African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

Fijelu Frank
  • Fijelu Frank
  • School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Yanshun Xu
  • Yanshun Xu
  • School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Qixing jiang
  • Qixing jiang
  • School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Wenshui Xia*
  • Wenshui Xia*
  • School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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  •  Received: 10 June 2013
  •  Accepted: 07 November 2013
  •  Published: 31 January 2014

Abstract

The antioxidant and antimicrobial effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form on quality attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated fish samples were analysed periodically for microbiological (total viable count) and physicochemical (pH, colour, water activity, free fatty acid, total volatile basic nitrogen; TVB-N, 2-thiobarbituric acid-reactive substances; TBARS) characteristics. The results showed that each spice in either fresh or powder form treatment significantly (P < 0.05) reduced growth of microorganisms as reflected in total viable counts (TVC) from day 6 of storage, lipid oxidation decrease as displayed in TBARS, chemical spoilage decrease as reflected in TVB-N after day 6 of storage as compared to the control samples. The results obtained from this study suggests that garlic and ginger in fresh and powder form, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving liquid smoked silver carp at 4 ± 1°C.

Key words: Liquid smoke, silver carp, spices, shelf life, chilled storage.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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