The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice
The effect of powdered thyme sprinkling on the quality characteristics of fresh and ice-stored wild and farmed gilthead sea bream fillets was assessed. Initially, significant differences in proximate composition and quality attributes were found between wild and farmed fresh sea bream flesh. Through...
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| Veröffentlicht in: | Food chemistry 2010-04, Vol.119 (4), p.1527-1534 |
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| creator | Attouchi, Mourad Sadok, Saloua |
| description | The effect of powdered thyme sprinkling on the quality characteristics of fresh and ice-stored wild and farmed gilthead sea bream fillets was assessed. Initially, significant differences in proximate composition and quality attributes were found between wild and farmed fresh sea bream flesh. Throughout ice storage, biochemical alteration appeared more pronounced in farmed fish fillets with significantly higher levels of TVB-N, TMA-N, and TBA; and a lower liquid-holding capacity (LHC). Thyme powder addition (1% w/w) exhibited a preservative effect in both fish lots since significant lower levels of TVB-N, TMA-N, free amino acids (NPS), TBA and LHC were observed in thyme-treated fillets during ice storage. However, thyme inhibitory effect was more marked in wild than farmed fish. As revealed by partial least square regression, LHC in both groups was positively influenced by storage time and trimethylamine accumulation factors, while it was negatively influenced by thyme treatment and fish origin. Hence, LHC was suggested to be related to spoilage bacterial growth. The use of dried thyme extended the shelf life of fish fillets by about 5
days and appeared to be highly valuable to the fish industry as a natural preservative. |
| doi_str_mv | 10.1016/j.foodchem.2009.09.038 |
| format | Article |
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days and appeared to be highly valuable to the fish industry as a natural preservative.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2009.09.038</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>amino acids ; Aroma and flavouring agent industries ; Biological and medical sciences ; farmed fish ; Fish and seafood industries ; fish fillets ; Food industries ; food preservation ; food preservatives ; food quality ; food spoilage ; free amino acids ; frozen storage ; Fundamental and applied biological sciences. Psychology ; Ice storage ; lipid content ; Liquid-holding capacity ; Marine ; marine fish ; microbial contamination ; natural additives ; proximate composition ; Quality parameters ; raw fish ; Sparus aurata ; temporal variation ; thiobarbituric acid-reactive substances ; thyme ; Thyme addition ; Thymus ; trimethylamine ; volatile compounds ; water holding capacity ; Wild and farmed sea bream ; wild animals</subject><ispartof>Food chemistry, 2010-04, Vol.119 (4), p.1527-1534</ispartof><rights>2009 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-ca1e756e4612b7f2f9de48397a09406935003044819e98264569b9bb8a85dcbb3</citedby><cites>FETCH-LOGICAL-c397t-ca1e756e4612b7f2f9de48397a09406935003044819e98264569b9bb8a85dcbb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814609010978$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22280435$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Attouchi, Mourad</creatorcontrib><creatorcontrib>Sadok, Saloua</creatorcontrib><title>The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice</title><title>Food chemistry</title><description>The effect of powdered thyme sprinkling on the quality characteristics of fresh and ice-stored wild and farmed gilthead sea bream fillets was assessed. Initially, significant differences in proximate composition and quality attributes were found between wild and farmed fresh sea bream flesh. Throughout ice storage, biochemical alteration appeared more pronounced in farmed fish fillets with significantly higher levels of TVB-N, TMA-N, and TBA; and a lower liquid-holding capacity (LHC). Thyme powder addition (1% w/w) exhibited a preservative effect in both fish lots since significant lower levels of TVB-N, TMA-N, free amino acids (NPS), TBA and LHC were observed in thyme-treated fillets during ice storage. However, thyme inhibitory effect was more marked in wild than farmed fish. As revealed by partial least square regression, LHC in both groups was positively influenced by storage time and trimethylamine accumulation factors, while it was negatively influenced by thyme treatment and fish origin. Hence, LHC was suggested to be related to spoilage bacterial growth. The use of dried thyme extended the shelf life of fish fillets by about 5
