Karoui Romdhane, Hassoun Abdo
Université d'Artois, EA 7394, Institut Charles Viollette, Lens, F-62300, France.
J AOAC Int. 2017 Mar 1;100(2):335-344. doi: 10.5740/jaoacint.16-0410. Epub 2017 Jan 11.
The objective of the present study was to evaluate the impact of rosemary and basil essential oils (EOs) on the quality of Atlantic mackerel fillets stored at 2°C up to 15 days. Atlantic mackerel (Scomber scombrus) fillets were periodically evaluated to assess their textural, color, physicochemical, and spectral characteristics. The results indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation products during storage. Based on TVB-N values, the shelf life of Atlantic mackerel fillets treated with rosemary and basil EOs was extended by 2 and 5 days, respectively, compared to the control group. Similar results were obtained with thiobarbituric acid-reactive substance analysis, which demonstrated an extended shelf life of Atlantic mackerel immersed with rosemary and basil EOs of 2 and 3 days, respectively, compared to the control group. The factorial discriminant analysis applied on the concatenated first five principal components corresponding to the physicochemical, textural, color, and fluorescence measurements allowed clear discrimination of the three groups, because a correct classification rate of 93.3% was obtained. Therefore, treatment with basil and rosemary EOs, as natural biopreservative compounds, could present a high-potential application in the seafood industry.
本研究的目的是评估迷迭香和罗勒精油（EOs）对在2°C下储存长达15天的大西洋鲭鱼片品质的影响。定期对大西洋鲭（Scomber scombrus）鱼片进行评估，以测定其质地、颜色、理化和光谱特性。结果表明，迷迭香和罗勒处理可有效抑制储存期间总挥发性盐基氮（TVB-N）和脂质氧化产物的形成。基于TVB-N值，与对照组相比，用迷迭香和罗勒精油处理的大西洋鲭鱼片的货架期分别延长了2天和5天。硫代巴比妥酸反应性物质分析也得到了类似结果，该分析表明，与对照组相比，用迷迭香和罗勒精油浸泡的大西洋鲭的货架期分别延长了2天和3天。对与理化、质地、颜色和荧光测量对应的前五个主成分进行级联的因子判别分析能够清晰地区分这三组，因为正确分类率达到了93.3%。因此，作为天然生物防腐剂化合物，用罗勒和迷迭香精油处理在海产品行业可能具有很高的应用潜力。
