Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

食物腐败 肉体 牛至 食品科学 保质期 防腐剂 菌落总数 毒理 生物 环境科学 渔业 精油 细菌 遗传学
作者
Ruoyi Hao,Koushik Roy,Jinfeng Pan,Bakht Ramin Shah,Jan Mráz
出处
期刊:Trends in Food Science and Technology [Elsevier]
卷期号:111: 175-190 被引量:48
标识
DOI:10.1016/j.tifs.2021.02.054
摘要

Presently, ~68.6 million tons of chilled-stored seafood are available globally for human consumption, worth ~129.5 billion €. At least ~13.7 million tons (worth 25.8 billion €) are probably spoilt each year, from post-catch till consumption. A growing interest in essential oils (EOs) as bio-preservatives in chilled-stored seafood is recently visible – prolific research during 2015–2020. Data from 180 scientific articles were reviewed and meta-analyzed. Our data-driven review aims to corroborate the promises of EOs in the chilled-stored seafood industry– where we stand and where to go (?). Microbial load explain 60–90% of spoilage indicators' progression in chilled-stored fish flesh. Beyond TVC 5–7 log CFU g−1, spoilage progresses exponentially. We identified 6 EOs with extraordinary TVC reduction potential (>4.61 log CFU g−1 per % concentration) that can ensure compliance with EU safety standards for raw fish – citrus, mentha, origanum, thymus, zataria, and zingiberaceae (probably chamomile and star anise in future). Not all EOs can suppress all specific microbes, especially anaerobic H2S producing bacteria. Only origanum, zingiberaceae, and thymus have complete-spectrum efficacy. Their right application method is essential (hurdle technology; active film-nanonemulsion; special packaging). 0.5–1% concentration of most EOs impart little interference on the natural odor of fresh fish. The rate of sensory score deterioration in EO treated fish flesh is ~2.5–5 times slower than normal refrigerated ones. Selected EOs at mild concentrations with the right application method can promote safety, sensory and shelf-life agendas of chilled-stored seafood. The guidelines, warnings, knowledge gaps, and research needs are discussed.
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