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  • combined effect of an oxygen absorber and Oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 c
    Food Microbiology, 2009
    Co-Authors: S F Mexis, E. Chouliara, Michael G. Kontominas
    Abstract:

    Abstract In the present study the combined effect of an O 2 absorber and Oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets ( Onchorynchus mykiss ) stored under refrigeration (4 °C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H 2 S-producing bacteria including Shewanella putrefaciens , Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 °C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day 7–8 for samples containing Oregano oil, day 9 for samples containing the O 2 absorber and day 12–13 for samples containing the O 2 absorber and Oregano oil. Pseudomonas spp., Enterobacteriaceae and LAB were only partially inhibited by the O 2 absorber and/or the Oregano oil. In all cases the inhibition effect was more pronounced when the combination of O 2 absorber with Oregano essential oil was used. pH decreased from an initial value of 6.65–6.09 and subsequently increased to 6.86 due to formation of protein decomposition products. % Drip loss ranged between 7% and 11–12% at the end of the product shelf life. PV values ranged between 11.4 and 27.0 meq O 2 /kg oil while malondialdehyde (MDA) ranged between 9.6 and 24.5 mg/kg. TVBN ranged between 10.6 and 54.6 mg/kg at the time of sensory rejection. Sensory shelf life was 4 days for the control samples, 7–8 days for samples containing Oregano oil, 13–14 days for samples containing the O 2 absorber and 17 days for samples containing the O 2 absorber plus Oregano oil.

  • combined effect of an oxygen absorber and Oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 c
    Food Microbiology, 2009
    Co-Authors: S F Mexis, E. Chouliara, Michael G. Kontominas
    Abstract:

    In the present study the combined effect of an O2 absorber and Oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets (Onchorynchus mykiss) stored under refrigeration (4 degrees C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H2S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 degrees C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day 7-8 for samples containing Oregano oil, day 9 for samples containing the O2 absorber and day 12-13 for samples containing the O2 absorber and Oregano oil. Pseudomonas spp., Enterobacteriaceae and LAB were only partially inhibited by the O2 absorber and/or the Oregano oil. In all cases the inhibition effect was more pronounced when the combination of O2 absorber with Oregano essential oil was used. pH decreased from an initial value of 6.65-6.09 and subsequently increased to 6.86 due to formation of protein decomposition products. % Drip loss ranged between 7% and 11-12% at the end of the product shelf life. PV values ranged between 11.4 and 27.0 meq O2/kg oil while malondialdehyde (MDA) ranged between 9.6 and 24.5 mg/kg. TVBN ranged between 10.6 and 54.6 mg/kg at the time of sensory rejection. Sensory shelf life was 4 days for the control samples, 7-8 days for samples containing Oregano oil, 13-14 days for samples containing the O2 absorber and 17 days for samples containing the O2 absorber plus Oregano oil.

  • combined effect of Oregano essential oil and modified atmosphere packaging on shelf life extension of fresh chicken breast meat stored at 4 c
    Food Microbiology, 2007
    Co-Authors: E. Chouliara, Andreas E Karatapanis, I N Savvaidis, Michael G. Kontominas
    Abstract:

    Abstract The combined effect of Oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO 2 /70% N 2 and 70% CO 2 /30% N 2 ) on shelf-life extension of fresh chicken meat stored at 4 °C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae ), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1–5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and Oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg −1 throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by Oregano oil or by MAP. Finally, sensory analysis showed that Oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3–4 days for samples containing 0.1% Oregano oil, 2–3 days for samples under MAP and 5–6 days for samples under MAP containing 0.1% of Oregano oil was attained. Thus Oregano oil and MAP exhibited an additive preservation effect.

  • combined effect of Oregano essential oil and modified atmosphere packaging on shelf life extension of fresh chicken breast meat stored at 4 c
    Food Microbiology, 2007
    Co-Authors: E. Chouliara, Andreas E Karatapanis, I N Savvaidis, Michael G. Kontominas
    Abstract:

    The combined effect of Oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and Oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by Oregano oil or by MAP. Finally, sensory analysis showed that Oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1% Oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1% of Oregano oil was attained. Thus Oregano oil and MAP exhibited an additive preservation effect.

