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The protective effects of combined turmeric (Curcuma longa) and shallot (Allium ascalonicum) extracts on the shelf-life of silver carp ( Hypophthalmichthys molitrix) paste stored at -18 °C
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F Foroughi   , H Hosseini * , R Khaksar , H Rashedi , M Kamran , F Shahraz , R Komeili , H Jalili , R Fazeli-Fard , A Ghias-Yeghaneh , E Azadnia |
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Abstract: (11561 Views) |
| Background and Objective: Fish and fish products are highly perishable because of their high contents of unsaturated fatty acids and high-quality protein. Therefore, it is essential to protect them against spoilage and extend their shelf-life by using natural preservatives, e.g., plant extarcts. The objective of this study was to determine the antioxidant and antibacterial effects of combined turmeric and shallot extracts on the shelf-life of silver carp (Hypophthalmichthys molitrix) paste stored at -18°C. Materials and Methods: Two samples of fresh silver carp paste were prepared. One sample was mixed with a mixture of 0.5% shallot extract and 0.25% turmeric extract (treatment group), packed and stored for 70 days at -18 °C. The other sample was packed and stored for the same period of time at the same temperature without mixing with the plant extracts (control group). Microbial counting (total viable count =TVC) and psychorotropic count (PTC)) and chemical analysis (peroxide value =PV, free fatty acids =FFA, total volatile basic nitrogen =TVB-N, and 2-thio- barbituric acid (TBA)) were performed at days 0, 15, 30, 40, 60 and 70 of storage . Results: The data showed that the combined turmeric and shallot extracts could delay the microbial, lipid and protein spoilage in the fish paste and presrve its nutritive value and safety by preventing undesirable changes in lipids. Conclusion: The findings demonstrate that a combination of shallot and turmeric extracts can significantly extend the shelf life of silver carp paste stored at -18 °C. Keyword: Silver carp, Shallot extract, Turmeric extract, Storage, Lipid spoilage, Bacterial spoilnage |
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| Keywords: Silver carp, Shallot extract, Turmeric extract, Storage, Lipid spoilage, Bacterial spoilnage |
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Full-Text [PDF 328 kb]
(3780 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/08/6 | Accepted: 2013/08/13 | Published: 2013/08/13
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