アニサキス亜科幼線虫の食品衛生学的研究-V

香辛料精油および精油成分の殺滅効果について

抄録

Larvae of Anisakis type I, Terranova type A and Contracaecum type A were gathered from liver, muscle and caecal pylorus of cod and Alaska pollack, respectively, and their mortalities were examined in a medium containing various spice essential oils and some food preservatives.
The results were as follows;
Pesticidal effects on Anisakis type I larvae were exhibited by the essential oils of nutmeg, cumin, clove, allspice, mace, coriander, and cinnamon. In addition, the essential oils of cumin, clove, allspice, coriander, cinnamon, thyme, dill and caraway showed a similar effect on Terranova type A larvae. Cumin aldehyde, cinnamic aldehyde, thymol, limonene, and eugenol, which are major components of some spices, exhibited strong pesticidal effects on all the three species of worms. The above results were regarded as significant by variance analysis.
On the other hand, the pesticidal effects of the food preservatives on Anisakis type I larvae were observed only in the case of free acids such as sorbic acid, salicylic acid, benzoic acid and dehydroacetic acid.