Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process.
J Sci Food Agric
; 99(10): 4808-4815, 2019 Aug 15.
Article
en En
| MEDLINE
| ID: mdl-30977130
ABSTRACT
BACKGROUND:
Anisakidosis is caused by the ingestion of raw or undercooked fish or cephalopods containing viable Anisakis larvae. Several natural extracts, oils, essential oils, and their compounds have been tested against Anisakis. In this study the effectiveness of Tunisian olive oil with different spices or plants (cardamom, cinnamon, ginger, laurel, and rosemary) was tested against Anisakis larvae type 1.RESULTS:
For the in vitro test, larvae were submerged separately in the oils mentioned above and observed to check viability. Cinnamon oil was the most effective against parasites with lethal time (LT) scores being LT50 = 1.5 days and LT100 = 3 days, followed by rosemary. Laurel, cardamom, and ginger oils were less effective. For the ex vivo experiment, cinnamon, and rosemary oils were tested in anchovy fillets, previously artificially parasitized. Cinnamon was the most effective against parasites (dead after 4 days) as compared to rosemary (7 days).CONCLUSION:
The use of cinnamon and rosemary-flavored olive oil in the industrial marinating process can be considered as an efficient alternative to the freezing process required by European Regulation EC No 853/2004 to devitalize Anisakis. © 2019 Society of Chemical Industry.Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Aceites de Plantas
/
Aceites Volátiles
/
Anisakis
/
Productos Pesqueros
/
Aceite de Oliva
/
Conservación de Alimentos
/
Conservantes de Alimentos
Tipo de estudio:
Evaluation_studies
Límite:
Animals
Idioma:
En
Revista:
J Sci Food Agric
Año:
2019
Tipo del documento:
Article
País de afiliación:
Túnez