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

Mesarčová, L. and Marcinčák, S. and Nagy, J. and Popelka, P. and Bača, M. and Jevinová, P. and Marcinčáková, D. (2013) Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengus L.). Acta Alimentaria, 42 (2). pp. 236-244. ISSN 0139-3006

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Abstract

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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