3,905
Views
11
CrossRef citations to date
0
Altmetric
Articles

Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging

Efectos causados por extractos de hojas de laurel (Laurus nobilis) y té verde (Camellia sinensis) en las propiedades fisicoquímicas de anchoas marinadas y envasadas al vacío

ORCID Icon, ORCID Icon & ORCID Icon
Pages 848-858 | Received 31 Jan 2018, Accepted 01 Jun 2018, Published online: 06 Aug 2018

References

  • AOAC. (1995). Official methods of analysis of the association of official analytical chemists free fatty acids analysis (16 ed.). Washington, DC: Author.
  • AOAC. (2002). Official methods of analysis (17th ed.) 981.10 Protein synthesis in meat and meat products. Washington, DC: Author.
  • Aubourg, S. P. (1993). Interaction of malondialdehyde with biological molecules - new trends about reactivity and significance - review. International Journal of Food Science and Technology, 28(4), 323–335.
  • Bensid, A., Ucar, Y., Bendeddouche, B., & Ozogul, F. (2014). Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145, 681–686.
  • Bunkova, R., Marova, I., & Nemec, M. (2005). Antimutagenic properties of green tea. Plant Foods for Human Nutrition, 60(1), 25–29.
  • Clucas, I. J. (1982). Fish handling, preservation and processing in the tropics. London: Tropical Development and Research Institute.
  • Cui, Y., Oh, Y. J., Lim, J., Youn, M., Lee, I., Pak, H. K., … Park, S. (2012). AFM study of the differential inhibitory effects of the green tea polyphenol (-)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria. Food Microbiology, 29(1), 80–87.
  • Dadalioglu, I., & Evrendilek, G. A. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of Agricultural and Food Chemistry, 52(26), 8255–8260.
  • Dehaut, A., Himber, C., Mulak, V., Grard, T., Krzewinski, F., Le Fur, B., & Duflos, G. (2014). Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus). Journal of Agricultural and Food Chemistry, 62(32), 8014–8022.
  • Dias, M. I., Barros, L., Duenas, M., Alves, R. C., Oliveira, M. B. P. P., Santos-Buelga, C., & Ferreira, I. C. F. R. (2014). Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample? Food Chemistry, 156, 339–346.
  • Duman, M., Coban, O. E., & Ozpolat, E. (2015). Effects of rosemary and thyme oils on shelf life of marinated sauce crayfish. Journal of Animal and Plant Sciences, 25(6), 1771–1778.
  • Eerola, S., Hinkkanen, R., Lindfors, E., & Hirvi, T. (1993). Liquid-chromatographic determination of biogenic-amines in dry sausages. Journal of Aoac International, 76(3), 575–577.
  • Fang, F., Sang, S. M., Chen, K. Y., Gosslau, A., Ho, C. T., & Rosen, R. T. (2005). Isolation and identification of cytotoxic compounds from bay leaf (Laurus nobilis). Food Chemistry, 93(3), 497–501.
  • FDA. (2011). Fish and fishery products hazards and controls guidance (4th ed.). Gainesville, FL: Diane publishing.
  • Flick, G. J., & Ankenman Granata, L. (2005). Toxins in food. Boca Raton, FL: CRC Press.
  • Gokoglu, N., Topuz, O. K., & Yerlikaya, P. (2009). Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. Lwt-Food Science and Technology, 42(1), 113–118.
  • Gokoglu, N., Yerlikaya, P., & Topuz, O. K. (2012). Effects of tomato and garlic extracts on oxidative stability in marinated anchovy. Journal of Food Processing and Preservation, 36(3), 191–197.
  • Gunsen, U., Ozcan, A., & Aydin, A. (2011). Determination of some quality criteria of cold storaged marinated anchovy under vacuum and modified atmosphere conditions. Turkish Journal of Fisheries and Aquatic Sciences, 11(2), 233–242.
  • Halasz, A., Barath, A., Simonsarkadi, L., & Holzapfel, W. (1994). Biogenic-amines and their production by microorganisms in food. Trends in Food Science & Technology, 5(2), 42–49.
