Abstract
Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E. Conclusion, The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.
Highlights
The quality attributes of meat products deteriorate, because the lipid oxidation during processing and storage
Lipid peroxidation is a rather complex process whereby unsaturated fatty acid fraction of membrane phospholipids are oxidized, and hydroperoxides are formed which are further susceptible to oxidation or decomposition to secondary peroxidation products, as short-chain aldehydes, ketones, and other oxidized compounds which may adversely affect the overall quality and acceptability of meat products and fish meat
The application of plant extracts, spices, herbs, and essential oils with antioxidant effects is still distant for the major reasons of limited data about their effects in different fish meat products
Summary
The quality attributes of meat products deteriorate, because the lipid oxidation during processing and storage. Antioxidants are compounds that are capable of donating hydrogen (H·) radicals (Masuda and others 2001), (Jun et al, 2019; Ramadan and Alshamrani, 2016) for pairing with available free radicals to prevent the propagation reaction stage during the oxidation process This effectively minimizes rancidity, retards lipid peroxidation, without any damage to the sensory or nutritional properties, resulting in maintaining quality and shelf-life of fish and meat products. These factors are often lost after slaughtering during conversion of fish muscle to meat, primary/secondary processing, handling, or storage of meat products, necessitating further supplementation with extrinsic antioxidants For this reason, synthetic antioxidants, such as rosemary extract, were extensively used to delay, retard, or prevent the lipid oxidation by scavenging chain-carrying peroxyl radicals or suppressing the formation of free radicals. The application of synthetic and natural antioxidants to control lipid oxidation in sea foods is well established (Khan et al, 2006)
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