Natural Antioxidant and Antimicrobial and its Relation to Quality and Safety of Smoked Mullet Fish

Abstract

Fresh mullet (Mugil cephalus ) fish of economic importance was subjected to different liquid smoked treatments; Liquid smoked (LS), LS combined with Pomegranate extract 100 mg /kg (LS+P1) , LS combined with paprika powder 5g /kg fish (LS+P2) and LS+P1+P2. to study the effect of these treatments on liquid smoked fish quality and safety during storage at 4 °C. Results revealed that the treatment of fresh fish with 2% lactic acid buffered will exert antimicrobial, reduce pH and enhance safety and quality. The mean moisture content values were 72.38%, 57.96%, 58.57%, 57.65% and 58.25% for fresh fish, liquid smoked (LS), LS combined with pomegranate extract mg/K (LS+P1), LS combined with 0.5%paprika powder (LS+P2)and LS combined with pomegranate extract 100mg/kg and 0.5%paprika powder (LS+P1+P2) at respectively. All the liquid smoked process resulted in a significant decrease (p < 0.05) in moisture content of mullet Mugil cephalus samples as compared with fresh fish. The highest total volatile basic nitrogen (TVB-N) values were recorded in fresh fish while the lowest were shown according to the flowing order Powder (LS+P1+P2) flowed by LS combined with 100 mg/kg LS+P1 flowed by LS+P2 and flowed by liquid smoked (LS). Results revealed that salt content in all liquid smoked treatments were much lower than WHO recommended limit. smoked fish with low salt content will encourage consumers, improve the public health and enhance safety. The data indicate the effectiveness of pomegranate peel extract and paprika powder as natural antimicrobial and antioxidants due to the reduction in TVB-N values. Samples treated with LS, LS+P1, LS+P2, LS+P1+P2 have a shelf life at 4 °C of 65,70, 70 and 75days respectively. This signifies a prolongation of shelf life at 4 °C of 59,64,64 and 69 days, respectively as compared with untreated fish.