Abstract
ABSTRACTGreen tea and bay leaf extracts are natural preservatives for increasing the shelf life of food products. Effects of green tea and bay leaf extract on anchovy marinades were determined by measuring microbiological, sensory, and physical properties. Marinated anchovies were prepared with 4.2% wine vinegar, 9% salt solution and ripened for 24 h at 10°C in a fish processing factory. Green tea extract (1%, 2% w/v), bay leaf extract (0.1%, 0.2 w/v) were added to the marination solution. Following the draining procedure, marinated anchovies were vacuum packaged and stored at 4°C for 240 days. The addition of green tea and bay leaf extract reduced microbial load, TVB-N (total volatile basic nitrogen) level, and TBARS (thiobarbituric acid reactive substances) value. Green tea extract was most effective on lipid peroxidation and yielded a darker color, which is not preferred by customers. Biogenic amines amount in all of the samples were very low due to low acidity level and good manufacturing practices. Plant extracts had no significant effect on biogenic amine accumulation in marinated anchovies.
Highlights
Marinades are popular semi-preserved ready to eat food, which is formed by the action of acetic acid and salt
Tea is brewed from Camellia sinensis and widely consumed around the world in the form of black, green and oolong tea
Bay leaf extract was added to the marination brine
Summary
Marinades are popular semi-preserved ready to eat food, which is formed by the action of acetic acid and salt. The shelf life of marinated anchovies is limited due to low pH, high water activity, salt, and vinegar content. The main quality problem in marinated anchovies with prolonging shelf life is lipid oxidation. Tea is brewed from Camellia sinensis and widely consumed around the world in the form of black, green and oolong tea. Tea is known for its anti-carcinogenic, anti-oxidative, and anti-mutagenic properties (Bunkova, Marova, & Nemec, 2005). Green tea is processed without fermentation to prevent polyphenols oxidation. Most abundant polyphenols in tea consist of flavanols, flavonols, and epigallocatechin-3-gallate (EGCG) forms 60–70% of flavanols present in tea. Tea polyphenols have been found to be efficient against a variety of foodborne pathogenic bacteria that can be harmful even fatal to human health (Bunkova et al, 2005). Polyphenolic compounds of tea have antibacterial effects against a number of such destructive bacteria, namely: Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus, Vibrio fluvialis, Vibrio metchnikovii, Aeromonas sobria (Ho, Lin, & Shadidi, 2009)
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