Using the essential oil of Aloysia triphylla (L'Her.) Britton to sedate silver catfish (Rhamdia quelen) during transport improved the chemical and sensory qualities of the fish during storage in ice.

UNLABELLED: Exposure of silver catfish to 40 µL/L of the essential oil of Aloysia triphylla (AT) during in vivo transport delayed the onset and resolution of rigor mortis as well as the degradation of IMP into HxR compared to the control. The fish that were treated with 30 or 40 µL/L of AT received lower sensory demerit scores after 10 d of storage in ice compared to the control, and the fish that were treated with 40 µL/L of AT had a longer sensory shelf life than did the control. These results indicated that using AT as a sedative in the water in which the silver catfish were transported extended their freshness and increased their shelf life during refrigerated storage. PRACTICAL APPLICATION: Interest in natural anesthetics, such as Aloysia triphylla, has increased in the field of commercial aquaculture because they reduce the number of fish lesions acquired during capture, handling, and transportation. Fish sedated with the essential oil of A. triphylla at 40 µL/L during transport before slaughter exhibited a delay in the loss of freshness and an increased shelf life in ice. In addition to improving animal welfare before slaughter, the essential oil appears to be a promising product for improving fish conservation in the food industry.

Lipid stability during the frozen storage of fillets from silver catfish exposed in vivo to the essential oil of Lippia alba (Mill.) NE Brown.

BACKGROUND: Lippia alba is effective in sedating and reducing stress to fish during transportation. Because some in vitro studies have demonstrated the antioxidant activity of L. alba, we hypothesized that its use in vivo could result in antioxidant effects post mortem. Therefore, in this study we evaluated whether the essential oil of L. alba (EO) used as sedative for fish transport would increase the lipid stability of fillets from silver catfish during frozen storage. RESULTS: The exposure to the EO in vivo did not affect conjugated diene values. However, EO (30 and 40 µL L(-1)) delayed the peak formation of peroxides (from the third to the sixth month of storage) and thiobarbituric reactive substances (from the ninth to the twelfth month of storage) when compared to control fillets. After exposure to 40 µL L(-1) EO the free fatty acid content was higher than for control at the start of fillet storage, with no differences among groups thereafter. CONCLUSION: The essential oil of L. alba used as sedative in the water to transport silver catfish can delay lipid oxidation of fillets during frozen storage. Thus L. alba may be a promising source of natural active compounds for use in aquaculture and the food industry.