Show simple item record

dc.contributor.authorPedrós-Garrido, Selene
dc.contributor.authorClemente, Isabel
dc.contributor.authorCalanche, J. B.
dc.contributor.authorCondón-Abanto, Santiago
dc.contributor.authorBeltrán, J. A.
dc.contributor.authorLyng, J. G.
dc.contributor.authorBrunton, N.
dc.contributor.authorBolton, Declan
dc.contributor.authorWhyte, Paul
dc.date.accessioned2020-07-01T11:37:56Z
dc.date.available2020-07-01T11:37:56Z
dc.date.issued2019-07-15
dc.identifier.citationPedrós-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.2019.106768en_US
dc.identifier.urihttp://hdl.handle.net/11019/2108
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Control;Vol. 107
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectOrganic acidsen_US
dc.subjectEssential oilsen_US
dc.subjectSensoryen_US
dc.subjectWelshimerien_US
dc.subjectMonocytogenesen_US
dc.titleAntimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua)en_US
dc.typeArticleen_US
dc.embargo.terms2020-07-15en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.foodcont.2019.106768
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber13F458en_US


Files in this item

Thumbnail
Name:
Antimicrobial-activity-of-natu ...
Size:
607.6Kb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States