Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil

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Fish products are rich sources of nutrients; however, they are highly susceptible to alteration and spoilage. This study evaluated the microbiological, sensory and pH effects of a bioactive coating incorporating oregano essential oil (0, 2, 3 and 4 %) on refrigerated tilapia fillets at 4°C for 1, 4,...

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Detalles Bibliográficos
Autores: Aguilar Paquirachín, Esmeralda, Guamuro Fonseca, Ana Melva, Minchán-Velayarce, Hans Himbler, Pasapera-Campos, Sandra Eloisa, Ticona Yujra, Juan Antonio
Formato: artículo
Fecha de Publicación:2024
Institución:Universidad Nacional de Jaén
Repositorio:Pakamuros
Lenguaje:español
OAI Identifier:oai:unj:article/292
Enlace del recurso:http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292
Nivel de acceso:acceso abierto
Materia:bioactivo
aceite esencial
orégano
tilapia
Bioactive coating
essential oil
oregano
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spelling Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oilAnálisis microbiológico y sensorial de filetes de tilapia (Oreochromis niloticus) con recubrimiento bioactivo incorporando aceite esencial de orégano (Origanum vulgare) Aguilar Paquirachín, EsmeraldaGuamuro Fonseca, Ana Melva Minchán-Velayarce, Hans HimblerPasapera-Campos, Sandra EloisaTicona Yujra, Juan Antoniobioactivoaceite esencialoréganotilapia Bioactive coating essential oiloreganotilapiaFish products are rich sources of nutrients; however, they are highly susceptible to alteration and spoilage. This study evaluated the microbiological, sensory and pH effects of a bioactive coating incorporating oregano essential oil (0, 2, 3 and 4 %) on refrigerated tilapia fillets at 4°C for 1, 4, 7 and 11 days. A 4Ax4B factorial design was used, A: concentration of essential oil and B: storage time in days, with three replicates. Friedman and Kruskal-Wallis tests were used. The fillets treated with coating and essential oil showed absence/25 g of Salmonella sp., with levels of mesophilic aerobes (2x105CFU/g), total psychrophilic aerobes (7x103 CFU/g), total facultative psychrophilic anaerobes (3.18x104 CFU/g), Escherichia coli (8 CFU/g) and Staphylococcus aureus (4×102 CFU/g); all within the limits established by Technical Standard No. 071-MINSA/DIGESA. The coated fillets showed superior sensory characteristics compared to untreated fillets, maintaining a pH between 6.28-6.4, up to day seven with 4% essential oil. It is concluded that these results and their application constitute a promising alternative for the primary processing industry of this species.Los productos derivados del pescado, son fuentes ricas en nutrientes, sin embargo, son altamente susceptibles a la alteración y el deterioro. Este estudio evaluó el efecto microbiológico, sensorial y en el pH, de un recubrimiento bioactivo incorporando aceite esencial de orégano (al 0, 2, 3 y 4 %) en filetes de tilapia refrigerado, a 4° C durante 1, 4, 7 y 11 días. Se utilizó un diseño factorial 4Ax4B, A: Concentración de aceite esencial y B: tiempo de almacenamiento en días, con tres repeticiones. Se emplearon la prueba de Friedman y Kruskal–Wallis. Los filetes tratados con recubrimiento y aceite esencial mostraron ausencia/25 g de Salmonella sp., con niveles de aerobios mesófilos (2x105 UFC/g), aerobios psicrófilos totales (7x103 UFC/g), anaerobios psicrófilos facultativos totales (3.18x104 UFC/g), Escherichia coli (8 UFC/g) y Staphylococcus aureus (4×102 UFC/g); todos ellos dentro de los límites establecidos por la Norma Técnica N° 071-MINSA/DIGESA. Los filetes recubiertos mostraron características sensoriales superiores en comparación con los no tratados, manteniendo un pH entre 6.28-6.4, hasta el día siete con un 4% de aceite esencial. Se concluye que estos resultados y su aplicación constituyen una alternativa prometedora para la industria de procesamiento primario de esta especie.  Universidad Nacional de Jaén2024-03-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmltext/xmlapplication/epub+ziptext/htmlhttp://revistas.unj.edu.pe/index.php/pakamuros/article/view/29210.37787/tteydv76Pakamuros Scientific Journal; Vol. 12 No. 1 (2024): Revista Científica Pakamuros; 27-38Revista Científica Pakamuros; Vol. 12 Núm. 1 (2024): Revista Científica Pakamuros; 27-382522-32402306-980510.37787/pakamuros-unj/12012024reponame:Pakamurosinstname:Universidad Nacional de Jaéninstacron:UNJspahttp://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/294http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/323http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/328http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/313http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/284Derechos de autor 2024 Revista Científica Pakamuroshttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessoai:unj:article/2922024-04-04T09:24:15Z
