Abstract
Oregano essential oil is predominantly utilized in the application of food preservation. However, the antimicrobial activity of oregano essential oil on the Atlantic cod is still unclear. In the present study, we evaluated the antimicrobial effect of oregano essential oil on the shelf-life of Atlantic cod and sensory properties under different treatments. The study showed that the shelf life of the thawed cod loins with oregano essential oil decreased by two days compared to the untreated group. The finding of the antimicrobial activity of oregano essential oil was in agreement with previous studies, but it does not prolong the shelf life of cod loins significantly.
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