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Chemical, microbiological, and sensory parameters during the refrigerated storage of silver catfish (Rhamdia quelen) exposed in vivo to the essential oil of Lippia alba

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Abstract

This study evaluated whether the essential oil of Lippia alba (EO) used as a sedative for fish transport would increase the stability of silver catfish during ice storage. Fish were transported (6 h) with water alone (control), 30 or 40 µL/L of EO in water. After transport, fish were slaughtered and stored in ice. Data on mesophilic and psychrotrophic bacteria counts during storage did not support the evidence for the antimicrobial activity of EO. However, fish treated with EO (30 and 40 µL/L) had delayed onset of rigor mortis, delayed increase of pH after 34 days of storage, and delayed peak of hypoxanthine formation and its degradation. In addition, the demerit sensory score of EO-treated fish (30 and 40 µL/L) was lower than that of controls along the storage. Thus, the use of EO as a sedative in the water used to transport silver catfish can delay the loss of freshness and the deterioration of whole fish stored in ice.

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Acknowledgements

T.E. and B.B. are the recipients of National Council of Technological and Scientific Development (CNPq) research fellowships. A.P.L.V., B.K and A.Q. were the recipients of CNPq scholarships. The work was supported by Brazilian calls PRONEX (Research Support Foundation of the State of Rio Grande do Sul (FAPERGS)/CNPq) and Casadinho/PROCAD (The Ministry of Science Technology and Innovation/CNPq/The Ministry of Education/The Coordination for the Improvement of Higher Education Personnel). The authors are grateful to agronomist Carmo J. Heinzmann for cultivating the plant species and to Prof. C. A. Mallmann for GC-MS analysis.

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Authors and Affiliations

  1. Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Camobi, Santa Maria, RS, 97105-900, Brazil

    Ana Paula de Lima Veeck, Ana Paula Daniel, Bruna Klein, Andréia Quatrin & Tatiana Emanuelli

  2. Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Camobi, Santa Maria, RS, 97105-900, Brazil

    Ana Paula de Lima Veeck, Ana Paula Daniel, Ana Paula de Souza Rezer, Liana Guidolin Milani & Tatiana Emanuelli

  3. Instituto Federal de Santa Catarina/IFSC, Lages, SC, 88506-400, Brazil

    Ana Paula de Lima Veeck

  4. Departamento de Farmácia Industrial, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Camobi, Santa Maria, RS, 97105-900, Brazil

    Clarissa Giesel Heldwein & Berta Maria Heinzmann

  5. Departamento de Fisiologia e Farmacologia, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Camobi, Santa Maria, RS, 97105-900, Brazil

    Carla Cristina Zeppenfeld, Mauro Alves da Cunha, Thaylise Vey Parodi & Bernardo Baldisserotto

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  1. Ana Paula de Lima Veeck
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  2. Ana Paula Daniel
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  3. Bruna Klein
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  8. Mauro Alves da Cunha
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  9. Clarissa Giesel Heldwein
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  13. Tatiana Emanuelli
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Correspondence to Tatiana Emanuelli.

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Conflict of interest

Authors T. V. Parodi, B. M. Heinzmann and B. Baldisserotto obtained a patent for “A process for obtaining an anesthetic composition from Lippia alba, the obtained composition and its use as anesthetic” in Brazil (PI 1103966-3 A2).

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de Lima Veeck, A.P., Daniel, A.P., Klein, B. et al. Chemical, microbiological, and sensory parameters during the refrigerated storage of silver catfish (Rhamdia quelen) exposed in vivo to the essential oil of Lippia alba. J Food Sci Technol 55, 1416–1425 (2018). https://doi.org/10.1007/s13197-018-3056-7

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