Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Antimicrobial activity of essential oils is widely known, but their application to fish preservation is already limited. The objective was to evaluate the microbiological characteristics and quality changes in turbot (Scophthalmus maximus) fillets with essential oil fumigation treatments over 20 day...

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Bibliographic Details
Published in:Food and bioprocess technology 2015-04, Vol.8 (4), p.844-853
Main Authors: Cai, Luyun, Cao, Ailing, Li, Tingting, Wu, Xiaosa, Xu, Yongxia, Li, Jianrong
Format: Article
Language:English
Subjects:
Acids
Agriculture
anti-infective properties
Antimicrobial activity
Bacteria
Biodegradation
bioprocessing
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
clove oil
Color
cumin
Enterobacteriaceae
Essential oils
Evaluation
Fillets
Food Science
Fumigation
Lactic acid
Lactic acid bacteria
Lipids
Mentha spicata
Microorganisms
Nitrogen
Oils & fats
Original Paper
Oxidation
Peroxide
peroxide value
Preservation
Scophthalmus maximus
Shewanella putrefaciens
spearmint oil
Texture
Thiobarbituric acid
total volatile basic nitrogen
Trimethylamine
Trimethylamine nitrogen
turbot
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Summary:Antimicrobial activity of essential oils is widely known, but their application to fish preservation is already limited. The objective was to evaluate the microbiological characteristics and quality changes in turbot (Scophthalmus maximus) fillets with essential oil fumigation treatments over 20 days stored at 2 ± 1 °C. The turbot fillets were fumigated with a series of concentrations (1, 4, and 8 μL/L) of essential oils of clove, cumin, and spearmint. Changes in the color, texture profile analysis (TPA), peroxide value (PV), 2-thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), microbial characteristics (total viable count, psychrotrophic count, pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria count) were measured. The results showed the turbot fillets from the control group were the first (day 10) to indicate signs of degradation reaching rejection threshold values for all evaluated parameters. All essential oils could inhibit the oxidation of turbot fillets, and the most effective essential oil was spearmint oil. Fumigated with 4 μL/L spearmint oil maintained the color and texture, retarded the lipid and protein oxidation, and reduced the microorganism counts. Therefore, post-mortem essential oil fumigation treatment has positive effects on improving the quality of refrigerated turbot fillets.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-014-1453-0