Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 54, Issue 1, Pages 149-160Publisher
WILEY
DOI: 10.1111/ijfs.13919
Keywords
Hake; nanoemulsion; oregano essential oil; quality
Categories
Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET, PIP) [11220120100371CO]
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Hake (Merluccius hubbsi) is the most important fish of Argentinean industry. The preservative effects of an oregano essential oil (EO) nanoemulsion (NE) on hake burgers (FB) during 15 days at 4 degrees C were studied. Fatty acids determined by gas chromatography coupled with mass spectrometry (CG-MS), volatile compounds determined by solid phase microextraction (SPME) coupled with CG-MS, total volatile basic nitrogen (TVBN), and microbial count was measured. ANOVA and DCG tests were performed. After 14 days, significant differences were detected among samples (P <= 0.05). FB with EO (EO-FB) and FB with NE containing EO (NEEO-FB) had the highest content of EPA (eicosapentaenoic acid) (191.82 and 198.42 g kg(-1)) and DHA (docosahexaenoic acid) (107.97 and 110.87 g kg(-1), respectively). Also, NEEO-FB had the lowest microbial count (7 log CFU g(-1)). The incorporation of the oregano essential oil into a nanoemulsion improves the preserving activity in hake fish burgers.
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