USING OF GARLIC AS A NATURAL PRESERVATIVE IN MINCED CATFISH, (CLARIAS GARIEPINUS) DURING COLD STORAGE

Amira E.A. El-Hanafy

Central Lab. For Aquaculture Res., Agric. Res. Cent., Egypt.

Received 13/ 8/ 2014

Accepted 24/ 9/ 2014

Abstract

The objective of the present study was to investigate the antioxidant as well as the antimicrobial effectiveness of two garlic preparations (fresh and powder garlic) at different concentration, in preserving minced catfish flesh during refrigerated storage at 4 °C ±1 for 12 days. Different concentrations, of fresh garlic (1; 2 and 4%) or powder garlic (0.3; 0.6 and 1.2%)
was added to minced catfish mince. Physical (pH), chemical {total volatile basis nitrogen (TVBN); (TMA) trimethyle amine and (TBA) thiobarbituric acid} microbiological (total bacterial count (TBC); psychrophilic bacteria and total mold and yeast) and organoleptic evaluation were conducted during cold storage period at 4 o C.

The results indicated that Addition of either fresh or powder garlic significantly delayed lipid oxidation and microbial growth when compared with control and subsequently, the shelf-life of catfish mince was extended to eight days for samples treated with 1% fresh garlic and 0.3% powder garlic and ten days for samples treated with 2 and 4% fresh garlic and 0.6 and 1.2 % powder garlic as compared with two days for control samples, regarding to sensory assessment it is obvious that high concentration of garlic may not be acceptable by the panelists because of its strong flavor. So it could be concluded that addition of fresh garlic at 2% or garlic powder at 0.6 %, did not result in a strong flavor and, at the same time, they produced significant antioxidant and antimicrobial effects and extended the shelf-life of minced catfish up to ten days. Therefore, it is suggested that garlic, as a natural herb could be used to extend the shelf-life of catfish mince, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

Key words: catfish;
garlic; antioxidant; antibacterial; shelf – life.