The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets

Authors : Burcu ÖZTÜRK KERİMOĞLU, Hülya Serpil KAVUŞAN, Meltem SERDAROĞLU

Pages : 101-109

View : 19 | Download : 8

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The purpose of this study was to highlight the effects of natural plant essential oils insert ignore into journalissuearticles values(EOs); on sous-vide sea bass insert ignore into journalissuearticles values(Dicentrarchus labrax); fillets. Three different treatments were prepared by addition of: 1); no essential oil insert ignore into journalissuearticles values(C);, 2); laurel insert ignore into journalissuearticles values(Laurus nobilis); EO insert ignore into journalissuearticles values(L);, and 3); basil insert ignore into journalissuearticles values(Ocimum basilicum); EO insert ignore into journalissuearticles values(B);. In general, incorporation of the EOs did not cause significant changes in the proximate composition insert ignore into journalissuearticles values(P > 0.05);. The addition of L caused a darker and more greenish-yellow colour, while addition of B did not have a considerable alteration in colour parameters. All the evaluated sensory parameters were within the acceptable ranges. No statistical differences insert ignore into journalissuearticles values(P > 0.05); were recorded in sensory parameters among the samples except L samples with the lowest flavour score. Although the initial pH values of the samples were similar to each other, some significant changes were recorded during the storage insert ignore into journalissuearticles values(P < 0.05);. B samples had lower thiobarbituric acid reactive substances values in earlier stages of the storage insert ignore into journalissuearticles values(P < 0.05);, while L samples barely showed antioxidant effects after 7 days. However, L samples had lower trimethylamine levels for up to 7 days of storage compared to the other samples insert ignore into journalissuearticles values(P < 0.05);. Consequently, the findings indicated that the use of natural compounds in sous-vide sea bass fillets was effective to maintain oxidative stability and freshness, particularly in earlier stages of the storage.
Keywords : Laurel, basil, essential oils, antioxidants, thiobarbituric acid, trimethylamine, sous vide cooking, fish