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.
Highlights
Silver carp (Hypophthalmichthys molitrix) is a prevalent freshwater fish, it has been one of the most widely cultured species all over the world due to its fast growth rate, easy cultivation and high feed efficiency ratio (Hu et al, 2008)
C: The samples without ginger and garlic treatment; T1: 10 g/kg ginger powder was added to brine; T2: 50 g/kg of fresh ginger applied on fish for 4 h at 4 ± 1°C after brining; T3: 12.5 g/kg garlic powder was added to the brine;T4: 50 g/kg of fresh garlic was applied on the fish for 4 h at 4 ± 1°C after brining
All the samples above were immersed in brine containing 10% sodium chloride and 1% liquid smoke solution at a ratio of 1:1(w/w) for 4 h at 4 ± 1°C
Summary
Silver carp (Hypophthalmichthys molitrix) is a prevalent freshwater fish, it has been one of the most widely cultured species all over the world due to its fast growth rate, easy cultivation and high feed efficiency ratio (Hu et al, 2008). This species is known to provide a high content of important constituents of the human diet such as nutritional and readily digestible proteins, lipid, soluble vitamins, microelements and polyunsaturated fatty acids (Erkan and Ozden, 2007). Liquid smoke contains the same functional components such as phenols, carbonyls
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