| Summary: | The aim of thepresent workwas to investigate the effect of oregano essential oil on the sensory attributesand the shelf-life of Atlantic cod(Gadus Morhua) loinsstored under refrigerated storage conditions. Three research groups were used for the study. The control group consisted of thawedcod loins.The second group consisted ofcured loinswith 0,5% of oregano essential oil and the third one with5% of oregano essential oil. Sensory evaluation and microbiological tests were carried out with the test groups at 0, 2, 4, 6, and 8 daysafter treatment. Stored treated loins with oregano oil were considered organoleptically unacceptableby 6thday of storage and were discontinued from sensory evaluation, while untreated group were considered spoiled by the panel after 8days. Total viable counts for both treated groups exceeded 7 log10CFU/gafter 6days, while control groupdid reached the same value on8th day.The study showedthat the shelf lifeof the thawedcod loinswith oregano essential oil decreased by twodays compared to untreatedgroup.However, besides these properties, it has antioxidant, anti-cancer and other properties that can improve the quality of foods and have a positive effect on human health.
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