Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds

By B. Mahmoud, K. Yamazaki, K. Miyashita, S. Il-Shik, C. Dong-Suk, Tetsuya Suzuki. 2004

185 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Antimicrobial herb and spice compounds in food. (2010, background): “…nine compounds of EOs against bacterial isolates from carp showed that thymol, carvacrol and cinnamaldehyde had the strongest antimicrobial activities, followed by isoeugenol, eugenol, garlic oil, and then citral for increasing the shelf life of carp fillets, respectively (Mahmoud et al., 2004).”
Food Preservation - A Biopreservative Approach (2007, background): “EO compounds, such as carvacrol and thymol, will both prevent the microbial and chemical deterioration when added to food (Ultee et al. 1999; Burt 2004; Mahmoud et al. 2004a, 2004b).”
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, methodology): “339 Although the direct addition of EOs (Emir Çoban & Patir, 2013; Karoui & Hassoun, 2017) 340 or their compounds (Giarratana et al., 2016; Mahmoud et al., 2004) to fish and other seafoods 341 has been the most common method of application, this technique has some disadvantages and 342 criticisms…”
Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. (2010, unknown): “…that the application of oregano essential oil in the preservation of cod and salmon fillets (Mejholm and Dalgaard, 2002), thyme and oregano in Asian sea bass (Harpaz et al., 2003) and garlic in carp (Mahmoud et al., 2004) had antimicrobial effects which led to a shelf-life extension of the fish.”