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Sensory and Histopathological Assessment of the Protective Effects of Thyme ( Thymus vulgaris ) and Rosemary ( Rosmarinus officinalis ) Extracts on Refrigerated Rainbow Trout ( Oncorhynchus mykiss ) Fillets

Year: 2026
Type: article
Abstract: The rapid quality deterioration of fish during refrigerated storage, driven by microbial activity and muscle tissue degradation, presents a significant challenge for the aquaculture industry. This study investigated the protective effects of thyme ( Thymus vulgaris ) and rosemary ( Rosmarinus officinalis ) extracts on the sensory quality and muscle histopathology of rainbow trout ( Oncorhynchus mykiss ) fillets stored at 2 ± 1°C for 12 days. Fresh fillets were treated with the plant extracts and evaluated through a dual assessment protocol involving the Quality Index Method (QIM) for raw samples, a hedonic scale for cooked samples, and semiquantitative histopathological scoring of muscle tissue integrity. Results indicated that sensory deterioration in terms of odor, flavor, and texture occurred significantly earlier in the control group compared to the extract‐treated samples ( p < 0.05). While control samples exhibited severe myofibrillar fragmentation, vacuolization, and intermuscular space enlargement by Day 12, fillets treated with thyme and rosemary extracts showed delayed and notably milder structural damage. Thyme extract demonstrated the most potent protective effect, maintaining higher sensory acceptability and better preserving the myofibrillar architecture throughout the storage period. These findings suggest that thyme and rosemary extracts serve as effective natural antioxidants and preservatives, capable of maintaining both the sensory attributes and the cellular‐level integrity of rainbow trout fillets during cold storage.
DOI: 10.1155/jfq/3622986
Institution: Aksaray University
Language: English
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W7204075574
FWCI:
Cites: 29
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Related to: 10