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 Microbiology

Volumn 26, Issue 2, 2009, Pages 166-172

  Atrea, I ^a   Papavergou, A ^a   Amvrosiadis, I ^a   Savvaidis, I N ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Cephalopods; Essential oils; Octopus; Oregano; Shelf life; Vacuum packaging

Indexed keywords

ESSENTIAL OIL; FOOD PRESERVATIVE; VEGETABLE OIL;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COLD; DOSE RESPONSE; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; METHODOLOGY; MICROBIOLOGY; OCTOPUS; OREGANO; SAFETY; TIME; VACUUM;

ANIMALS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; OCTOPODIFORMES; OILS, VOLATILE; ORIGANUM; PLANT OILS; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); CEPHALOPODA; OCTOPUS; OCTOPUS VULGARIS; ORIGANUM; PSEUDOMONAS;

EID: 58649094183     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.10.005     Document Type: Article

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