Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

Food Microbiology

Volumn 26, Issue 6, 2009, Pages 598-605

  Mexis, S F ^a   Chouliara, E ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

O2 absorber; Oregano essential oil; Rainbow trout; Shelf life extension

Indexed keywords

ESSENTIAL OIL; FOOD PRESERVATIVE; OXYGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; OREGANO; RAINBOW TROUT; SAFETY; SEA FOOD; STANDARD; TASTE; TIME; VACUUM;

ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; OILS, VOLATILE; ONCORHYNCHUS MYKISS; ORIGANUM; OXYGEN; REFRIGERATION; SEAFOOD; TASTE; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; ENTEROBACTERIACEAE; ONCORHYNCHUS MYKISS; ORIGANUM; PSEUDOMONAS; SHEWANELLA PUTREFACIENS;

EID: 67349223008     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.04.002     Document Type: Article

References (50)

1. AOAC. Official Methods of Analysis (1995), Association of Official Analytical Chemists, Gaithersburg, MD
2. Ashie I.N.A., Smith J.P., and Simpson B.K. Spoilage and shelf-life extension of fresh fish and shellfish. Crit. Rev. Food Sci. Nutr. 36 (1996) 87-121
3. Auburg S.P. Review: interaction of malondialdehyde with biological molecules - new trends about reactivity and significance. Int. J. Food Sci. Technol. 28 (1993) 323-335
4. Baydar H., Sagdic O., Ozkan G., and Karadogan T. Antibacterial activity and composition of essential oils from Oreganum, Thymbra and Satureja species with commercial importance in Turkey. Food. Contr 15 (2004) 169-172
5. Berenzon S., and Saguy I.S. Oxygen absorbers for extension of crackers shelf-life. Lebensm. Wiss. und Technol. 31 (1998) 1-5
6. Botsoglou N.A., Grigoropoulou S.M., Botsoglou E., Govaris A., and Papageorgiou G. The effects of dietary oregano essential oil and a-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci. 65 (2003) 1193-1200
7. Burt S. Essential oils: their antibacterial properties and potential applications in foods - a review. Int. J. Food. Microbiol. 94 (2004) 223-253
8. Castro P., Penedo Padron J.C., Caballero Cansino M.J., Sanjuán Velázquez E., and Millán De Larriva R. Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food. Contr 17 (2006) 245-248
9. Chouliara I., Savvaidis I.N., Panagiotakis N., and Kontominas M.G. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiol. 21 (2004) 351-359
10. Chouliara I., Savvaidis I., Riganakos K., and Kontominas M.G. Shelf-life extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined γ-irradiation and refrigeration: microbiological, chemical and sensory changes. J. Sci. Food Agric. 85 (2005) 779-784
11. Chouliara E., Karatapanis A., Savvaidis I.N., and Kontominas M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiol. 24 (2006) 607-617
12. Chouliara I., and Kontominas M.G. Combined effect of thyme essential oil and modified atmosphere packaging to extend shelf life of fresh chicken meat. In: Govil J.N., Singh V.K., Almad K., and Sharma R.K. (Eds). Recent Progress in Medicinal Plants: Natural Product 15 (2006), Studium Press, LLC, USA 423-442
13. Chytiri S., Chouliara I., Savvaidis I.N., and Kontominas M.G. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol. 21 (2004) 157-165
14. Commission Regulation (EC). No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. OJEC 248 (1991) 1-82
15. Dawson P.L., Hon H., Vollet L.M., Clardy L.B., Martinez R.M., and Acton J.C. Film oxygen transmission rate effects on ground chicken meat quality. Poult. Sci. 14 (1995) 1381-1387
16. Day B.P.F. Extension of shelf-life of chilled foods. Eur. Food. & Drink Rev. 4 (1989) 47-56
17. Deans S.G., and Richie G. Antimicrobial properties of plant essential oils. Int. J. Food Microbiol. 5 (1987) 165-180
18. Gelman A., Glatman L., Drabkin V., and Harpaz S. Effects of storage temperature and preservative treatment on shelf-life of the pond-raised freshwater fish, silver perch (Bidyanus bidyanus). J. Food Prot. 64 (2001) 1584-1591
19. Giatrakou V., Kykkidou S., Papavergou A., Kontominas M.G., and Savvaidis I.N. Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage. J. Food Sci. 4 (2008) M167-M173
20. Giménez B., Roncales P., and Beltrán J. Modified atmosphere packaging of filleted rainbow trout. J. Sci. Food 82 (2002) 1154-1159
21. Gomes H.A., Silva E.N., Nascimento M.R.L., and Fukuma H.T. Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chem. 80 (2003) 433-437
