Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 572-579

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

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Greek cod roe paste (tarama salad); O2 absorber; Oregano essential oil; Shelf life extension

Indexed keywords

COLOR PARAMETER; COMBINED EFFECT; CONTROL SAMPLES; ENTEROBACTERIACEAE; FATTY ACID COMPOSITION; GREEK COD ROE PASTE (TARAMA SALAD); IN-CONTROL; INITIAL VALUES; LACTIC ACID BACTERIA; MALONDIALDEHYDE; METHOD DETECTION LIMITS; O2 ABSORBER; OREGANO ESSENTIAL OIL; OXYGEN ABSORBERS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACID; SENSORY ATTRIBUTES; SHELF LIFE; SHELF-LIFE EXTENSION; SPOILAGE MICROORGANISMS; STORAGE PERIODS; STORAGE TIME; THIOBARBITURIC ACID; TOTAL VIABLE COUNTS;

ALDEHYDES; BACTERIA; BACTERIOLOGY; COLOR; FATTY ACIDS; FOOD PRESERVATION; LACTIC ACID; MOLDS; ODORS; ORGANIC ACIDS; OXYGEN; YEAST;

ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; ENTEROBACTERIACEAE; ORIGANUM;

EID: 68949196445     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.04.005     Document Type: Article

References (43)

