23Nov 2016

EFFECTIVENESS OF GARLIC, ROSEMARY AND GINGER ESSENTIAL OILS ON IMPROVE THE QUALITY AND SHELF LIFE OF BAGRUS BAYAD FISH SAUSAGE PRESERVED BY COLD STORAGE.

  • Fish Processing Technology Laboratory, National Institute of Oceanography and Fisheries, Cairo, Egypt.
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This research was carried out to evaluate the antioxidant activity and antimicrobial effects of individually (1.0%) garlic (Allium sativum), ginger (Zingiber officinal) and rosemary (Rosmarinus officinalis) essential oils (EOs) as natural preservatives to extend the shelf-life of raw Bayad (Bagrus bayad) fish sausage. Fish sausage treated with tested essential oils and untreated (control sample) were packed in polyethylene bags and stored in refrigerator at 4±1ºC for 25 days. The analysis of physico-chemical quality criteria; total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) and pH value, microbiological quality indices; total bacterial count (TBC), psychrophilic bacteria (PCB) and yeast & mould (YM) counts were carried out on treated and untreated raw fish sausage periodically every 5 days during storage period and sensory analysis performed on fish sausage periodically with chemical and microbiological analysis after frying raw sausage. The obtained results showed that all investigated analysis parameters; (TVB-N), (TBA) and pH value, (TBC), (PCB) and (YM) counts were gradually increased during storage period in different ratios depending on the kind of tested essential oil, the increases of these parameters were significantly higher (p<0.05) in control sample than samples treatment with (EOs).The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fish sausage; samples treated with ginger, rosemary and garlic essential oils, respectively. In addition, the shelf-life and the safety storage period for these products were found to be less than 20 days for control sample and more than 25 days of samples treated with EOs under cold storage. In general, the investigated essential oils caused a significant (p<0.05) extending of the shelf-life through retarded the spoilage and enhancement the physico-chemical, microbiological and sensory quality attributes for raw Bayad fish sausage during cold storage. Therefore, The tested EOs had a high effectiveness as antioxidative , antimicrobial and should be utilized for extending the shelf-life and enhancing quality attributes of raw fish sausage during cold storage as follows; sausage samples treated with1.0% ginger as the best treatment, followed by samples treated with1.0% rosemary and treated with1.0% garlic compared with untreated sample.


[Shaban Abd El-Halim El-Sherif and Safwat Abd El-Ghafour. (2016); EFFECTIVENESS OF GARLIC, ROSEMARY AND GINGER ESSENTIAL OILS ON IMPROVE THE QUALITY AND SHELF LIFE OF BAGRUS BAYAD FISH SAUSAGE PRESERVED BY COLD STORAGE. Int. J. of Adv. Res. 4 (Nov). 276-289] (ISSN 2320-5407). www.journalijar.com


Shaban Abd El-Halim El-Sherif


DOI:


Article DOI: 10.21474/IJAR01/2080      
DOI URL: http://dx.doi.org/10.21474/IJAR01/2080