The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage

Abstract

Spoilage is a major issue for the seafood sector with the sale and exportation of fish limited by their short shelf-life. The immediate and storage effects of immersion (30 s at 20 °C) with 5% (w/v) citric acid (CA), 5% (v/v) lactic acid (LA), 5% (w/v) capric acid (CP) and 12% trisodium phosphate (TSP) (experiment 1) and essential oil components (EOC) (1% (v/v) citral (CIT), 1% (v/v) carvacrol (CAR), 1% (w/v) thymol (THY) and 1% (v/v) eugenol (EUG)) (experiment 2) on the concentrations of indicator (total viable counts (TVC) (mesophilic and psychrophilic) and total Enterobacteriaceae counts (TEC)), and spoilage organisms (Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta, Photobacterium spp. and hydrogen sulphide producing bacteria (HSPB)) on cod (Gadus morhua) (stored aerobically at 2 °C) was investigated. There was no significant reduction for most treatment-bacteria combinations, with the following exceptions; TSP and TVCm (time t = 6), TSP and TVCp (t = 6), CP and LAB (t = 6, 8 and 10), CP and Br. thermosphacta (t = 4, 6, 8, 10, 14 and 16), TSP and Photobacterium spp. (t = 4), CAR and Br. thermosphacta (t = 6) and CAR and HSPB (t = 3, 6, 9, 12, 15 and 18). Although the majority of treatments did not significantly (P > 0.05) reduce bacterial counts, the limited success with CP and CAR warrants further investigation.

Protected Blend of Organic Acids and Essential Oils Improves Growth Performance, Nutrient Digestibility, and Intestinal Health of Broiler Chickens Undergoing an Intestinal Challenge

“…The great hydrophobicity property of the EO increases the bacterial membrane permeability, which may facilitate the influx of OA into the cytoplasm. In its undissociated form, the OA have the ability to reduce the internal pH and disturb the bacterial metabolism (15,16).…”

The Influence of Selected Plant Essential Oils on Morphological and Physiological Characteristics in Pseudomonas Orientalis

“…Although the rapid development of chemical and medical sciences in the 20th century significantly weakened the importance of essential oils, there has recently been renewed interest in the huge antimicrobial potential of natural plant oils [1,2,3]. Contemporary food market trends, associated with consumer expectations, are directed at natural products of high quality, low processing and long shelf-life [4,5]. The current fashion for healthy nutrition and care for the natural environment make it necessary to replace chemical preservatives with naturally-formed ones [6,7,8].…”

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

“…The effects of citric acid (5%), lactic acid (5%), and capric acid (5%) on microbial quality of cod ( Gadus morhua ) fillets during chilled storage were studied by Smyth et al. (2018). Lower total viable count, psychrophilic total viable count, total Enterobacteriaceae count were noticeable.…”