The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous‐vide

Abstract

This study investigated the combined effect of four different natural antimicrobial essential oil (Rosemary, Coriander, Basil and Laurel) and two different cooking temperatures (50℃ and 55℃) on inactivating of Listeria monocytogenes in rainbow trout. The products prepared with this technology were stored at +4℃ for 36 days and the number of L. monocytogenes was determined. As a result of this study, laurel essential oil was found to be effective on L. monocytogenes invitro whereas coriander essential oil was found to be effective on L. monocytogenes in sous-vide applied trout. In addition, coriander essential oil addition (2 times more than the minimum inhibition concentration value) and 7 min sous-vide application in 55℃ was effective for the inhibition of L. monocytogenes in sous-vide applied trouts. Consequently, the findings indicated that the use of coriander essential oil in sous-vide trout fillets was effective to ensure of L. monocytogenes control. Practical applications Sous-vide technology is a long-term cooking method in vacuum-packed food at low temperatures. Thanks to this application, since the products are cooked in vacuum packaging, the unique aroma and nutritional components of the foods are not lost. This technology offers products with high nutritional value, quality, and high shelf life. Although it is more advantageous than traditional cooking methods, if the applied temperature is low and the time is insufficient, pathogenic microorganisms develop and pose a threat to health. For this reason, the temperature-time parameters and the use of antimicrobials used in cooking are of great importance. In this research, it was determined that the development of Listeria monocytogenes in seafood was prevented by using essential oils with sous-vide technology.