Advertisement

Food Science and Biotechnology

, Volume 28, Issue 5, pp 1499–1506 | Cite as

Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet

  • Tooraj MehdizadehEmail author
  • Hossein Tajik
  • Sima Jafarie
  • Ata Kaboudari
Article
  • 80 Downloads

Abstract

The present study aimed at extending shelf life of rainbow trout fillet. Fish and seafoods are the most valuable nutrients, however, high levels of moisture, free amino acids, unsaturated fatty acids, and the content of nutrients make them to be categorized as spoilable and unstable foods. The objective of this research was to study of the shelf life of rainbow trout fillets using Salvia officinalis L. extract. Chemical and microbial analyses were performed on treatments. The usage of hydro-ethanol extract of S. officinalis L. significantly decreased microbial growth in fish fillet and there were significant differences among concentrations of the extract (p ≤ 0.05). The presence of extract of S. officinalis L. resulted in an inhibitory effect on the formation of TVB-N and FFA in comparison with the control group at all analytical times. In conclusion, the shelf life of fish fillets was increased noticeably using extract at 4 ± 1 °C.

Keywords

Salvia officinalis L. Extract Rainbow trout fillet Shelf life 

Notes

Acknowledgements

The authors are grateful to the Faculty of Veterinary Medicine, Urmia University (Urmia, Iran) for financial supports.

Funding

Funding was provided by Faculty of Veterinary Medicine, Urmia University (Grant No. 52-297).

