ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.
Ключевые слова
Burgers , surimi , cumin essential oil , thyme essential oil , air packaging , vacuum packaging
  1. Rodgers S. Value adding with functional meals. Food Service Technology. 2004;4(4):149–158. DOI:
  2. Ahlgren M. Gustafsson I-B, Hall G. Attitudes and beliefs directed towards ready-meal consumption. Food Service Technology. 2004;4(4):159–169. DOI:
  3. Bainy EM, Lenzi EK, Corazza ML, Lenzi MK. Mathematical modeling of fish burger baking using fractional calculus. Thermal Science. 2017;21(1):41–50. DOI:
  4. Bochi VC, Weber J, Ribeiro CP, Victorio AD, Emanuelli T. Fishburgers with silver catfish (Rhamdia quelen) filleting residue. Bioresource Technology. 2008;99(18):8844–8849. DOI:
  5. Kose S, Boran M, Boran G. Storage properties of refrigerated whiting mince after mincing by three different methods. Food Chemistry. 2006;99(1):129–135. DOI:
  6. Dey SS, Dora KC. Effect of sodium lactate as cryostabilizer on physic-chemical attributes of croaker (Johnius gangeticus) muscle protein. Journal of Food Science and Technology. 2010;47(4):432–436. DOI:
  7. Burt S. Essential oils: their antibacterial properties and potential applications in foods – a review. International Journal of Food Microbiology. 2004;94(3):223–253. DOI:
  8. Nychas GJE. Natural antimicrobials from plants. In: Gould GW, editor. New Methods of Food Preservation. Boston: Springer-Science+Business Media; 1995. pp. 58–89. DOI:
  9. Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Science. 2008;80(2):159–166. DOI:
  10. Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN. Combined effects of salting, oregano oil and vacuumpackaging on the shelf-life of refrigerated trout fillets. Food Microbiology. 2010;27(1):115–121. DOI:
  11. Giarratana F, Muscolino D, Ziino G, Lo Presti V, Rao R, Chiofalo V, et al. Activity of Catmint (Nepeta cataria) essential oil against Anisakis larvae. Tropical Biomedicine. 2017;34(1):22–31.
  12. Giarratana F, Muscolino D, Beninati C, Ziino G, Giuffrida A, Panebianco A. Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets. International Journal of Food Microbiology. 2016;237:109–113. DOI:
  13. Busatta C, Vidal RS, Popiolski AS, Mossi AJ, Dariva C, Rodrigues MRA, et al. Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage. Food Microbiology. 2008;25(1):207–211. DOI:
  14. Marotta SM, Giarratana F, Parco A, Neri D, Ziino G, Giuffrida A, et al. Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains. Italian Journal of Food Safety. 2016;5(4):210–213. DOI:
  15. Daniel AP, Veeck APL, Klein B, Ferreira LF, da Cunha MA, Parodi TV, et al. Using the Essential Oil of Aloysia triphylla (L’Her.) Britton to Sedate Silver Catfish (Rhamdia quelen) during Transport Improved the Chemical and Sensory Qualities of the Fish during Storage in Ice. Journal of Food Science. 2014;79(6):S1205–S1211. DOI:
  16. Fernandes RPP, Trindade MA, Lorenzo JM, Munekata PES, de Melo MP. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control. 2016;63:65–75. DOI:
  17. Sharma H, Mendiratta SK, Agarwal RK, Kumar S, Soni A. Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages. Journal of Food Science and Technology. 2017;54(2):279–292. DOI:
  18. Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant’Ana AS, et al. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International. 2018;114:47–54. DOI:
  19. Li X-M, Tian S-L, Pang Z-C, Shi J-Y, Feng Z-S, Zhang Y-M. Extraction of Cuminum cyminum essential oil by combination technology of organic solvent with low boiling point and steam distillation. Food Chemistry. 2009;115(3):1114–1119. DOI:
  20. Baranauskiene R, Venskutonis PR, Viskelis P, Dambrauskiene E. Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris). Journal of Agricultural and Food Chemistry. 2003;51(26):7751–7758. DOI:
  21. Soni A, Gurunathan K, Mendiratta SK, Talukder S, Jaiswal RK, Sharma H. Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4±1°C). Journal of Food Science and Technology-Mysore. 2018;55(9):3538–3546. DOI:
  22. Corbo MR, Speranza B, Filippone A, Granatiero S, Conte A, Sinigaglia M, et al. Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger. International Journal of Food Microbiology. 2008;127(3):261–267. DOI:
  23. Spinelli S, Conte A, Lecce L, Incoronato AL, Del Nobile MA. Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers. Journal of Food Process Engineering. 2015;38(6):527–535. DOI:
  24. Official Methods of Analysis of Association of Analytical Chemists International, 17th Edition. Gaithersburg: The Association of Official Analytical Chemists; 2000. pp. 20877–2417.
