgil Kabuk Yağlarının Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Raf Ömrü Üzerine Etkileri
Journal of Limnology and Freshwater Fisheries Research
https://doi.org/10.17216/limnofish.423440