Application of Antimicrobial Ice for Extending Shelf Life of Fish

In this study, we investigated whether wild-thyme (Thymus serpyllum) hydrosol had a preserving effect against spoilage of freshwater fish. Sensorial characteristics, chemical freshness indicator contents, and microbial counts (total aerobes, psychrotrophics, Enterobacteriaceae, fecal coliform bacter...

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Bibliographic Details
Published in:Journal of food protection 2008-01, Vol.71 (1), p.218-222
Main Authors: Oral, Nebahat, Gulmez, Murat, Vatansever, Leyla, Guven, Abamuslum
Format: Article
Language:English
Subjects:
Aeromonas
Capoeta
Enterobacteriaceae
Pseudomonas
Thymus serpyllum
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Summary:In this study, we investigated whether wild-thyme (Thymus serpyllum) hydrosol had a preserving effect against spoilage of freshwater fish. Sensorial characteristics, chemical freshness indicator contents, and microbial counts (total aerobes, psychrotrophics, Enterobacteriaceae, fecal coliform bacteria, Aeromonas spp., and Pseudomonas spp.) of whole ungutted and gutted Transcaucasian barb (Capoeta capoeta capoeta Guldenstaedt, 1772) stored on ice produced from wild-thyme hydrosol and tap water at 4C for 20 days were compared. The results did not reveal any significant (P > 0.05) differences in the microbial counts, sensorial characteristics, pH, and total volatile basic nitrogen values between gutted and ungutted groups. Sensory evaluation and microbiological and chemical analyses indicated that the storage of the fish on ice produced from wild- thyme hydrosol had a significant increase in shelf life by at least 15 to 20 days.
ISSN:0362-028X
DOI:10.1043/0362-028X(2008)71%3C218:RNAOAI%3E2.3.CO;2