Turkish Journal of Fisheries and Aquatic Sciences
2017, Vol 17, Num, 6 (Pages: 1189-1198)
Biopreservation to Stabilize Euthynnus affinis Quality
Dhanya Pulikkottil Rajan 1 ,Saleena Mathew 1
1 Cochin University of Science and Technology, School of Industrial Fisheries, Kochi, India
DOI :
10.4194/1303-2712-v17_6_12
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Fishes are highly perishable and loose quality rapidly after catching due to enzymatic and bacterial spoilage. Plantderived antimicrobial compounds have activity against many bacteria. In this study the antimicrobial activity of spice
oleoresins and their sensory impact with fresh cooked tuna were investigated. Clove (5μl) produced a 20mm inhibition zone
against Escherichia coli (MTCC 45). Oregano, cardamom and rosemary (10mm) showed moderate activity whereas the
activity of garlic (8mm) was weak. Significant differences (P<0.05) were found in the microbial numbers with spices
compared to the control samples. There was an 88% reduction in the microbial load for clove whereas the chemical
antimicrobial, chlorine killed only 54% of the bacteria. Samples treated with 0.2% concentration of spice oleoresins showed
significantly higher values for instrumental hardness than those with 0.1%. However, all other texture profile analysis
parameters like springiness, stiffness, chewiness, and cohesiveness did not show any significant differences (P≥0.05). The
highest consumer acceptance was for cardamom (overall sensory score = 6 out of 7) followed by rosemary and clove (5.3 and
5.7, respectively). Garlic and oregano treated samples were poorly received by the panelists and were less acceptable than the
control. A rosemary and cardamom blend was well received. The sensory scores of other combinations were also above the
control. Although all the spices used for the experiment showed good antimicrobial properties, and did not have much effect
on textural parameters except hardness. The experiment showed that spice combinations could play an important role in
increasing the acceptability, safety and shelf-life of fresh tuna.
Keywords :
Euthynnus affinis, biopreservation, Escherichia coli, clove, cardamom, microbial load, rosemary