naa a22 4500 510725198 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1034-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-1034-z Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy ( Pagrus pagrus ) Stored in Ice [Elektronische Daten] [K. Vatavali, L. Karakosta, C. Nathanailides, D. Georgantelis, M. Kontominas] The combined effect of chitosan and oregano essential oil dip on shelf life of whole red porgy (Pagrus pagrus) stored in ice under refrigeration was investigated for a period up to 20days. Quality attributes monitored during storage included microbiological (total viable counts, Pseudomonas spp., H2S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria), physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and color), and sensory (odor and taste) parameters. Untreated red porgy was used as the control sample. Regarding the chemical indicators of spoilage, TBARS values for all treatments were equal to or less than 0.4mg MDA kg−1 throughout the 20-day storage period. pH values varied between 6.6 (day 0) and 6.9 (day 14) for the various treatments. TVB-N values increased gradually during storage reaching the proposed acceptability limit (30mg N 100g−1) on day 13 for control samples, days 15-16 for samples treated with oregano essential oil, day 20 for samples treated with chitosan, and >20days for samples treated with chitosan plus oregano essential oil. Likewise, TMA values reached the proposed limit (5-6mg N 100g−1) for red porgy on days 11-12, 14-15, 19-20, and >20, respectively. Finally, sensory evaluation data were in general agreement with microbiological data indicating a product shelf life of ca. 11days for control samples, 16days for samples treated with oregano essential oil, 18days for samples treated with chitosan, and 19-20days for samples treated with chitosan plus oregano essential oil. Springer Science+Business Media New York, 2012 Red porgy nationallicence Chitosan nationallicence Oregano essential oil nationallicence Ice storage nationallicence Shelf life nationallicence Vatavali K. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut Karakosta L. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut Nathanailides C. Laboratory of Fish Quality, Department of Aquaculture and Fisheries, TEI of Epirus, Igoumenitsa, Greece aut Georgantelis D. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut Kontominas M. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3510-3521 1935-5130 6:12<3510 2013 6 11947 https://doi.org/10.1007/s11947-012-1034-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1034-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Vatavali K. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 700 1- Karakosta L. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 700 1- Nathanailides C. Laboratory of Fish Quality, Department of Aquaculture and Fisheries, TEI of Epirus, Igoumenitsa, Greece aut NATIONALLICENCE 700 1- Georgantelis D. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 700 1- Kontominas M. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3510-3521 1935-5130 6:12<3510 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer