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Karam L, Ghonim F, Dahdah P, Attieh G, Al-Ahmad S, Ghonim S, Osaili T. Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials. Foods 2023; 12:2947. [PMID: 37569216 PMCID: PMC10418500 DOI: 10.3390/foods12152947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%-vinegar 5% (GV); vinegar 5%-natamycin 0.002% (VN); garlic 1.25%-natamycin 0.002% (GN); and garlic 1.25%-vinegar 5%-natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2-3.2, 1.8-3.1, and 1.4-2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension.
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Affiliation(s)
- Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Fatma Ghonim
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Patricia Dahdah
- Department of Food Science and Technology, Faculty of Arts and Sciences, University of Balamand, Al Koura, Tripoli P.O. Box 100, Lebanon
- Department of Agriculture, Section of Agri-Food Biotechnology, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy
| | - Grace Attieh
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Shama Al-Ahmad
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Salma Ghonim
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Tareq Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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Osaili TM, Hasan F, Al-Nabulsi AA, Olaimat AN, Ayyash M, Obaid RS, Holley R. A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life. Food Microbiol 2023; 112:104238. [PMID: 36906321 DOI: 10.1016/j.fm.2023.104238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 09/19/2022] [Accepted: 02/13/2023] [Indexed: 02/22/2023]
Abstract
The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings. The possible sources of ingredient contamination, recorded illnesses/outbreaks, and overall microbial quality observed worldwide, besides the antimicrobial treatments available are discussed in detail. Noroviruses were most frequently implicated in outbreaks. Salad dressings usually play a positive role in influencing microbial quality. However, this depends on several factors like the type of contaminating microorganism, storage temperature, dressing pH and ingredients, plus the type of salad vegetable. Very limited literature exists on antimicrobial treatments that can be used successfully with salad dressings and 'dressed' salads. The challenge with antimicrobial treatments is to find ones sufficiently broad in spectrum, compatible with produce flavour which can be applied at competitive cost. It is evident that renewed emphasis on prevention of produce contamination at the producer, processor, wholesale and retail levels plus enhanced hygiene vigilance at foodservice will have a major impact on reducing the risk of foodborne illnesses from salads.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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Karakosta LK, Vatavali KA, Kosma IS, Badeka AV, Kontominas MG. Combined Effect of Chitosan Coating and Laurel Essential Oil ( Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat. Foods 2022; 11:1664. [PMID: 35681413 PMCID: PMC9180035 DOI: 10.3390/foods11111664] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 11/16/2022] Open
Abstract
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5−6 days for control samples, 7−8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13−14 days for samples treated with (CHI + LEO).
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Affiliation(s)
| | | | | | - Anastasia V. Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (L.K.K.); (K.A.V.); (I.S.K.)
| | - Michael G. Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (L.K.K.); (K.A.V.); (I.S.K.)
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Furey A, Hoeche U, Noci F. Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2027308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- A.E. Furey
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
| | - U. Hoeche
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
| | - F. Noci
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
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Recent Developments in Seafood Packaging Technologies. Foods 2021; 10:foods10050940. [PMID: 33923022 PMCID: PMC8145365 DOI: 10.3390/foods10050940] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/17/2022] Open
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
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Saeid Asr E, Naghibi S, Mojaddar Langroodi A, Moghaddas Kia E, Meshkini S, Ehsani A. Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1850586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Elnaz Saeid Asr
- Food Science and Technology Department, Afagh Higher Education Institute, Urmia, Iran
| | - Samaneh Naghibi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Saeed Meshkini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Ehsani
- Food Science and Quality Control Department, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
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Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia ( Oreoschromis niloticus) Fillets. Polymers (Basel) 2020; 12:polym12123019. [PMID: 33348654 PMCID: PMC7766342 DOI: 10.3390/polym12123019] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 12/12/2022] Open
Abstract
Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (p < 0.05). GGC and GGCTH resulted in lower and lowest lightness (L*; p < 0.05) values, lower and lowest redness (a*; p < 0.01) values, and greater and greatest yellowness (b*; p < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less (p < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.
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Rubab M, Chelliah R, Saravanakumar K, Kim JR, Yoo D, Wang MH, Oh DH. Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage. RSC Adv 2020; 10:41430-41442. [PMID: 35516557 PMCID: PMC9057788 DOI: 10.1039/d0ra06727j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 09/20/2020] [Indexed: 12/31/2022] Open
Abstract
Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities. This study explored the preservative effect of Brassica oleracea var. capitate f. alba (white cabbage; WC) on beef under refrigerated conditions for 16 days. The antimicrobial activities of WC were evaluated against foodborne pathogenic bacteria and fungi. The antioxidant activity was determined on the basis of total phenolic and flavonoid contents, through employing DPPH and ABTS assays. The chemical composition was analyzed by GC-MS analysis. The results indicated that among the different solvent extracts, white cabbage chloroform extract [WCCE] exhibited outstanding bioactive properties due to the presence of 4-nitro-3-(trifluoromethyl)phenol, and the effects of WCCE at different levels (A and B) on the quality and shelf life of beef in storage were evaluated. The color parameters (lightness, yellowness, and redness), texture analysis, and pH values were monitored constantly with 4 days interval, and microbial analysis was conducted. The results showed that WCCE-A treatment significantly reduced the total viable counts, psychrotrophic bacteria, and yeast-molds when compared with WCCE-B and control during refrigeration storage, with the activity varying in a dose-dependent manner (p < 0.05). Significantly, the WCCE-A treatments had better appearance compared with the control after 16 days of storage. All results confirmed that WCCE which is rich in bioactive compounds, effectively maintains the quality of beef compared to the control by retarding lipid oxidation and microbial growth at refrigeration temperature and also emphasize the potential applications of this plant in different industrial sectors.
