SHELF LIFE EXTENSION OF SILVER CARP DURING STORAGE USING NATURAL PRESERVATIVE

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 383

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شناسه ملی سند علمی:

MEDISM19_456

تاریخ نمایه سازی: 13 مهر 1397

چکیده مقاله:

Background and Aim:Today, the use of natural preservatives such as herbal extracts is increasing in marine products in order to reduce the economic losses and problems caused by bacterial pathogens transmitted through food. The aim of this study was to investigate the effect of aqueous extract of myrtle leaf on total mesophilic bacterial community (TVC) of silver carp during ice storage.Methods:The aqueous extract of myrtle leaves powder were taken and then the fish were immersed completely (without abdominal discharges) in 0.5 and 1% solution of myrtle extract for 90 minutes. Fish were stored in two layers of ice and one layer of fish for 15 days. TVC of fish fillet was measured during storage time.Results:The results showed that TVC were increased over time in all treatments. The highest TVC was counted in blank treatment (7.83 Log CFU/g) and the lowest (6.92 Log CFU/g) was in treatment with 1% myrtle extract at the end of storage time. A significant difference (P<0.05) was observed between different treatments.Conclusion:In conclusion, it can be concluded fish immersed at 1% concentration of myrtle leaf extract is a suitable method for controlling the total mesophilic bacteria and increases the shelflife of fish during ice storage.

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نویسندگان

Mohamadreza Ghazizadeh

Department of Fisheries, Faculty of Natural Resources, University of Zabol, Zabol, Iran

Ebrahim Alizadeh Doughikollaee

Department of Fisheries, Faculty of Natural Resources, University of Zabol, Zabol, Iran

Mohsen Shahriari Moghadam

Department of Environmental Sciences, Faculty of Natural Resources, University of Zabol, Zabol, Iran