By Bevilacqua, Antonio Corbo, Maria Rosaria Sinigaglia, Milena
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Extra info for Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability
Essential Oils in Foods. Application of Alternative Food-Preservation Technologies 41 As a fact, it has been recognised that: a) Different EOs have different antimicrobial activities EOs from spices which have strong antimicrobial activity include allspice, cinnamon, clove, mustard and vanillin. Among EOs from herbs, the most effective are basil, oregano, rosemary, sage and thyme. EOs with limited antimicrobial activity are those from anise, bay (laurel), black pepper, cardamom, cayene (red pepper), chili powder, coriander, cumin, curry powder, dill, fenugreek, ginger, juniper oil, mace, marjoram, mint, nutmeg, orris root, paprika, sesame, spearmint, tarragon, and white pepper .
Hayes PR. Food Microbiology and Hygiene. London: Elsevier 1985. Huisin’t Veld JHJ. Microbial and biochemical spoilage of foods: an overview. Int J Food Microbiol 1996; 33: 1-18. Jay JM. Indicators of food microbial quality and safety. In: Jay JM, Ed. Modern Food Microbiology. 4th ed. New York: Chapman & Hall 1992; pp. 413– 33. htm, [Accessed October 22, 2009]. Bevilacqua A, Corbo MR, Sinigaglia M. Combined effects of modified atmosphere packaging and thymol for prolonging the shelf life of caprese salad.
Advantages Disadvantages Closest to what consumer perceives More rapid than most non-sensory methods Sensible Non-destructive No laboratory facilities required Assessors can become fatigued or adapted Assessors subjected to loss of interest Long training for assessors It can be more expensive than some non-sensory methods Several assessors required for high precision The interpretation of the results is sometimes problematical and open to debate It is not easy to replace the assessors There are two kinds of sensory assessment, the objective and subjective ones; in the objective assessment the effects of personal influence are minimized by avoiding bias and feelings of liking or disliking, whereas in the subjective evaluation (known also as hedonic assessment) personal feelings of liking, pleasure and acceptance are freely expressed.