A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds

Mahmouda, Barakat S. M., Yamazakib, K., Miyashitaa, K., Shinn, II. and Suzuki, T. (2006) A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Food Chemistry, 99 4: 656-662. doi:10.1016/j.foodchem.2005.08.037


Author Mahmouda, Barakat S. M.
Yamazakib, K.
Miyashitaa, K.
Shinn, II.
Suzuki, T.
Title A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2006-01-01
Year available 2005
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2005.08.037
Open Access Status Not Open Access
Volume 99
Issue 4
Start page 656
End page 662
Total pages 7
Editor G.G. Birch
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Subject 100205 Environmental Marine Biotechnology
Abstract This study was undertaken to establish a new technology, using pre-treatment with electrolyzed NaCl solutions and essential oil compounds, to extend the shelf-life of carp fillets. Samples of skinless carp fillets were treated with 100-fold (by weight) of electrolyzed NaCl solutions [cathodic solution, EW(−) and/or anodic solution, EW(+)] and 1% oil (0.5% carvacrol + 0.5% thymol) [1%(C + T)]. Then chemical [pH, volatile basic nitrogen, peroxide value, and thiobarbituric acid], microbiological (total viable count) and sensory analyses were used to evaluate the preservative effect of this new technology during storage at 5 and 25 °C. Our results from the chemical assays indicated that EW(−), followed by EW(+) and subsequently 1%(C + T) [EW(−)/EW(+)/1%(C + T)], significantly suppressed the lipid oxidation compared with other treatments. Data from sensory evaluation and microbiological assay showed that treatment with EW(−)/EW(+)/1%(C + T) extended the shelf-life of carp fillets to 16 and 1.3 days compared with 4 and 0.3 days for the control samples during storage at 5 and 25 °C, respectively.
Keyword Antioxidant
Antimicrobial
Carp fillets
Carvacrol (C)
Electrolyzed NaCl solutions (EW)
Shelf-life
Thymol (T)
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
National Research Centre for Environmental Toxicology Publications
 
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Created: Thu, 09 Apr 2009, 01:40:02 EST by Juliette Grosvenor on behalf of National Res Centre For Environmental Toxicology