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Effect of Natural Extracts ( M entha spicata L . and A rtemisia campestris ) on Biogenic Amine Formation of Sardine Vacuum‐Packed and Refrigerated ( S ardina pilchardus ) Fillets
Author(s) -
Houicher Abderrahmane,
Kuley Esmeray,
Özogul Fatih,
Bendeddouche Badis
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12489
Subject(s) - sardine , cadaverine , preservative , food science , shelf life , chemistry , vacuum packing , antimicrobial , biogenic amine , tyramine , fish <actinopterygii> , putrescine , biology , biochemistry , organic chemistry , fishery , receptor , neurotransmitter , enzyme
Ethanolic extracts from mint and artemisia were applied on vacuum‐packed sardine fillets in order to investigate their effects on biogenic amine formation during 21 days at 3 ± 1C. Three different groups were tested: control group (without ethanolic extracts), T 1 (mint extract – 1% w/v) and T 2 (artemisia extract – 1% w/v). Natural extract treatments combined with vacuum packaging resulted in a significant shelf life extension of the sardine fillets of 7 days. Treated groups had lower ( P < 0.05) histamine, tyramine and cadaverine contents than control samples. Mint extract was the most effective in decreasing biogenic amine production in fish muscle, while the artemisia extract treatment contributed to maintain histamine‐forming bacteria at low levels until day 17 of chilled storage. Our findings suggest the application of mint and artemisia extracts in fish industry since they improve food safety and increase product's shelf life without altering the sensory properties of fish. Practical Applications Seafood products containing high concentrations of biogenic amines have limited shelf lives, in particular for their impact on food quality and human health. Therefore, many preservatives are added to foods as antimicrobial agents, although consumers today prefer the presence of natural additives in food products and avoid chemical preservatives for their potential toxicity. Plants are a rich source of a large number of biologically active compounds, and hence, their extracts possess antimicrobial activities. The results of the present work show the efficiency of plant extract treatment combined with vacuum packaging in decreasing biogenic amine contents and extending the shelf life of sardine. This study also suggests the application of M entha spicata and A rtemisia campestris extracts in the food industry as natural preservatives since they improve food safety and increase product's shelf life.