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...
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MDPI AG
2021-11-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/11/3145 |
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| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T05:46:09Z |
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| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T05:46:09Z |
| publishDate | 2021-11-01 |
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| series | Animals |
| spelling | doaj.art-6e555a20b4d447a6871eb184a6fc52962023-11-22T22:06:07ZengMDPI AGAnimals2076-26152021-11-011111314510.3390/ani11113145Influence of Essential Oils on the Microbiological Quality of Fish Meat during StorageSimona Kunová0Esther Sendra1Peter Haščík2Nenad L. Vukovic3Milena Vukic4Miroslava Kačániová5Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaCentro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Escuela Politécnica Superior de Orihuela, Miguel Hernández University, 03312 Orihuela, SpainFaculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Chemistry, Faculty of Science, University of Kragujevac, R. Domanovica 12, 34000 Kragujevac, SerbiaDepartment of Chemistry, Faculty of Science, University of Kragujevac, R. Domanovica 12, 34000 Kragujevac, SerbiaFaculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaThe 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.https://www.mdpi.com/2076-2615/11/11/3145rainbow trout<i>Cinnamomum camphora</i><i>Citrus limon</i>total viable countscoliform bacterialactic acid bacteria |
| spellingShingle | 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 Animals rainbow trout <i>Cinnamomum camphora</i> <i>Citrus limon</i> total viable counts coliform bacteria lactic acid bacteria |
| title | 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_short | 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 |
| topic | rainbow trout <i>Cinnamomum camphora</i> <i>Citrus limon</i> total viable counts coliform bacteria lactic acid bacteria |
| url | https://www.mdpi.com/2076-2615/11/11/3145 |
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