Open AccessComparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka ( C lupeonella cultriventris caspia ) and P seudomonas aeruginosa inoculated in the mince
Author(s) -
Bagheri Roya,
Izadi Amoli Rabeeh,
Tabari Shahndasht Nastaran,
Shahosseini Seyed Rasoul
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.275
Subject(s) - food science , shelf life , antimicrobial , chemistry , total viable count , lipid oxidation , peroxide value , gum arabic , inoculation , antioxidant , minimum inhibitory concentration , microbiology and biotechnology , biology , bacteria , horticulture , biochemistry , genetics
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 P seudomonas 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 P seudomonas aeruginosa compared to others. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.