Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

Frank, Fijelu; Xu, Yun; Jiang, Qixing; Xia, Wenshui

doi:10.5897/ajfs2013.1030

Cited by 22 publications

(6 citation statements)

References 31 publications

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“…The total counts ranged between 2.48±0.52 and 7.20±0.88 log cfu/g, indicating that the addition of the herbal extract mixture significantly decreased the total counts compared with nisin treatment and the control after 8 weeks of storage. The obtained results are in agreement with other authors; treated smoked silver carp with garlic and ginger extracts 44 . C. botulinum counts were not detected in any samples analysed during the storage time.…”

Section: Microbiological Analysis Of Herringsupporting

confidence: 93%

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

El-Sohaimy¹,

Shehata²,

Abd-Rabou³

et al. 2019

J Pure Appl Microbiol

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The present study explored the preservation effect of the garlic and ginger extract (GGE) on herring fish fillets under refrigerated storage (4°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).

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Section: Microbiological Analysis Of Herringsupporting

confidence: 93%

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

El-Sohaimy¹,

Shehata²,

Abd-Rabou³

et al. 2019

J Pure Appl Microbiol

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“…Garlic and ginger have high phenolic contents and considerably contributed to the antioxidant property of ogi . Important and direct relationships were found between phenolic content and antioxidant activity, suggesting that phenolic compounds are essential for antioxidant activity (Al-Awwadi, 2017; Frank et al, 2014). Supplementation with 4% garlic and 2% ginger showed the highest synergy effect on radical scavenging activity for the ogi paste samples produced from sorghum.…”

Section: Discussionmentioning

confidence: 99%

“…Selenium helps maintain a healthy heart and is a vital cofactor for antioxidant enzymes in the body. Selenium also contains iron, which is essential for red blood cell formation (Frank et al, 2014). Ginger extracts are high in vitamins B2 and B12, and add color and improve the acceptability of food (Abdelazim et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger

Olaniran¹

2019

pnf

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Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seven treatments at ambient and refrigerated temperatures for 4 weeks during which sensory analysis was carried out, and mineral content, total antioxidant activities, and proximate composition were evaluated. Ogi (maize) enhanced with 2% garlic+2% ginger and ogi (sorghum) enhanced with 4% garlic+2% ginger were most preferred. There was no significant difference in organoleptic evaluation of the preferred enhanced ogi pastes compared to the control samples. Crude protein ranged between 7.73~9.19% and 9.83~10.08% for control ogi, and between 7.76~8.36% and 10.07~10.92% in the maize and sorghum enhanced ogi pastes, respectively. The fat contents of all pastes were significantly different at P<0.05. Antioxidant properties of ogi paste were enhanced by ginger and garlic. Ogi supplemented with 4% garlic+2% ginger showed the highest radical scavenging activity (0.75~0.97 IC50 mg/mL). The results show that garlic and ginger either alone or in combination have potential to enhance the nutritional value of ogi pastes, and demonstrate the acceptability of using maize or sorghum as primary raw materials.

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“…Garlic and ginger can be used biopreservative due to their antibacterial and antifungal properties to extend the shelf life of food 13 . Garlic is found almost all over the world, and is an important herb which is now an integral part of human diet and has also been linked to health benefit such as anticancer, antioxidant, therapeutic effect, stimulation of digestion, and absorption of food 14, 15 . Ginger is also widely used around the world in food as a spice.…”

Section: Introductionmentioning

confidence: 99%

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Olaniran

2019

F1000Res

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Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.

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Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

Cited by 22 publications

References 31 publications

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

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

Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

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