PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2011 | 55 | 3 |
Tytuł artykułu

Combine effect of salting and thyme (Thymus vulgaris) essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) stored at 4 degree Celsius

Autorzy
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The following fish samples were examined: control salted samples (A), salted samples with 0.1% of thyme oil (B), (salted samples with 0.3% of thyme oil (C), and salted samples with 0.5% of thyme oil (D).The study was based on microbiological (total viable count (TVC), Pseudomonas sp., lactic acid bacteria (LAB), Enterobacteriaceae, and H₂S-producing bacteria), chemical (total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA)), and sensory (colour, odour, taste, flavor, texture, and overall acceptance) analyses of changes occurring in the product as a function of treatment and storage time. The salted samples stored at 4°C were taken as the control samples. Results showed that TVC exceeded 7 log cfu/g on day 12 of storage for control samples and day 21 for C and D samples. Populations of LAB, H₂S-producing bacteria, Enterobacteriaceae, and Pseudomonas sp. reached higher final numbers in A and B samples than for C and D samples. Under B, C, and D treatments, TVBN values were lower than for A samples, whereas lipid oxidation, as judged by determination of TBA, did not occur during the refrigerated storage. Sensory scores of trout samples salted with thyme (groups B, C, D) decreased during storage time. However, at the end of the storage period, samples with thyme oil were acceptable by the panelist. The results of this study suggest that the shelf life in case of C and D samples was 21 d. The salting, thyme oil, and air packing were found to be effective, easy, and cheap methods of fish preservation.
Wydawca
-
Rocznik
Tom
55
Numer
3
Opis fizyczny
p.435-441,fig.,ref.
Twórcy
autor
  • Department of Food Engineering, Cumhuriyet University, 58140 Sivas, Turkey
Bibliografia
  • 1. Anonim., Statistical Analysis System (Version 6.1) SAS Institute Inc., Cary, USA, 1996.
  • 2. AOAC, In: Trimethylamine nitrogen in seafood colorimetric method. Fish and other marine products. Chapter Editor Hungerford J.M., Gaithersburg, USA, 1998.
  • 3. Arashisar S., Hisar O., Kaya M., Yanik T.: Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. Int J Food Microbiol 2004, 97, 209-214.
  • 4. Atrea I., Papavergou A., Amvrosiadis I., Savvaidis I.N.: Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiol 2009, 26, 166-172.
  • 5. Auburg S.P.: Interaction of malondialdehyde with biological molecules - new trends about reactivity and significance. Int J Food Sci Technol 1993, 28, 323-335.
  • 6. Burt S.: Essential oils: their antibacterial properties and potential applications in foods. Int J Food Microbiol 2004, 94, 223-253.
  • 7. Beuchat L.R., Golden D.A.: Antimicrobials occurring naturally in foods. Food Technol 1989, 43, 134-142.
  • 8. Branen A.L., Davidson P.M.: Introduction to use of antimicrobials. Antimicrobials in Foods. Ed. Marcel Dekker, New York, 1983.
  • 9. Chytiri S., Chouliara I., Savvaidis I.N., Kontominas M.G.: Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol 2004, 21, 157-165.
  • 10. Chouliara I., Savvaidis I.N., Panagiotakis N., Kontominas M.G.: Preservation of salted, vacuum- packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiol 2004, 21, 351-359.
  • 11. Çaklı S., Kılınç B., Dinçer T., Tolasa S.: Comparison of the shelf-lives of map and vacuum packaged hot smoked rainbow trout (Oncorhynchus mykiss). Eur Food Res Technol 2006, 224, 19-26.
  • 12. Deans S.G., Ritchie G.: Antimicrobial properties of plant essential oils. Int J Food Microbiol 1987, 5, 165-180.
  • 13. Frangos L., Pyrgotou N., Giatrakou V., Ntzimani A., Savvaidis I.N.: Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiol 2010, 27, 115-121.
  • 14. Erkan N.: Freshness and quality of aquacultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) stored in ice. Arch Lebensmittelhyg 2007, 58, 98-106.
  • 15. Erkan N., Bilen G.: Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. J Verbraucherschutz Lebensmittelsicherheit 2010, 5, 101-110.
  • 16. Giatrakou V., Kykkidou S., Papavergou A., Kontominas M.G., Savvaidis I.N.: Potential of oregano essential oil to extend the shelf-life of fresh swordfish. A comparative study with ice storage. J Food Sci 2008, 73, 167-173.
  • 17. Gonzalez C.J.: Bacterial microflora of wild brown trout (Salmo trutta), wild pike (Esox luciu) and aquacultured rainbow trout (Oncorhynchus mykiss). J Food Protect 1999, 62, 1270-1277.
  • 18. Goulas A.E., Kontominas M.G.: Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chem 2007, 100, 287-296.
  • 19. Huss H.H.: Fresh fish: Quality and quality changes: FAO, Rome, 1988, p. 132.
  • 20. International Commission on Microbiological Specifications for Foods (ICMSF) sampling plans for fish and shellfish. In: ICMSF, Microorganisms in Foods. Sampling for Microbiological Analysis. Principl Sci Appl 1986, 2, 181-196.