dc.title.none.fl_str_mv Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
Análisis microbiológico y sensorial de filetes de tilapia (Oreochromis niloticus) con recubrimiento bioactivo incorporando aceite esencial de orégano (Origanum vulgare) 
title Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
spellingShingle Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
Aguilar Paquirachín, Esmeralda
bioactivo
aceite esencial
orégano
tilapia
Bioactive coating
essential oil
oregano
tilapia
title_short Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
title_full Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
title_fullStr Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
title_full_unstemmed Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
title_sort Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
dc.creator.none.fl_str_mv Aguilar Paquirachín, Esmeralda
Guamuro Fonseca, Ana Melva
Minchán-Velayarce, Hans Himbler
Pasapera-Campos, Sandra Eloisa
Ticona Yujra, Juan Antonio
author Aguilar Paquirachín, Esmeralda
author_facet Aguilar Paquirachín, Esmeralda
Guamuro Fonseca, Ana Melva
Minchán-Velayarce, Hans Himbler
Pasapera-Campos, Sandra Eloisa
Ticona Yujra, Juan Antonio
author_role author
author2 Guamuro Fonseca, Ana Melva
Minchán-Velayarce, Hans Himbler
Pasapera-Campos, Sandra Eloisa
Ticona Yujra, Juan Antonio
author2_role author
author
author
author
dc.subject.none.fl_str_mv bioactivo
aceite esencial
orégano
tilapia
Bioactive coating
essential oil
oregano
tilapia
topic bioactivo
aceite esencial
orégano
tilapia
Bioactive coating
essential oil
oregano
tilapia
description Fish products are rich sources of nutrients; however, they are highly susceptible to alteration and spoilage. This study evaluated the microbiological, sensory and pH effects of a bioactive coating incorporating oregano essential oil (0, 2, 3 and 4 %) on refrigerated tilapia fillets at 4°C for 1, 4, 7 and 11 days. A 4Ax4B factorial design was used, A: concentration of essential oil and B: storage time in days, with three replicates. Friedman and Kruskal-Wallis tests were used. The fillets treated with coating and essential oil showed absence/25 g of Salmonella sp., with levels of mesophilic aerobes (2x105CFU/g), total psychrophilic aerobes (7x103 CFU/g), total facultative psychrophilic anaerobes (3.18x104 CFU/g), Escherichia coli (8 CFU/g) and Staphylococcus aureus (4×102 CFU/g); all within the limits established by Technical Standard No. 071-MINSA/DIGESA. The coated fillets showed superior sensory characteristics compared to untreated fillets, maintaining a pH between 6.28-6.4, up to day seven with 4% essential oil. It is concluded that these results and their application constitute a promising alternative for the primary processing industry of this species.
publishDate 2024
dc.date.none.fl_str_mv 2024-03-27
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dc.identifier.none.fl_str_mv http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292
10.37787/tteydv76
url http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292
identifier_str_mv 10.37787/tteydv76
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language spa
dc.relation.none.fl_str_mv http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/294
http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/323
http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/328
http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/313
http://revistas.unj.edu.pe/index.php/pakamuros/article/view/292/284
dc.rights.none.fl_str_mv Derechos de autor 2024 Revista Científica Pakamuros
https://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2024 Revista Científica Pakamuros
https://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
text/xml
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dc.publisher.none.fl_str_mv Universidad Nacional de Jaén
publisher.none.fl_str_mv Universidad Nacional de Jaén
dc.source.none.fl_str_mv Pakamuros Scientific Journal; Vol. 12 No. 1 (2024): Revista Científica Pakamuros; 27-38
Revista Científica Pakamuros; Vol. 12 Núm. 1 (2024): Revista Científica Pakamuros; 27-38
2522-3240
2306-9805
10.37787/pakamuros-unj/12012024
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institution UNJ
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collection Pakamuros
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