ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
El-Sohaimy Sobhy Ahmed1 , Mohamed G. Shehata1, Hagar S. Abd-Rabou1 and Hany El-Menshawy2
1Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Application, Alexandria, Egypt.
2SummerMoon for Food Industries, Alexandria, Egypt.
J Pure Appl Microbiol, 2019, 13 (3): 1571-1581 | Article Number: 5637
https://doi.org/10.22207/JPAM.13.3.30 | © The Author(s). 2019
Received: 10/06/2019 | Accepted: 23/07/2019 | Published: 20/09/2019
Abstract

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).

Keywords

Antioxidant activity; Antimicrobial activity; Herring fish; Lipid oxidation; Natural preservation; Protein oxidation.

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© The Author(s) 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.