Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 degrees C
Φόρτωση...
Ημερομηνία
Συγγραφείς
Kykkidou, S.
Giatrakou, V.
Papavergou, A.
Kontominas, M. G.
Savvaidis, I. N.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
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 present study evaluated the effect of thyme essential oil and packaging on fresh Mediterranean swordfish fillets during storage at 4 degrees C. Treatments in the present study included the following: air (A), modified atmosphere packaging (M), air with thyme oil (AT) and MAP with thyme oil (MT). Of the physicochemical parameters examined, TBA Values for A and M swordfish samples were variable, indicative of no specific oxidative rancidity trend, whereas MT treatment inhibited lipid oxidation in swordfish samples during storage. On the basis of microbiological and sensory data, TMA-N and TVB-N limit values of acceptability for Mediterranean swordfish, of ca. 3.72 and 24.5 mg N/100 g, for the initiation of fresh Mediterranean swordfish spoilage, may be proposed. Of the treatments used in the present study, MT and M were the most effective for the inhibition of pseudomonads and H(2)S-producing bacteria in swordfish. Lactic acid bacteria and Enterobacteriaceae (to a lesser extent) were also found to be part of the natural microbial flora of swordfish, irrespective of packaging treatment. Based primarily on sensory data, the shelf-lives of fresh refrigerated Mediterranean swordfish were 8 and 13 days tinder aerobic and MAP conditions, respectively. Addition of 0.1% thyme essential oil extended the product's shelf-life tinder aerobic conditions by 5 days, whereas the combination of MAP and thyme oil resulted in a significant shelf-life extension of the swordfish fillets, i.e. by approximately 7(1/2) days, according to sensory data, is compared to the control sample. (C) 2008 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
swordfish, packaging, thyme oil, essential oils, natural antimicrobials, shelf-life, shelf-life extension, oregano essential oil, modified atmosphere, fish, vacuum, spoilage, steaks, foods, meat, growth
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000264687300028
http://ac.els-cdn.com/S0308814608014325/1-s2.0-S0308814608014325-main.pdf?_tid=36efd043fd9836216971b8124e9a54b5&acdnat=1333039994_b9a770f420a3a7af844a4f0ebb70319e
http://ac.els-cdn.com/S0308814608014325/1-s2.0-S0308814608014325-main.pdf?_tid=36efd043fd9836216971b8124e9a54b5&acdnat=1333039994_b9a770f420a3a7af844a4f0ebb70319e
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