Yineng Chen - One of the best experts on this subject based on the ideXlab platform.

E. Chouliara - One of the best experts on this subject based on the ideXlab platform.

  • combined effect of an oxygen absorber and Oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 c
    Food Microbiology, 2009
    Co-Authors: S F Mexis, E. Chouliara, Michael G. Kontominas
    Abstract:

    Abstract In the present study the combined effect of an O 2 absorber and Oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets ( Onchorynchus mykiss ) stored under refrigeration (4 °C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H 2 S-producing bacteria including Shewanella putrefaciens , Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 °C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day 7–8 for samples containing Oregano oil, day 9 for samples containing the O 2 absorber and day 12–13 for samples containing the O 2 absorber and Oregano oil. Pseudomonas spp., Enterobacteriaceae and LAB were only partially inhibited by the O 2 absorber and/or the Oregano oil. In all cases the inhibition effect was more pronounced when the combination of O 2 absorber with Oregano essential oil was used. pH decreased from an initial value of 6.65–6.09 and subsequently increased to 6.86 due to formation of protein decomposition products. % Drip loss ranged between 7% and 11–12% at the end of the product shelf life. PV values ranged between 11.4 and 27.0 meq O 2 /kg oil while malondialdehyde (MDA) ranged between 9.6 and 24.5 mg/kg. TVBN ranged between 10.6 and 54.6 mg/kg at the time of sensory rejection. Sensory shelf life was 4 days for the control samples, 7–8 days for samples containing Oregano oil, 13–14 days for samples containing the O 2 absorber and 17 days for samples containing the O 2 absorber plus Oregano oil.

  • combined effect of an oxygen absorber and Oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 c
    Food Microbiology, 2009
    Co-Authors: S F Mexis, E. Chouliara, Michael G. Kontominas
    Abstract:

    In the present study the combined effect of an O2 absorber and Oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets (Onchorynchus mykiss) stored under refrigeration (4 degrees C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H2S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 degrees C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day 7-8 for samples containing Oregano oil, day 9 for samples containing the O2 absorber and day 12-13 for samples containing the O2 absorber and Oregano oil. Pseudomonas spp., Enterobacteriaceae and LAB were only partially inhibited by the O2 absorber and/or the Oregano oil. In all cases the inhibition effect was more pronounced when the combination of O2 absorber with Oregano essential oil was used. pH decreased from an initial value of 6.65-6.09 and subsequently increased to 6.86 due to formation of protein decomposition products. % Drip loss ranged between 7% and 11-12% at the end of the product shelf life. PV values ranged between 11.4 and 27.0 meq O2/kg oil while malondialdehyde (MDA) ranged between 9.6 and 24.5 mg/kg. TVBN ranged between 10.6 and 54.6 mg/kg at the time of sensory rejection. Sensory shelf life was 4 days for the control samples, 7-8 days for samples containing Oregano oil, 13-14 days for samples containing the O2 absorber and 17 days for samples containing the O2 absorber plus Oregano oil.

  • combined effect of Oregano essential oil and modified atmosphere packaging on shelf life extension of fresh chicken breast meat stored at 4 c
    Food Microbiology, 2007
    Co-Authors: E. Chouliara, Andreas E Karatapanis, I N Savvaidis, Michael G. Kontominas
    Abstract:

    Abstract The combined effect of Oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO 2 /70% N 2 and 70% CO 2 /30% N 2 ) on shelf-life extension of fresh chicken meat stored at 4 °C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae ), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1–5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and Oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg −1 throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by Oregano oil or by MAP. Finally, sensory analysis showed that Oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3–4 days for samples containing 0.1% Oregano oil, 2–3 days for samples under MAP and 5–6 days for samples under MAP containing 0.1% of Oregano oil was attained. Thus Oregano oil and MAP exhibited an additive preservation effect.

