Extend Shelf-life of Vacuum-Packaged Herring Fish Fillets using Garlic and Ginger Extracts

被引：14

作者：

Ahmed, El-Sohaimy Sobhy ^{[1
]}

Shehata, Mohamed G. ^{[1
]}

Abd-Rabou, Hagar S. ^{[1
]}

El-Menshawy, Hany ^{[2
]}

机构：

[1] City Sci Res & Technol Applicat, Arid Lands Cultivat Res Inst, Food Technol Dept, Alexandria, Egypt

[2] SummerMoon Food Ind, Alexandria, Egypt

来源：

JOURNAL OF PURE AND APPLIED MICROBIOLOGY | 2019年 / 13卷 / 03期

关键词：

Antioxidant activity; Antimicrobial activity; Herring fish; Lipid oxidation; Natural preservation; Protein oxidation; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT ACTIVITIES; ENZYMATIC-HYDROLYSIS; L; QUALITY; ACID; SUPPLEMENTATION; INHIBITION; STABILITY; CAPACITY;

D O I：

10.22207/JPAM.13.3.30

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The present study explored the preservation effect of the garlic and ginger extract (GGE) on herring fish fillets under refrigerated storage (4 degrees C) for 8 weeks. The antioxidant and antimicrobial activity of GGE was evaluated: GGE exhibited a reasonable antioxidant activity and antimicrobial potency against some foodborne pathogens such as Bacillus subtilis DB 100 host, Clostridium botulinum ATCC 3584, Escherichia coli BA 12296, Salmonella senftenberg ATCC 8400, and Staphylococcus aureus NCTC 10788. The effect of GGE on the quality and shelf life of herring fish fillet was screened. The study findings highlight the effects of GGE treatment: significant microbial growth inhibition, postponed lipid oxidation, decreased thiobarbituric acid reactive substances (TBARS) concentration and decreased protein oxidation. Additionally, GGE treatment preserved the pleasant appearance of the fish compared to that of the control after 8weeks of storage. This study verified that GGE effectively maintained herring fish fillet quality and safety compared to the control treatment and the treatments with nisin or butylated hydroxyl-toluene (BHT).

引用

页码：1571 / 1581

页数：11

共 58 条

[1]

Abdulzahra M.D., 2014, INT RES J MEDICAL SC, V2, P1

[2] Characterization of oxidative changes in salted herring (Clupea harengus) during ripening [J].

Andersen, Eva ;

Andersen, Mogens L. ;

Baron, Caroline P. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (23) :9545-9553

[3]

Andrzej S. O., 2015, FISHERIES, V23, P101, DOI DOI 10.1515/A0PF-2015-0011

[4]

[Anonymous], 2014, AFR J FOOD SCI, DOI DOI 10.5897/AJFS2013.1030

[5] Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables [J].

Artes, F. ;

Gomez, P. A. ;

Artes-Hernandez, F. .

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2007, 13 (03) :177-188

[6] Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera [J].

Aspmo, SI ;

Horn, SJ ;

Eijsink, VGH .

PROCESS BIOCHEMISTRY, 2005, 40 (05) :1957-1966

[7] Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius) [J].

Aubourg, SP ;

Rey-Mansilla, M ;

Sotelo, CG .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1999, 208 (03) :189-193

[8] Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts [J].

Benkeblia, N .

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, 2005, 48 (05) :753-759

[9] Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat [J].

Bou, R ;

Guardiola, F ;

Grau, A ;

Grimpa, S ;

Manich, A ;

Barroeta, A ;

Codony, R .

POULTRY SCIENCE, 2001, 80 (06) :800-807

[10] Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage [J].

Cao, Yumin ;

Gu, Weigang ;

Zhang, Jinjie ;

Chu, Yin ;

Ye, Xingqian ;

Hu, Yaqin ;

Chen, Jianchu .

FOOD CHEMISTRY, 2013, 141 (03) :1655-1660

← 1 2 3 4 5 6 →