The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
Abstract
Fresh and minimally processed fish and meat are easy targets for microbial spoilage. The demand for natural alternatives to synthetic additives increases. In this study essential oil (EOs) in marinades were used on fish and meat and the effect on the microbial growth during storage was assessed. EOs from Oreganum compactum (oregano), Cinnamomum zeylanicum (cinnamon), and Thymus zygis ct. Thymol (thyme) were chosen. The marinade was composed of...
Paper Details
Title
The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
Published Date
Oct 1, 2016
Journal
Volume
68
Pages
30 - 39
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History