Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage

Abstract

Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB‐N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

“…The advantage of this application is that it reduces the amounts of essential oils with strong flavor and increases antioxidant and antibacterial effects through synergistic effects. In terms of industrial perspective, if synthetic preservatives cannot be completely replaced with natural preservatives, due to industrial problems, such as increasing economic costs or the complexity of the product manufacturing process, they could be replaced gradually by composing a mixed formulation of synthetic preservatives and natural preservatives [23][24][25][26].…”

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

“…Some of studies point out the fact that higher EO concentrations may greatly impair the sensory properties of the product. An EO reported to be effective in the control of Listeria monocytogenes in rainbow trout fillets was Zataria multiflora (66% carvacrol, 26% thymol, and 4% p -cymene) at concentrations of 0.8 and 1.5% in films [ 34 ]. The inclusion of Bunium persicum EO at 2% [ 35 ] and Foenniculum vulgare at 2% [ 36 ] in nanocoatings was effective in reducing the microbial spoilage of rainbow trout fillets.…”

Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation

“…At this time, GA2 sample had the highest in TBC. Motavaf et al, (2021), studied the total viable count for rainbow trout fillets during 12 days of storage at 4°C. The highest bacterial level in the control treatment and the pure bacteria L.monocytogenes treatment was observed on day 12.…”