Effect of aqueous extract of myrtle leaves (Myrtus communis) on quality changes of farmed gutted rainbow trout (Oncorhynchus mykiss) during chilled (4 ±1°C) storage

Abstract

Rainbow trout fish is highly susceptible to microbial and hydrolytic spoilage as well as oxidative rancidity. Therefore, it is essential to use preservatives to extend the shelf life of this product. Myrtle Leaf extract has significant antibacterial and antioxidant properties. This research conducted to investigate the effect of aqueous extract of myrtle (Myrtus communis) leaves on farmed rainbow trout fish (Oncorhynchus mykiss) quality during chilled (4 ±1°C) storage. The amounts of total phenolic compounds through Folin-Ciocalteu method, free radical scavenging by DPPH solution and metal scavenging ability of the extract through spectrophotometric method, were determined. Rainbow trout have been washed and gutted immediately after fishing. Then, with regard to primary tests results, samples were immersed in aqueous extract of myrtle leaves with concentration of 0.5% for 5 minutes. Sampling has been done at days 0, 5, 10 and 15 during chilled (4 ±1°C) storage. Antimicrobial effects of mentioned extract were evaluated by enumeration of psychrophilic bacterial counts through the pour plate method, using PCA. Furthermore, the effects of extract on chemical properties of samples have been investigated through, pH measurement, spectrophotometric evaluation of TBARS and TVB-N content determination using Kjheldal method. Sensory evaluation determined by 10 trained panelists who were asked to evaluate the appearance and color, odor, texture and eye appearance of the samples. Total phenolic compounds, free radical scavenging (IC50) and metal scavenging ability of aqueous extract of myrtle were 49.6±0.33 mg GA/ml, 20±0.03 µg/ml and 0.042 mg/ml, respectively. Dipping the fish in the aqueous extract reduced the psychrophilic bacterial count immediately after the treatment and significantly retarded the microbial deterioration of treated fishes. So that, the psychrophilic bacterial count of control and treated samples on day 10 of storage were, 7.29 and 5.91 log cfu/g respectively. Moreover, lipid oxidation and production of volatile nitrogen compounds reduced in treated samples and sensory characteristics improved compared to control samples. Thus, the myrtle aqueous extract can be used to extend the shelf life of rainbow trout during chilled storage.  The use of water as a solvent, the low required concentration of extract and abundance of evergreen myrtle bushes in Iran, provides the possibility of economic use of this extract as a natural preservative and suitable substitute for chemical compounds.  

