| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4559209 | Food Control | 2015 | 8 Pages |
•Essential oils fumigation maintains hardness and low biogenic amines content.•Essential oils fumigation retard fish sensory deterioration.•Essential oils fumigation delayed protein degradation and nucleotide breakdown.•Essential oils fumigation inhibited the microbiological properties.
Several naturally occurring essential oils were evaluated for their effectiveness in maintaining post-mortem quality and extending shelf life of red drum (Sciaenops ocellatus). Fresh fish fillets were treated with 4 μl/L clove, cumin and spearmint oils at 10 °C for 2 h and the hardness, pH value, K-value, TCA-soluble peptides, sensory evaluation, biogenic amines and microbiological characteristics determined. The results showed that the fillets treated with spearmint oil significantly maintained tissue hardness when compared to the control. Moreover, spearmint essential oil treatment significantly delayed protein degradation and nucleotide breakdown. The essential oil treatment also inhibited the microbiological properties throughout the storage periods. All the treatments were effective in retarding fish sensory deterioration, exhibited a positive effect, causing low biogenic amines content, especially histamine, putrescine, cadaverine. These results indicate that essential oil treatment might be a potential application for extending the shelf life and maintaining the quality of the red drum.
