牛至精油对大西洋鳕鱼里脊肉货架期的抗菌作用和感官影响

V. Liorančas, Chi-Ching Lee
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引用次数: 0

摘要

牛至精油主要用于食品保鲜。然而,牛至精油对大西洋鳕鱼的抗菌活性仍不清楚。在本研究中,我们评估了牛至精油在不同处理条件下对大西洋鳕鱼货架期和感官特性的抗菌效果。研究表明,与未处理组相比,添加牛至精油的解冻鳕鱼里脊的货架期缩短了两天。牛至精油的抗菌活性与之前的研究结果一致,但并不能显著延长鳕鱼里脊的货架期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antimicrobial Role and Sensory Influence of Oregano Essential Oil on the Shelf-Life of Atlantic Cod Loins
Oregano essential oil is predominantly utilized in the application of food preservation. However, the antimicrobial activity of oregano essential oil on the Atlantic cod is still unclear. In the present study, we evaluated the antimicrobial effect of oregano essential oil on the shelf-life of Atlantic cod and sensory properties under different treatments. The study showed that the shelf life of the thawed cod loins with oregano essential oil decreased by two days compared to the untreated group. The finding of the antimicrobial activity of oregano essential oil was in agreement with previous studies, but it does not prolong the shelf life of cod loins significantly.
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