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
Φόρτωση...
Ημερομηνία
Συγγραφείς
Goulas, A. E.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Food Chemistry
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The combined effect of modified atmosphere packaging (MAP: 40% CO2/30% O-2/30% N-2) and oregano essential oil, on the shelf-life of lightly salted cultured sea bream (Sparus aurata) fillets stored under refrigeration was studied. Quality assessment was based on sensory analysis and biochemical indices determination. Total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) values were higher in sea brearn fillets stored in air followed by salted fillets stored in air. For salted sea bream. fillets stored under MAP the inhibition in the TVBN and TMAN values was evident in the order MAP < MAP/0.4% (v/w) oregano oil < MAP/0.8% (v/w) oregano oil indicating the preservative effect of oregano oil. Salting had a noticeable preservative effect but produced an increase in the 2-thiobarbituric acid (TBA) values while oregano oil had a strong antioxidant activity giving the lowest TBA values. All raw sea brearn fillet samples received acceptable sensory scores during the first 15-16 days of storage. The salted samples remained acceptable up to ca. 20-21 days while the MAP salted samples up to ca. 27-28 days of storage. The oregano oil addition in MAP salted samples yielded a distinct but pleasant flavor and contributed to a considerable slower process of fish spoilage given that the fillets treated with 0.8% (v/w) oregano oil were still sensory acceptable after 33 days of storage. The preservative effect was greater as the oregano oil concentration was greater. (c) 2005 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
modified atmosphere packaging, oregano essential oil, salting, shelf-life, sea bream, biochemical analysis, sensory assessment, hake merluccius-merluccius, cod fillets, antioxidant activities, lipid oxidation, ice storage, fish, quality, stability, extension, vacuum
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000240838400038
http://ac.els-cdn.com/S0308814605008678/1-s2.0-S0308814605008678-main.pdf?_tid=5c03de64c8d8ee73f67d57b4164f7d71&acdnat=1333031067_74cf65223f07162814c80acf3a3c2cfa
http://ac.els-cdn.com/S0308814605008678/1-s2.0-S0308814605008678-main.pdf?_tid=5c03de64c8d8ee73f67d57b4164f7d71&acdnat=1333031067_74cf65223f07162814c80acf3a3c2cfa
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας