Effect Of Oregano Essential Oil On The Shelf-Life Of Atlantic Cod

  • Dr. Viktoras Liorancas Klaipeda State University of Applied Sciences
  • Dr. Şengül Bilgin Süleyman Demirel University, Eğirdir Fisheries Faculty, Department of Fish Processing Technology, Isparta, Turkey
Keywords: Atlantic cod, essential oils, oregano oil, shelf life.

Abstract

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.

 

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Published
2019-01-05
How to Cite
Liorancas, D. V., & Bilgin, D. Şengül. (2019, January 5). Effect Of Oregano Essential Oil On The Shelf-Life Of Atlantic Cod. Journal of Advance Research in Food, Agriculture and Environmental Science (ISSN: 2208-2417), 5(12), 19-24. Retrieved from https://jiaats.com/ojs31/index.php/faes/article/view/934