  • Ho, C. T., Lin, J., & Shadidi, F. (2009). Tea and tea products chemistry and health-promoting properties. Boca Raton, FL: CRC Press.
  • Kilinc, B., & Cakli, S. (2004). Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88(2), 275–280.
  • Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55(1–3), 181–186.
  • Lemon, D. W. (1975). An improved TBA test for rancidity. New Series Circular No. 51. Halifax: Environment Canada Fisheries and Marine Service, Halifax Laboratory, Canada.
  • Melgarejo, E., Urdiales, J. L., Sanchez-Jimenez, F., & Medina, M. A. (2010). Targeting polyamines and biogenic amines by green tea epigallocatechin-3-gallate. Amino Acids, 38(2), 519–523.
  • Ohshita, J., Okigami, H., Nitta, Y., & Ueno, H. (2007). Evaluation of inhibitory efffects of spice-derived natural extracts on histidine decarboxylase. Japan Society of Home Economics, 58(1), 17–22.
  • Ozogul, I., Polat, A., Ozogul, Y., Boga, E. K., Ozogul, F., & Ayas, D. (2014). Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets. International Journal of Food Science and Technology, 49(3), 847–853.
  • Ozogul, Y., Yuvka, I., Ucar, Y., Durmus, M., Kosker, A. R., Oz, M., & Ozogul, F. (2017). Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. Lwt-Food Science and Technology, 75, 677–684.
  • Pons-Sanchez-Cascado, S., Bover-Cid, S., Veciana-Nogues, M. T., & Vidal-Carou, M. C. (2005). Amino acid-decarboxylase activity of bacteria isolated from ice-preserved anchovies. European Food Research and Technology, 220(3–4), 312–315.
  • Pons-Sanchez-Cascado, S., Vidal-Carou, M. C., Marine-Font, A., & Veciana-Nogues, M. T. (2005). Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies. Journal of Agricultural and Food Chemistry, 53(22), 8586–8592.
  • Quelas, J. I., Althabegoitiu, M. J., Jimenez-Sanchez, C., Melgarejo, A. A., Marconi, V. I., Mongiardini, E. J., . . . Lodeiro, A. R. (2016). Swimming performance of Bradyrhizobium diazoefficiens is an emergent property of its two flagellar systems. Scientific Reports, 6ARTN 23841. doi:10.1038/srep23841.
  • Rezaei, M., Montazeri, N., Langrudi, H. E., Mokhayer, B., Parviz, M., & Nazarinia, A. (2007). The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chemistry, 103(1), 150–154.
  • Rodriguez-Caso, C., Rodriguez-Agudo, D., Sanchez-Jimenez, E., & Medina, M. A. (2003). Green tea epigallocatechin-3-gallate is an inhibitor of mammalian histidine decarboxylase. Cellular and Molecular Life Sciences, 60(8), 1760–1763.
  • Sallam, K. I. (2008). Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 degrees C. International Journal of Food Science and Technology, 43(2), 220–228.
  • Schormüller, J. (1968). Handbuch der lebensmittelchemie. Berlin: Springer-Verlag.
  • Sen, M. K. C., & Temelli, S. (2003). Microbiological and chemical qualities of marinated anchovy prepared with different vegetable additives and sauce. Revue De Medecine Veterinaire, 154(11), 703–707.
  • Skerget, M., Kotnik, P., Hadolin, M., Hras, H. R., Simonic, M., & Knez, Z. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89(2), 191–198.
  • Tomac, A., & Yeannes, M. I. (2015). Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) During Refrigerated Storage. Journal of Aquatic Food Product Technology, 24(7), 686–697.
  • Topuz, O. K., Yerlikaya, P., Ucak, I., Gumus, B., & Buyukbenli, H. A. (2014). Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy. Food Chemistry, 154, 63–70.
  • Ucak, I., Ozogul, Y., & Durmus, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6), 1157–1163.
  • Varlik, C., Erkan, N., Metin, S., Baygar, T., & Ozden, O. (2000). Determination of the shelf-life of marinated fish balls. Turkish Journal of Veterinary & Animal Sciences, 24(6), 593–597.
  • von Staszewski, M., Pilosof, A. M. R., & Jagus, R. J. (2011). Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins. Food Chemistry, 125(1), 186–192.