Dolea D, Rizo A, Fuentes A, Barat J M, Fernández-Segovia I
1 Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia, Spain.
2 Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain.
Food Sci Technol Int. 2018 Jul;24(5):394-403. doi: 10.1177/1082013218759364. Epub 2018 Feb 13.
The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of both essential oils did not have any effect on the evolution of the pH, the moisture content or texture parameters. Only the thyme essential oil managed to slightly slow down the increase of total volatile basic nitrogen and trimethylamine nitrogen. The samples with oregano essential oil and especially those with thyme essential oil showed minor oxidation. The salmon and seaweed burgers without essential oils and those which contained oregano essential oil showed a faster increase of mesophilic counts than those which had thyme essential oil, but no noticeable improvement was observed in the shelf life of the burgers with thyme essential oil. To improve the shelf life of the fish and seaweed burgers, it would be necessary to increase the concentration of both essential oils.
评估了不同精油对鱼和海藻汉堡在储存期间品质和保质期的影响。为此，选择了浓度为0.05%（体积/重量）的百里香和牛至精油。制备了三种类型的三文鱼和海藻汉堡：不含精油的汉堡、含红百里香精油（0.05%（体积/重量））的汉堡和含牛至精油（0.05%（体积/重量））的汉堡，将其真空包装并在4℃下储存17天。在整个储存过程中定期进行理化和微生物分析。两种精油的添加对pH值、水分含量或质地参数的变化均无影响。只有百里香精油略微减缓了总挥发性碱性氮和三甲胺氮的增加。含牛至精油的样品，尤其是含百里香精油的样品显示出轻微氧化。不含精油的三文鱼和海藻汉堡以及含牛至精油的汉堡嗜温菌数的增加比含百里香精油的汉堡更快，但含百里香精油的汉堡在保质期方面未观察到明显改善。为延长鱼和海藻汉堡的保质期，有必要提高两种精油的浓度。
