Work

The effect of marinade with essential oils on the microbial shelf life of fish and meat

Year: 2015

Type: conference-paper

Abstract: Fresh and minimally processed fish and meat are easy targets for microbial spoilage. The antimicrobial action of marinades is based on lowering the pH and the water activity, presence of antimicrobials in added herbs and the use of certain food additives (sorbate, benzoate). Due to green consumerism the demand for natural alternatives to synthetic additives increases and a considerable amount of research concerning the antimicrobial properties of essential oils (EO) has and is being done. In this study, EOs in marinades were used on fish and meat and the effect on the microbial growth during storage was assessed.

Source: Ghent University Academic Bibliography (Ghent University)

Authors: Sam Van Haute, Katleen Raes, Paul Van der Meeren, Imca Sampers

Institution: Ghent University

Language: English

Topic: Essential Oils and Antimicrobial Activity

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Zero hunger

Open Access status: green

OpenAlex ID: W2322254626

FWCI:

Cites: 28

Cited by:

Related to: 10