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Effets des huiles essentielles de plantes aromatiques sur la durée de conservation du bar d'Asie (Lates calcarifer) élevé en eau douce.

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

Auteurs : HARPAZ S., GLATMAN L., DRABKIN V., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).
  • Identifiant de la fiche : 2003-2897
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 3
  • Date d'édition : 03/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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