Postgraduate Program in Food Science, State University of Maringá, Av. Colombo, 5790, Maringá, Paraná 87020 900, Brazil.
Instituto de Investigaciones Marinas, Consejo Superior de Investigaciones Científicas (IIM-CSIC), Eduardo Cabello 6, E-36208 Vigo, Spain.
Animal. 2019 Sep;13(9):2080-2091. doi: 10.1017/S1751731119000016. Epub 2019 Feb 18.
Recently, great attention has been directed towards the use of essential oils from aromatic plants as antimicrobials and antioxidant in food matrix. Fish is well known to be a high perishable food. Indeed, fish muscle is susceptible to suffer protein and lipid oxidation during frozen storage, which can lead to the development of softening and undesirable volatile molecules. However, the possible inclusion of essential oils in fish feed for preserving fish flesh quality during storage is still unclear. For this reason, the potential protective effects of the incorporation of a dietary essential oil constituted by eucalyptol, carvacrol and thymol, to rainbow trout's (Oncorhynchus mykiss) feed were here investigated. Frozen fish fillets resulting from trout fed the essential oil showed a significant protection of specific muscle proteins against the oxidation produced during frozen storage at -10ºC for 6 months. Essential oil-enriched feed decreased carbonylation of specific myofibrillar (α-actinins-1 and -3, myosin heavy chain, myomesin-1, pyruvate kinase, tropomyosin, troponin-T and actin) and sarcoplasmic proteins (glycogen phosphorylase, creatine kinase, fructose-bisphosphate aldolase A and phosphoglycerate mutase 2). Essential oils also increased actin stability and preserved muscle protein solubility and water holding capacity. In addition, essential oils inhibited the onset of lipid oxidation and rancidity, resulting in frozen fish with superior textural quality and sensory scores. As a final conclusion, the inclusion of essential oils in farmed rainbow trout feed is largely efficient for increasing fish quality and shelf life during frozen storage, mainly through a selective-antioxidant effect on muscle proteins.
最近，人们越来越关注从芳香植物中提取的精油作为食品基质中的抗菌剂和抗氧化剂。众所周知，鱼类是一种极易腐坏的食品。事实上，鱼类肌肉在冷冻储存过程中容易受到蛋白质和脂质氧化的影响，这可能导致软化和不良挥发性分子的产生。然而，在鱼类饲料中添加精油以在储存过程中保持鱼肉质量的可能性仍不清楚。出于这个原因，本研究调查了在虹鳟（Oncorhynchus mykiss）饲料中添加由桉油醇、香芹酚和百里香酚组成的膳食精油的潜在保护作用。从喂食精油的虹鳟鱼中提取的冷冻鱼片显示出对特定肌肉蛋白的显著保护作用，可防止在-10°C 下冷冻储存 6 个月期间产生的氧化作用。富含精油的饲料减少了特定肌原纤维（α-肌动蛋白-1 和 -3、肌球蛋白重链、肌联蛋白-1、丙酮酸激酶、原肌球蛋白、肌钙蛋白-T 和肌动蛋白）和肌浆蛋白（糖原磷酸化酶、肌酸激酶、果糖-1,6-二磷酸醛缩酶 A 和磷酸甘油酸变位酶 2）的羰基化作用。精油还增加了肌动蛋白的稳定性，保持了肌肉蛋白的溶解性和持水能力。此外，精油抑制了脂质氧化和酸败的发生，使冷冻鱼具有更好的质地和感官评分。总之，在养殖虹鳟鱼饲料中添加精油可大大提高鱼的质量和冷冻储存期间的保质期，主要是通过对肌肉蛋白的选择性抗氧化作用。
