Determination of the storage possibility salmon of essential oil of Amomum Aromaticum Roxb

Abstract

The study aimed to determine the ability of cardamom oil to preserve salmon. Cardamom essential oil is recovered from fresh cardamom by steam distillation. Essential oil is yellow, and transparent, hot spicy taste and characteristic aroma. Salmon is rich in components such as proteins, lipids, vitamins, minerals, etc., so it is a favorable environment for microorganisms to grow and develop. The study conducted experiments to preserve fresh salmon with cardamom essential oil with the content of 0.3%, 06%, and 0.9% at the temperature of 10 oC. The study has determined the biochemical, microbiological, and organoleptic criteria of fresh salmon in the formulas after 2 days, 4 days, and 6 days of storage. Finally, the cardamom oil content of 0.6% was selected to develop the preservation process. Salmon after preservation has a natural bright yellow color, good elasticity, and no viscosity; has a natural smell mixed with the characteristic aroma of cardamom essential oil; Salmon broth is clear, and has a characteristic sweet taste and characteristic aroma. The biochemical indicators: water, protein, lipid, vitamins, and minerals did not change significantly compared to the original; did not detect the presence of microorganisms strains Coliforms, Escherichia coli, Clostridium perfringens, Staphylococcus aureus, and Salmonella in preserved salmon.