References

  1. Altınelataman C, Kışla D, Kılınç B, Yılmaz EBŞ, Yünlü AC, Dinçer T, Çelik U. Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets. Ege J. Fish. Aquat. Sci. 32: 121–126 (2015)Google Scholar
  2. Arashisar Ş, Hisar O, Kaya M, Yanik T. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Int. J. Food Microbiol. 97: 209–214 (2004)PubMedGoogle Scholar
  3. Aubourg S. Fluorescence study of the proxidant activity of free fatty acids on marine lipids. J. Sci. Food Agric. 81: 385–390 (2001)Google Scholar
  4. Barat JM, Gallart-Jornet L, Andres A, Akse L, Carlehog M, Skjerdal OT. Influence of cod freshness on the salting, drying and desalting stages. J. Food Eng. 73: 9–19 (2006)Google Scholar
  5. Begin A, Calsteren MRV. Antimicrobial films produced from chitosan. Int. J. Biol. Macromol. 26: 63–67 (1999)PubMedGoogle Scholar
  6. Bensid A, Ucar Y, Bendeddouche B, Özogul F. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulisencrasicholus) during chilled storage. Food Chem. 145: 681–686 (2014)PubMedGoogle Scholar
  7. Bisio A, Romussi G, Ciarallo G, De Tommasi N. Flavonoide und triterpenoide aus Salvia blepharophylla Brandegee ex Epling. Pharmazie 52: 330–331 (1997)Google Scholar
  8. Bremner HA. Safety and quality issues in fish processing. Elsevier, Amsterdam. pp. 270–271 (2002)Google Scholar
  9. Burt S. Essential oils: their antibacterial properties and potential applications in foods. Int. J. Food Microbiol. 94: 223–253 (2004)PubMedGoogle Scholar
  10. Cakli S, Kilinc B, Cadun A, Dincer T, Tolasa S. Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice. Food Control 18: 391–397 (2007)Google Scholar
  11. Cardoso LG, Santos JCP, Camilloto GP, Miranda AL, Druzian JI, Guimarães AG. Development of active films poly (butylene adipate co-terephthalate)–PBAT incorporated with oregano essential oil and application in fish fillet preservation. Ind. Crops Prod. 108: 388–397 (2017)Google Scholar
  12. Cava D, Gimenez E, Gavara R, Lagaron JM. Comparative performance and barrier properties of biodegradable thermoplastics and nanobiocomposites versus pet for food packaging applications. J. Plast. Film Sheeting 22: 265–274 (2006)Google Scholar
  13. Chamanara V, Shabanpour B, Gorgin S, Khomeiri M. An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. Int. J. Biol. Macromol. 50: 540–544 (2012)PubMedGoogle Scholar
  14. Chang S, Ostric-Matijasevic B, Hsieh O, Huang CL. Natural antioxidants from rosemary and sage. J. Food Sci. 42(4): 1102 (1977)Google Scholar
  15. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive temperature storage. Food Control 19: 599–608 (2008)Google Scholar
  16. Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. Microbiological, chemical, and sensory assessment of iced whole and filleted aqua cultured rainbow trout. Food Microbiol. 21: 157–165 (2004)Google Scholar
  17. Coma V, Sebti I, Pardon P, Deschamps A, Pichavant FH. Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin in corporation to inhibit Listeria innocua and Staphylococcus aureus. J. Food Prot. 64: 470–475 (2001)PubMedGoogle Scholar
  18. Connell JJ. Methods of assessing and selecting for quality. Fishing News (Books) Ltd., London (1990)Google Scholar
  19. Durling NE, Catchpole OJB, Grey RF, Webby KA, Mitchell LYKA, Foo LY, Perry NB. Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol–water mixtures. Food Chem. 101: 1417–1424 (2007)Google Scholar
  20. Egan H, Krik RS, Sawyer R. Pearson’s chemical analysis of food. 9th ed. Churchill Livingstone, London. pp. 609–634 (1997)Google Scholar
  21. Etemadian Y, Shabanpour B, Sadeghi Mahoonak AR, Shabani A, Alami M. Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage. Food Chem. 129: 1544–1551 (2011)Google Scholar
  22. Gómez-Estaca J, Montero P, Giménez B, Gómez-Guillén MC. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardinapilchardus). Food Chem. 105: 511–520 (2007)Google Scholar
  23. González-Fandos E, Villarino-Rodríguez A, García-Linares MC, García-Arias MT, García-Fernández MC. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control 16: 77–85 (2005)Google Scholar
  24. Goulas AE, Kontominas MG. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparusaurata), Biochemical and sensory attributes. Food Chem. 100: 287–296 (2007)Google Scholar
  25. Hassoun A, Emir Çoban Ö. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends Food Sci. Technol. 68: 28–36 (2017)Google Scholar
  26. Holley RA, Patel D. Improvement in shelf life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol. 22: 273–292 (2005)Google Scholar
  27. Ibrahim Sallam K. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18: 566–575 (2007)Google Scholar
  28. Jessen F, Nielsen J, Larsen E. Chilling and freezing of fish. pp. 33–61. In: Seafood processing: technology, quality and safety. Boziaris IS (ed). Wiley, Oxford (2014)Google Scholar
  29. Kaneria M, Kanani B, Chanda S. Assessment of effect of hydroalcoholic and decoction methods on extraction of antioxidants from selected Indian medicinal plants. Asian Pac. J. Trop. Biomed. 2: 195 (2012)PubMedPubMedCentralGoogle Scholar
  30. Khalafalla FA, Ali FH, Hassan ARH. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni-Suef Univ. J. Basic Appl. Sci. 4: 33–40 (2015)Google Scholar
  31. Lund BM, Baird-Parker AC, Gould GW. The microbiological safety and quality of foods. pp. 16–17. Aspen Publishers, Inc., Gaithersburg, MA, USA (2000)Google Scholar
  32. Mehdizadeh T, Tajik H, Rohani SMR, Oromiehie AR. Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil. Vet. Res. Forum 3: 167–173 (2012)PubMedPubMedCentralGoogle Scholar
  33. Nagarajarao RC. Recent advances in processing and packaging of fishery products: a review. Aquat. Procedia 7: 201–213 (2016)Google Scholar
  34. Özden Ö, İnuğur M, Erkan N. Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes. Eur. Food Res. Technol. 225: 797–805 (2007)Google Scholar
  35. Papadopoulos V, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG. Effect of gutting on microbiological, chemical, and sensory properties of aqua cultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiol. 20: 411–420 (2003)Google Scholar
  36. Raeisi S, Ojagh SM, Sharifi-Rad M, Sharifi-Rad J, Quek SY. Evaluation of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum trauve. Extracts on the shelf-life and quality of silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage. J. Food Saf. 37: 1745–4565 (2016)Google Scholar
  37. Serdarglu M, Felekoglu E. Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. J. Food Qual. 28: 109–120 (2005)Google Scholar
  38. Silva JL, Ammerman GR. Composition, lipid changes, and sensory evaluation of two sizes of channel catfish during frozen storage. J. Appl. Aquaculture 2: 39–50 (1993)Google Scholar
  39. Thaker M, Hanjabam MD, Gudipati V, Kannuchamy N. Protective effect of fish gelatin‐based natural antimicrobial coatings on quality of indian salmon fillets during refrigerated storage. J. Food Process Eng. 40: 1–10 (2017)Google Scholar
  40. Yu D, Xu Y, Jiang Q, Xia W. Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Int. J. Food Sci. Technol. 52: 404–412 (2016)Google Scholar
  41. Zolfaghari M, Shabanpour B, Fallahzadeh S. Quality preservation of salted, vacuum packaged and refrigerated mahi sefid (Rutilus frisii kutum) fillets using an onion (Allium cepa) extract. Aquac. Res. 41: 1123–1132 (2010)Google Scholar

Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia UniversityUrmiaIran

Personalised recommendations