22. Gonzalez C.-J. Bacterial microflora of wild brown trout (Salmo trutta), wild pike (Esox luciu) and aquacultured rainbow trout (Onchorynchus mykiss). J. Food Prot. 62 (1999) 1270-1277
23. Gonçalves A., Mendes R., and Nunes M.L. Effect of oxygen absorber on the shelf-life of gilthead sea bream (Sparus aurata). J. Aquat Food Prod. Technol. 13 3 (2004) 49-59
24. Goulas A.E., and Kontominas M.G. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem. 93 (2005) 511-520
25. Goulas A.E., and 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. 100 (2007) 287-296
26. Hansen P. Fat oxidation and storage life of iced trout. J. Sci. Food Agric. 14 (1963) 781-786
27. ICMFS. International Commission on Microbiological Specifications for Foods, Sampling for Microbiological Analysis: Principles and Scientific Applications. second ed. vol. 2 (1986), University of Toronto Press, Toronto
28. Jay J.M. Microbial spoilage indicators and metabolites. In: Pierson M.D., and Stern A. (Eds). Foodborne Microorganisms and Their Toxins. Developing Methodology (1986), Marcel Dekker Inc., Basel 213-240
29. Juliano C., Mattana A., and Usai M. Composition and in vitro antimicrobial activity of the essential oil of Thymus herba-barona Loisel growing wild in Sardinia. J. Essent. Oil Res. 12 (2000) 516-522
30. Kotakowska A., Domiszewski Z., Kozlowski D., and Gajowniczek M. Effects of rainbow trout freshness on n-3 polyunsaturated fatty acids in fish offal. Eur. J. Lipid Sci. Technol. 108 (2006) 723-729
31. Labuza T.P. Oxygen scavenger sachets. Food Res. 32 (1987) 276-277
32. Lambert R.J.W., Skandamis P.N., Coote P., and Nychas G.-J.E. A study of minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Microbiol. 91 (2001) 453-462
33. Marino M., Bersani C., and Comi G. Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method. J. Food Prot. 62 9 (1999) 1017-1023
34. Mead C., and Adams W. Selective medium for rapid isolation of Pseudomonas associated with poultry meat spoilage. Brit. Poult. Sci. 18 6 (1977) 661-670
35. 2 scavenger on the shelf-life of catfish (Pangasius sutchi) steaks during chilled storage. J. Sci. Food Agric. 88 (2008) 442-448
36. Nakamura H., and Hoshino J. Techniques for the Preservation of Food and Employment of an Oxygen Absorber in Technical Information. Ageless Division (1983), Mitsubishi Gas Chemical Co, Tokyo pp. 1-45
37. Ouattara B., Simard R.E., Holley R.A., Piette G.J.P., and Begin A. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. Int. J. Food Microbiol. 37 (1997) 155-162
38. Özogul Y., Özyurt G., Özogul F., Kuley E., and Polat A. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chem. 92 (2005) 745-751
39. Özogul Y., Özogul F., Kuley E., Özkutuk A., Gökbulut C., and Köse S. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. Food Chem. 99 (2006) 752-758
40. Özogul F., Kuley E., and Özogul Y. Sensory, chemical and microbiological quality parameters in sea bream (S. aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C. Int. J. Food Sci. Tech. 42 (2007) 903-909
41. Pantazi D., Papavergou A., Pournis N., Kontominas M.G., and Savvaidis I.N. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes. Food Microbiol. 25 (2008) 136-143
42. Papadopoulos V., Chouliara I., Badeka A., Savvaidis I.N., and Kontominas M.G. Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiol. 20 (2003) 411-420
43. Pearson D. The Chemical Analysis of Food (1991), Churchill, New York, London
44. Sivertsvik M., Jeksrud W.K., and Rosnes J.T. A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. Int. J. Food Sci. Technol. 37 (2002) 107-127
45. Sivropoulou A., Papanikolaou E., Nikolaou K., Kokkini J., Loukatos T., and Arsenakis A. Antimicrobial and cytotoxic activities of oreganum essential oils. J. Agr. Food Chem. 44 (1996) 1202-1205
46. Skandamis P., Tsigarida E., and 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. 19 (2002) 97-103
47. Skandamis P.N., and Nychas G.-J.E. Effect of oregano essential oil on microbiological and physic-chemical attributes of minced meat stored in air and modified atmospheres. J. Appl. Microbiol. 91 (2001) 1011-1022
48. Tejada M., De las Heras C., and Kent M. Changes in the quality indices during ice storage of farmed Senegalese sole (S. senegalensis). Eur. Food Res. Technol. 225 (2007) 225-232
49. Urch M. Industry grows up in Greece. Seafood Int. 9 (1994) 19-21
50. Zaika L.L., Kissinger J.G., and Wasserman A.E. Inhibition of lactic acid bacteria by herbs. J. Food Sci. 48 (1983) 1455-1459