Chemical, microbiological, and sensory parameters during the refrigerated storage of silver catfish (Rhamdia quelen) exposed in vivo to the essential oil of Lippia alba.

Abstract

This study evaluated whether the essential oil of Lippia alba (EO) used as a sedative for fish transport would increase the stability of silver catfish during ice storage. Fish were transported (6 h) with water alone (control), 30 or 40 µL/L of EO in water. After transport, fish were slaughtered and stored in ice. Data on mesophilic and psychrotrophic bacteria counts during storage did not support the evidence for the antimicrobial activity of EO. However, fish treated with EO (30 and 40 µL/L) had delayed onset of rigor mortis, delayed increase of pH after 34 days of storage, and delayed peak of hypoxanthine formation and its degradation. In addition, the demerit sensory score of EO-treated fish (30 and 40 µL/L) was lower than that of controls along the storage. Thus, the use of EO as a sedative in the water used to transport silver catfish can delay the loss of freshness and the deterioration of whole fish stored in ice.

• Authors: Ana Paula de Lima Veeck, Ana Paula Daniel, Bruna Klein, Andréia Quatrin, Ana Paula de Souza Rezer, Liana Guidolin Milani, Carla Cristina Zeppenfeld, Mauro Alves da Cunha, Clarissa Giesel Heldwein, Berta Maria Heinzmann, Thaylise Vey Parodi, Bernardo Baldisserotto, Tatiana Emanuelli
• Journal: Journal of food science and technology (J Food Sci Technol) Vol. 55 Issue 4 Pg. 1416-1425 (Apr 2018) ISSN: 0022-1155 [Print] India
• PMID: 29606756 (Publication Type: Journal Article)