| Title: | "Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil" |
| Author(s): | Pyrgotou N; Giatrakou V; Ntzimani A; Savvaidis IN; |
| Address: | "General Hospital of Nicosia, Dept. of Microbiology, Nicosia, Cyprus" |
| DOI: | 10.1111/j.1750-3841.2010.01724.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The present study evaluated the effect of oregano essential oil (EO) on fresh salted, packaged (45%CO(2)/5%O(2)/50%N(2)) rainbow trout fillets and stored for a period of 21 d at 4 degrees C. Treatments included the following: M1 (control without added EO), M2 (EO 0.2%, v/w), and M3 (0.4%, v/w). Populations of lactic acid bacteria (LAB), H(2)S-producing bacteria (including Shewanella putrefaciens), Enterobacteriaceae, and Pseudomonas spp. reached higher final numbers in control (M1) than for M2 and M3 samples. Under treatments M2 and M3, total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) values were lower than for M1 samples, whereas lipid oxidation, as judged by determination of thiobarbituric acid values (TBA), did not occur during the refrigerated storage period. Interestingly, treatment M2 resulted in a shelf-life extension of 7 to 8 d for the fresh trout fillets, whereas treatment M3 proved unsuitable (due to strong odor) for trout fillet preservation, as determined by sensory evaluation. PRACTICAL APPLICATION: The use of an essential oil such as oregano oil in fresh fish preservation may be considered an alternative 'natural' additive, enhancing the sensory characteristics and extending the shelf life of the product" |
| Keywords: | "Animals Bacterial Load Enterobacteriaceae/drug effects/isolation & purification Food Packaging/methods *Food Preservatives/chemistry/pharmacology Humans Lactobacillaceae/drug effects/isolation & purification Methylamines/analysis Odorants *Oils, Volatile/;" |
| Notes: | "MedlinePyrgotou, Nikoletta Giatrakou, Vasiliki Ntzimani, Athina Savvaidis, Ioannis N eng 2011/05/04 J Food Sci. 2010 Sep; 75(7):M406-11. doi: 10.1111/j.1750-3841.2010.01724.x" |
