The Effect of Glazing with Sumac (Rhus Coriaria, L.) Extract on The Quality of Frozen Rainbow Trout (Oncorhynchus Mykiss) Fillets

Year 2019, Volume: 14 Issue: 4, 129 - 138, 26.10.2019

Eylem Ezgi Fadiloglu , Mehmet Zülfü Çoban

Abstract

This study aims to investigate the effect of glazing with sumac (Rhus Coriaria, L.) extract on the quality
of rainbow trout (Oncorhynchus mykiss)
fillets during frozen storage. Fish fillets were glazed with 5% and 10% sumac
extracts and were stored at -18°C for 6 months. Results showed that glazing
with sumac treatment prevented lipid oxidation when compared to non-glazed and
water-glazed treatments. Sumac extract decreased the free fatty acid production
during 6 months of storage. PV, TVB-N and TBA values of S5 and S10 groups were
lower than NG and G groups. Samples glazed with sumac extract showed the best
results compared to non-glazed and water-glazed samples. Glazing with 10% sumac
extract treatment significantly decreased the total aerobic mesophilic bacteria. Our results showed that sumac can be used as natural antioxidant,
antibacterial agent and glazing material for delaying lipid oxidation and to
inhibit the quality loss in frozen fish. 

Keywords

Sumac, Glazing, Rainbow trout, Freezing, Quality

References

• [1] Akova, B., (2015). Aquaculture and Its Distribution in Turkey. J. Aqua. Engin. Fisher Res., 1(4):160–190.
• [2] Chamanaraa, V., Farhoudib, A., and Ahmadic, A., (2015). Effects of Chitosan Coating on the Quality of Rainbow Trout Fillet During Storage in Refrigerator. Persian J. Seafood Sci. Technol., 1(1):12–15.
• [3] Volpe, M.G., Siano, F., Paolucci, M., Sacco, A., Sorrentino, A., Malinconico, M., and Varricchio, E., (2015). Active Edible Coating Effectiveness in Shelf-life Enhancement of Trout (Oncorhynchus mykiss) Fillets. LWT-Food Sci. Technol., 60(1):615–622.
• [4] Lin, C.C., Lin, C.S., (2005). Enhancement of the Storage Quality of Frozen Bonito Fillets by Glazing with Tea Extracts. Food Con., 16:169–175.
• [5] Rostamzad, H., Shabanpour, B., Kashaninejad, M., and Shabani, A., (20109. Inhibitory Impacts of Natural Antioxidants (Ascorbic and Citric Acid) and Vacuum Packaging on Lipid Oxidation in Frozen Persian Sturgeon Fillets. Iranian J. Fish. Sci., 9(2):279–292.
• [6] Yıldız, M., Sener, E., Seyin, H.G.N., (2006). Effect of Refrigerated Storage on Fillet Lipid Quality of Rainbow Trout (Oncorhynchus mykiss) Fed a Diet Containing Different Levels of DL α- tocopherol acetate. Turkish J. Vet. Anim. Sci., 30:143–150.
• [7] Goncalves, A.A. and Junior, C.S.G.G., (2009). The Effect of Glaze Uptake on Storage Quality of Frozen Shrimp. J. Food Engin., 90(3):285–290.
• [8] Soares, N.M., Mendes, T.S., and Vicente, A.A., (2013). Effect of Chitosan-based Solutions Applied as Edible Coatings and Water Glazing on Frozen Salmon Preservation- A pilot-scale study. J. Food Engin., 119(2):316–323.
• [9] Bogh-Sorensen, L., (2002). Recommendations for the Processing and Handling of Frozen Foods. Int Inst Refrigeration, Paris.
• [10] He, Q. and Xiao, K., (2016). The effects of Tangerine Peel (Citri reticulatae pericarpium) Essential oils as Glazing Layer on Freshness Preservation of Bream (Megalobrama amblycephala) During Super Chilling Storage. Food Cont., 69:339–345.
• [11] Kosar, M., Bozan, B., Temelli, F., Baser, and K.H.C., (2007). Antioxidant Activity and Phenolic Composition of Sumac (Rhus coriaria, L.) extracts. Food Chem., 103(3):952–959.
• [12] Ahmadi, R., Eskandani, M.A., and Saadati, D., (2017). Evaluation of Antimicrobial Effect of Iranian Sumac on Bacillus cereus in a Commercial Barley Soup. Slovenian Vet. Res., 54(2):65–9.
• [13] Gulmez, M., Oral, N., and Vatansever, L., (2006). The Effect of Water Extract of Sumac (Rhus coriaria, L.) and Lactic Acid on Decontamination and Shelf Life of Raw Broiler Wings. Poultry Sci., 85(8):1466–1471.
• [14] Pajohi-Alamoti, M., Yadollahi-Baghloyi, M., and Bazargani-Gillani, B., (2016). The Effect of Water Extract of (Rhus coriaria, L.) on the Pathogenic Bacteria at Different Temperatures. J. Babol Univ. Med. Sci., 18(1):41–47.
• [15] Onkar, S., Mohammed, A., and Nida, A., (2011). New Antifungal Aromatic Compounds from the Seeds of Rhus coriaria, L. Int. Res. J. Pharm., 2(1):188–194.
• [16] Nasar-Abbas, S.M. and Halkman, A.K., (2003). Antimicrobial Effect of Water Extract of Sumac (Rhus coriaria, L.) on the Growth of Some Food Borne Bacteria Including Pathogens. Inter. J. Food Microbiol., 97(1):63–69.
