Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Arquivo brasileiro de medicina veterinária e zootecnia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000501821 |
Resumo: | ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil. |
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Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oilnile tilapiarosemarythymeshelf lifeTBARSTVB-NABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.Universidade Federal de Minas Gerais, Escola de Veterinária2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000501821Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.72 n.5 2020reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG10.1590/1678-4162-11855info:eu-repo/semantics/openAccessElhafez,M.A.Yehia,N.Amin,R.Emam,W.Hamouda,S.El-Magd,M.A.eng2020-11-05T00:00:00Zoai:scielo:S0102-09352020000501821Revistahttps://www.scielo.br/j/abmvz/PUBhttps://old.scielo.br/oai/scielo-oai.phpjournal@vet.ufmg.br||abmvz.artigo@abmvz.org.br1678-41620102-0935opendoar:2020-11-05T00:00Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil |
title |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil |
spellingShingle |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil Elhafez,M.A. nile tilapia rosemary thyme shelf life TBARS TVB-N |
title_short |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil |
title_full |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil |
title_fullStr |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil |
title_full_unstemmed |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil |
title_sort |
Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil |
author |
Elhafez,M.A. |
author_facet |
Elhafez,M.A. Yehia,N. Amin,R. Emam,W. Hamouda,S. El-Magd,M.A. |
author_role |
author |
author2 |
Yehia,N. Amin,R. Emam,W. Hamouda,S. El-Magd,M.A. |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Elhafez,M.A. Yehia,N. Amin,R. Emam,W. Hamouda,S. El-Magd,M.A. |
dc.subject.por.fl_str_mv |
nile tilapia rosemary thyme shelf life TBARS TVB-N |
topic |
nile tilapia rosemary thyme shelf life TBARS TVB-N |
description |
ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000501821 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000501821 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4162-11855 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais, Escola de Veterinária |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais, Escola de Veterinária |
dc.source.none.fl_str_mv |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.72 n.5 2020 reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online) instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Arquivo brasileiro de medicina veterinária e zootecnia (Online) |
collection |
Arquivo brasileiro de medicina veterinária e zootecnia (Online) |
repository.name.fl_str_mv |
Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG) |
repository.mail.fl_str_mv |
journal@vet.ufmg.br||abmvz.artigo@abmvz.org.br |
_version_ |
1750220894681169920 |