Effect Of Oregano Essential Oil On The Shelf-Life Of Atlantic Cod
The aim of the present work was to investigate the effect of oregano essential oil on the sensory attributes and the shelf-life of Atlantic cod (Gadus Morhua) loins stored under refrigerated storage conditions. Three research groups were used for the study. The control group consisted of thawed cod loins. The second group consisted of cured loins with 0,5% of oregano essential oil and the third one with 5% of oregano essential oil. Sensory evaluation and microbiological tests were carried out with the test groups at 0, 2, 4, 6, and 8 days after treatment. Stored treated loins with oregano oil were considered organoleptically unacceptable by 6th day of storage and were discontinued from sensory evaluation, while untreated group were considered spoiled by the panel after 8 days. Total viable counts for both treated groups exceeded 7 log10 CFU/g after 6 days, while control group did reached the same value on 8th day. The study showed that the shelf life of the thawed cod loins with oregano essential oil decreased by two days compared to untreated group. However, besides these properties, it has antioxidant, anti-cancer and other properties that can improve the quality of foods and have a positive effect on human health.
2. Barakat S. M., Mahmoud K., Yamazaki K., Miyashita S., II S., Suzuki T. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. 2006; Food Chem. 99:656–662.
3. Bensid A., Ucar Y., Bendeddouche B., Özogul F. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chem. 2014 Feb 15;145:681.
4. BURT S. Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 2004, 94.3: 223-253.
5. Burt S.A., Reinders R.D. Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Lett. Appl. Microbiol. 2003;36:162–167.
6. Burt S.A., van der Zee R., Koets A.P., de Graaff A.M., Van Knapen F., Gaastra W., Haagsman H.P., Veldhuizen E.J.A. Carvacrol induces heat shock protein and inhibits synthesis of flagellin in Escherichia coli O157:H7. Appl. Environ. Microbiol. 2007;73:4484–4490.
7. Chouhan S., Sharma K., Guleria S.. Antimicrobial Activity of Some Essential Oils-Present Status and Future Perspectives. Medicines (Basel). 2017 Aug 8;4(3).
8. De Martino L., De Feo V., Nazzaro F. Chemical composition and in vitro antimicrobial and mutagenic activities of seven Lamiaceae essential oils. Molecules, 2009, 14.10: 4213-4230.
9. Frangos L., Pyrgotou N., Giatrakou V., Ntzimani A., Savvaidis IN. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiol. 2010 Feb;27(1):115-21.
10. Frangos L., Pyrgotou N., Giatrakou V., Ntzimani A., Savvaidis IN. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiol. 2010 Feb;27(1):115-21.
11. Goulas A. E., 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 Volume 100, Issue 1, 2007, Pages 287-296.
12. Goulas A. E., 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, 2007, 100.1: 287-296.
13. Gram, L., Dalgaard P. Fish spoilage bacteria problems and solutions. Curr. Opin. Biotechnol. 2002; 13:262–266.
14. Gutierrez J., Barry-Ryan C., Bourke P. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International journal of food microbiology, 2008, 124.1: 91-97.
15. Hyldgaard M., Mygind T., Louise Meyer R. Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. Front Microbiol. 2012; 3: 12.
16. Inouye S., Takizawa T., Yamaguchi H. Antibacterial activity of essential oils and their major constituents against respiratory tract pathogens by gaseous contact. Journal of antimicrobial chemotherapy, 2001, 47.5: 565-573.
17. Lambert R.J.W., Skandamis P.N., Coote P.J., Nychas G.J.E. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Microbiol. 2001;91:453–462.
18. Nazzaro F., Fratianni F., De Martino L., Coppola R., De Feo V. Effect of essential oils on pathogenic bacteria. Pharmaceuticals, 2013, 6.12: 1451-1474.
19. Puškárová A., Bučková M., Kraková L., Pangallo D., Kozics K. The antibacterial and antifungal activity of six essential oils and their cyto/genotoxicity to human HEL 12469 cells. Sci Rep. 2017 Aug 15;7(1):8211.
20. Skandamis PN., Nychas GJ. Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J Appl Microbiol. 2001 Dec;91(6):1011-22.
21. Teixeira B., Marques A., Ramos C., Serrano C., Matos O., Neng NR., Nogueira JM., Saraiva JA., Nunes ML. Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil. J Sci Food Agric. 2013 Aug 30;93(11):2707-14.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
1. Author(s) accepted that the all authors contributed to the work and take public responsibility for published work. All authors have seen and approved the manuscript as submitted.
2. The author(s) hereby grants and assigns to JIAATS Journal all rights to his/her/their work. Therefore, JIAATS Journal will have the right to print, publish, and sell the work throughout the world.
3. I/We assure that the work does not violate any proprietary or personal rights of others and that the work is factually accurate and contains no matter libelous or otherwise illegitimate.
4. I/We further confirm that this article has not been published elsewhere, nor is it under consideration by any other publisher.
5. I/We hereby assign and transfer to the JIAATS Journal copyright and all right under it.
6. I/we agree to the terms that the JIAATS Journal will have to full right to remove the published article on any misconduct found in the published article.