1. Adamopoulos K., and Goula A. Application of near-infrared reflectance spectroscopy in the determination of major components in tarama salad. Journal of Food Engineering 63 (2004) 199-207
2. Alzoreky N.S., and Nakahara K. Antimicrobial activity of extracts from some edible plants commonly consumed in Asia. International Journal of Food Microbiology 80 (2003) 223-230
3. AOAC. AOAC, Official methods of analysis, Association of Official Analytical Chemists, Gaithersburg, MD, USA (1995)
4. Baydar H., Sagdic O., Ozkan G., and Karadogan T. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control 15 (2004) 169-172
5. Bennett M., and Petru D. Quantitative determination of sorbic acid and sodium benzoate in citrus juice. Journal of Food Science 42 5 (1977) 1220-1221
6. Bledsoe G., Bledsoe C., and Rasco B. Caviars and fish roe products. Critical Reviews in Food Science and Nutrition 43 3 (2003) 317-356
7. 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 Science 65 (2003) 1193-1200
8. Burt S. Essential oils: Their antibacterial properties and potential applications in foods - a review. International Journal of Food Microbiology 94 (2004) 223-253
9. 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. Journal of the Science of Food and Agriculture 85 (2005) 779-784
10. General State Chemical Laboratory. Codex for foods and beverages. Official methods of analysis (1976) Part b, page 17. Prints office Athens Greece
11. 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 Chemistry 80 (2003) 433-437
12. Gonçalves A., Mendes R., and Nunes L. Effect of oxygen absorber on the shelf life of gilthead seabream (Sparus aurata). Journal of Aquatic Food Product Technology 13 (2004) 49-59
13. 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 Chemistry 100 (2007) 287-296
14. Grattan D., and Gilberg M. Ageless oxygen absorber: Chemical and physical properties. Studies in Conservation 39 3 (1994) 210-214
15. Guíllén-Sans R., and Guzmán-Chozas M. The thiobarbituric acid (TBA) reaction in foods: A review. Critical Reviews in Food Science and Nutrition 38 4 (1998) 315-330
16. Hsu H., Deng J., Koburger J., Koburger J., and Cornell J. Storage stability of intermediate moisture mullet roe. Journal of Food Science 48 (1983) 172-175
17. ICMSF.(1986). Available_from:http://www.fao.org/DOCREP/003/T1768E/T1768E04.htm
18. James J. Modern food microbiology. 6th Edition (2000), Aspen Publishers, Inc Gaithersburg, Maryland 35-53
19. Jelodar A., and Safari R. Microbial and chemical quality evaluation of caviar in Iranian processing plants in line with the European Community code. Journal of Applied Ichthyology 22 (2006) 411-415
20. Jonsdottir R., Olafsdottir G., Marytinsdottir E., and Stefansson G. Flavor characterization of ripened cod roe by gas chromatography, sensory analysis and electronic nose. Journal of Agricultural and Food Chemistry 52 (2004) 6250-6256
21. 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. The Journal of Essential Oil Research 12 (2000) 516-522
22. Kaitaranta J., and Ackman R. Total lipids and lipids classes of fish roe. Comparative Biochemistry and Physiology 69B (1981) 725-729
23. Koutsoumanis K., Lambropoulou K., and Nychas G. A predictive model for the non-thermal inactivation of Salmonella Enteritidis in a food model system supplemented with a natural antimicrobial. International Journal of Food Microbiology 49 (1999) 63-74
24. Kwon J., and Byun M. Gamma irradiation combined with improved packaging for preserving and improving the quality of dried fish. Radiation Physics and Chemistry 46 4-6 (1995) 725-729
25. Labuza T.P. Oxygen scavenger sachets. Food Research 32 (1987) 276-277
26. Lalas S., Aggelousis G., Gortzi O., Dourtoglou V., and Tsaknis J. Protection of traditional Greek foods using a plant extract. Italian Journal of Food Science 3 19 (2007) 279-286
27. McClure P., Cole M., and Smelt J. Effects of water activity and pH on growth of Clostridium botulinium. Journal of Applied Bacteriology Symposium Supplement 76 (1994) 105S-114S
28. Mexis S.F., Badeka A.V., Chouliara E., Riganakos K.A., and Kontominas M.G. Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis). Innovative Food Science & Emerging Technologies 10 1 (2008) 87-92
29. Mossel D.A.A., Eelderink L., Koopmans M., and Rossen F.V. Influence of carbon source, bile salts and incubation temperature on recovery of Enterobacteriaceae from foods using MacConkey-type agars. Journal of Food Protection 42 (1979) 470-475
30. Murcia M., Martinez-Tome M., Del Cerro I., Sotillo F., and Ramirez A. Proximate composition and vitamin E levels in egg yolk: Losses by cooking in a microwave oven. Journal of the Science of Food and Agriculture 79 (1999) 1550-1556
31. Nakamura H., and Hoshino J. Techniques for the preservation of food by employment of an oxygen absorber (1983), Technical Information Mitsubishi Gas Chemical Co, Tokyo, Ageless Division 1-45
32. Nerantzaki A., Tsiotsias A., Paleologos E., Savvadis I., Berzitzoglou E., and Kontominas M.G. Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4 ± 0.5 °C. European Food Research and Technology 221 (2005) 675-683
33. Nevas M., Korhonen A., Lindström M., Turkki P., and Korkeala H. Antibacterial efficiency of Finnish spice essential oils against pathogenic and spoilage bacteria. Journal of Food Protection 67 1 (2004) 199-202
34. Pastorelli S., Torri L., Rodriguez A., Valzacchi S., Limbo S., and Simoneau C. Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts. Food Additives and Contaminants 24 11 (2007) 1219-1225
35. Rooney M.L. Overview of active food packaging. In: Rooney M.L. (Ed). Active food packaging (1995), Blakie Academic and Professional, London 1-37
36. Samman S., Chow J., Foster M., Ahmad Z., Phuyal J., and Petocz P. Fatty acid composition of edible oils derived from certified organic and conventional agricultural methods. Food Chemistry 109 (2008) 670-674
37. Skandamis P., Davies K., McClure P., Koutsoumanis K., and Tassou C. A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads. Food Microbiology 19 (2002) 405-421
38. Slavin M., Cheng Z., Luther M., Kenworthy W., and Yu L. Antioxidant properties and phenolic, isoflavone, tocopherol and carotenoid composition of Maryland-grown soybean lines with altered fatty acid profiles. Food Chemistry 114 1 (2008) 20-27
39. Spady K., and Dietscy M. Interaction of dietary cholesterol and triglycerides in the regulation of hepatic low density lipoprotein transport in the hamster. Journal of Clinical Investigation 81 (1988) 302-309
40. Stodolnik, L. (1990). Changes in roe lipids of Baltic herring, Baltic cod, and sea trout during cold and frozen storage. International Institute of Refrigeration/Institut Internatioal du Froid. Commission C2. Chilling and freezing of new fish products.
41. Vermeiren, Devlieghere F., van Beest M., de Kruijf N., and Debevere J. Developments in the active packaging of foods. Trends in Food Science and Technology 10 (1999) 77-86
42. Yilmaz I., and Gecgel U. Effects of gamma irradiation on trans fatty acid composition in ground beef. Food Control 18 (2007) 635-638
43. Zaika L.L., Kissinger J.G., and Wasserman A.E. Inhibition of lactic acid bacteria by herbs. Journal of Food Science 48 (1983) 1455-1459