Shelf-life extension of pre-cooked shrimp (Litopenaeus vannamei) by oregano essential oil during refrigerated storage
Abstract
The present study evaluated the use of alginate–based coating with or without addition of oregano essential oil (OEO), as an antimicrobial treatment for shelf-life extension of pre-cooked shrimp stored under refrigeration for a period of 16 days. Four different treatments were tested: TC, control sample, TA, alginate–based coating and T05, T10, coated samples with alginate–based coating incorporated with 0.5% OEO and 1.0% OEO (v/v), respectively. With regard to the chemical freshness indices determined, total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) values of OEO treated pre-cooked shrimp samples were significantly lower compared to control samples during the entire refrigerated storage period. Based primarily on sensory evaluation (odor), the use of T10 and T05 extended the shelf-life of pre-cooked shrimp by 12 and 14 days, respectively, compared to 8 days in TC treatment samples, extending the shelf-life of T10 and T05 by 2 and 4 days, respectively,References
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Abdollahzadeh, E., Rezaei, M. and Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1), 177–183.
Al-Dagal, M.M. and Bazaraa, W.A. (1999). Extension of shelf life of whole and peeled shrimp with organic acid salts and bio-antibacteria. J. Food Prot., 62 (1), 51–56.
Atrea, I., Papavergou, A., Amvrosiadis, I. and 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 °C. Food Microbiology 26(2), 166–172.
Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. (2008). Biological effects of essential oils-a review. Food and Chemical Toxicology, 46(1), 446–475.
Botta, J.R. (1995). Evaluation of Seafood Freshness Quality. VCH Publishers, New York.
Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods - A review. International Journal of Food Microbiology, 94(3), 223-253.
Connell, J.J. (1995). Control of fish quality (4th ed.). London: Fishing News Books. Limited. pp. 122–150.
Conway, E.J. and Byrne, A. (1933). An absorption apparatus for the micro-determination of certain volatile substances. I. The micro-determination of ammonia. Biochemical Journal, 27, 419–429.
FAO Fisheries Statistics. (2012). Global Aquaculture Production 1950–2010. Retrieved December, 28, 2013, from
http://www.fao.org/fishery/statistics/global-aquaculture-production/query/en
Frangos, l., Pyrgotou, N., Giatrakou, V., Ntzimani, A. and Savvaidis, I.N. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiology, 27(1), 115–121.
Fu, X.Y., Xue, C.H., Miao, B.C., Li, Y., Zhang, Z.J. and Wang, Q. (2007). Effect of processing steps on the physico-chemical properties of dried-seasoned squid. Food Chemistry, 103 (2), 287–294.
Gómez-Estaca, J., López de Lacey, A., López-Caballero, M.E., Gómez-Guillén, M.C. and Montero, P. (2010). Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7), 889–896.
Goulas, A.E. and Kontominas, M.G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1), 287–296.
Gram, L. and Dalgaard, P. (2002). Fish spoilage bacteria—problems and solutions. Current Opinion in Biotechnology, 13, 262–266.
López-Caballero, M.E., Gonçalves, A. and Nunes, M.L. (2002). Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris). European Food Research and Technology, 214 (3), 192–197.
Huang, J., Chen, Q., Qiu, M. and Li, S. (2012). Chitosan-based edible coatings for quality preservation of post-harvest white leg shrimp (Litopenaeus vannamei). Journal of Food Science. 77(4), C491–C496.
Huss, H.H. (1988). Fresh Fish-Quality and Quality Changes. FAO Fisheries, Roma, series No. 29.
Jin, T. and Zhang, H. (2008). Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Journal of Food Science, 73 (3), M127–M134.
Kilinc, B. and Cakli, S. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 OC. Food Control, 16 (7), 639–644.
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López, P., Sánchez, C., Batle, R. and Nerín, C. (2007). Development of flexible antimicrobial films using essential oils as active agents. Journal of Agricultural and Food Chemistry, 55(21), 8814–8824.
Lu, F., Ding, Y., Ye, X. and Liu, D. (2010). Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets. Food Science and Technology, 43(9), 1331–1335.
Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Shin, S. and Suzuki, T. (2004). Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiology, 21(6), 657–666.
Mejlholm, O. and Dalgaard, P., (2002). Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products, Letters in Applied Microbiology, 34(1), 27–31.
Odilichukwu C., Okpala, R., Choo, W.S. and Dykes, G.A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. Food Science and Technology, 55(1), 110–116.
Ozkalp, B., Sevgi, F., Ozcan, M. and Ozcan, M.M. (2010). The antibacterial activity of essential oil of oregano (Origanum vulgare L.). Journal of Food Agriculture and Environment, 8 (2), 272–274.
Rattanasatheirn, N., Benjakul, S., Visessanguan, W. and Kiroongrojana, K. (2008). Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. Journal of Food Science, 73(1), S31–S40
Rhim, J.W. (2004). Physical and mechanical properties of water resistant sodium alginate films. Food Science and Technology, 37(3), 323–330.
Ruiz-Capillas, C. and Moral, A. (2005). Sensory and biochemical aspects of quality of whole big eye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chemistry, 89 (3), 347–354.
Seydim, A.C. and Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano and garlic essential oils. Food Research International, 39(5), 639–644.
Shakila, R.J., Vijayalakshmi, K. and Jeyasekaran, G. (2003). Changes in histamine and volatile amines of six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature. Food Chemistry, 82(3), 347–352.
Shamshad, S.I., Nisa, K.U., Riaz, M., Zuberi, R. and Qadri, R.B. (1990). Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science. 55(5), 1201-1205.
Sivertsvik, M., Jeksrud, W.K. and Rosnes, J.T. (2002). A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science and Technology, 37(2), 107–127.
Solomakos, N., Govaris, A., Koidis, P., and Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25 (1), 120–127.
Teerawut, S. (in press). Perspective of Post-Harvest Technology for Fresh Seafood. Science Journal Ubonratchathani University.
Yu, X.L., Li, X.B., Xu, X.L., and Zhou, G.H. (2008). Coating with sodium alginate and its effects on the functional properties and structure of frozen pork. Journal of Muscle Foods. 19(4), 333-351.
Zeisel, S.H., Dacosta, K.A., and Fox, J.G. (1885). Endogenous formation of dimethylamine. Biochemistry Journal, 232 (2), 403–408.
Abdollahzadeh, E., Rezaei, M. and Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1), 177–183.
Al-Dagal, M.M. and Bazaraa, W.A. (1999). Extension of shelf life of whole and peeled shrimp with organic acid salts and bio-antibacteria. J. Food Prot., 62 (1), 51–56.
Atrea, I., Papavergou, A., Amvrosiadis, I. and 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 °C. Food Microbiology 26(2), 166–172.
Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. (2008). Biological effects of essential oils-a review. Food and Chemical Toxicology, 46(1), 446–475.
Botta, J.R. (1995). Evaluation of Seafood Freshness Quality. VCH Publishers, New York.
Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods - A review. International Journal of Food Microbiology, 94(3), 223-253.
Connell, J.J. (1995). Control of fish quality (4th ed.). London: Fishing News Books. Limited. pp. 122–150.
Conway, E.J. and Byrne, A. (1933). An absorption apparatus for the micro-determination of certain volatile substances. I. The micro-determination of ammonia. Biochemical Journal, 27, 419–429.
FAO Fisheries Statistics. (2012). Global Aquaculture Production 1950–2010. Retrieved December, 28, 2013, from
http://www.fao.org/fishery/statistics/global-aquaculture-production/query/en
Frangos, l., Pyrgotou, N., Giatrakou, V., Ntzimani, A. and Savvaidis, I.N. (2010). Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiology, 27(1), 115–121.
Fu, X.Y., Xue, C.H., Miao, B.C., Li, Y., Zhang, Z.J. and Wang, Q. (2007). Effect of processing steps on the physico-chemical properties of dried-seasoned squid. Food Chemistry, 103 (2), 287–294.
