The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets

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dc.contributor.authorKavuşan, Hülya Serpil
dc.contributor.authorKerimoğlu, Burcu Öztürk
dc.contributor.authorSerdaroğlu, Meltem
dc.date.accessioned2023-01-12T20:32:03Z
dc.date.available2023-01-12T20:32:03Z
dc.date.issued2020
dc.departmentN/A/Departmenten_US
dc.description.abstractThe purpose of this study was to highlight the effects of natural plant essential oils (EOs) on sous-vide sea bass (Dicentrarchuslabrax) fillets. Three different treatments were prepared by addition of: 1) no essential oil (C), 2) laurel (Laurus nobilis) EO (L), and 3)basil (Ocimum basilicum) EO (B). In general, incorporation of the EOs did not cause significant changes in the proximate composition(P > 0.05). The addition of L caused a darker and more greenish-yellow colour, while addition of B did not have a considerable alterationin colour parameters. All the evaluated sensory parameters were within the acceptable ranges. No statistical differences (P > 0.05) wererecorded in sensory parameters among the samples except L samples with the lowest flavour score. Although the initial pH values ofthe samples were similar to each other, some significant changes were recorded during the storage (P < 0.05). B samples had lowerthiobarbituric acid reactive substances values in earlier stages of the storage (P < 0.05), while L samples barely showed antioxidant effectsafter 7 days. However, L samples had lower trimethylamine levels for up to 7 days of storage compared to the other samples (P < 0.05).Consequently, the findings indicated that the use of natural compounds in sous-vide sea bass fillets was effective to maintain oxidativestability and freshness, particularly in earlier stages of the storage.en_US
dc.identifier.doi10.3906/vet-1908-25
dc.identifier.endpage109en_US
dc.identifier.issn1300-0128
dc.identifier.issn1303-6181
dc.identifier.issue1en_US
dc.identifier.startpage101en_US
dc.identifier.trdizinid334648en_US
dc.identifier.urihttps://doi.org/10.3906/vet-1908-25
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/334648
dc.identifier.urihttps://hdl.handle.net/11454/81001
dc.identifier.volume44en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleThe impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass filletsen_US
dc.typeArticleen_US

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