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Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).

Author(s) : HARPAZ S., GLATMAN L., DRABKIN V., et al.

Type of article: Article

Summary

Sensory and microbiological characteristics of Asian sea bass (Lates calcarifer) raised in freshwater were evaluated during cold storage for 33 days. Whole fish were stored in a cold storage room at 0 to 2°C. Essential oils of herbs-thyme (Thymus vulgaris) and oregano (Origanum vulgare) added at 0.05% (vol/vol) were used as preservatives. On the basis of the sensory test results as well as the bacteriological tests, the addition of oregano and thyme essential oils can considerably slow the spoilage process. The fish treated with these oils were still fit for human consumption after 33 days of storage. The results obtained through sensory tests are corroborated to a great extent by chemical (hypoxanthine) tests and to a lesser extent by physical tests.

Details

  • Original title: Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).
  • Record ID : 2003-2897
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 3
  • Publication date: 2003/03
  • Document available for consultation in the library of the IIR headquarters only.

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