Evaluation of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum trauve. Extracts on the shelf‐life and quality of silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage

Abstract

The present study examined the effects of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum Trauve. extracts on the lipid oxidation and quality deterioration indices, microbiological as well as sensory characteristics in silver carp (Hypophthalmichthys molitrix) fillets during storage at 4 °C ± 1. Treatments applied in the study including the following: control (without plant extracts), 2% and 4% (w/v) plant extracts. The addition of plant extracts significantly delayed oxidative deterioration in silver carp fillets during refrigerated storage as shown by the PV, TBARS, Acid Value and TVB‐N data (P < 0.05). The results also showed that natural compounds from A. paradoxum and E. caucasicum extracts resulted in lower bacterial growth in fish fillets during the refrigerated storage period. Comparing to the control samples, the psychrophilic bacterial counts (PTC) and total viable count (TVC) values for the E. caucasicum (2.0%) and E. caucasicum (4.0%), A. paradoxum (2.0%), A. paradoxum (4.0%) treatments were above the acceptability limit (7 log10 colony‐forming unit/g) at the end of 6, 9, 12, 9 and 15th day of storage, respectively. It was observed that addition of A. paradoxum at 4% to fish fillets increased its shelf‐life while the addition of E. caucasicum at 4.0% made a positive effect on sensory quality. These results suggested that A. paradoxum and E. caucasicum extracts have the potential to be used as natural preservatives for shelf‐life extension of fish products. Practical Applications The exploration of naturally occurring antimicrobials in food preservation receives increasing attention because of consumer awareness of natural food products. Biopreservatives are useful in extending the foods shelf‐life, reducing or eliminating pathogenic bacteria and increasing the overall quality of food products. In this work, we evaluated the effects of two natural extracts, from Allium paradoxum and Eryngium caucasicum, on the fish product quality, such as rancidity indices, microbiological and sensory qualities during refrigerated storage. To our knowledge, the application of A. paradoxum and E. caucasicum extracts in shelf‐life extension of fish product has not been studied previously. The present study showed that both E. caucasicum, A. paradoxum extracts, regarding to their antioxidant and antibacterial properties, could efficiently retard microbial growth, delay chemical deterioration, maintain or improve sensory attributes and extend the shelf‐life of the silver carp fillets during refrigerated storage.

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

“…The initial TVC counts of the samples treated with/without WAEW were 2.24 log 10 CFU/g and 3.38 log 10 CFU/g and increased during storage (Figure 1a). The storage experiments for groups of AP, VP, MAP, WAEW+AP, WAEW+VP, and WAEW+MAP were ended on the 9th, 12th, 18th, 15th, and 18th days, respectively, due to reaching the “shelf life” limit of 7.0 log 10 CFU/g for fish (Raeisi, Ojagh, Sharifi‐Rad, Sharifi‐Rad, & Quek, ). High CO 2 and lower O 2 concentration could inhibit the microbial growth (Kuuliala et al, ).…”

Plants of Genus Mentha: From Farm to Food Factory

“…However, it has also been stated that the widespread use of synthetic preservatives has led to huge ecological and medical problems, which, in addition to economic considerations, have triggered the search for new/safer strategies against microbiota spoilage [ 151 , 152 ]. Due to the growing consumer demand for safe, high-quality and healthy food with reduced quantity of synthetic preservatives or antimicrobials, an increasing interest has been stated on natural antimicrobials from plants [ 153 ]. It has long been known that plant phytochemicals protect against viruses, bacteria, fungi and herbivores, but it has only recently been learned that they can be also used for food spoilage microorganism protection.…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…The TVC on day 0 was 2.84 log 10 CFU/g and increased during superchilling storage. The air package (AP) treated sea bass samples are no longer edible on the 18th day because it reaches the "shelf-life" limit of 7.0 log 10 CFU/g for marine fish [25]. High CO 2 and lower O 2 concentration could inhibit the microbial growth [26] and the gelatin active coating, acting as a barrier against oxygen transfer, could inhibit the growth of aerobic bacteria [27].…”