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Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10546
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dc.contributor.authorKykkidou, S.en
dc.contributor.authorGiatrakou, V.en
dc.contributor.authorPapavergou, A.en
dc.contributor.authorKontominas, M. G.en
dc.contributor.authorSavvaidis, I. N.en
dc.date.accessioned2015-11-24T16:57:11Z-
dc.date.available2015-11-24T16:57:11Z-
dc.identifier.issn0308-8146-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10546-
dc.rightsDefault Licence-
dc.subjectswordfishen
dc.subjectpackagingen
dc.subjectthyme oil, essential oils, natural antimicrobialsen
dc.subjectshelf-lifeen
dc.subjectshelf-life extensionen
dc.subjectoregano essential oilen
dc.subjectmodified atmosphereen
dc.subjectfishen
dc.subjectvacuumen
dc.subjectspoilageen
dc.subjectsteaksen
dc.subjectfoodsen
dc.subjectmeaten
dc.subjectgrowthen
dc.titleEffect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 degrees Cen
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1016/j.foodchem.2008.11.083-
heal.identifier.secondary<Go to ISI>://000264687300028-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0308814608014325/1-s2.0-S0308814608014325-main.pdf?_tid=36efd043fd9836216971b8124e9a54b5&acdnat=1333039994_b9a770f420a3a7af844a4f0ebb70319e-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2009-
heal.abstractThe present study evaluated the effect of thyme essential oil and packaging on fresh Mediterranean swordfish fillets during storage at 4 degrees C. Treatments in the present study included the following: air (A), modified atmosphere packaging (M), air with thyme oil (AT) and MAP with thyme oil (MT). Of the physicochemical parameters examined, TBA Values for A and M swordfish samples were variable, indicative of no specific oxidative rancidity trend, whereas MT treatment inhibited lipid oxidation in swordfish samples during storage. On the basis of microbiological and sensory data, TMA-N and TVB-N limit values of acceptability for Mediterranean swordfish, of ca. 3.72 and 24.5 mg N/100 g, for the initiation of fresh Mediterranean swordfish spoilage, may be proposed. Of the treatments used in the present study, MT and M were the most effective for the inhibition of pseudomonads and H(2)S-producing bacteria in swordfish. Lactic acid bacteria and Enterobacteriaceae (to a lesser extent) were also found to be part of the natural microbial flora of swordfish, irrespective of packaging treatment. Based primarily on sensory data, the shelf-lives of fresh refrigerated Mediterranean swordfish were 8 and 13 days tinder aerobic and MAP conditions, respectively. Addition of 0.1% thyme essential oil extended the product's shelf-life tinder aerobic conditions by 5 days, whereas the combination of MAP and thyme oil resulted in a significant shelf-life extension of the swordfish fillets, i.e. by approximately 7(1/2) days, according to sensory data, is compared to the control sample. (C) 2008 Elsevier Ltd. All rights reserved.en
heal.publisherElsevieren
heal.journalNameFood Chemistryen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
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