Turkish Journal of Veterinary & Animal Sciences




The purpose of this study was to highlight the effects of natural plant essential oils (EOs) on sous-vide sea bass (Dicentrarchus labrax) fillets. Three different treatments were prepared by addition of: 1) no essential oil (C), 2) laurel (Laurus nobilis) EO (L), and 3) basil (Ocimum basilicum) EO (B). In general, incorporation of the EOs did not cause significant changes in the proximate composition (P > 0.05). The addition of L caused a darker and more greenish-yellow colour, while addition of B did not have a considerable alteration in colour parameters. All the evaluated sensory parameters were within the acceptable ranges. No statistical differences (P > 0.05) were recorded in sensory parameters among the samples except L samples with the lowest flavour score. Although the initial pH values of the samples were similar to each other, some significant changes were recorded during the storage (P < 0.05). B samples had lower thiobarbituric acid reactive substances values in earlier stages of the storage (P < 0.05), while L samples barely showed antioxidant effects after 7 days. However, L samples had lower trimethylamine levels for up to 7 days of storage compared to the other samples (P < 0.05). Consequently, the findings indicated that the use of natural compounds in sous-vide sea bass fillets was effective to maintain oxidative stability and freshness, particularly in earlier stages of the storage.


Laurel, basil, essential oils, antioxidants, thiobarbituric acid, trimethylamine, sous-vide cooking, fish

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