Application of Essential Oils for Shelf-Life Extension of Seafood Products

M. Moosavi‐Nasab, Armin Mirzapour-Kouhdasht, N. Oliyaei
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引用次数: 9

Abstract

This chapter will discuss the antimicrobial and antioxidant activities of various essential oils on possible shelf-life extension of different seafood products. Furthermore, the effect of antimicrobial coatings incorporated with various essential oils on the shelf-life of seafood products will be investigated. Microbiological and physico-chemical properties such as total count, psychrophilic and lactic acid bacterial count, peroxide test, thiobarbituric acid (TBA) test, total volatile basic nitrogen (TVB-N) test, and pH, also sensory evaluations of seafood products will be included. During this chapter the effect of chemical composition of some essential oils on the antimicrobial and antioxidant activities will be discussed briefly.
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精油在延长海产品保质期中的应用
本章将讨论各种精油的抗菌和抗氧化活性对不同海鲜产品可能延长保质期的影响。此外,还将研究加入各种精油的抗菌涂层对海鲜产品保质期的影响。微生物学和理化性质,如总数、嗜冷性和乳酸菌数量、过氧化物测试、硫代巴比妥酸(TBA)测试、总挥发性碱性氮(TVB-N)测试、pH值,以及海鲜产品的感官评价。本章将简要讨论一些精油的化学成分对抗菌和抗氧化活性的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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Essential Oil’s Chemical Composition and Pharmacological Properties Biological Importance of Essential Oils Essential Oils in the Development of New Medicinal Products Applications of Medicinal Herbs and Essential Oils in Food Safety Application of Essential Oils for Shelf-Life Extension of Seafood Products
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