General Hospital of Nicosia, Dept. of Microbiology, Nicosia, Cyprus.
J Food Sci. 2010 Sep;75(7):M406-11. doi: 10.1111/j.1750-3841.2010.01724.x.
The present study evaluated the effect of oregano essential oil (EO) on fresh salted, packaged (45%CO(2)/5%O(2)/50%N(2)) rainbow trout fillets and stored for a period of 21 d at 4 °C. Treatments included the following: M1 (control without added EO), M2 (EO 0.2%, v/w), and M3 (0.4%, v/w). Populations of lactic acid bacteria (LAB), H(2)S-producing bacteria (including Shewanella putrefaciens), Enterobacteriaceae, and Pseudomonas spp. reached higher final numbers in control (M1) than for M2 and M3 samples. Under treatments M2 and M3, total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) values were lower than for M1 samples, whereas lipid oxidation, as judged by determination of thiobarbituric acid values (TBA), did not occur during the refrigerated storage period. Interestingly, treatment M2 resulted in a shelf-life extension of 7 to 8 d for the fresh trout fillets, whereas treatment M3 proved unsuitable (due to strong odor) for trout fillet preservation, as determined by sensory evaluation.
The use of an essential oil such as oregano oil in fresh fish preservation may be considered an alternative "natural" additive, enhancing the sensory characteristics and extending the shelf life of the product.
本研究评估了牛至精油（EO）对新鲜腌制、包装（45%CO（2）/5%O（2）/50%N（2））虹鳟鱼片的影响，并在 4°C 下储存了 21 天。处理方法包括以下几种：M1（未添加 EO 的对照）、M2（0.2%，v/w）和 M3（0.4%，v/w）。乳酸菌（LAB）、产 H（2）S 细菌（包括腐败希瓦氏菌）、肠杆菌科和假单胞菌的种群数量在对照（M1）中比 M2 和 M3 样品更高。在 M2 和 M3 处理下，总挥发性碱性氮（TVBN）和三甲胺氮（TMAN）值低于 M1 样品，而冷藏储存期间未发生脂质氧化，如通过测定硫代巴比妥酸值（TBA）判断。有趣的是，M2 处理使新鲜鳜鱼片的保质期延长了 7 到 8 天，而 M3 处理由于强烈的气味被证明不适合鳜鱼片的保存，这是通过感官评估确定的。
在新鲜鱼的保存中使用牛至油等精油可以被认为是一种替代的“天然”添加剂，可增强产品的感官特性并延长保质期。
