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Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C.
Food Microbiol. 2009 Apr; 26(2):166-72.FM

Abstract

The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored under refrigeration for a period of 23 days. Four different treatments were tested: A, control sample; under aerobic storage in the absence of oregano essential oil; VP, under vacuum packaging in the absence of oregano essential oil; and VO1, VO2, treated samples with oregano essential oil 0.2 and 0.4% (v/w), respectively, under VP. Of all the microorganisms enumerated, Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria (LAB) were the groups that prevailed in octopus samples, irrespective of antimicrobial treatment. With regard to the chemical freshness indices determined, thiobarbituric acid (TBA) values were low in all octopus samples, as could have been expected from the low fat content of the product. Both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values of oregano treated under VP octopus samples were significantly lower compared to control samples during the entire refrigerated storage period. Based primarily on sensory evaluation (odor), the use of VP, VO1 and VO2 extended the shelf-life of fresh Mediterranean octopus by ca. 3, 11 and 20 days, respectively.

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Authors+Show Affiliations

Atrea I
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
Papavergou A
No affiliation info available
Amvrosiadis I
No affiliation info available
Savvaidis IN
No affiliation info available

MeSH

AnimalsCold TemperatureColony Count, MicrobialConsumer Product SafetyDose-Response Relationship, DrugFood ContaminationFood PackagingFood PreservationFood PreservativesHumansOctopodiformesOils, VolatileOriganumPlant OilsTime FactorsVacuum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19171258

Citation

Atrea, I, et al. "Combined Effect of Vacuum-packaging and Oregano Essential Oil On the Shelf-life of Mediterranean Octopus (Octopus Vulgaris) From the Aegean Sea Stored at 4 Degrees C." Food Microbiology, vol. 26, no. 2, 2009, pp. 166-72.
Atrea I, Papavergou A, Amvrosiadis I, et al. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C. Food Microbiol. 2009;26(2):166-72.
Atrea, I., Papavergou, A., Amvrosiadis, I., & Savvaidis, I. N. (2009). Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C. Food Microbiology, 26(2), 166-72. https://doi.org/10.1016/j.fm.2008.10.005
Atrea I, et al. Combined Effect of Vacuum-packaging and Oregano Essential Oil On the Shelf-life of Mediterranean Octopus (Octopus Vulgaris) From the Aegean Sea Stored at 4 Degrees C. Food Microbiol. 2009;26(2):166-72. PubMed PMID: 19171258.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C. AU - Atrea,I, AU - Papavergou,A, AU - Amvrosiadis,I, AU - Savvaidis,I N, Y1 - 2008/11/01/ PY - 2008/01/20/received PY - 2008/09/18/revised PY - 2008/10/02/accepted PY - 2009/1/28/entrez PY - 2009/1/28/pubmed PY - 2009/4/18/medline SP - 166 EP - 72 JF - Food microbiology JO - Food Microbiol VL - 26 IS - 2 N2 - The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored under refrigeration for a period of 23 days. Four different treatments were tested: A, control sample; under aerobic storage in the absence of oregano essential oil; VP, under vacuum packaging in the absence of oregano essential oil; and VO1, VO2, treated samples with oregano essential oil 0.2 and 0.4% (v/w), respectively, under VP. Of all the microorganisms enumerated, Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria (LAB) were the groups that prevailed in octopus samples, irrespective of antimicrobial treatment. With regard to the chemical freshness indices determined, thiobarbituric acid (TBA) values were low in all octopus samples, as could have been expected from the low fat content of the product. Both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values of oregano treated under VP octopus samples were significantly lower compared to control samples during the entire refrigerated storage period. Based primarily on sensory evaluation (odor), the use of VP, VO1 and VO2 extended the shelf-life of fresh Mediterranean octopus by ca. 3, 11 and 20 days, respectively. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/19171258/Combined_effect_of_vacuum_packaging_and_oregano_essential_oil_on_the_shelf_life_of_Mediterranean_octopus__Octopus_vulgaris__from_the_Aegean_Sea_stored_at_4_degrees_C_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(08)00201-3 DB - PRIME DP - Unbound Medicine ER -