The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage. Issue 10 (26th November 2021)

• Record Type: Journal Article
• Authors: Hassanzadazar, Hassan; Fathollahi, Mehdi; Aminzare, Majid; Mohseni, Mehran
• Is Part Of: Journal of aquatic food product technology. Volume 30:Issue 10(2021)
• Page Start: 1281
• Page End: 1291
• Publication Date: 2021-11-26
• Subjects: Antimicrobial activity -- antioxidant activity -- bene -- fat oxidation -- minced fish; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2021.1988019
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: This study aimed to evaluate the quality aspects and shelf life of minced meat of trout ( Oncorhynchus mykiss ) impregnated with derived essential oil (EO) of Pisticia atlantica ssp. Kurdica (Bene) fruits kept for 12 days at 4°C. The yielded EO of dried Pistacia fruits was 0.30-0.40 % (v/w). EO controlled lipid oxidation in all concentrations (0.125, 0.25 and 0.5% v/w). The 0.5 % concentration showed better effect in treated samples. Malondialdehyde content was lower than control group in all fish samples supplemented with Bene EO (p<0.05). The bacterial load enhanced proportionally for all fish samples and was considerably slower in treated fish samples than control. The results of microbial evaluation and sensory analysis showed that cooked treated fish samples remained acceptable for consumption during 8 days of storage. Bene EO can be practically used and proposed as a natural antioxidant and antimicrobial agent in the food industries for food preservation.