Abstract
Aim:The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied.Materials and Methods:About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage.Results:Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles.Conclusion:Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.
Highlights
Fish have a higher nutritional value since it is an excellent source of high-quality protein, vitamins, minerals, and polyunsaturated fatty acids, omega-3 fatty acids [1]
Conclusion: the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles
Sensory assessment of raw and cooked dark and white muscles from frigate tuna fillets stored under vacuum packing (VP) with and without oregano extract was evaluated throughout 18 days of refrigerated (3±1°C) storage (Figure-1)
Summary
Fish have a higher nutritional value since it is an excellent source of high-quality protein, vitamins, minerals, and polyunsaturated fatty acids, omega-3 fatty acids [1]. Frigate tuna is highly perishable due to the simultaneous action of autolytic enzymes and microbial growth [3] that will be able to cause violent postmortem autolysis, limiting its shelf life, especially during a high feeding period when the fish contain various bacteria and enzymes in the intestinal system. Its required to develop effective methods to avoid deterioration and maintain the quality since fish are a susceptible food product and the shelf life of fillets is shorter than for whole fish. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated
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