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Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince

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The quality of minced kilka (Clupeonella cultriventris caspia) with gum arabic encapsulated (0.3% and 0.5% w/w) and unencapsulated fennel extract (FE) (0.3% and 0.5% w/w) stored at 4°C was examined over a storage period of 15 days. The control and the treated fish samples were analyzed periodically for microbiological (total viable count [TVC] and total psychrotrophic count [TPC]) and chemical (peroxide value (PV) and total volatile nitrogen (TVB-N)) parameters. Also the inhibitory effect of encapsulated and unencapsulated FE was evaluated against Pseudomonas aeruginosa, inoculated in minced kilka. According to the results, encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments. Although, the encapsulated FE at 0.5% showed
drastic bacterial effect against Pseudomonas aeruginosa compared to others. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

: Food Science & Nutrition published by Wiley Periodicals., 2016

Deskripsi Fisik

Food Science & Nutrition 2016; 4(2): 216–222

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.27

Klasifikasi

-

Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

2016; 4(2)

Subjek

Food Science & Nutrition

Info Detail Spesifik

-

Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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