作者
Minia Sanjuás‐Rey, Parastoo Pourashouri, Jorge Barros‐Velázquez, Santiago P Aubourg
发表日期
2012/7
期刊
International journal of food science & technology
卷号
47
期号
7
页码范围
1439-1447
出版商
Blackwell Publishing Ltd
简介
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 …
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M Sanjuás‐Rey, P Pourashouri, J Barros‐Velázquez… - International journal of food science & technology, 2012