Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage
Abstract
:1. Introduction
2. Experimental Section
2.1. Preparation of Minced Fish Muscle Samples
2.2. pH Measurement
2.3. TBARS Measurement
2.4. Color Measurement
2.5. Gas-Chromatographic Analysis of the Fatty Acids
2.6. Sample Preparation for HPLC-MS/MS and GC/MS Analyses
2.7. Determination of Biogenic Amines
2.8. Gas-Chromatographic Analysis of Terpenes and Sesquiterpenes
2.9. Statistical Analysis
3. Results and Discussion
3.1. Freshness Indicators
C | RO 0.2 | RO 1.0 | RO 3.0 | SEM | Significance | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Days | 3 | 9 | 3 | 9 | 3 | 9 | 3 | 9 | Treatment | Time | Interaction | |
pH | 6.75 | 7.04 | 6.70 | 7.01 | 6.73 | 6.84 | 6.65 | 6.89 | 0.003 | 0.007 | 0.000 | 0.044 |
TBARS | 0.41 | 0.23 | 0.27 | 0.13 | 0.19 | 0.18 | 0.90 | 0.26 | 0.017 | 0.000 | 0.000 | 0.004 |
L * | 70.7 | 71.2 | 70.6 | 75.8 | 75.2 | 76.1 | 80.2 | 79.9 | 0.328 | 0.000 | 0.000 | 0.000 |
a * | 2.66 | 2.72 | 3.01 | 2.79 | 1.31 | 2.51 | 0.79 | 0.29 | 0.020 | 0.000 | 0.030 | 0.000 |
b * | 12.1 | 11.1 | 11.6 | 13.4 | 12.6 | 11.9 | 12.2 | 13.2 | 0.120 | 0.000 | 0.075 | 0.000 |
Chroma | 12.4 | 11.4 | 12.0 | 13.7 | 12.7 | 12.2 | 12.2 | 13.2 | 0.123 | 0.001 | 0.053 | 0.000 |
Hue | 77.6 | 76.2 | 75.5 | 78.3 | 84.1 | 78.1 | 86.3 | 88.7 | 0.345 | 0.000 | 0.035 | 0.000 |
3.2. Fatty Acid Profile
C | RO 0.2 | RO 1.0 | RO 3.0 | SEM | Significance | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Days | 3 | 9 | 3 | 9 | 3 | 9 | 3 | 9 | Treatment | Time | Interaction | |
C14:0 | 3.76 | 3.12 | 3.63 | 2.41 | 3.02 | 2.81 | 2.50 | 3.05 | 0.067 | 0.003 | 0.002 | 0.000 |
C16:0 | 20.0 | 15.6 | 20.0 | 11.9 | 15.2 | 12.8 | 14.7 | 14.7 | 1.319 | 0.000 | 0.000 | 0.000 |
C16:1 | 4.33 | 3.77 | 4.23 | 3.20 | 4.13 | 3.37 | 3.33 | 4.17 | 0.127 | 0.356 | 0.018 | 0.002 |
C18:0 | 6.17 | 5.30 | 6.20 | 3.87 | 4.37 | 3.80 | 4.40 | 4.03 | 0.077 | 0.000 | 0.000 | 0.000 |
C18:1n9 | 16.9 | 14.1 | 17.0 | 12.3 | 15.3 | 11.8 | 13.2 | 15.9 | 1.739 | 0.179 | 0.001 | 0.001 |
C18:1n7 | 2.90 | 2.40 | 2.83 | 1.93 | 2.37 | 2.03 | 2.07 | 2.40 | 0.038 | 0.004 | 0.000 | 0.001 |
C18:2n6 | 14.0 | 13.4 | 15.4 | 15.3 | 19.4 | 9.50 | 17.1 | 20.9 | 2.424 | 0.000 | 0.015 | 0.000 |
C18:3n3 | 1.27 | 1.40 | 2.77 | 1.83 | 2.23 | 0.70 | 2.07 | 2.40 | 0.618 | 0.100 | 0.139 | 0.170 |
C18:4n3 | 0.00 | 0.27 | 0.00 | 0.12 | 0.00 | 0.00 | 0.32 | 0.06 | 0.022 | 0.001 | 0.018 | 0.000 |
C20:1 | 0.77 | 0.87 | 0.73 | 0.60 | 0.33 | 0.00 | 0.60 | 0.63 | 0.011 | 0.000 | 0.068 | 0.011 |
C20:2n6 | 0.63 | 0.60 | 0.00 | 0.67 | 0.73 | 0.00 | 0.73 | 0.80 | 0.003 | 0.000 | 0.710 | 0.000 |
C20:3n3 | 1.30 | 0.50 | 0.77 | 1.23 | 0.37 | 2.53 | 0.30 | 0.40 | 0.292 | 0.023 | 0.043 | 0.002 |
C20:4n6 | 0.00 | 0.00 | 0.00 | 0.33 | 0.70 | 0.00 | 0.70 | 0.70 | 0.012 | 0.000 | 0.054 | 0.000 |
C20:4n3 | 0.00 | 0.00 | 0.00 | 0.17 | 0.73 | 0.00 | 0.63 | 0.70 | 0.011 | 0.000 | 0.011 | 0.000 |
