The objective of this study was to evaluate the effects of tomato residuum extract (TRE) dipping and Arabic gum (AG) coating enriched with dill essential oil (DEO) on the shelf life extension of refrigerated trout fillets. Gas chromatography/mass spectrometry analysis revealed that the main constituents of DEO were alpha‐phellandrene (30.17%), limonene (28.31%), and carvone (21.31%). Antioxidant activities of acetone, ethanol, methanol, cold, and hot water extracts of tomato residuum were examined using reducing power and 2,2‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonic acid assays in maceration, ultrasound, and combined ultrasound and maceration extraction methods. The strongest antioxidant activities were found in the ultrasound‐assisted extraction with ethanol 50%. Thiobarbituric acid, total volatile basic nitrogen, and peroxide values indicated that TRE 3%–AG–DEO 2% and TRE 6%–AG–DEO 2% treatments could significantly (p ≤ .05) extend the shelf life of the fillets. Also, sensory evaluation showed that TRE along with DEO had significant (p ≤ .05) pleasant effects on the sensory characteristics of the fillets. It was concluded that TRE dipping along with AG coating containing DEO could be a suitable alternative for the synthetic preservative in the refrigerated trout fillets.

中文翻译：

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番茄残渣提取物与阿拉伯树胶和莳萝精油对冷藏条件下鳟鱼鱼片保质期的影响

这项研究的目的是评估浸渍莳萝精油（DEO）的番茄残渣提取物（TRE）和阿拉伯胶（AG）涂层对冷藏鳟鱼鱼片保质期的影响。气相色谱/质谱分析表明，DEO的主要成分为α-ph烯（30.17％），li烯（28.31％）和香芹酮（21.31％）。在浸软，超声以及超声和浸软联合提取中，使用还原力和2,2-氮杂双-3-乙基苯并噻唑啉-6磺酸测定了番茄渣中丙酮，乙醇，甲醇，冷和热水提取物的抗氧化活性。方法。在50％乙醇超声辅助提取中发现最强的抗氧化活性。硫代巴比妥酸，总挥发性碱性氮，p ≤0.05）延长圆角的保质期。此外，感官评价表明，TRE与DEO一起有显著（p ≤0.05）对鱼片的感官特性愉快的效果。结论是，将TRE浸入含DEO的AG涂层可能是冷藏鳟鱼片中合成防腐剂的合适替代品。