Thymus vulgaris L. Essential Oil: Effect on Fatty Acids and Proteins Oxidation of Little Tuna (Euthynnus alletteratus) Minced during Refrigerated Storage
Hafedh Hajlaoui
Research Unit Valorization and Optimization of Resource Exploitation (UR16ES04), Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Campus University Agricultural City - Sidi Bouzid 9100, Tunisia.
Soumaya Arraouadi
Regional Center of Agricultural Research (CRRA) Sidi Bouzid, Gafsa Road Km 6, PB 357, Sidi Bouzid 9100, Tunisia and Laboratory of Valorization of Unconventional Waters, INRGREF, University of Carthage, Tunisia.
Emira Noumi
Department of Biology, Hail University, College of Science, P.O. Box 2440, 81451 Ha’il, Kingdom of Saudi Arabia and Laboratory of Bioressources: Integrative Biology and Recovery, High Institute of Biotechnology-University of Monastir, Monastir 5000, Tunisia.
Kaïss Aouadi
Department of Chemistry, College of Science, Qassim University, Buraidah 51452, Saudi Arabia and Faculty of Sciences of Monastir, University of Monastir, Avenue of the Environment, Monastir 5019, Tunisia.
Mejdi Snoussi *
Department of Biology, Hail University, College of Science, P.O. Box 2440, 81451 Ha’il, Kingdom of Saudi Arabia and Laboratory of Genetic, Biodiversity and Valorization of Bioressources, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000 Monastir, Tunisia.
Adel Kadri
Faculty of Science and Arts in Baljurashi, Albaha University, P.O. Box (1988), Albaha, Saudi Arabia and Faculty of Science of Sfax, Department of Chemistry, University of Sfax, B.P. 1171, 3000, Sfax, Tunisia.
*Author to whom correspondence should be addressed.
Abstract
People are uncomfortable having their food chemically treated to boost its shelf life. Thus, Tunisian Thymus vulgaris Essential Oil (TVEO) were investigated in parallel with its capacity to limit fatty acids and proteins oxidation in tuna (Euthynnus alletteratus) minced during refrigeration storage (4°C). Our results revealed that for tuna preservation, the measured concentrations of PV, TBARS and TVB-N during different storage periods showed a good efficiency of this Essential Oil (EO) (3%) in limiting lipids and proteins oxidation of tuna flesh. Moreover, we observed increase in all batches which was significantly different (P< 0.05) with lots treated with TVEO were the most conserved comparing to the BHT. Overall outcomes suggest that TVEO use for tuna conservation could represent a promising strategy to improve the qualitative characteristics as well as the safety of seafood.
Keywords: Thyme essential oil, minced tuna, refrigerated storage, lipids alteration, protein oxidation