  • combined effect of Oregano essential oil and modified atmosphere packaging on shelf life extension of fresh chicken breast meat stored at 4 c
    Food Microbiology, 2007
    Co-Authors: E. Chouliara, Andreas E Karatapanis, I N Savvaidis, Michael G. Kontominas
    Abstract:

    The combined effect of Oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and Oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by Oregano oil or by MAP. Finally, sensory analysis showed that Oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1% Oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1% of Oregano oil was attained. Thus Oregano oil and MAP exhibited an additive preservation effect.

Boyan Gao - One of the best experts on this subject based on the ideXlab platform.

Albines Nizama, William Alonso - One of the best experts on this subject based on the ideXlab platform.

  • Efecto antibacteriano in vitro del syzygium aromaticum "clavo de olor" y origanum vulgare "orégano" frente a streptococcus muntans atcc 25175
    Universidad Privada Antenor Orrego - UPAO, 2020
    Co-Authors: Albines Nizama, William Alonso
    Abstract:

    Evaluar el efecto antibacteriano in vitro del syzygium aromaticum “clavo de olor” y origanum vulgare “orégano” frente al streptococcus mutans ATCC 25175. Material y método: El presente estudio de corte transversal, comparativo, se realizó mediante el método de difusión en agar con disco de Kirby – Bauer para evaluar la sensibilidad bacteriana. Se obtuvieron aceites esenciales de orégano y clavo de olor de la empresa de aromaterapia Ekala, ambos a una concentración del 100%. Asimismo, se consiguió la cepa de Streptococcus mutans ATCC 25175 del laboratorio GenLab del Perú Sac; donde cada cepa se cultivó en placas Petri en agar Müller Hinton y se colocaron discos de papel filtro embebidos con aceites esenciales de clavo de olor y orégano a una concentración del 100% cada una. Estos aceites esenciales fueron comparados con Gluconato de clorhexidina al 0.12% como grupo control. Posteriormente, se incubaron a 37° C por 24 horas, para luego realizar la medición del diámetro del halo de inhibición. Para la confiabilidad de este estudio, se utilizó el método estadístico Kappa. Para el análisis de resultados se empleó el programa estadístico SPSS versión 23 y Excel, para luego presentar los resultados en tablas y gráficos. Resultados: Al evaluar el efecto antibacteriano in vitro del Syzygium aromaticum “clavo de olor” y Origanum vulgare “orégano” frente al Streptococcus mutans ATCC 25175, se observó que el halo de inhibición del Syzygium aromaticum (100%) tuvo un promedio de 20.09 mm ± 1.87mm, mientras que el halo de inhibición del Origanum vulgare tuvo un promedio de 14.74 mm ± 0.41. Conclusiones: Se concluye que el mayor promedio fue del Syzygium aromaticum (100%) con un halo de 20.09mm y el menor promedio fue para el Gluconato de Clorhexidina (0,12%) con un halo de 10.63mm.To evaluate the in vitro antibacterial effect of Syzygium aromaticum “clove” and Origanum vulgare “Oregano” against Streptococcus mutans ATCC 25175. Material and method: This comparative cross-sectional study was carried out using the Kirby-Bauer disc agar diffusion method to evaluate bacterial sensitivity. Essential oils of Oregano and clove were obtained from the aromatherapy company Ekala, both at a concentration of 100%. Likewise, the Streptococcus mutans ATCC 25175 strain was obtained from the GenLab laboratory in Peru Sac; where each strain was grown in Petri dishes in Müller Hinton agar and filter paper discs embedded with essential oils of clove and Oregano were placed at a concentration of 100% each. These essential oils were compared with 0.12% chlorhexidine gluconate as a control group. Subsequently, they were incubated at 37 ° C for 24 hours, and then measured the diameter of the inhibition halo. For the reliabil ity of this study, the Kappa statistical method was used. For the analysis of results, the statistical program SPSS version 23 and Excel was used, to then present the results in tables and graphs. Results: When evaluating the in vitro antibacterial effect of Syzygium aromaticum ""clove"" and Origanum vulgare ""Oregano"" against Streptococcus mutans ATCC 25175, it was observed that the inhibition halo of Syzygium aromaticum (100%) had an average of 20.09 mm ± 1.87 mm, while the origanum vulgare inhibition halo averaged 14.74 mm ± 0.41. Conclusions: It is concluded that the highest average was Syzygium aromaticum (100%) with a halo of 20.09mm and the lowest average was for Chlorhexidine Gluconate (0.12%) with a halo of 10.63mm.Tesi

