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Antimicrobial activity of Chinese bayberry extract for the preservation of surimi
Author(s) -
Li Jianrong,
Han Qiang,
Chen Wei,
Ye Libin
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5641
Subject(s) - preservative , food science , potassium sorbate , antimicrobial , chemistry , food spoilage , food preservatives , food preservation , sodium nitrite , serratia marcescens , microbiology and biotechnology , bacteria , escherichia coli , biology , biochemistry , sugar , organic chemistry , gene , genetics
Abstract BACKGROUND: Chemical preservatives such as sodium nitrite and potassium sorbate have been widely used to keep surimi products fresh. However, the potential harmfulness to human health cannot be ignored. This study was conducted to develop natural preservatives for the storage of Collichthys surimi. RESULTS: Among the eight Chinese traditional herbs and fruits, Chinese bayberry extract showed the greatest inhibitory effect against surimi spoilage bacteria Serratia marcescens and Pseudomonas aeruginosa . Moreover, N ‐butanol phase extract of bayberry (NB) showed the greatest activity among the different phases of bayberry extract. When Chinese bayberry extract was combined with tea polyphenol, an additive inhibitory effect was observed on growth of Hansenula anomala, Micrococcus luteus, Staphylococcus aureus, Pseudomonas aeruginosa , and Escherichia coli . Our results further indicated that the shelf life of surimi products stored at room temperature can be extended when supplemented with Chinese bayberry extract. CONCLUSION: Our results suggest that Chinese bayberry extract can be used as a natural preservative for the storage of Collichthys surimi. Copyright © 2012 Society of Chemical Industry