Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengus L.)

L. Mesarčová; S. Marcinčák; J. Nagy; P. Popelka; M. Bača; P. Jevinová; D. Marcinčáková

doi:10.1556/aalim.42.2013.2.11

Acta Alimentaria

Volume/Issue:: Volume 42: Issue 2

Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengus L.)

Authors:

L. Mesarčová

L. Mesarčová University of Veterinary Medicine and Pharmacy in Kosice Department of Food Hygiene and Technology Komenského 73 041 81 Košice The Slovak Republic

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S. Marcinčák

S. Marcinčák University of Veterinary Medicine and Pharmacy in Kosice Department of Food Hygiene and Technology Komenského 73 041 81 Košice The Slovak Republic

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J. Nagy

J. Nagy University of Veterinary Medicine and Pharmacy in Kosice Department of Food Hygiene and Technology Komenského 73 041 81 Košice The Slovak Republic

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P. Popelka

P. Popelka University of Veterinary Medicine and Pharmacy in Kosice Department of Food Hygiene and Technology Komenského 73 041 81 Košice The Slovak Republic

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M. Bača

M. Bača University of Veterinary Medicine and Pharmacy in Kosice Department of Food Hygiene and Technology Komenského 73 041 81 Košice The Slovak Republic

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P. Jevinová

P. Jevinová University of Veterinary Medicine and Pharmacy in Kosice Department of Food Hygiene and Technology Komenského 73 041 81 Košice The Slovak Republic

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, and

D. Marcinčáková

D. Marcinčáková University of Veterinary Medicine and Pharmacy in Kosice Department of Pharmacology and Toxicology Komenského 73 041 81 Košice The Slovak Republic

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Pages:: 236–244

Online Publication Date:: 19 Jun 2013

Publication Date:: 01 Jun 2013

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.42.2013.2.11

Keywords:: herring fillets; hawthorn; agrimony; thiobarbituric acid reactive substances

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Frozen fillets of Atlantic herrings (Clupea harengus) were used to evaluate the effect of glaze with or without addition of selected herbal extracts on lipid oxidation and sensory properties during 8 months of freezing storage under −14 °C. Fillets were divided into four groups: control non-glazed group, glazed group without addition of herbal extracts, and glazed groups with addition of hawthorn (Crataegus oxyacantha L.) extract (0.3%) and agrimony (Agrimonia eupatoria L.) extract (0.3%). The antioxidant activity and total phenolic content in hawthorn and agrimony extracts, and their effect on lipid deterioration expressed as thiobarbituric acid reactive substances were measured. The results showed that the herbal extracts of hawthorn and agrimony are effective antioxidants and good sources of total phenols. Significant influence of herbal extracts added into glaze on the extent of lipid oxidation changes has been obvious within 4 months storage of herring fillets under freezing conditions. Finally, positive influence of glaze and herbal extracts on organoleptic characteristics of fish fillets was found.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s):

Marianna TÓTH-MARKUS

Co-editor(s):

Anna HALÁSZ

Editorial Board

László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
József BARANYI (Institute of Food Research, Norwich, UK)
Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
György BIRÓ (Budapest, Hungary)
Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
Francesco CAPOZZI (University of Bologna, Bologna, Italy)
Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
Zsuzsanna CSERHALMI (Budapest, Hungary)
Marco DALLA ROSA (University of Bologna, Bologna, Italy)
István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
Mária DOBOZI KING (Texas A&M University, Texas, USA)
Muying DU (Southwest University in Chongqing, Chongqing, China)
Sedef Nehir EL (Ege University, Izmir, Turkey)
Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
Éva GELENCSÉR (Budapest, Hungary)
Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
Jovica HARDI (University of Osijek, Osijek, Croatia)
Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
Katia LIBURDI (Tuscia University, Viterbo, Italy
Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
Perry NG (Michigan State University, Michigan, USA)
Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Laura NYSTRÖM (ETH Zürich, Switzerland)
Lola PEREZ (University of Cordoba, Cordoba, Spain)
Vieno PIIRONEN (University of Helsinki, Finland)
Alessandra PINO (University of Catania, Catania, Italy)
Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
Katharina SCHERF (Technical University, Munich, Germany)
Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)