EFFECTS OF GARLIC OR GINGER EXTRACTS ON QUALITY CHARACTERISTICS OF CATFISH (CLARIAS GARIEPINUS) FILLETS SMOKED DURING REFRIGERATION STORAGE PERIOD
Ibrahim F. Mohamed1; Abdelhamid K. Elbrghathi2
and Ambaraka E. Hammad2
1Central Laboratory for Aquaculture Research, Abbassa, Agriculture Research Center, Ministry of Agriculture, Egypt.
2Faculty of public health, Benghazi University, Libya.
|Received 14/ 11/ 2017||
Accepted 5/ 12/ 2017
Catfish fillets contains high amount of fatty acids making it very prone to lipid oxidation by high temperature during smoking, also makes it susceptible to microbial spoilage and proliferation of pathogenic bacteria which may cause foodborne diseases outbreaks. So must be used natural antioxidants and antimicrobial agents such as herbs and spices.
This study designed to determine the antioxidant and antimicrobial effects of equivalent concentrations of both garlic (GE) and ginger (GIE) extracts separately on quality attributes of liquid smoked catfish (Clarias Gariepinus) during chilled storage were investigated for a period of 28 days. The control and the treated fish samples were analyzed periodically for physicochemical (body composition, peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen, (TVB-N) characteristics and microbiological (TVC). The results showed that the percentage of moisture content decreased and protein, lipid and ash content increased significantly (p<0.05) due to water loss. Also, the results showed in all treatment compared to control from initial period to end of storage period that each spice treatment significantly (P < 0.05) reduced in growth of microorganisms, significant reduction (p<0.05) in lipid peroxidation as displayed in (PV&TBA) values and decreased significantly (p<0.05) in TVB-N values reflected in decreasing chemical spoilage, microbial activities and extending the shelf-life smoked catfish.
The organoleptic showed that the highest overall acceptability was obtained in 50 g/kg ginger extract during storage period. The acceptability increased as the concentration of spice increased, they were significantly different (p <0.05) among the treatments and this results show that the highest concentration of ginger and garlic extracts were more acceptable compared to the control at 28 days.
The results obtained from this study suggests that ginger and garlic extracts, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving, extending the shelf-life through retarded the spoilage and enhancing quality attributes of liquid smoked catfish fillets stored at 4 ± 1°C.