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Abstract
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The antioxidant effect of tarragon and summer savory herbal essential oils (EOs) on precooked trout
fillets during frozen storage period was investigated in this study. Three groups of fish fillets were
treated with tarragon EO and three other groups were treated with summer savory EO and then
cooked by different cooking methods (frying, oven baking and steaming). During the storage period,
fat hydrolysis was evaluated through measuring free fatty acid value (FFA) and oxidation products
were measured via peroxide value (PV) and thiobarbutiric acid reactive substances value (TBARS).
During the storage period, the amount of FFA was high in oven baked samples (0.34–0.53% oleic
acid) and steamed fillets (0.56–0.84% oleic acid). Following the control, the highest PV was obtained
from fried fillets treated with summer savory (4.53–4.67 meq/kg) (P<0.05). Also, TBARS in fried and
steamed samples containing summer savory was higher than samples containing tarragon (P<0.05).
Overall acceptability score of antioxidant treated samples was higher than that of controls (P<0.05).
The results of this study showed that tarragon and summer savory essential oils retarded the oxidation
during frozen storage and samples treated with tarragon showed slower hydroperoxide and malonaldehyde
formation than those of summer savory-treated or the control samples.
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