Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers

Abstract

Summary A study on the use of mild technologies to produce packaged fish hamburgers was presented. In particular, the antimicrobial effect of some natural compounds (carvacrol, eugenol, thymol, green tea extract, rosemary extract, grapefruit seed extract and lemon extract), at various concentrations (500–10 000 ppm), was screened in vitro against the main fish spoilage micro‐organisms ( Shewanella putrefaciens and Photobacterium phosphoreum ). Lemon extract and thymol, in combination with modified atmosphere packaging, showed the greatest inhibition activity, therefore, thymol was subsequently used as an ingredient for producing fish hamburgers. Results pointed out that this combination is effective in controlling the growth of microbial species mainly involved in fresh fish spoilage; in particular, it significantly ( P < 0.05) reduced the growth rate of bacterial population, performing about 4.8 log CFU g −1 and 6.5 log CFU g −1 reduction of the hydrogen sulphide producing bacteria and psychrotrophic aerobic specific spoilage organisms cell load, respectively, if compared with the control.