Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready‐to‐eat squid rings |
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| Authors: | Minia Sanjuás‐Rey Jorge Barros‐Velázquez Santiago P Aubourg |
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| Affiliation: | 1. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002‐Lugo, Galicia, Spain;2. Department of Food Technology, Institute for Marine Research (CSIC), C/Eduardo Cabello 6, 36208‐Vigo, Galicia, Spain |
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| Abstract: | The efficacy of oregano and thyme essential oils (OEO and TEO, respectively) in the quality retention of a refrigerated (4 °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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| Keywords: | Lipid oxidation microbial activity oregano quality ready‐to‐eat squid ring thyme |
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