Can essential oils effectively preserve chilled stored fish? Yes and no

A large amount of fish is spoilt each year from post-catch to consumption. There is a growing interest in applying essential oils (EOs) as bio-preservatives to control the spoilage of chilled-stored fish. However, piles of information on the EOs’ effects on chilled stored fish cannot provide a clear guide toward the appropriate application of EOs to restrain various spoilage microorganisms. In our recent article, we reviewed and meta-analyzed 180 scientific articles working with chilled stored fish to corroborate the promises of EOs in the chilled-stored fish industry.

We identified six EOs with extraordinary total microflora reduction potential for raw fish – citrus, mentha, origanum, thymus, zataria, and Zingiberaceae. Not all EOs can suppress all groups of specific microbes. Only origanum, Zingiberaceae, and thymus have complete-spectrum efficacy. Noticeably, they should be applied by the correct methods, e.g., hurdle technology, active film nanoemulsion, special packaging. We also exposed the concertation effects of EOs on fish odour and flavour. It is showed that the low level of most EOs imparts little interference on the natural odour of fresh fish. Sensory deterioration in EO treated fish flesh is much slower than normal refrigerated ones. Thus, selected EOs at mild concentrations with the right application method can promote chilled-stored fish' safety, sensory and shelf-life agendas.

The study provides clear-cut strategical support to good EO’s application in chilled stored fish based on metadata analysis.

Detailed information can be found in the original paper Hao, R., Roy K., Pan, J., Shah, B.R., Mraz, J. 2021. Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses. Trends in Food Science & Technology 111: 175–190.

Heatmap of the anti-microbial efficacy of top 6 essential oils with extraordinary total viable count reduction potential against specific spoilage microbes

Tepelná mapa antimikrobiální účinnosti šesti nejlepších esenciálních olejů s mimořádným potenciálem redukce hlavních skupin mikroorganismů kažení

Commonly used application methods of essential oils in chill-stored fish

Hlavní studované metody aplikace esenciálních olejů na chlazené ryby

Stay in touch
social media

Zátiší 728/II, 389 25 Vodňany Tel. +420 387 774 601 | This email address is being protected from spambots. You need JavaScript enabled to view it.

Branišovská 1645/31a, 370 05 České BudějoviceTel. +420 387 774 601 | This email address is being protected from spambots. You need JavaScript enabled to view it.

© 2021 University of South Bohemia
Cookies

1