Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

Abstract

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.

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

“…The initial MTC of BHM samples (before testing) was 3.1 log CFU/g, in accordance with the data reported from fish finger immediately after preparation. 55,56 The MTC of unpacked control samples (lot A) and packed in control film (FG-0CRV, lot B) steadily increased up to the 28 th day. Beyond that time, lot A attained a maximum aerobic bacterial count close to 4.2 log CFU/g, which was below 7 log CFU/g that is considered the onset of spoilage of fish products according to FAO 57 and the International Commission on Microbiological Specifications for Foods (ICMSF).…”

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

“…These results are in accordance with reports by Cofrades et al [36] and Fernandez-Martin et al [37] in burger patties with added seaweeds. However, Dolea et al [38] suggested that the hardness was not modified by the addition of thyme and oregano essential oils in salmon and seaweed burgers. Furthermore, fibers and polysaccharides of Spirulina can also play an important role in modifying the hardness of these processed products.…”

Antioxidant and Antibacterial Capacities of Origanum vulgare L. Essential Oil from the Arid Andean Region of Chile and its Chemical Characterization by GC-MS

“…According to phytochemical studies on the essential oil composition of Origanum vulgare and other related species, there is a wide chemical diversity, with a considerable intraspecific qualitative and quantitative variation in constituents is found [ 13 , 14 , 15 , 16 , 17 ]. Some studies have also reported the potential of oregano essential oil to preserve food such as salmon and seaweed burgers [ 18 ], fish, and meat products [ 19 ]. Different studies on the isolation and characterization of O. vulgare essential oils from different world regions have been performed [ 20 ].…”