Oxidative stability and storage quality of Menthalongifolia L. extract fortified fish nuggets at refrigeration temperature
##plugins.themes.bootstrap3.article.main##
Abstract
The present study was experimented to explore antioxidant potential of herb viz. M. longifolia L. inelongating the shelf life of emulsion based fish product. Since the fish meat product contain excessive amount ofprotein and fat which are vulnerable to spoilage due to proteolysis and lipolysis. Therefore fish nuggets incorporated with 0% (Control), 1%, 2%, and 3% of M. longifolia L. extract along with control was studied to explore the potential of Artemisia nilagiricaL. on oxidative stability and storage of aerobically packaged fish nuggets at refrigeration temp on 0,7,14 and 21st day. Aqueous ethanolic extract of M. longifolia L. was prepared and incorporated in fish nuggets.Fish nuggets prepared with M. longifolia L. (1%) extract were recorded to be the best among all based on varioussensory attributes with overall acceptability of 7.76±0.19. Extract of M. longifolia L. fortified fish nuggets were safefor human consumption till 21st day of refrigeration (4±1)°C storage under aerobically packaging on the basis of TBAvalue, FFA value, microbiological profile and sensory evaluation. The pH, TBA, FFA, total plate count, yeast andmould count were recorded to 6.49±0.008, 0.825±0.0012, 0.320±0.0005, 4.35±0.010, 1.26±0.013 and 2.20±0.008respectively, and were found within acceptable range on 21st day of refrigeration storage. Thus, it can be interpretedthat 1% aqueous ethanolic extracts of M. longifoliacan be utilized in enhancing the shelf-life and improving the sensoryscores of fish nuggets.
##plugins.themes.bootstrap3.article.details##
##plugins.themes.bootstrap3.article.details##
Fish nuggets, Menthalongifolia L., Oxidative stability, Storage quality
Al-Ankari, A.S., Zaki, M.M. and Al-Sultan, S.I. 2004. Use of habek mint (Mentha longifolia) in broiler chicken diets. Int. J. Poult. Sci., 3 (10), 629-634
AOAC (2000). Official methods of analysis. 17th edition. Association of official Agriculture Chemists, Washington, D.C.
APHA (2015). Compendium of methods for the microbiological examination of foods. eISBN: 978-0-87553-022-2 doi: 10.2105/MBEF.0222.001
Arques, J. L., Rodriguez, E., Nunez, M. and Medina, M. (2008). Inactivation of gram negative pathogens in refrigerated milk by reuterin in combination with nisin or the lacto peroxidase system. Eur. Food Res. Tech.., 227(1): 77–82
Burt, S. A., Der Zee, R. V., Koets, A. P., De Graaff, A. M., Van Knapen, F. andGaastra, W. (2007). Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7. Appl. Environ. Micro., 73: 4484–4490
Camo, J., Beltrán, J.A. and Roncales, P. (2008). Extension of the display life of lamb with an antioxidant active packaging. Meat Sci., 80: 1086-1091
Carpenter, R., O’Grady, M.N., O’Callaghan, Y.C., O’Brien, N.M and Kerry, J.P. (2007). Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Sci., 76, 604-610
Ceylan, E. and Fung, D. Y. C. (2004). Antimicrobial activity of spices. J. Rapid Methods Automation Microbiol., 12 (1): 1–55
Chaves, A.V., Stanford, K., Gibson, L.L., McAllister, T.A. and Benchaar, C.(2008). Effects of carvacrol and cinnamaldehyde on intake, rumen fermentation, growth performance, and carcass characteristics of growing lambs. Ani. Feed Sci.Tech., 145: 396-408
Conde, E., Jordan, M.H, More, A. and Dominguez, H. (2011). Effect of caffeic acid and bovine serum albumin in reducing rate of development of rancidity in emulsion. Food Chem., 129: 1652-1695
Cornforth, D.P. and Jay S. P..(2004). In: Encyclopedia of meat Science: Color and Pigment. Gensen, W.K.,Devine, C Dikemen Eds Amsterdm, Elsevier. 249-256
Daferera D.J., Ziogas, B.N., Polissiou, M.G. (2003). The effectiveness of plant essential oils on the growth of Botrytis cinerea, Fusarium sp. and Clavibacter michiganensis ssp. Michiganensis. Crop Prot., 22: 39–44.
Djenane, D., Sanchez-Escalante,A., Beltrán, J.A. and Roncales, P. (2002). Ability of ?-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem., 76: 407-415
Fisher, K., and Phillips, C. (2008). Potential antimicrobial uses of essential oils in food: Is citrus the answer. Trends Food Sci. Tech.,, 19(2), 156–164
Gok, V., Obuz, E.and Bulut, S.(2011) Effect of ground poppy seed as a fat replacer on meat burgers. Meat Sci.89: 400-404
Gulluce ,M., Sahin ,F., Sokmen ,M., Ozer ,H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel A. and Ozkan, H. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha
longifolia L. ssp. Longifolia. Food Chem., 103:1449–56.
Keeton, J.T. (1983). Effect of fat and Nacl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881,885
Keller, J.E., Skelley, G.C. and Acton, J.C. (1974). Effect of meat particle size and casing diameter on summer sausage properties. J. Milk Food Tech., 37: 297-300
Koniecko, E.S. (1979). Handbook for Meat Chemists. A very Pub Group Inc, Wayn, New Jersey.
Pinero, M. P., Parra, K., Huerta-Leidenz, N., de Moreno, L A., Ferrer, M. and Arraujo, S (2008). Effect of oat’s soluble fibre (beta-glucan) as a fat replacer on physical,chemical, microbiological and sensory properties of low fat beef patties. Meat Sci., 80(3): 675-680
Kim C. J . (2013). Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fibre extracted from makgeolli lees. Meat Sci.;93:652-658
Mancini, R.A and Hunt, M.C. (2005). Current research in meat science. Meat Sci.,. 71: 100-121
Mounira, M., Jalloul, B., Monia, E., Ahmed, L., Florence, M. and Mehrez, R.(2009). Chemical composition and antimicrobial and antioxidant activities of Mentha (longifolia L. and viridis) essential oils. J. Food Sci., 74(7):M359-M363
Nerín, C., L. Tovar, D. Djenane, J. Camo, J. Salafranca, Beltrán, J.A. and Roncales, P. (2006). Stabilization of beef meat by a new active packaging containing natural antioxidants. J. Agri. Food Chem.,, 52: 5598-5605
Rota, M. C., Herrera, A., Martinez, R. M., Sotomayor, J. A., and Jordan, M. J. (2008). Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control., 19: 681–687
Simitzis, P.E., Deligeorgis, S.A., Bizelis, J.A., Dardamani, A., Theodosiou, I. and K. Fegeros. (2008). Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Sci., 79:217-223
Snedecor, G.W. and Cochran, W.G. (1989). In: Statistical Methods. 7th Edition. Oxford and IBH Publishing Company, Calcutta.
Tajkarimi, M.M., Ibrahim, S.A. and Cliver, D.O. (2010).Antimicrobial herb and spice compounds in food. Food control., 21: 1199-1218
Witte, V.C., Krause, G.F., and Bailey, M.E. (1970). A new extraction method for determining 2-Thiobarbituric acid value of beef during stoage. J. Food Sci. 35: 582-585
Wojdylo, A., Oszmia?ski, J. and Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem., 105: 940-949
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
