Effect of Mentha piperita essential oil in the conservation of refrigerated tambatinga hybrid fish meat

Autor: Alexandra Pretto, Jane Mello Lopes, Iara Reis Marinho, Izumy Pinheiro Doihara, Thaisa Sales Costa, Claudener Souza Teixeira, Odair dos Santos Monteiro
Jazyk: English<br />Portuguese
Rok vydání: 2023
Předmět:
Zdroj: Ciência Animal Brasileira, Vol 25 (2023)
Druh dokumentu: article
ISSN: 1518-2797
1809-6891
Popis: The search for safer foods has led to increased research attention to discover natural alternatives to synthetic additives that are used in the food industry. Natural preservatives, such as essential oils (EOs) from plants, could increase fish conservation and even positively affect human health. Therefore, the objective of the study was to evaluate the effect of Mentha piperita EO on the physicochemical characteristics and concentration of microorganisms in chilled tambatinga (Colossoma macropomum × Piaractus brachypomum) meat. Mentha piperita EO was prepared at three concentrations (0%, 0.25% and 0.50%) in a solution containing distilled water, propylene glycol and Tween. The meat samples remained immersed in this solution for 60 min; then, they were packed in plastic packages and stored under refrigeration (± 0.4 °C) for 14 days. During this storage, pH, total volatile nitrogenous bases (TVB-N), peroxides, thiobarbituric acid reactive substances (TBARS) and counts of strict and facultative aerobic mesophilic microorganisms were determined. The major constituents found in M. piperita EO were geranial (32.28%), neral (18.64%) and geranic acid (6.98%). None of the EO concentrations affected TVB-N, but there were some changes to the pH. Both 0.25% and 0.50% EO reduced the formation of peroxides and TBARS. The growth of microorganisms was reduced by treatment with 0.50% EO. Based on the findings, 0.50% EO was more effective in reducing the deterioration of meat kept refrigerated for up to 14 days.
Databáze: Directory of Open Access Journals
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