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 degrees C
Φόρτωση...
Ημερομηνία
Συγγραφείς
Atrea, I.
Papavergou, A.
Amvrosiadis, I.
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 Microbiology
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored under refrigeration for a period of 23 days. Four different treatments were tested: A, control sample; under aerobic storage in the absence of oregano essential oil; VP, under vacuum packaging in the absence of oregano essential oil; and VO1, VO2, treated samples with oregano essential oil 0.2 and 0.4% (v/w), respectively, under VP. Of all the microorganisms enumerated, Pseudomonas spp., H(2)S-producing bacteria and lactic acid bacteria (LAB) were the groups that prevailed in octopus samples, irrespective of antimicrobial treatment. With regard to the chemical freshness indices determined, thiobarbituric acid (TBA) values were low in all octopus samples, as could have been expected from the low fat content of the product. Both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values of oregano treated under VP octopus samples were significantly lower compared to control samples during the entire refrigerated storage period. Based primarily on sensory evaluation (odor), the use of VP, VO1 and VO2 extended the shelf-life of fresh Mediterranean octopus by ca. 3, 11 and 20 days, respectively. (C) 2008 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
cephalopods, essential oils, octopus, oregano, shelf-life, vacuum packaging, spoilage bacteria, eledone-moschata, chilled storage, meat, fish, preservation, 5-degrees-c, freshness, muscle, food
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000263633100007
http://ac.els-cdn.com/S0740002008002013/1-s2.0-S0740002008002013-main.pdf?_tid=91a1b2b68d487f027b93151e36d6835e&acdnat=1333039960_7d71f3863675f73b69b2186a107b6c40
http://ac.els-cdn.com/S0740002008002013/1-s2.0-S0740002008002013-main.pdf?_tid=91a1b2b68d487f027b93151e36d6835e&acdnat=1333039960_7d71f3863675f73b69b2186a107b6c40
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