Comparative Evaluation of Natural Antioxidant Coating and Vacuum-Packaging Technique on Quality Characteristics of Chill Stored Giant Trevally Fillets

References

• Amerine, M. A., Pangborn, R. M., and Roessler, E. B. 1965. Principles of Sensory Evaluation of Food. New York, NY: Academic Press. 602 p.
   Google Scholar
• AOAC. 2000. Official Methods of Analysis of the Association of Official Analytical Chemists (17th ed.). Gaithersburg, MD: Author.
   Google Scholar
• Burt, S. 2004. Essential oils: Their antibacterial properties and potential applications in foods— A review. Int. J. Food Microbiol. 94(3): 223–253.
   PubMed Web of Science ®Google Scholar
• Castro, P., Penedo Padrón, J. C., Caballero Cansino, M. J., Sanjuán Velázquez, E., and Millán De Larriva, R. 2006. Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control 17: 245–248.
   Web of Science ®Google Scholar
• Chang, C. C., Yang, M. H., Wen, H. M., and Chern, J. C. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J. Food Drug Anal. 10(3): 178–182.
   Web of Science ®Google Scholar
• Connell, J. J. 1995. Control of Fish Quality (4th ed.). London, UK: Fishing News Books.
   Google Scholar
• Dragoev, S. G. 2008. Inhibition of lipid peroxidation of frozen mackerel by pre-storage antioxidant superficial treatment. Bulg. J. Agric. Sci. 14: 283–289.
   Web of Science ®Google Scholar
• Edeoga, H. O., Okwu, D. E., and Mbaebie, B. O. 2005. Phytochemical constituents of some Nigerian medicinal plants. Afric. J. Biotec. 4(7): 685–688.
   Web of Science ®Google Scholar
• Ehsani, A., and Jasour, M. S. 2012. Improvement of lipid stability of refrigerated rainbow trout (Oncorhynchus mykiss) fillets by pre-storage α-tocopherol acetate dipping treatment. Vet. Res. Forum 3(4): 269–273.
   PubMedGoogle Scholar
• Fasseas, M. K., Mountzouris, K. C., Tarantilis, P. A., Polissiou, M., and Zervas, G. 2007. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem. 106: 1188–1194.
   Web of Science ®Google Scholar
• Frankel, E. N. 1996. Antioxidants in lipid food and their impact on food quality. Food Chem. 57: 51–55.
   Web of Science ®Google Scholar
• Fuster, M. D., Lampi, A. M., Hopia, A., and Kamal-Eldin, A. 1998. Effects of α- and γ- tocopherols on the autooxidation of purified sunflower triacylglycerols. Lipids 33: 715–722.
   PubMed Web of Science ®Google Scholar
• Hamilton, R. J., Kalu, C., McNeill, G. P., Padleyc, F. B., and Pierce, J. H. 1998. Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. J. Am. Oil Chem. Soc. 75(7): 813–822.
   Web of Science ®Google Scholar
• Helena, F. S., and Silvia, L. S. 2007. Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers. Food Chem. 105: 1214–1218.
   Web of Science ®Google Scholar
• Hras, A. R., Hadolin, M., Knez, Z., and Bauman, D. 2000. Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem. 71: 229–233.
   Web of Science ®Google Scholar
• Lea, C. H. 1952. Methods for determining peroxide in lipids. J. Sci. Food Agric. 3: 586–594.
   Web of Science ®Google Scholar
• Li, W. Y., Chan, S. W., and Yu, P. H. F. 2007. Correlation between antioxidative power and anticancer activity in herbs from traditional chinese medicine formulae with anticancer therapeutic effect. Pharm. Biol. 45: 541–546.
   Web of Science ®Google Scholar
• Lin, Y. T., Labbe, R. G., and Shetty, K. 2004. Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies. App. Env. Microbiol. 70(9): 5672–5678.
   Web of Science ®Google Scholar
• Maurya, S., and Singh, D. 2010. Quantitative analysis of total phenolic content in Adhatoda vasica Nees extracts. Int. J. Pharm. Tech. Res. 2(4): 2403–2406.
   Google Scholar
• Osawa, T., and Namiki, M. 2001. Natural antioxidants isolated from eucalyptus leaf waxes. J. Agric. Food Chem. 49: 2992–2997.
   PubMed Web of Science ®Google Scholar
• Oyaizu, M. 1986. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr. 44: 307–315.
   Web of Science ®Google Scholar
• Pandino, G., Lombardo, S., Williamson, G., and Mauromicale, G. 2012. Polyphenol profile and content in wild and cultivated Cynara cardunculus L. Ital. J. Agron. 7(3): 254–261.
   Google Scholar
• Pizzale, L., Bortolomeazzi, R., Vichi, S., Uberegger, E., and Conte, L. S. 2002. Antioxidant activity of sage (Salvia officinalis and S. fruticosa) and oregano (Origanum onites and O. indercedens) extracts related to their phenolic compound content. J. Sci. Food Agric. 82: 1645–1651.
   Web of Science ®Google Scholar
• Prior, R. L., Wu, X., and Schaick, K. 2005. Standardized methods for the determination of antioxidant capacity of phenolics in foods and dietary supplements. J. Agric. Food Chem. 53: 4290–4302.
   PubMed Web of Science ®Google Scholar
• Spiridona, I., Colcerub, S., Anghela, N., Teacaa, C. A., Ruxanda Bodirlaua, R., and Armatu, A. 2011. Antioxidant capacity and total phenolic contents of oregano (Origanum vulgare), lavender (Lavandula angustifolia) and lemon balm (Melissa officinalis) from Romania. Nat. Prod. Res. 25: 1657–1661.
   PubMed Web of Science ®Google Scholar
• Tarladgis, B. G., Watts, B. M., Younathan, M. T., and Dugan, L. 1960. A distillation method for quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37: 44–48.
   Google Scholar
• Tsimidou, M., Papavergou, E., and Boskou, D. 1995. Evaluation of oregano antioxidant activity in mackerel oil. Food Res. Int. 28: 431–433.
   Google Scholar
• Velasco, V., and Williams, P. 2011. Improving meat quality through natural antioxidants. Chil. J. Agric. Res. 71(2): 313–322.
   Web of Science ®Google Scholar
• Watts, B. M. 1962. Meat products. In: Lipids and Their Oxidation. Schultz, H. W., Day, E. A., and Sinnhuber, R. O. (Eds.). Westport, CT: AVI Publishing. P. 202.
   Google Scholar
• Yasin, N. M. N., and Abou-Taleb M. 2007. Antioxidant and antimicrobial effects of marjoram and thyme in coated refrigerated semifried mullet fish fillets. World J. Dairy Food Sci. 2: 1–9.
   Google Scholar
• Yumrutas, O., and Saygideger, S. D. 2010. Determination of in vitro antioxidant activities of different extracts of Marrubium parviflorum Fish et Mey and Lamium amplexicaule L. from south east of Turkey. J. Med. Plants Res. 4(20): 2164–2172.
   Web of Science ®Google Scholar
• Zheng, W., and Wang, S. Y. 2001. Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 49: 5165–5170.
   PubMed Web of Science ®Google Scholar