Using the Essential Oil of Aloysia triphylla (L'Her.) Britton to Sedate Silver Catfish (Rhamdia quelen) during Transport Improved the Chemical and Sensory Qualities of the Fish during Storage in Ice

Exposure of silver catfish to 40 μL/L of the essential oil of Aloysia triphylla (AT) during in vivo transport delayed the onset and resolution of rigor mortis as well as the degradation of IMP into HxR compared to the control. The fish that were treated with 30 or 40 μL/L of AT received lower sensor...

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Bibliographic Details
Published in:Journal of food science 2014-06, Vol.79 (6), p.S1205-S1211
Main Authors: Daniel, Ana Paula, Veeck, Ana Paula L, Klein, Bruna, Ferreira, Lauren F, Cunha, Mauro A, Parodi, Thaylise V, Zeppenfeld, Carla C, Schmidt, Denise, Caron, Braulio O, Heinzmann, Berta M, Baldisserotto, Bernardo, Emanuelli, Tatiana
Format: Article
Language:English
Subjects:
Aloysia citrodora
Aloysia triphylla
Aloysia triphylla (L'Her.) Britton
Anesthetics - pharmacology
Animal Welfare
Animals
Aquaculture
Aquaculture - methods
Catfish
Catfishes
Cold storage
essential oil
essential oils
Fish
Food Preservation
Food quality
Food science
Food Storage
Foods
Freshness
Humans
Hypnotics and Sedatives - pharmacology
Ice
inosine monophosphate
Oils & fats
Oils, Volatile - pharmacology
quality
Rhamdia quelen
Rigor Mortis
Seafood - analysis
Seafood - standards
sensory
Shelf life
Silver
Transport
Transportation
Verbenaceae - chemistry
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Summary:Exposure of silver catfish to 40 μL/L of the essential oil of Aloysia triphylla (AT) during in vivo transport delayed the onset and resolution of rigor mortis as well as the degradation of IMP into HxR compared to the control. The fish that were treated with 30 or 40 μL/L of AT received lower sensory demerit scores after 10 d of storage in ice compared to the control, and the fish that were treated with 40 μL/L of AT had a longer sensory shelf life than did the control. These results indicated that using AT as a sedative in the water in which the silver catfish were transported extended their freshness and increased their shelf life during refrigerated storage.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.12463