days and appeared to be highly valuable to the fish industry as a natural preservative.</description><subject>amino acids</subject><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>farmed fish</subject><subject>Fish and seafood industries</subject><subject>fish fillets</subject><subject>Food industries</subject><subject>food preservation</subject><subject>food preservatives</subject><subject>food quality</subject><subject>food spoilage</subject><subject>free amino acids</subject><subject>frozen storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ice storage</subject><subject>lipid content</subject><subject>Liquid-holding capacity</subject><subject>Marine</subject><subject>marine fish</subject><subject>microbial contamination</subject><subject>natural additives</subject><subject>proximate composition</subject><subject>Quality parameters</subject><subject>raw fish</subject><subject>Sparus aurata</subject><subject>temporal variation</subject><subject>thiobarbituric acid-reactive substances</subject><subject>thyme</subject><subject>Thyme addition</subject><subject>Thymus</subject><subject>trimethylamine</subject><subject>volatile compounds</subject><subject>water holding capacity</subject><subject>Wild and farmed sea bream</subject><subject>wild animals</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkU9v3CAQxa2qlbpN8xVSLu3N2wHbGG6tov6TIuWQ5IwwDGu22GzAm2i_fbE27bXSSBzm92aY96rqisKWAuWf91sXozUjTlsGILdrNeJVtaGib-oeeva62kADoha05W-rdznvAYABFZvq6X5Egs6hWUh05BCfLSa0ZBlPE5J8SH7-Hfy8I3Emj0cd_HIiZtTzDvPKP_tgiZ4tcTpNRbbzYRlRW5JRkyGhnojzIeCSSV7iOtjPxBt8X71xOmS8fHkvqofv3-6vf9Y3tz9-XX-9qU0j-6U2mmLfcWw5ZUPvmJMWW1FaGmQLXDYdlMPaVlCJUjDedlwOchiEFp01w9BcVJ_Ocw8pPh4xL2ry2WAIesZ4zIpRaHspaAH5GTQp5pzQqXL6pNNJUVCrzWqv_tqsVpvVWo0owo8vG3Q2OrikZ-PzPzVjTEDbdIX7cOacjkrvUmEe7koGDdASkQReiC9nAoshTx6TysbjbND6VOJRNvr_feYPO4-gRQ</recordid><startdate>20100415</startdate><enddate>20100415</enddate><creator>Attouchi, Mourad</creator><creator>Sadok, Saloua</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H98</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>20100415</creationdate><title>The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice</title><author>Attouchi, Mourad ; Sadok, Saloua</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-ca1e756e4612b7f2f9de48397a09406935003044819e98264569b9bb8a85dcbb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>amino acids</topic><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>farmed fish</topic><topic>Fish and seafood industries</topic><topic>fish fillets</topic><topic>Food industries</topic><topic>food preservation</topic><topic>food preservatives</topic><topic>food quality</topic><topic>food spoilage</topic><topic>free amino acids</topic><topic>frozen storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ice storage</topic><topic>lipid content</topic><topic>Liquid-holding capacity</topic><topic>Marine</topic><topic>marine fish</topic><topic>microbial contamination</topic><topic>natural additives</topic><topic>proximate composition</topic><topic>Quality parameters</topic><topic>raw fish</topic><topic>Sparus aurata</topic><topic>temporal variation</topic><topic>thiobarbituric acid-reactive substances</topic><topic>thyme</topic><topic>Thyme addition</topic><topic>Thymus</topic><topic>trimethylamine</topic><topic>volatile compounds</topic><topic>water holding capacity</topic><topic>Wild and farmed sea bream</topic><topic>wild animals</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Attouchi, Mourad</creatorcontrib><creatorcontrib>Sadok, Saloua</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Attouchi, Mourad</au><au>Sadok, Saloua</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice</atitle><jtitle>Food chemistry</jtitle><date>2010-04-15</date><risdate>2010</risdate><volume>119</volume><issue>4</issue><spage>1527</spage><epage>1534</epage><pages>1527-1534</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The effect of powdered thyme sprinkling on the quality characteristics of fresh and ice-stored wild and farmed gilthead sea bream fillets was assessed. Initially, significant differences in proximate composition and quality attributes were found between wild and farmed fresh sea bream flesh. Throughout ice storage, biochemical alteration appeared more pronounced in farmed fish fillets with significantly higher levels of TVB-N, TMA-N, and TBA; and a lower liquid-holding capacity (LHC). Thyme powder addition (1% w/w) exhibited a preservative effect in both fish lots since significant lower levels of TVB-N, TMA-N, free amino acids (NPS), TBA and LHC were observed in thyme-treated fillets during ice storage. However, thyme inhibitory effect was more marked in wild than farmed fish. As revealed by partial least square regression, LHC in both groups was positively influenced by storage time and trimethylamine accumulation factors, while it was negatively influenced by thyme treatment and fish origin. Hence, LHC was suggested to be related to spoilage bacterial growth. The use of dried thyme extended the shelf life of fish fillets by about 5
days and appeared to be highly valuable to the fish industry as a natural preservative.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2009.09.038</doi><tpages>8</tpages></addata></record> |
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| subjects | amino acids Aroma and flavouring agent industries Biological and medical sciences farmed fish Fish and seafood industries fish fillets Food industries food preservation food preservatives food quality food spoilage free amino acids frozen storage Fundamental and applied biological sciences. Psychology Ice storage lipid content Liquid-holding capacity Marine marine fish microbial contamination natural additives proximate composition Quality parameters raw fish Sparus aurata temporal variation thiobarbituric acid-reactive substances thyme Thyme addition Thymus trimethylamine volatile compounds water holding capacity Wild and farmed sea bream wild animals |
| title | The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice |
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