Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C

Vet World Vol.12 January-2019 Article-23

Research Article

Veterinary World, 12(1): 155-164

https://doi.org/10.14202/vetworld.2019.155-164

Talal Lahreche^1,2, Yilmaz Ucar³, Ali Riza Kosker³, Taha-Mossadak Hamdi¹, and Fatih Ozogul³

1. Laboratory of Food Hygiene and Quality Insurance System, High National Veterinary School, Issad Abbes Avenue, Oued Smar, Algiers, Algeria.
2. Department of Biology, Faculty of Natural Sciences, Ziane Achour University, Djelfa, Algeria.
3. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.

Background and 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. Keywords: dipping, fish muscles, oregano extract, quality parameters, refrigerated storage, vacuum packaging.

Keywords: dipping, fish muscles, oregano extract, quality parameters, refrigerated storage, vacuum packaging.

How to cite this article: Lahreche T, Ucar Y, Kosker AR, Hamdi TM, Ozogul F (2019) Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C. Veterinary World, 12(1): 155-164.

Received: 10-10-2018 Accepted: 12-12-2018 Published online: 28-01-2019

Corresponding author: Talal Lahreche E-mail: talal_lahreche@yahoo.fr

DOI: 10.14202/vetworld.2019.155-164

Copyright: Lahreche, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. 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.