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Yıl 2019, Cilt: 3 Sayı: 2, 58 - 64, 28.11.2019

Öz

Kaynakça

  • Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016). Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends in Food Science & Technology, 60, 12-22.
  • Alfonzo, A., Martorana, A., Guarrasi, V., Barbera, M., Gaglio, R., Santulli, A.,Francesca, N. (2017). Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792). Food Control, 73, 1265-1274.
  • Amorati, R., Foti, M. C., & Valgimigli, L. (2013). Antioxidant activity of essential oils. Journal of Agricultural and Food Chemistry, 61, 10835-10847.
  • Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils - a review. Food and Chemical Toxicology, 46, 446-475.
  • Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods-a review. Internation Journal of Food Microbiology, 94, 223-253.
  • Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015). Essential oils as antimicrobials in food systems - a review. Food Control, 54, 111-119.
  • Dogan, G., & _Izci, L. (2017). Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils. Journal of Food Processing and Preservation, 41, -12757.
  • Emir Çoban, €O., & Patir, B. (2013). Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss. Journal of Consumer Protection and Food Safety, 8, 195-199.
  • Emir Çoban, €O., & Tuna Kelestemur, G. (2016). Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Journal of Food Measurement and Characterization, 1-8.
  • Emir Çoban, €O., Patir, B., €Ozpolat, E., & Kuzgun, N. K. (2016). Improving the quality of fresh rainbow trout by sage essential oil and packaging treatments. Journal of Food Safety, 36, 299-307.
  • Ghanbari, M., Jami, M., Domig, K. J., & Kneifel,W. (2013). Seafood biopreservation by lactic acid bacteria - a review. LWT - Food Science and Technology, 54, 315-324.
  • Goulas, A. E., & 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, 287-296.
  • Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3, 1-24.
  • Jayasena, D. D., & Jo, C. (2013). Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science and Technology, 34, 96-108.
  • Jayasena, D. D., & Jo, C. (2014). Potential application of essential oils as natural antioxidants in meat and meat products: A review. Food Reviews International, 30, 71-90.
  • Kapetanakou, A. E., & Skandamis, P. N. (2016). Applications of active packaging for increasing microbial stability in foods: Natural volatile antimicrobial compounds. Current Opinion in Food Science, 12, 1-12.
  • Kostaki, M., Giatrakou, V., Savvaidis, I. N., & Kontominas, M. G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26, 475-482.
  • Kuorwel, K. K., Cran, M. J., Sonneveld, K., Miltz, J., & Bigger, S. W. (2011). Essential oils and their principal constituents as antimicrobial agents for synthetic packaging films. Journal of Food Science, 76, R164-R177.
  • Maqsood, S., Benjakul, S., & Shahidi, F. (2013). Emerging role of phenolic compounds as natural food additives in fish and fish products. Critical Reviews in Food Science and Nutrition, 53, 162-179.
  • Masniyom, P., Benjama, O., & Maneesri, J. (2012). Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis). International Journal of Food Science and Technology, 47, 1079-1085.
  • Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193-198.Ozogul, Y., Yuvka, I., Ucar, Y., Durmus, M., Kosker, A. R., Oz, M., et al. (2017). Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT - Food Science and Technology, 75, 677-684.
  • Patel, S. (2015). Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: A review. Food Additives & Contaminants: Part A, 32, 1049-1064.
  • Perricone, M., Arace, E., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2015). Bioactivity of essential oils: A review on their interaction with food components. Frontiers in Microbiology, 6, 1-7.
  • Ramanathan, L.; Das, N. P. Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. J. Agric. Food Chem. 40:17-21; 1992.
  • Ribeiro-Santos, R., Andrade, M., Ramos de Melo, N., & Sanches- Silva, A. (2017). Use of essential oils in active food packaging: Recent advances and future trends. Trends in Food Science & Technology, 61, 132-140.
  • Rodriguez-Garcia, I., Silva-Espinoza, B. a., Ortega-Ramirez, L. a., Leyva, J. M., Siddiqui, M. W., Cruz-Valenzuela, M. R., Ayala-Zavala, J. F. (2016). Oregano essential oil as an antimicrobial and antioxidant additive in food products. Critical Reviews in Food Science and Nutrition, 56, 1717-1727.
  • S anchez-Gonz alez, L., Vargas, M., Gonz alez-Martínez, C., Chiralt, A., & Ch afer, M. (2011). Use of essential oils in bioactive edible coatings. Food Engineering Reviews, 3, 1-16.
  • Sampels, S. (2015a). The effects of processing technologies and preparation on the final quality of fish products. Trends in Food Science & Technology, 44, 131-146.
  • Suppakul, P., Miltz, J., Sonneveld, K., Bigger, S. W., & Qd. (2003). Antimicrobial properties of basil and its possible application in food packaging. Journal of Agricultural and Food Chemistry, 51, 3197-3207.Tongnuanchan, P., & Benjakul, S. (2014). Essential oils: Extraction, bioactivities, and their uses for food preservation. Journal of Food Science, 79, 1-19.
  • Vareltzis, K., Koufidis, D., Gavriilidou, E., Papavergou, E., & Vasiliadou, S. (1997). Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitschrift fur Lebensmittel Untersuchung und-Forschung, 205, 93–96
  • Vatavali, K., Karakosta, L., Nathanailides, C., Georgantelis, D., & Kontominas, M. G. (2013). Combined effect of chitosan and oregano essential oil dip on the microbiological, chemical, and sensory attributes of red porgy (Pagrus pagrus) stored in ice. Food and Bioprocess Technology, 6, 3510-3521.
  • Yuan, G., Chen, X., & Li, D. (2016). Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems. Food Research International, 89, 117-128

