The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage

ABSTRACT

This study aimed to evaluate the quality aspects and shelf life of minced meat of trout (Oncorhynchus mykiss) impregnated with derived essential oil (EO) of Pisticia atlantica ssp. Kurdica (Bene) fruits kept for 12 days at 4°C. The yielded EO of dried Pistacia fruits was 0.30-0.40 % (v/w). EO controlled lipid oxidation in all concentrations (0.125, 0.25 and 0.5% v/w). The 0.5 % concentration showed better effect in treated samples. Malondialdehyde content was lower than control group in all fish samples supplemented with Bene EO (p<0.05). The bacterial load enhanced proportionally for all fish samples and was considerably slower in treated fish samples than control. The results of microbial evaluation and sensory analysis showed that cooked treated fish samples remained acceptable for consumption during 8 days of storage. Bene EO can be practically used and proposed as a natural antioxidant and antimicrobial agent in the food industries for food preservation.

KEYWORDS:

• Antimicrobial activity
• antioxidant activity
• bene
• fat oxidation
• minced fish

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

Authors thank for financially supporting of this study by the research deputy of Zanjan University of Medical Sciences [grant number A-12-940-6].