Eryngium caeruleum essential oil as a promising natural additive: in vitro antioxidant properties and its effect on lipid oxidation of minced rainbow trout meat during storage at refrigeration temperature

Authors

  • Sara Bani Khademi Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
  • Majid Aminzare Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran https://orcid.org/0000-0003-2316-7420
  • Hassan Hassanzad Azar Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
  • Mohammad Reza Mehrasbi Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

DOI:

https://doi.org/10.31989/ffhd.v11i1.766

Abstract

Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration of oily fish species is principally caused by lipid oxidation. The adverse effects of various chemical preservatives caused      consumer’s attention to shift to natural alternatives.  Eryngium caeruleum is an herbaceous plant that is native to the northern areas of Iran and is used in various local foods. The aim of the present study was to investigate the effects of different concentrations of E. caeruleum essential oil (EEO) on the physicochemical and oxidative stability of minced rainbow trout meat for 20 days storage at 4±1°C.

Methods: Firstly, the chemical compounds and total phenolic content of EEO were determined by gas chromatography-mass spectrometry and Folin–Ciocalteu reagent, respectively. Then, in vitro antioxidant capacity of EEO was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. Finally, the minced rainbow trout meat was mixed with different concentrations of EEO, and physicochemical and oxidative stability of treatments were investigated for 20 days storage at 4±1°C.

Results: According to the results, 0.4% EEO significantly improved the chemical stability of minced fish compared to the control group at the end of storage period with the following scores (P<0.05): pH value (6.3), peroxide value (11.88 meq/kg of lipid) and thiobarbituric acid reactive substance (0.43 mg MDA/kg sample).

Conclusions: In order to increase the chemical quality characteristics of minced fish, new ingredient systems that are associated with natural and organic foods are applied. The results of present study indicate that the use of EEO in the meat industry can develop the novel healthy fish products and improve its chemical stability.

Keywords: Eryngium caeruleum, Oncorhynchus mykiss, Natural antioxidant, Chemical stability, Lipid oxidation



 

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Published

2021-01-27

Issue

Vol. 11 No. 1 (2021): January 2021

Section

Research Articles

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