Essential Oils for Applications in Fish and Other Seafood Products

Yıl 2019, Cilt: 3 Sayı: 2, 58 - 64, 28.11.2019

Öz

the global concern is to produce
products more natural and fresh, less processed and less ready to eat processed
food. Due to their nutritional value, fish and other seafood products have been
considered among the most important food in human diets and their consumption
increased substantially over the past few decades. Seafood is highly perishable
food products due basically to microbiological growth and lipid oxidation,
which are known to be the principal causes of quality deterioration of such
products
. Recently, there is an extensive focus on
antioxidant and antimicrobial effects of natural preservatives such as
essential oils (EOs), as an effective alternative to synthetic additives, to
enhance oxidative and microbial stability of foods and extend their shelf life.
The antioxidative and antimicrobial activities of some common EOs, either alone
or in combination with other preservative systems, in fish and other seafood
are mentioned. The main chemical components and principal sources, According to
the biological properties of EOs, the major compounds in EOs are present 85% of
the oil.
As chemical properties, the EOs are
consist of a differing family of organic compounds with low molecular weight
and they can be divided into different groups depending on their chemical
structure: terpenes, terpenoids, aromatic (phenylpropanoids) and other
compounds. In the Application of EOs to fish preservation, the effectiveness of
a wide range of EOs against lipid oxidation and microbial growth was
extensively documented by many researchers. It was reported that oregano EO is
the most frequently used for applications as fish preservatives, followed by
rosemary and thyme EOs.

