Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua)
peer-reviewed The application of natural preservatives on fresh fish has potential to extend shelf-life. In the present study, 8 essential oils (EOs) (lemon, lemongrass, lime, garlic, onion, oregano, thyme and rosemary) and 3 organic acids (OAs) (ascorbic, citric and lactic) were evaluated. The anti...
Published in: | Food Control |
---|---|
Main Authors: | , , , , , , , , |
Other Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier
2019
|
Subjects: | |
Online Access: | http://hdl.handle.net/11019/2108 https://doi.org/10.1016/j.foodcont.2019.106768 |
id |
ftteagasc:oai:t-stor.teagasc.ie:11019/2108 |
---|---|
record_format |
openpolar |
spelling |
ftteagasc:oai:t-stor.teagasc.ie:11019/2108 2023-05-15T16:19:18+02:00 Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua) Pedrós-Garrido, Selene Clemente, Isabel Calanche, J. B. Condón-Abanto, Santiago Beltrán, J. A. Lyng, J. G. Brunton, N. Bolton, Declan Whyte, Paul Department of Agriculture, Food and the Marine 13F458 2019-07-15 http://hdl.handle.net/11019/2108 https://doi.org/10.1016/j.foodcont.2019.106768 en eng Elsevier Food Control;Vol. 107 Pedrós-Garrido, S., Clemente, I., Calanche, J., Condón-Abanto, S., Beltrán, J., Lyng, J., Brunton, N., Bolton, D. and Whyte, P. Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua). Food Control, 2019, 107, 106768. doi: https://dx.doi.org/10.1016/j.foodcont.2019.106768 http://hdl.handle.net/11019/2108 https://dx.doi.org/10.1016/j.foodcont.2019.106768 Attribution-NonCommercial-ShareAlike 3.0 United States http://creativecommons.org/licenses/by-nc-sa/3.0/us/ CC-BY-NC-SA Organic acids Essential oils Sensory Welshimeri Monocytogenes Article 2019 ftteagasc https://doi.org/10.1016/j.foodcont.2019.106768 2021-11-15T09:45:44Z peer-reviewed The application of natural preservatives on fresh fish has potential to extend shelf-life. In the present study, 8 essential oils (EOs) (lemon, lemongrass, lime, garlic, onion, oregano, thyme and rosemary) and 3 organic acids (OAs) (ascorbic, citric and lactic) were evaluated. The antimicrobial activity of these compounds was tested in-vitro against four confirmed Listeria spp. isolated from retail skin-packed salmon and cod. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were established for each compound. Then, a sensory evaluation was performed by a panel of ‘expert assessors’ on cooked fish treated with all of the OAs and any 4 EOs with a MIC <0.8%. A series of descriptors were assigned to characterize the combination of each compound with cooked salmon or cod. The highest antimicrobial effect against all Listeria spp. was observed for lactic acid (0.31–2.5%), but treatment with this compound resulted in the development of organoleptically unacceptable changes in salmon or cod. The most acceptable OAs for salmon and cod were ascorbic acid (1.25%) and citric acid (0.63%) respectively, which were shown to enhance certain organoleptic characteristics. The most effective EO against all Listeria strains evaluated was oregano oil (0.2%) and it was considered suitable as a treatment for salmon. In contrast, none of the EOs tested was organoleptically acceptable in combination with cod because of their strong odours and flavours that masked the fresh attributes associated with this fish. Article in Journal/Newspaper Gadus morhua Salmo salar Teagasc (The Irish Agriculture and Food Development Authority): T-Stór Food Control 107 106768 |
institution |
Open Polar |
collection |
Teagasc (The Irish Agriculture and Food Development Authority): T-Stór |
op_collection_id |
ftteagasc |
language |
English |
topic |
Organic acids Essential oils Sensory Welshimeri Monocytogenes |
spellingShingle |
Organic acids Essential oils Sensory Welshimeri Monocytogenes Pedrós-Garrido, Selene Clemente, Isabel Calanche, J. B. Condón-Abanto, Santiago Beltrán, J. A. Lyng, J. G. Brunton, N. Bolton, Declan Whyte, Paul Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua) |
topic_facet |
Organic acids Essential oils Sensory Welshimeri Monocytogenes |
description |
peer-reviewed The application of natural preservatives on fresh fish has potential to extend shelf-life. In the present study, 8 essential oils (EOs) (lemon, lemongrass, lime, garlic, onion, oregano, thyme and rosemary) and 3 organic acids (OAs) (ascorbic, citric and lactic) were evaluated. The antimicrobial activity of these compounds was tested in-vitro against four confirmed Listeria spp. isolated from retail skin-packed salmon and cod. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were established for each compound. Then, a sensory evaluation was performed by a panel of ‘expert assessors’ on cooked fish treated with all of the OAs and any 4 EOs with a MIC <0.8%. A series of descriptors were assigned to characterize the combination of each compound with cooked salmon or cod. The highest antimicrobial effect against all Listeria spp. was observed for lactic acid (0.31–2.5%), but treatment with this compound resulted in the development of organoleptically unacceptable changes in salmon or cod. The most acceptable OAs for salmon and cod were ascorbic acid (1.25%) and citric acid (0.63%) respectively, which were shown to enhance certain organoleptic characteristics. The most effective EO against all Listeria strains evaluated was oregano oil (0.2%) and it was considered suitable as a treatment for salmon. In contrast, none of the EOs tested was organoleptically acceptable in combination with cod because of their strong odours and flavours that masked the fresh attributes associated with this fish. |
author2 |
Department of Agriculture, Food and the Marine 13F458 |
format |
Article in Journal/Newspaper |
author |
Pedrós-Garrido, Selene Clemente, Isabel Calanche, J. B. Condón-Abanto, Santiago Beltrán, J. A. Lyng, J. G. Brunton, N. Bolton, Declan Whyte, Paul |
author_facet |
Pedrós-Garrido, Selene Clemente, Isabel Calanche, J. B. Condón-Abanto, Santiago Beltrán, J. A. Lyng, J. G. Brunton, N. Bolton, Declan Whyte, Paul |
author_sort |
Pedrós-Garrido, Selene |
title |
Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua) |
title_short |
Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua) |
title_full |
Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua) |
title_fullStr |
Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua) |
title_full_unstemmed |
Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua) |
title_sort |
antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (salmo salar) and cod (gadus morhua) |
publisher |
Elsevier |
publishDate |
2019 |
url |
http://hdl.handle.net/11019/2108 https://doi.org/10.1016/j.foodcont.2019.106768 |
genre |
Gadus morhua Salmo salar |
genre_facet |
Gadus morhua Salmo salar |
op_relation |
Food Control;Vol. 107 Pedrós-Garrido, S., Clemente, I., Calanche, J., Condón-Abanto, S., Beltrán, J., Lyng, J., Brunton, N., Bolton, D. and Whyte, P. Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua). Food Control, 2019, 107, 106768. doi: https://dx.doi.org/10.1016/j.foodcont.2019.106768 http://hdl.handle.net/11019/2108 https://dx.doi.org/10.1016/j.foodcont.2019.106768 |
op_rights |
Attribution-NonCommercial-ShareAlike 3.0 United States http://creativecommons.org/licenses/by-nc-sa/3.0/us/ |
op_rightsnorm |
CC-BY-NC-SA |
op_doi |
https://doi.org/10.1016/j.foodcont.2019.106768 |
container_title |
Food Control |
container_volume |
107 |
container_start_page |
106768 |
_version_ |
1766005680339156992 |