EFFECT OF GINGER AND ROSEMARY EXTRACTS AS ANTIOXIDANT AND ANTIBACTERIAL AGENTS IN TILAPIA FISH FINGERS

Q4 Agricultural and Biological Sciences

Boletim Centro de Pesquisa de Processamento de Alimentos Pub Date : 2019-05-09 DOI:10.5380/BCEPPA.V36I1.55635

Deise Caroline Biassi, Larissa Gonçalves Garcia da Silva, L. A. Delfino, Jaqueline de Oliveira, L. Tormen, E. M. Bainy

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引用次数: 4

Abstract

This work aimed to evaluate the antioxidant and antibacterial effects of commercial ginger and rosemary extracts on tilapia fish fingers during frozen storage. Three formulations of fish fingers using tilapia mechanically separated meat (MSM) were produced with 2.5 % of hydroalcoholic ginger extract (GE), 2.5 % of oily rosemary extract (RE) and a control. pH, instrumental color, peroxide value (PV), determination of thiobarbituric acid reactive substances (TBARS), and sensorial evaluation with a trained panel, were carried out monthly during 120 days of frozen storage. Total mesophilic and Enterobacteriaceae counts were conducted at the beginning and the end of storage. pH remained near 6.0. GE showed a darker color (lower L*) at the end of the study. PV reduced with storage time, however, there was no difference among formulations. RE had the lowest TBARS value at 120 days. GE became with an unacceptable flavor and had the highest TBARS value at the end of frozen storage. There was a little reduction in the bacteria counts for the products with extracts. Rosemary extract was more efficient in reducing the lipid oxidation of frozen fish fingers than ginger extract.

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姜和迷迭香提取物对罗非鱼手指的抗氧化和抗菌作用

本研究旨在评价商品姜和迷迭香提取物对罗非鱼冻存过程中的抗氧化和抗菌作用。以罗非鱼机械分离肉(MSM)为原料，添加2.5%的水酒精姜提取物(GE)、2.5%的油迷迭香提取物(RE)和对照，生产了三种鱼条配方。在120天的冷冻储存期间，每月进行pH、仪器颜色、过氧化值(PV)、硫代巴比妥酸活性物质(TBARS)的测定和感官评估。在贮藏开始和结束时分别进行中温菌和肠杆菌科菌总数的计数。pH值保持在6.0附近。GE在研究结束时显示颜色较深(下L*)。PV随储存时间的延长而降低，但不同配方间无差异。RE在120 d时TBARS值最低。GE的味道变得难以接受，在冷冻储存结束时TBARS值最高。含有提取物的产品的细菌数量略有减少。迷迭香提取物比生姜提取物更有效地减少冷冻鱼条的脂质氧化。

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来源期刊

Boletim Centro de Pesquisa de Processamento de Alimentos Agricultural and Biological Sciences-Animal Science and Zoology

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期刊介绍： The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).