Keywords


leksic, V. and Knezevic, P., 2013. Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L. Microbiological Research, 169: 240-254.Amensour, M., Sendra, E., Abrini, J., Pérez-Alvarez, J.A. and Fernández-López, J., 2010. Antioxidant activity and total phenolic compounds of myrtle extracts. Journal of Food, 8: 95–101.Arlington, V.A., Arashisar, S.O., Hisar, M.K. and Yanik, T., 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Journal of Food Microbiology, 97: 209– 214.Bailey, M,E., Fieger, E.A. and Novak, A.F., 1956. Objective tests applicable to quality studies of ice stored shrimp. Journal of Food Researches, 21:611.Benjakul, S. and Bauer, F., 2001. Biochemical and physicochemical changes in catfish muscle as influenced by different freeze-thaw cycles. Food Chemistry, 72: 207–217.Bremner, H.A., 2002. Safety and quality issues in fish processing. CRC Press, 519 p.Burtis, M. and Bucar, F., 2000. Antioxidant activity of Nigella sativa essential oil. Phytotheraphy Research, 14: 323–328.Campos, C.A., Rodriguez, O., Losada, V., Aubourg, S.P. and Barros–Velázquez, J., 2005. Effects of storage in ozonized slurry ice on sensory and microbial quality of (Sardina pilchardus). International Journal of Food Microbiology, 103:121-130.Chidanandaiah, A.K., Keshri, R.C. and Sanyal, M.K., 2009. Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4 ±1C) storage. Journal of Muscle Foods, 20, 275-292.Decker, E.A. and Welch, B., 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agriculture and Food Chemistry, 38: 674–677. Edmonds, M., 2006. Sodium metabisulphite alternatives. Seafish Technology Implementation, pp.1-16.Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y., 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Journal of Food Chemistry, 115: 66-70.Etemadi, H., Rezaei, M. and Abedian Kenary, A.M., 2008. Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss). Iranian Journal of Food Science and Technology, 5: 67-77.Georgantelis, D., Ambrosiadis, I., Katikou, P., Blekas, G. and Georgakis, S.A., 2007. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C. Meat Science, 76: 172–181.Hashemabadi, D. and Kaviani, B., 2010. Seasonal and geographical variations in the essential oils of Eryngium caucasicum Trautv growing in Iran. American-Eurasian Journal Agricaltural & Environmental Science, 8(2): 212-215. Hayder, N., Abdelwahed, A., Kilani, S., Ben-Ammar, R., Ghedira, A. and Chekir-Ghedira, L., 2004. Anti-genotoxic and free-radical scavenging activities of extracts from (Tunisian) Myrtus communis. Mutation Research, 564: 89–95.Hernandez, F., Melgarejo, P., Tomas-Barberan, F.A. and Artes, A., 1999. Evolution of juice anthocyanin's during ripening of new selected pomegranate (Punica granatum) clones. European Food Research and Technology, 210: 39-42.Hugo, W.B. and Bloomfield, S.F., 1971. Studies on the mode of action of the phenolic antibacterial agent Fentichlor against Staphylococcus aureus and Escherichia coli II. The effects of Fentichlor on the bacterial membrane and the cytoplasmic constituents of the cell. Journal of Applied Bacteriology, 34: 569–578.Hosseini, E., Rousta, E., Tabib-Loghmany, F. and Mahmoudpour, M.B., 2014. In vitro antioxidant activity of hydromethanolic extract of Karde (Biarum carduchrum) and its effects on the serum lipids of rats. Iranian Journal of Nutrition Sciences and Food Technology, 9: 1-8.Karbalaya Doust, S., Noorafshan, A., Dehghani, F., Panjeha shahin, M.R. and Monabati, A., 2010. Effects of hydroalcoholic extract of Matricaria chamomilla on serum testosterone and estraadiol levels, spermatozoon quality, and tail length in rat. Iranian Journal of Medical Sciences, 35:122-128.Miliauskas, G., Venskutonis, P.R. and Van Beek, T.A., 2004. Screening of radical scavenging activity of some medicinal plants and aromatic plants extract. Food Chemistry, 85: 231-237.Montero, P., Lopez-Caballero, M.E. and Perez-Mateos, M., 2001. The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). Journal of Food Science, 66: 1201–1206.Negi, P.S. and Jayaprakasha G.K., 2003. Antioxidant and antibacterial activities of Punica granitum peel extracts. Journal of Food Science, 68: 1473-1477.Jeon, Y.J., Kamil, J.Y.V.A. and Shahidi, F., 2002. Chitosan as an edible invisible film for quality preservation of Herring and Atlantic Cod. Journal of Agriculture and Food Chemistry, 50: 5167-78.Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H., 2010. Effect of chitosan coating enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120: 193-198. Palá-Pául, J., Pérez-Alonso, M.J., Velasco-Negueruela, A., Varadé, J., Villa, A.M., Sanz, J. and Brophy, J., 2005. Analysis of the essential oil composition from the different parts of Eryngium glaciale Boiss from Spain. Journal of Chromatography, A, 1094: 179–182. Pezeshk, S., Rezaei, M. and Hosseini, H., 2011. Effect of turmeric anshallot extract and their combination on the quality characteristics of vacuum packaged rainbow trout stored at 4°C. Journal of Food Science, 76: 387-91.Roussos, P.A., 2011. Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece. Scientia Horticulturae, 129: 253-258.Sakanaka, S., Tachibana, Y. and Okada, Y., 2005. Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (Kakinoha-cha). Food Chemistry, 89: 569-75.Sarkarti, A. and Salamat, M., 1997. Effect of Moord on H.B.V and negativity of Positive Antigene. Shiraz: First Symp of Med Ind,1: 134-135.Sarma, D., Dhar Das, P., Das, P., Bisht, H.C.S., Akhtar, M.S. and Ciji, A., 2015. Fatty acid, amino acid and mineral composition of rainbow trout (Oncorhynchus mykiss) of Indian Himalaya. Indian Journal of Animal Research, 49: 399-404.Shahbaz, M., Stuiver, C.E.E., Posthumus, F.S., Parmar, S., Hawkesford, M.J. and De Kok, L.G., 2014. Copper toxicity in Chinese cabbage is not influenced by plant sulphur status, but affects sulphur metabolism-related gene expression and the suggested regulatory metabolites. Plant Biology. 16: 68–78.Shahidi, F. and Naczk, M., 2004. Phenolics in food and nutraceuticals. Boca Raton, FL: CRC Press. pp. 352-355.Siripatrawan, U. and Harte, B.R., 2010. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24: 770-775.Song, Y., Liu, L., Shen, H., You, J. and Luo, Y., 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala), Food Control, 22: 608-615.Souza, N. and Skonberg, D.I., 2011. Antioxidant properties of aqueous and methanol soy extracts in minced trout muscle. Journal of Food Science and Technology, 44: 1212-1217.Stern, J.L., Hagerman, A.E., Steinberg, P.D. and Mason, P.K., 1996. Phloro-tannin protein interactions. Journal of Chemical Ecology, 22: 1887-1899. Tawaha, K., Alali, F.Q., Gharaibeh, M., Mohammad, M. and El-Elimat, T., 2007. Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chemistry, 104: 1372–1378.Wannes, W.A., Mhamdi, B., Sriti, J., Jemia, M.B., Ouchikh, O., Hamdaoui, G., Kchouk, M.E. and Marzouk, B., 2010. Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var.italica L.) leaf, stem and flower. Food and Chemical Toxicology, 48: 1362–1370.Yanishlieva, N.V., Marinova, E.M., Gordon, M.H. and Raneva, V.G., 1999. Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry, 64: 59–66.Yildiz, M., Sener, E. and Gun, H., 2006. Effect of refrigerated storage on fillet lipid quality of rainbow trout (Oncorhynchus mykiss w.) fed a diet containing different levels of dl α-tocopherol acetate. Turk Journal of Veterinary Animal Science, 30: 143-150.Zargari, A., 1990. Medicine Plants. 6th ed. Tehran: Tehran University Press; pp.28-39.