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Título: | Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4ºC) ready-to-eat squid rings |
Autor: | Sanjuás, Minia; Pourashouri, Parastoo; Barros-Velázquez, Jorge CSIC ORCID; Aubourg, Santiago P. CSIC ORCID | Palabras clave: | Lipid oxidation Microbial activity Oregano Quality Ready-to-eat Squid ring Thyme |
Fecha de publicación: | 2012 | Editor: | Wiley-Blackwell | Citación: | International Journal of Food Science and Technology 47(7): 1439-1447 (2012) | Resumen: | The efficacy of oregano and thyme essential oils (OEO and TEO, respectively) in the quality retention of a refrigerated (4 °C) squid (Loligo vulgaris) ring ready-to-eat (RTE) product was studied. Essential oils were added at different concentrations to the coating medium during processing. An inhibitory (P < 0.05) effect of OEO on the microbial activity (aerobes, anaerobes, Enterobacteriaceae, psychrotrophs) of the squid rings was observed, with a more pronounced effect as OEO concentration increased. The addition of OEO also led to an inhibitory (P < 0.05) effect on lipid oxidation, as determined by peroxide, thiobarbituric acid-reactive substance and interaction compound formation; however, no effect (P > 0.05) of the OEO concentrations on lipid oxidation development was detected. The addition of TEO did not lead to an inhibitory effect (P > 0.05) on the microbial activity of the refrigerated RTE squid, although a slight inhibitory (P < 0.05) effect on lipid oxidation was observed in the batches including the higher TEO concentrations. | Descripción: | 9 páginas, 4 tabla | Versión del editor: | http://dx.doi.org/10.1111/j.1365-2621.2012.02991.x | URI: | http://hdl.handle.net/10261/52526 | DOI: | 10.1111/j.1365-2621.2012.02991.x | ISSN: | 0950-5423 | E-ISSN: | 1365-2621 |
Aparece en las colecciones: | (IIM) Artículos |
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Effect_oregano.pdf | 517,97 kB | Adobe PDF | Visualizar/Abrir |
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