The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage

The present study was conducted to evaluate the effect of adding marjoram and zataria essential oils (MEO and ZEO) on common carp surimi during frozen storage at −18°C. Surimi was divided into three groups. To one group, no essential oil (EO) was added (Control), and two others were supplemented with MEO and ZEO at a level of 0.5% (w/w). All treatments were analyzed after 1, 3, and 6 months. The texture profile was altered by addition of EOs. Provision of MEO and ZEO reduced peroxide value (PV) to 3.91 meq/kg and 4.06 meq/kg, respectively, compared to control (4.69 meq/kg). Both thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were lower for surimi supplemented with EOs. Total psychrotrophic and pseudomonas bacteria were lower in EOs treated surimi. Addition of EOs were effective in reducing oxidation and preventing microbial growth during frozen storage; however, ZEO was more effective than MEO.