Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from <i>Citrus limon</i> and <i>Cinnamomum camphora</i>) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Simona Kunová, Esther Sendra, Peter Haščík, Nenad L. Vukovic, Milena Vukic, Miroslava Kačániová
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rainbow trout <i>Cinnamomum camphora</i> <i>Citrus limon</i> total viable counts coliform bacteria lactic acid bacteria Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/6e555a20b4d447a6871eb184a6fc5296
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:6e555a20b4d447a6871eb184a6fc5296
record_format	dspace
spelling	oai:doaj.org-article:6e555a20b4d447a6871eb184a6fc52962021-11-25T16:17:01ZInfluence of Essential Oils on the Microbiological Quality of Fish Meat during Storage10.3390/ani111131452076-2615https://doaj.org/article/6e555a20b4d447a6871eb184a6fc52962021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3145https://doaj.org/toc/2076-2615The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from <i>Citrus limon</i> and <i>Cinnamomum camphora</i>) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in <i>C. camphora</i> and α-limonene in <i>C. limon</i>. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% <i>C. camphora</i> EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were <i>Hafnia alvei</i>, <i>Serratia fonticola</i>, <i>Serratia proteamaculans</i>, <i>Pantoea agglomerans</i>, and <i>Yersinia ruckeri. Lactobacillus sakei</i>, <i>Staphylococcus hominis</i>, and <i>Carnobacterium maltaromaticum</i> were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, <i>C. camphora</i> EO at a concentration of 1% showed the highest antimicrobial activity.Simona KunováEsther SendraPeter HaščíkNenad L. VukovicMilena VukicMiroslava KačániováMDPI AGarticlerainbow trout<i>Cinnamomum camphora</i><i>Citrus limon</i>total viable countscoliform bacterialactic acid bacteriaVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3145, p 3145 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rainbow trout <i>Cinnamomum camphora</i> <i>Citrus limon</i> total viable counts coliform bacteria lactic acid bacteria Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	rainbow trout <i>Cinnamomum camphora</i> <i>Citrus limon</i> total viable counts coliform bacteria lactic acid bacteria Veterinary medicine SF600-1100 Zoology QL1-991 Simona Kunová Esther Sendra Peter Haščík Nenad L. Vukovic Milena Vukic Miroslava Kačániová Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
description	The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from <i>Citrus limon</i> and <i>Cinnamomum camphora</i>) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in <i>C. camphora</i> and α-limonene in <i>C. limon</i>. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% <i>C. camphora</i> EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were <i>Hafnia alvei</i>, <i>Serratia fonticola</i>, <i>Serratia proteamaculans</i>, <i>Pantoea agglomerans</i>, and <i>Yersinia ruckeri. Lactobacillus sakei</i>, <i>Staphylococcus hominis</i>, and <i>Carnobacterium maltaromaticum</i> were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, <i>C. camphora</i> EO at a concentration of 1% showed the highest antimicrobial activity.
format	article
author	Simona Kunová Esther Sendra Peter Haščík Nenad L. Vukovic Milena Vukic Miroslava Kačániová
author_facet	Simona Kunová Esther Sendra Peter Haščík Nenad L. Vukovic Milena Vukic Miroslava Kačániová
author_sort	Simona Kunová
title	Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
title_short	Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
title_full	Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
title_fullStr	Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
title_full_unstemmed	Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
title_sort	influence of essential oils on the microbiological quality of fish meat during storage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6e555a20b4d447a6871eb184a6fc5296
work_keys_str_mv	AT simonakunova influenceofessentialoilsonthemicrobiologicalqualityoffishmeatduringstorage AT esthersendra influenceofessentialoilsonthemicrobiologicalqualityoffishmeatduringstorage AT peterhascik influenceofessentialoilsonthemicrobiologicalqualityoffishmeatduringstorage AT nenadlvukovic influenceofessentialoilsonthemicrobiologicalqualityoffishmeatduringstorage AT milenavukic influenceofessentialoilsonthemicrobiologicalqualityoffishmeatduringstorage AT miroslavakacaniova influenceofessentialoilsonthemicrobiologicalqualityoffishmeatduringstorage
_version_	1718413261452345344

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Ejemplares similares