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Affiliation(s)
- Momna Rubab
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Kandasamy Saravanakumar
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Jong-Rae Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
- Hanmi Natural Nutrition Co., LTD 44-20, Tongil-ro 1888 beon-gil, Munsan Paju Gyeonggi South Korea
| | - Daesang Yoo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
- H-FOOD 108-66, 390 gil, Jingun Oh Nam-Ro, Nam Yang Ju-Shi Gyung Gi-Do South Korea
| | - Myeong-Hyeon Wang
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
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Rubab M, Chelliah R, Saravanakumar K, Barathikannan K, Wang M, Oh D. Potential application of
Brassica rapa subsp. pekinensis
extract on fresh beef meat during refrigeration storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14240] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Momna Rubab
- Department of Food Science and Biotechnology College of Agriculture and Life Sciences Kangwon National University Chuncheon Republic of Korea/South Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology College of Agriculture and Life Sciences Kangwon National University Chuncheon Republic of Korea/South Korea
| | - Kandasamy Saravanakumar
- Department of Medical Biotechnology College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea/South Korea
| | - Kaliyan Barathikannan
- Department of Food Science and Biotechnology College of Agriculture and Life Sciences Kangwon National University Chuncheon Republic of Korea/South Korea
| | - Myeong‐Hyeon Wang
- Department of Medical Biotechnology College of Biomedical Sciences Kangwon National University Chuncheon Republic of Korea/South Korea
| | - Deog‐Hwan Oh
- Department of Food Science and Biotechnology College of Agriculture and Life Sciences Kangwon National University Chuncheon Republic of Korea/South Korea
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10
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Gokoglu N. Innovations in Seafood Packaging Technologies: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649689] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Nalan Gokoglu
- Fisheries Faculty, Akdeniz University, Antalya, Turkey
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Menezes NMC, Martins WF, Longhi DA, de Aragão GMF. Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham. Meat Sci 2018; 139:113-119. [DOI: 10.1016/j.meatsci.2018.01.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 09/23/2017] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
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Arfat YA, Benjakul S, Vongkamjan K, Sumpavapol P, Yarnpakdee S. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6182-93. [PMID: 26396365 PMCID: PMC4573131 DOI: 10.1007/s13197-014-1706-y] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2014] [Accepted: 12/29/2014] [Indexed: 11/25/2022]
Abstract
Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).
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Affiliation(s)
- Yasir Ali Arfat
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Punnanee Sumpavapol
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Suthasinee Yarnpakdee
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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Cattelan MG, Castilhos MBMD, Niz da Silva DCM, Conti-Silva AC, Hoffmann FL. Oregano essential oil: effect on sensory acceptability. ACTA ACUST UNITED AC 2015. [DOI: 10.1108/nfs-02-2015-0014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– This paper aimed to evaluate sensory acceptability of salad dressing formulated with different quantities of oregano essential oil (OEO) and salt as a starting point for the use of the spice as a natural preservative in food.
Design/methodology/approach
– Sensory assessment of salad dressing with OEO was evaluated in relation to the following attributes: appearance, aroma, consistence, flavour and overall acceptability. Five formulations were developed with variation in the levels of OEO and sodium chloride through a 22 factorial design with a central point. A nine-point hedonic scale was used, besides purchase intent by a structured five-point scale.
Findings
– There was no significant difference in the acceptance of the samples. Cluster analysis showed that formulation with intermediate quantities of salt and OEO was preferred by the consumers. OEO salad dressings with low salt content, regardless of OEO amount, presented higher intention to purchase.
Research limitations/implications
– Due to an increasing interest in the use of natural preservatives to replace chemical additives, this study provided a starting point for further investigations concerning sensory acceptability of OEO in food.
Practical implications
– Finding the balance between pleasant flavour and significant reduction of the use of salt in foods for dietary reasons is a complex challenge. Furthermore, studies need to be performed concerning interaction between amounts of essential oils and salt.
Originality/value
– This study provides insights that suggest a promising usage of OEO in food.
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14
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Hwang KE, Kim HW, Song DH, Kim YJ, Ham YK, Lee JW, Choi YS, Kim CJ. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2014.08.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Passarinho ATP, Dias NF, Camilloto GP, Cruz RS, Otoni CG, Moraes ARF, Soares NDFF. Sliced Bread Preservation through Oregano Essential Oil-Containing Sachet. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12059] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Geany Peruch Camilloto
- Technology Department; State University of Feira de Santana; Av. Transnordestina s/n Novo Horizonte, Feira de Santana Bahia 44036-900 Brazil
| | - Renato Souza Cruz
- Technology Department; State University of Feira de Santana; Av. Transnordestina s/n Novo Horizonte, Feira de Santana Bahia 44036-900 Brazil
| | - Caio Gomide Otoni
- PPG-CEM/DEMa/UFSCar; São Carlos São Paulo Brazil
- National Nanotechnology Laboratory for Agribusiness/Embrapa Instrumentation; São Carlos São Paulo Brazil
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16
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Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.09.010] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Vatavali K, Karakosta L, Nathanailides C, Georgantelis D, Kontominas MG. Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1034-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Mexis S, Chouliara E, Kontominas M. Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.04.012] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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