• [17] Abu-Reidah, I.M., Jamous, R.M., and Ali-Shtayeh, M.S., (2014). Phytochemistry, Pharmacological Properties and Industrial Applications of Rhus coriaria, L. (Sumac). Jordan J. of Biological Sci., 7(4):233¬¬–244.
• [18] Tarladgis, B.G., Watts, B.M., Younathan, M.T.L.R., and Dugan, J.R., (1960). A Distillation Method for the Quantitative Determination of Malonaldehyde in Rancid Foods. J. American Oil Chem. Soc., 37(1):44–48.
• [19] Mattissek, R., Schnepel, M.F., and Steiner, G., (1992). Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen. Springer, Zweite korrigierte Auflage, Berlin.
• [20] Yetim H. 2002. Food Analysis, Faculty of Agriculture, Atatürk University Publications. No: 227. Erzurum.
• [21] Varlık, C., Ugur, M., Gokoglu, N., and Gun, H., (1993). Quality Control Principles and Methods in Fisheries. Journal of Food Technology Publications. Publication No:17, Istanbul. 174.
• [22] ICMSF (International Commisson on Microbiological Spescifications for Foods), (1986). Microorganisms in Foods 2. Sampling for microbiological analysis, 2nd edition, University of Toronto Press, Toronto.
• [23] Sathivel, S., Liu, Q., Huang, J., and Prinyawiwatkul, W., (2007). The influence of Chitosan Glazing on the Quality of Skinless Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage. J. Food Engin., 83(3):366–373.
• [24] Schormuller, J., (1969). Handbuch der Lebensmittelchemie (Band IV). Heidelberg, Berlin: Springer-Verlag.
• [25] Mesarcova, L., Marcincak, S., Nagy, J., Popelka, P., Baca, M., Jevinova, P., and Marcincakova, D., (2013). Effect of Glaze and Selected Herbal Extracts on lipid Oxidation and Sensory Properties of Frozen Atlantic Herrings (Clupea harengus L.). Acta Alimentaria, 42(2):236–244.
• [26] Rostamzad, H., Shabanpour, B., Kashaninejad, M., and Shabani, A., (2011). Antioxidative Activity of Citric and Ascorbic Acids and Their Preventive Effect on Lipid Oxidation in Frozen Persian Sturgeon Fillets. Latin American App. Res., 41:135–140.
• [27] Cavonius, L.R. and Undeland, I., (2017). Glazing Herring (Clupea harengus) Fillets with Herring Muscle Press Juice: Effect on Lipid Oxidation Development During Frozen Storage. Int. J. Food Sci. Technol., 52(5):1229–1237.
• [28] Fadıloglu, E. and Coban, O.E., (2018). Effects of Chitosan Edible Coatings Enriched with Sumac on the Quality and the Shelf Life of Rainbow Trout (Oncorhynchus mykiss, Walbaum, 1792) fillets. J. Food Safe., 38:e12545.
• [29] Shi, J., Lei, Y., Shen, H., Hong, H., Yu, X., Zhu, B., and Luo, Y., (2019). Effect of Glazing and Rosemary (Rosmarinus officinalis) Extract on Preservation of mud shrimp (Solenocera melantho) During Frozen Storage. Food Chem., 272, 604–612.
• [30] Auborg, S., Lehmann, I., and Gallardo, J., (2002). Effect of Previous Chilled Storage on Rancidity Development in Frozen Horse Mackerel (Trachurus trachurus). J. Sci. Food Agric., 82(15):1764–1771.
• [31] Korkut, A.Y., Kop, A., and Demir, P., (2007). Fish Oil, Used in Fish Feeds and its Characteristics. Ege J. Fish. Aqua. Sci., 24:195–199.
• [32] Serdaroglu, M. and Felekoglu, E., (2005). Effects of Using Rosemary Extract and onion juice on Oxidative Stability of Sardine (Sardina pilchardus) mince. J. Food Qual., 28(2):109–120.
• [33] Castro, P.R., Millan, R., Penedo, J.C., Sanjuán, E., Santana, A., and Caballero, M.J., (2012). Effect of Storage Conditions on Total Volatile Base Nitrogen Determinations in Fish Muscle Extracts. J. Aqua. Food Prod. Technol., 1(5):519–523.
• [34] Ruiz-Capillas, C. and Moral, A., (2005). Sensory and Biochemical Aspects of Quality of Whole Bigeye Tuna (Thunnus obesus) during Bulk Storage in Controlled Atmospheres. Food Chem., 89(3):347–354.
• [35] Ocano-Higuera, V.M., Maeda-Martinez, A.N., Marquez-Rios, A.N., Canizales-Rodriguez, D.F., Castillo-Yanez, F.J., Ruiz-Bustos, E., Graciano-Verdugo, A.Z., and Plascencia-Jatomea, M., (2011). Freshness Assessment of Ray Fish Stored in Ice by Biochemical, Chemical and Physical Methods. Food Chem., 125(1):49–54.
• [36] Coban, O.E., (2012). Evaluation of Essential Oils as a Glazing Material for Frozen Rainbow Trout (Oncorhynchus mykiss) Fillet. J. Food Proces. Preserv., 37(5):759–765.
• [37] Soares, N., Silva, P., Barbosa, C., Pinheiro, R., and Vicente, A.A., (2017). Comparing the Effects of Glazing and Chitosan-Based Coating Applied on Frozen Salmon on its Organoleptic and Physicochemical Characteristics Over Six-Month Storage. J. Food Engin., 194:79–86.