Open AccessThymus vulgaris L. Essential Oil: Effect on Fatty Acids and Proteins Oxidation of Little Tuna (Euthynnus alletteratus) Minced during Refrigerated Storage
Author(s) -
Hafedh Hajlaoui,
Soumaya Arraouadi,
Emira Noumi,
Kaïss Aouadi,
Mejdi Snoussi,
Adel Kadri
Publication year - 2021
Publication title -
journal of pharmaceutical research international
Language(s) - English
Resource type - Journals
ISSN - 2456-9119
DOI - 10.9734/jpri/2021/v33i60b34777
Subject(s) - tuna , food science , tbars , chemistry , shelf life , lipid oxidation , flesh , limiting , food storage , biology , biochemistry , fishery , antioxidant , lipid peroxidation , fish <actinopterygii> , mechanical engineering , engineering
People are uncomfortable having their food chemically treated to boost its shelf life. Thus, Tunisian Thymus vulgaris Essential Oil (TVEO) were investigated in parallel with its capacity to limit fatty acids and proteins oxidation in tuna (Euthynnus alletteratus) minced during refrigeration storage (4°C). Our results revealed that for tuna preservation, the measured concentrations of PV, TBARS and TVB-N during different storage periods showed a good efficiency of this Essential Oil (EO) (3%) in limiting lipids and proteins oxidation of tuna flesh. Moreover, we observed increase in all batches which was significantly different (P< 0.05) with lots treated with TVEO were the most conserved comparing to the BHT. Overall outcomes suggest that TVEO use for tuna conservation could represent a promising strategy to improve the qualitative characteristics as well as the safety of seafood.