Gómez-Estaca, J., López de Lacey, A., López-Caballero, M.E., Gómez-Guillén, M.C. and Montero, P. (2010). Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7), 889–896.
Goulas, A.E. and Kontominas, M.G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1), 287–296.
Gram, L. and Dalgaard, P. (2002). Fish spoilage bacteria—problems and solutions. Current Opinion in Biotechnology, 13, 262–266.
López-Caballero, M.E., Gonçalves, A. and Nunes, M.L. (2002). Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris). European Food Research and Technology, 214 (3), 192–197.
Huang, J., Chen, Q., Qiu, M. and Li, S. (2012). Chitosan-based edible coatings for quality preservation of post-harvest white leg shrimp (Litopenaeus vannamei). Journal of Food Science. 77(4), C491–C496.
Huss, H.H. (1988). Fresh Fish-Quality and Quality Changes. FAO Fisheries, Roma, series No. 29.
Jin, T. and Zhang, H. (2008). Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Journal of Food Science, 73 (3), M127–M134.
Kilinc, B. and Cakli, S. (2005). Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 OC. Food Control, 16 (7), 639–644.
Krzymien, M.E. and Elias, L. (1990). Feasibility study on the determination of fish freshness by trimethylamine headspace analysis. Journal of Food Science, 55 (5), 1228–1232
López, P., Sánchez, C., Batle, R. and Nerín, C. (2007). Development of flexible antimicrobial films using essential oils as active agents. Journal of Agricultural and Food Chemistry, 55(21), 8814–8824.
Lu, F., Ding, Y., Ye, X. and Liu, D. (2010). Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets. Food Science and Technology, 43(9), 1331–1335.
Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Shin, S. and Suzuki, T. (2004). Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiology, 21(6), 657–666.
Mejlholm, O. and Dalgaard, P., (2002). Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products, Letters in Applied Microbiology, 34(1), 27–31.
Odilichukwu C., Okpala, R., Choo, W.S. and Dykes, G.A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. Food Science and Technology, 55(1), 110–116.
Ozkalp, B., Sevgi, F., Ozcan, M. and Ozcan, M.M. (2010). The antibacterial activity of essential oil of oregano (Origanum vulgare L.). Journal of Food Agriculture and Environment, 8 (2), 272–274.
Rattanasatheirn, N., Benjakul, S., Visessanguan, W. and Kiroongrojana, K. (2008). Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. Journal of Food Science, 73(1), S31–S40
Rhim, J.W. (2004). Physical and mechanical properties of water resistant sodium alginate films. Food Science and Technology, 37(3), 323–330.
Ruiz-Capillas, C. and Moral, A. (2005). Sensory and biochemical aspects of quality of whole big eye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chemistry, 89 (3), 347–354.
Seydim, A.C. and Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano and garlic essential oils. Food Research International, 39(5), 639–644.
Shakila, R.J., Vijayalakshmi, K. and Jeyasekaran, G. (2003). Changes in histamine and volatile amines of six commercially important species of fish of the Thoothukkudi coast of Tamil Nadu, India stored at ambient temperature. Food Chemistry, 82(3), 347–352.
Shamshad, S.I., Nisa, K.U., Riaz, M., Zuberi, R. and Qadri, R.B. (1990). Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science. 55(5), 1201-1205.
Sivertsvik, M., Jeksrud, W.K. and Rosnes, J.T. (2002). A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science and Technology, 37(2), 107–127.
Solomakos, N., Govaris, A., Koidis, P., and Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25 (1), 120–127.
Teerawut, S. (in press). Perspective of Post-Harvest Technology for Fresh Seafood. Science Journal Ubonratchathani University.
Yu, X.L., Li, X.B., Xu, X.L., and Zhou, G.H. (2008). Coating with sodium alginate and its effects on the functional properties and structure of frozen pork. Journal of Muscle Foods. 19(4), 333-351.
Zeisel, S.H., Dacosta, K.A., and Fox, J.G. (1885). Endogenous formation of dimethylamine. Biochemistry Journal, 232 (2), 403–408.