  25. Heydari F, Varidi MJ, Varidi M, Mohebbi M. Study on quality characteristics of camel burger and evaluating its stability during frozen storage. Journal of Food Measurement and Characterization. 2016;10(1):148–155. DOI:
  26. Zamuz S, Lopez-Pedrouso M, Barba FJ, Lorenzo JM, Dominguez H, Franco D. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. Food Research International. 2018;112:263–273. DOI:
  27. Doulgeraki AI, Paramithiotis S, Kagkli DM, Nychas G-JE. Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions. Food Microbiology. 2010;27(8):1028–1034. DOI:
  28. Selani MM, Shirado GAN, Margiotta GB, Saldana E, Spada FP, Piedade SMS, et al. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science. 2016;112:69–76. DOI:
  29. Petrou S, Tsiraki M, Giatrakou V, Savvaidis IN. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology. 2012;156(3):264–271. DOI:
  30. Namir M, Siliha H, Ramadan MF. Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger. Journal of Food Measurement and Characterization. 2015;9(3):305–312. DOI:
  31. Malle P, Poumeyrol M. A New Chemical Criterion for the Quality-Control of Fish: Trimethylamine/Total Volatile Basic Nitrogen (%). Journal of Food Protection. 1989;52(6):419–423. DOI:
  32. Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P. Shelf life modelling of frozen shrimp at variable temperature conditions. LWT – Food Science and Technology. 2009;42(2):664–671. DOI:
  33. Official methods of analysis of AOAC International, 18th Edition. Gaithersburg: The Association of Official Analytical Chemists, 2010.
  34. Vanitha M, Dhanapal K, Reddy GVS. Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. Journal of Food Science and Technology-Mysore. 2015;52(3):1766–1771. DOI:
  35. Microorganisms in foods. Vol. 2. Sampling for Microbiological Analysis: Principles and Scientific Applications. Oxford: Blackwell Scientific; 1986. 293 p.
  36. Cozar A, Rubio N, Vergara H. Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts. Cyta – Journal of Food. 2018;16(1):544–552. DOI:
  37. Kilinc B, Cakli S, Tolasa S. Quality changes of sardine (Sardina pilchardus) patties during refrigerated storage. Journal of Food Quality. 2008;31(3):366–381. DOI:
  38. Pavelkova A, Kacaniova M, Horska E, Rovna K, Hleba L, Petrova J. The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken’s breast. Anaerobe. 2014;29:128–133. DOI:
  39. Babji Y, Murthy TRK. Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage. Meat Science. 2000;54(2):197–202. DOI:
  40. Fratianni F, De Martino L, Melone A, De Feo V, Coppola R, Nazzaro F. Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils. Journal of Food Science. 2010;75(8):M528–M535. DOI:
  41. Egan AF. Lactic-acid bacteria of meat and meat-products. Antonie Van Leeuwenhoek. Journal of Microbiology. 1983;49(3):327–336. DOI:
  42. Rao A, Zhang YQ, Muend S, Rao R. Mechanism of Antifungal Activity of Terpenoid Phenols Resembles Calcium Stress and Inhibition of the TOR Pathway. Antimicrobial Agents and Chemotherapy. 2010;54(12):5062–5069. DOI:
  43. Bingol EB, Ergun O. Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat Science. 2011;88(4):774–785. DOI:
  44. Saricoban C, Yilmaz MT. Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties. Poultry Science. 2014;93(2):456–463. DOI:
  45. Erkan N. The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss). Food and Bioprocess Technology. 2012;5(4):1246–1254. DOI:
  46. Eskandari S, Hosseini H, Gholamzadeh M, Khaneghah AM, Hosseini E. The Effects of Black Cumin, Black Caraway Extracts and Their Combination on Shelf Life Extension of Silver Carp (Hypophthalmichthys Molitrix) during Refrigerated Storage. Journal of Food Safety. 2015;35(2):154–160. DOI:
  47. Karabagias I, Badeka A, Kontominas MG. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science. 2011;88(1):109–116. DOI:
  48. Botsoglou NA, Grigoropoulou SH, Botsoglou E, Govaris A, Papageorgiou, G., The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked Turkey during refrigerated storage. Meat Science. 2003;65(3):1193–1200. DOI:
  49. Jayawardana BC, Liyanage R, Lalantha N, Iddamalgoda S, Weththasinghe P. Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages. LWT – Food Science and Technology.2015;64(2):1204–1208. DOI:
  50. Coban OE, Kelestemur GT. Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Journal of Food Measurement and Characterization. 2017;11(2):530–537. DOI:
  51. Chaijan M, Benjakul S, Visessanguan W, Faustman C. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry. 2006;99(1):83–91. DOI:
  52. Ehsani A, Jasour MS, Hashemi M, Mehryar L, Khodayari M. Zataria multiflora Boiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers. International Journal of Food Science and Technology. 2014;49(4):1055–1062. DOI:
Как цитировать?
Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 301-310
Кемеровский государственный университет
2308-4057 (Print) /
2310-9599 (Online)
О журнале