Publication Date:
2021-05-19
Description:
In this study, the effects of Tarragon and Savory essential oils on oxidative stability of ready-to-eat
shrimp (Metapenaeus stebbingi) during three months at frozen storage were investigated. Samples
were treated with Tarragon and Savory essential oils and cooked by different cooking methods (frying,
oven baking and steaming). Butylated hydroxytoluene (BHT) was used as a reference to compare
antioxidant activities. During frozen storage, fat hydrolysis was evaluated through measuring free fatty
acid value and oxidation products were measured via peroxide value and thiobarbutiric resistance
substance. At the end of storage, the highest amount of free fatty acids (following the control) was
observed in steamed savory treated samples (3.2% oleic acid) and the lowest amount in Savory and
Ttarragon fried samples (1.11 and 1.75% oleic acid). Following BHT, the lowest amount of peroxide
value was obtained from steamed shrimps treated with tarragon (0.92 meq/kg of fat). Also,
thiobarbutiric acid values in fried and oven baked samples containing Savory essential oil (0.55 and
0.42 mg MA/kg of fat) was higher than samples containing Tarragon essential oil (0.44 and 0.38 mg
MA/kg of fat). The results of the present study indicated that Tarragon and Savory essential oils
retarded the oxidation and samples treated with Tarragon essential oil showed slower hydroperoxide
and malonaldehyde formation than those of Savory-treated or the untreated samples. The best storage
period of the fried, oven baked and steamed products treated with Tarragon and Savory were 1, 2 and
3 months, respectively.
Description:
Published
Keywords:
Antioxidant
;
Cold store
;
Savory
;
Shrimp
;
Tarragon
;
Metapenaeus stebbingi
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.51-63
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