期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 47, 期 7, 页码 1439-1447出版社
WILEY
DOI: 10.1111/j.1365-2621.2012.02991.x
关键词
Lipid oxidation; microbial activity; oregano; quality; ready-to-eat; squid ring; thyme
The efficacy of oregano and thyme essential oils (OEO and TEO, respectively) in the quality retention of a refrigerated (4 degrees 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.
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