Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

Hao, Ruoyi; Roy, Koushik; Pan, Jinfeng; Shah, Bakht Ramin; Mráz, Jan

doi:10.1016/j.tifs.2021.02.054

Cited by 54 publications

(45 citation statements)

References 57 publications

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“…), chitosan, or liquid coating with plant extracts (e.g., seaweed extracts and essential oils) are effective as well (Noordin et al., 2014; Rodriguez et al., 2011; Sathivel et al., 2007; Sawant, 2012; Shi et al, 2019; Stejskal et al., 2020; Wang et al., 2016). Based on the available literature, to minimize damages in frozen fish over greater extended frozen storage (9–12 months), using fortified glazing combined with protective‐film vacuum or tight packaging may be the best “hurdle‐system” (Hao et al., 2021). However, the cost–benefit ratio of such approaches also needs to be considered for business sustainability and future market pricing reasons.…”

Section: Results Of Literature Review and Metadata Analysesmentioning

confidence: 99%

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Jia

Roy

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing methods have evolved over the last 30 years. This review states the effect of various freezing methods on the quality of fish and seafood. Freezing temperatures, freezing, and frozen storage temperatures were also analyzed and reviewed. The changes in the ice crystal, protein, and lipid affect the fish quality and nutritional value during freezing and frozen storage. Freezing methods when combined with various additives or preprocessing approaches help improve the efficacy of freezing and frozen storage. Several experimental or emerging methods also have positive effects on the products' quality. According to the metadata reanalysis of quality markers, freshly frozen fish using different freezing methods may vary much in terms of ice diameter, but not others. High pressure freezing or immersion freezing‐derived fish retains the best quality through frozen storage. More data are required on freezing methods (electrical‐assisted freezing, microwave‐assisted freezing, magnetic‐assisted freezing, radiofrequency‐assisted freezing, and the commercial's application and investment should be considered in the future. This review sheds light on finding a balanced initial shear force during freezing and the use of certain additives to control freezing‐related damages. Focusing on ice diameter alone may be futile (e.g., liquid N2 freezing). Future optimization of technologies should be in a way that several processes along the farm to fork such as freezing, frozen storage, thawing, thermal processing of fish, and even refabrication of food should mutually complement each other's needs to deliver safe and high‐quality fish to the consumer's plate, even after a prolonged shelf‐life.

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Section: Results Of Literature Review and Metadata Analysesmentioning

confidence: 99%

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Jia

Roy

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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“…A shelf-life increase of up to 6 d has been reported in chicken marinated with oregano oil stored at 4 °C under vacuum [ 12 ]. A meta-analysis revealed that selected EOs (origanum, zingiberaceae, and thymus), when correctly applied, reduced spoilage in chilled, stored seafood by 2.5 to 5 times compared to normal refrigerated conditions [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Osaili

Hasan

Al‐Nabulsi

et al. 2021

Foods

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The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

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“…It has to be considered that when high concentrations of EOs are used, changes in organoleptic properties are dramatic, so the potential culinary uses are reduced to few preparations. Usually EO concentration are kept below 3% to avoid off-flavors [ 4 ], and sometimes even lower, between 0.5–1% [ 1 ]. EOs of lemongrass, garlic, oregano, rosemary, lemon, lime, onion, and thyme, applied at a 0.9%, were effective in reducing counts of Listeria in salmon, but the strong flavors and odors yielded low sensory scores [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

“…However, at present, consumers prefer fresh food that has been minimally processed. Nowadays, the estimates say that 20% of fish becomes spoiled post-catch [ 1 ]. Three different mechanisms have been defined for fish spoilage [ 2 ]: autolytic spoilage (mainly proteolysis, but also lipolysis), oxidative spoilage (oxidation of unsaturated fatty acids), and microbial spoilage (mainly the proliferation of psychrotolerant species with the production of biogenic amines).…”

Section: Introductionmentioning

confidence: 99%

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Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Kunová

Sendra

Haščík

et al. 2021

Animals

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The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in C. camphora and α-limonene in C. limon. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% C. camphora EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were Hafnia alvei, Serratia fonticola, Serratia proteamaculans, Pantoea agglomerans, and Yersinia ruckeri. Lactobacillus sakei, Staphylococcus hominis, and Carnobacterium maltaromaticum were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, C. camphora EO at a concentration of 1% showed the highest antimicrobial activity.

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Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

Cited by 54 publications

References 57 publications

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

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