C20:5n3 | 2.03 | 2.57 | 2.13 | 3.50 | 6.33 | 1.10 | 6.33 | 5.90 | 0.132 | 0.000 | 0.000 | 0.000 |
C22:5n3 | 0.00 | 0.00 | 0.00 | 1.40 | 2.23 | 0.00 | 2.17 | 2.30 | 0.010 | 0.000 | 0.000 | 0.000 |
C22:6n3 | 5.83 | 5.63 | 5.60 | 8.57 | 14.93 | 12.47 | 17.83 | 13.97 | 0.835 | 0.000 | 0.000 | 0.000 |
3.3. Biogenic Amines Content
C | RO 0.2 | RO 1.0 | RO 3.0 | SEM | Significance | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Days | 3 | 9 | 3 | 9 | 3 | 9 | 3 | 9 | Treatment | Time | Interaction | |
Putrescine | 27.2 | 46.5 | 24.6 | 37.0 | 10.7 | 24.9 | 4.7 | 6.5 | 18.8 | 0.000 | 0.000 | 0.052 |
Cadaverine | 16.9 | 29.6 | 15.6 | 22.2 | 6.1 | 18.0 | 2.2 | 3.8 | 35.5 | 0.007 | 0.025 | 0.559 |
Spermidine | 2.1 | 1.8 | 1.7 | 2.4 | 1.6 | 1.4 | 1.1 | 1.2 | 0.57 | 0.293 | 0.930 | 0.759 |
Tyramine | 13.4 | 16.0 | 17.0 | 13.5 | 2.8 | 14.9 | 2.8 | 4.6 | 6.4 | 0.000 | 0.015 | 0.004 |
Histamine | 17.3 | 320.1 | 103.4 | 271.2 | 5.0 | 50.9 | 8.0 | 16.5 | 2808 | 0.000 | 0.000 | 0.001 |
Spermine | ND | ND | ND | ND | ND | ND | ND | ND | - | - | - | - |
Dopamine | ND | ND | ND | ND | ND | ND | ND | ND | - | - | - | - |
3.4. Characterization and Content of Terpenoid Component
RO 0.2 | RO 1.0 | RO 3.0 | SEM | Significance | ||||||
---|---|---|---|---|---|---|---|---|---|---|
Days | 3 | 9 | 3 | 9 | 3 | 9 | Treatment | Time | Interaction | |
α-Pinene | 10,609 | 14,498 | 16,228 | 12,228 | 334,740 | 555,058 | 2.1 × 109 | 0.000 | 0.005 | 0.002 |
Eucalyptol | 4366 | 30,740 | 133,773 | 224,546 | 927,153 | 1,293,565 | 3.5 × 109 | 0.000 | 0.000 | 0.001 |
Camphor | 18,831 | 71,698 | 158,171 | 243,992 | 1,125,807 | 146,497 | 3.8 × 109 | 0.000 | 0.000 | 0.000 |
Borneol | 547 | 3106 | 13,458 | 26,446 | 43,900 | 38,061 | 8.4 × 106 | 0.000 | 0.036 | 0.000 |
Isoborneol | 4525 | 36,386 | 49,713 | 66,694 | 398,769 | 409,514 | 1.7 × 108 | 0.000 | 0.007 | 0.382 |
α-Terpineol | ND | ND | 36,132 | 40,596 | 391,096 | 495,470 | 2.7 × 108 | 0.000 | 0.001 | 0.000 |
Bornylacetate | ND | 5493 | 2278 | 1598 | 69,125 | 50,527 | 5.0 × 106 | 0.000 | 0.001 | 0.000 |
β-Caryophyllene | ND | ND | 5332 | 3084 | 250,712 | 176,756 | 2.2 × 108 | 0.000 | 0.004 | 0.001 |
4. Conclusions
Acknowledgment
Conflicts of Interest
References
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Peiretti, P.G.; Gai, F.; Ortoffi, M.; Aigotti, R.; Medana, C. Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage. Foods 2012, 1, 28-39. https://doi.org/10.3390/foods1010028
Peiretti PG, Gai F, Ortoffi M, Aigotti R, Medana C. Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage. Foods. 2012; 1(1):28-39. https://doi.org/10.3390/foods1010028
Chicago/Turabian StylePeiretti, Pier Giorgio, Francesco Gai, Marco Ortoffi, Riccardo Aigotti, and Claudio Medana. 2012. "Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage" Foods 1, no. 1: 28-39. https://doi.org/10.3390/foods1010028