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.
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