Antimicrobial Role of Oregano Essential Oil on the Shelf-Life of Atlantic Cod

Abstract

The aim of this study was to investigate the effect of oregano essential oil on the sensory attributes and the shelf-life of thawed Atlantic cod (Gadus Morhua) loins stored under refrigerated storage conditions. Three research groups were used for the study. The control group is thawed loins of cod without oregano essential oil. The second group is cured loins with 0.5% of oregano essential oil and the third one with 5% of oregano essential oil. After treatment, the sensory evaluation and microbiological examination were carried out on day 0, 2, 4, 6, and 8. Stored treated loins with oregano oil were considered sensory unacceptable by the sixth day of storage and were discontinued from sensory evaluation, while the untreated group was considered spoiled by the panel after 8 days. Total plate counts for both treated groups exceeded 7 log10 CFU/g after 6 days, while the control group reached the same value on the eighth day. The study showed that the shelf life of the thawed cod loins with oregano essential oil decreased by two days compared to the untreated group. The finding of the antimicrobial activity of oregano essential oil was in agreement with previous studies, but it is short and does not prolong the shelf life of cod loins significantly. However, besides these properties, it has antioxidant, anti-cancer, and other properties that can improve the quality of foods and have a positive effect on human health.