  • 21. Harrigan W.F., McCance M.E.: Laboratory methods in food and dairy microbiology. Ed. Academic Press, London, 1976.
  • 22. Kim H.Y., Lee Y.J., Hong K.H., Kwon Y.K., Sim K.C., Lee J.Y., Cho H.Y., Kim I.S., Han S.B., Lee C.W., Shin I.S., Cho J.S.: Isolation of antimicrobial substances from natural products and their preservative effects. Food Sei Biotechnol 2001, 10, 59-71.
  • 23. Kurtcan Ü., Gönül M.: Gıdaların duyusal değerlendirilmesinde puanlama metodu. Ege Üniversitesi Mühendislik Fakültesi Dergisi 1981, 5, 137-146.
  • 24. Kykkidou S., Giatrakou V., Papavergou A., Kontominas M.G., Savvaidis I.N.: Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. Food Chem 2009, 115, 169- 175.
  • 25. Lyhs U., Bjorkroth J., Hyytia E., Korkeala H.: The spoilage flora of vacuum packaged, sodium nitrite or potassium nitrate treated, cold-smoked rainbow trout stored at 4°C or 8°C. Int J Food Microbiol 1998, 45, 135- 142.
  • 26. Mahmoud B.S.M., Yamazaki K., Miyashita K., Shin S., Suzuki T.: Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiol 2004, 21, 657-666.
  • 27. Mahmoud B.S.M., Yamazaki K., Miyashita K., Shin S., Suzuki T.: A new technology for fish preservation by combined treatment with electrolysed NaCl solutions and essential oil compounds. Food Chem 2006, 99, 656-662.
  • 28. Malle P., Poumeyrol M.A.: New chemical criterion for the quality of fish: trimethylamine/total volatile basic nitrogen (%). J Food Protect 1989, 50, 419-423.
  • 29. Mariutti L.R.B., Orlien V., Bragagnolo N., Skibsted L.H.: Effect of sage and garlic on lipid oxidation in highpressure processed chicken meat. Eur Food Res Technol 2008, 227, 337-344.
  • 30. Mossel D.A.A., Eelderink L., Koopmans M., Rossen F.V.: Influence of carbon source, bile salts and incubation temperature on recovery of Enterobacteriaceae from foods using MacConkey-type agars. J Food Protection 1979, 42, 470-475.
  • 31. Neratzaki A., Tsiotsias A., Paleologos E.K., Savvaidis I.N., Bezirtzoglou E., Kontominas M.G.: Effect of ozonation on the preservation of whole vacuum packaged, refrigerated rainbow trout. Eur Food Res Technol 2005, 221, 675-683.
  • 32. Nykanen A., Lapvetelainen A., Hietanen R.M., Kallio H.: Applicability of lactic acid and nisin to improve the microbiological quality of cold-smoked rainbow trout. Zeitschrift Lebensmittel-Untersuchung-Forschung 1999, 208, 116-120.
  • 33. Özoğul Y., Özoğul F.: Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) stored in ice and MAP. Eur Food Res Technol 2004, 219, 211-216.
  • 34. Pyrgotou N., Giatrakou V., Ntzimani A., Savvaidis I.N.: Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil. J Food Sci 2010, 75, 406-411.
  • 35. Rezaei M., Hosseini S.F., Langrudi H.E., Safari R., Hosseini S.V.: Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss). Food Chem 2008, 106, 1161-1165.
  • 36. Savvaidis I.N., Skandamis P.N., Riganakos K.A., Panagiotakis N., Kontominas M.G.: Control of natural microbial flora and Listeria monocytogenes in vacuum packaged trout at 4°C and 10°C using low dose irradiation. J Food Protect 2002, 65, 515-522.
  • 37. Skandamis P.N., Nychas G.J.E.: Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J Appl Microbiol 2001, 91, 1011-1022.
  • 38. Skandamis P., Tsigarida E., Nychas G.J.E.: The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5 °C under aerobic, VP/MAP conditions. Food Microbiol, 2002, 19, 97-103.
  • 39. Stamatis N., Arkoudelos J.: Quality assessment of Scomber colias japonicus under modified atmosphere and vacuum packaging. Food Control 2007, 18, 292-300.
  • 40. Tassou C.C., Drosinos E.H., Nychas G.J.E.: Inhibition of resident microbial flora and pathogen inocula on cold fresh fish fillets in olive oil, oregano and lemon juice under modified atmosphere and in air. J Food Protect 1995, 59, 31-34.
  • 41. Tsimidou M., Papavergou A., Boskou D.: Evaluation of oregano antioxidant activity in mackerel oil. Food Res Int 1995, 28, 431-433.
  • 42. Tsigarida E., Skandamis P., Nychas G.J.E.: Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C. J Appl Microbiol 2000, 89, 901-909.
  • 43. Yanar Y.: Quality changes of hot smoked catfish (Clarias gariepinus) during refrigerated storage. J Muscle Foods 2007, 18, 391-400.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.dl-catalog-0044faa9-abbc-4a48-b345-94823fd55bbc
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.