Kaynakça

  • Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016). Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends in Food Science & Technology, 60, 12-22.
  • Alfonzo, A., Martorana, A., Guarrasi, V., Barbera, M., Gaglio, R., Santulli, A.,Francesca, N. (2017). Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792). Food Control, 73, 1265-1274.
  • Amorati, R., Foti, M. C., & Valgimigli, L. (2013). Antioxidant activity of essential oils. Journal of Agricultural and Food Chemistry, 61, 10835-10847.
  • Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils - a review. Food and Chemical Toxicology, 46, 446-475.
  • Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods-a review. Internation Journal of Food Microbiology, 94, 223-253.
  • Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015). Essential oils as antimicrobials in food systems - a review. Food Control, 54, 111-119.
  • Dogan, G., & _Izci, L. (2017). Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils. Journal of Food Processing and Preservation, 41, -12757.
  • Emir Çoban, €O., & Patir, B. (2013). Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss. Journal of Consumer Protection and Food Safety, 8, 195-199.
  • Emir Çoban, €O., & Tuna Kelestemur, G. (2016). Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Journal of Food Measurement and Characterization, 1-8.
  • Emir Çoban, €O., Patir, B., €Ozpolat, E., & Kuzgun, N. K. (2016). Improving the quality of fresh rainbow trout by sage essential oil and packaging treatments. Journal of Food Safety, 36, 299-307.
  • Ghanbari, M., Jami, M., Domig, K. J., & Kneifel,W. (2013). Seafood biopreservation by lactic acid bacteria - a review. LWT - Food Science and Technology, 54, 315-324.
  • Goulas, A. E., & 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, 287-296.
  • Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3, 1-24.
  • Jayasena, D. D., & Jo, C. (2013). Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science and Technology, 34, 96-108.
  • Jayasena, D. D., & Jo, C. (2014). Potential application of essential oils as natural antioxidants in meat and meat products: A review. Food Reviews International, 30, 71-90.
  • Kapetanakou, A. E., & Skandamis, P. N. (2016). Applications of active packaging for increasing microbial stability in foods: Natural volatile antimicrobial compounds. Current Opinion in Food Science, 12, 1-12.
  • Kostaki, M., Giatrakou, V., Savvaidis, I. N., & Kontominas, M. G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26, 475-482.
  • Kuorwel, K. K., Cran, M. J., Sonneveld, K., Miltz, J., & Bigger, S. W. (2011). Essential oils and their principal constituents as antimicrobial agents for synthetic packaging films. Journal of Food Science, 76, R164-R177.
  • Maqsood, S., Benjakul, S., & Shahidi, F. (2013). Emerging role of phenolic compounds as natural food additives in fish and fish products. Critical Reviews in Food Science and Nutrition, 53, 162-179.
  • Masniyom, P., Benjama, O., & Maneesri, J. (2012). Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis). International Journal of Food Science and Technology, 47, 1079-1085.
  • Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193-198.Ozogul, Y., Yuvka, I., Ucar, Y., Durmus, M., Kosker, A. R., Oz, M., et al. (2017). Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT - Food Science and Technology, 75, 677-684.
  • Patel, S. (2015). Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: A review. Food Additives & Contaminants: Part A, 32, 1049-1064.
  • Perricone, M., Arace, E., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2015). Bioactivity of essential oils: A review on their interaction with food components. Frontiers in Microbiology, 6, 1-7.
  • Ramanathan, L.; Das, N. P. Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. J. Agric. Food Chem. 40:17-21; 1992.
  • Ribeiro-Santos, R., Andrade, M., Ramos de Melo, N., & Sanches- Silva, A. (2017). Use of essential oils in active food packaging: Recent advances and future trends. Trends in Food Science & Technology, 61, 132-140.
  • Rodriguez-Garcia, I., Silva-Espinoza, B. a., Ortega-Ramirez, L. a., Leyva, J. M., Siddiqui, M. W., Cruz-Valenzuela, M. R., Ayala-Zavala, J. F. (2016). Oregano essential oil as an antimicrobial and antioxidant additive in food products. Critical Reviews in Food Science and Nutrition, 56, 1717-1727.
  • S anchez-Gonz alez, L., Vargas, M., Gonz alez-Martínez, C., Chiralt, A., & Ch afer, M. (2011). Use of essential oils in bioactive edible coatings. Food Engineering Reviews, 3, 1-16.
  • Sampels, S. (2015a). The effects of processing technologies and preparation on the final quality of fish products. Trends in Food Science & Technology, 44, 131-146.
  • Suppakul, P., Miltz, J., Sonneveld, K., Bigger, S. W., & Qd. (2003). Antimicrobial properties of basil and its possible application in food packaging. Journal of Agricultural and Food Chemistry, 51, 3197-3207.Tongnuanchan, P., & Benjakul, S. (2014). Essential oils: Extraction, bioactivities, and their uses for food preservation. Journal of Food Science, 79, 1-19.
  • Vareltzis, K., Koufidis, D., Gavriilidou, E., Papavergou, E., & Vasiliadou, S. (1997). Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitschrift fur Lebensmittel Untersuchung und-Forschung, 205, 93–96
  • Vatavali, K., Karakosta, L., Nathanailides, C., Georgantelis, D., & Kontominas, M. G. (2013). Combined effect of chitosan and oregano essential oil dip on the microbiological, chemical, and sensory attributes of red porgy (Pagrus pagrus) stored in ice. Food and Bioprocess Technology, 6, 3510-3521.
  • Yuan, G., Chen, X., & Li, D. (2016). Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems. Food Research International, 89, 117-128
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Article
Yazarlar

Ahlam Abuibaid

Yayımlanma Tarihi 28 Kasım 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 3 Sayı: 2

Kaynak Göster

APA Abuibaid, A. (2019). Essential Oils for Applications in Fish and Other Seafood Products. Eurasian Journal of Food Science and Technology, 3(2), 58-64.
AMA Abuibaid A. Essential Oils for Applications in Fish and Other Seafood Products. EJFST. Kasım 2019;3(2):58-64.
Chicago Abuibaid, Ahlam. “Essential Oils for Applications in Fish and Other Seafood Products”. Eurasian Journal of Food Science and Technology 3, sy. 2 (Kasım 2019): 58-64.
EndNote Abuibaid A (01 Kasım 2019) Essential Oils for Applications in Fish and Other Seafood Products. Eurasian Journal of Food Science and Technology 3 2 58–64.
IEEE A. Abuibaid, “Essential Oils for Applications in Fish and Other Seafood Products”, EJFST, c. 3, sy. 2, ss. 58–64, 2019.
ISNAD Abuibaid, Ahlam. “Essential Oils for Applications in Fish and Other Seafood Products”. Eurasian Journal of Food Science and Technology 3/2 (Kasım 2019), 58-64.
JAMA Abuibaid A. Essential Oils for Applications in Fish and Other Seafood Products. EJFST. 2019;3:58–64.
MLA Abuibaid, Ahlam. “Essential Oils for Applications in Fish and Other Seafood Products”. Eurasian Journal of Food Science and Technology, c. 3, sy. 2, 2019, ss. 58-64.
Vancouver Abuibaid A. Essential Oils for Applications in Fish and Other Seafood Products. EJFST. 2019;3(2):58-64.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com