Microbiological and sensory analysis of tilapia (Oreochromis niloticus) fillets with bioactive coating incorporating oregano (Origanum vulgare) essential oil
Descripción del Articulo
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,...
Autores: | , , , , |
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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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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 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
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 |
dc.language.none.fl_str_mv |
spa |
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 application/epub+zip text/html |
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 reponame:Pakamuros instname:Universidad Nacional de Jaén instacron:UNJ |
instname_str |
Universidad Nacional de Jaén |
instacron_str |
UNJ |
institution |
UNJ |
reponame_str |
Pakamuros |
collection |
Pakamuros |
repository.name.fl_str_mv |
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repository.mail.fl_str_mv |
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1843436607241191424 |
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13.225603 |
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).