  • Efecto antibacteriano in vitro del SYZYGIUM AROMATICUM "clavo de olor" y ORIGANUM VULGARE "Oregano" frente a STREPTOCOCCUS MUNTANS TCC 25175
    Universidad Privada Antenor Orrego - UPAO, 2020
    Co-Authors: Albines Nizama, William Alonso
    Abstract:

    Objetivo: Evaluar el efecto antibacteriano in vitro del syzygium aromaticum “clavo de olor” y origanum vulgare “orégano” frente al streptococcus mutans ATCC 25175. Material y método: El presente estudio de corte transversal, comparativo, se realizó mediante el método de difusión en agar con disco de Kirby – Bauer para evaluar la sensibilidad bacteriana. Se obtuvieron aceites esenciales de orégano y clavo de olor de la empresa de aromaterapia Ekala, ambos a una concentración del 100%. Asimismo, se consiguió la cepa de Streptococcus mutans ATCC 25175 del laboratorio GenLab del Perú Sac; donde cada cepa se cultivó en placas Petri en agar Müller Hinton y se colocaron discos de papel filtro embebidos con aceites esenciales de clavo de olor y orégano a una concentración del 100% cada una. Estos aceites esenciales fueron comparados con Gluconato de clorhexidina al 0.12% como grupo control. Posteriormente, se incubaron a 37° C por 24 horas, para luego realizar la medición del diámetro del halo de inhibición. Para la confiabilidad de este estudio, se utilizó el método estadístico Kappa. Para el análisis de resultados se empleó el programa estadístico SPSS versión 23 y Excel, para luego presentar los resultados en tablas y gráficos. Resultados: Al evaluar el efecto antibacteriano in vitro del Syzygium aromaticum “clavo de olor” y Origanum vulgare “orégano” frente al Streptococcus mutans ATCC 25175, se observó que el halo de inhibición del Syzygium aromaticum (100%) tuvo un promedio de 20.09 mm ± 1.87mm, mientras que el halo de inhibición del Origanum vulgare tuvo un promedio de 14.74 mm ± 0.41. Conclusiones: Se concluye que el mayor promedio fue del Syzygium aromaticum (100%) con un halo de 20.09mm y el menor promedio fue para el Gluconato de Clorhexidina (0,12%) con un halo de 10.63mm.Objective: To evaluate the in vitro antibacterial effect of Syzygium aromaticum “clove” and Origanum vulgare “Oregano” against Streptococcus mutans ATCC 25175. Material and method: This comparative cross-sectional study was carried out using the Kirby-Bauer disc agar diffusion method to evaluate bacterial sensitivity. Essential oils of Oregano and clove were obtained from the aromatherapy company Ekala, both at a concentration of 100%. Likewise, the Streptococcus mutans ATCC 25175 strain was obtained from the GenLab laboratory in Peru Sac; where each strain was grown in Petri dishes in Müller Hinton agar and filter paper discs embedded with essential oils of clove and Oregano were placed at a concentration of 100% each. These essential oils were compared with 0.12% chlorhexidine gluconate as a control group. Subsequently, they were incubated at 37 ° C for 24 hours, and then measured the diameter of the inhibition halo. For the reliabil ity of this study, the Kappa statistical method was used. For the analysis of results, the statistical program SPSS version 23 and Excel was used, to then present the results in tables and graphs. Results: When evaluating the in vitro antibacterial effect of Syzygium aromaticum ""clove"" and Origanum vulgare ""Oregano"" against Streptococcus mutans ATCC 25175, it was observed that the inhibition halo of Syzygium aromaticum (100%) had an average of 20.09 mm ± 1.87 mm, while the origanum vulgare inhibition halo averaged 14.74 mm ± 0.41. Conclusions: It is concluded that the highest average was Syzygium aromaticum (100%) with a halo of 20.09mm and the lowest average was for Chlorhexidine Gluconate (0.12%) with a halo of 10.63mm.Tesi