Application of antimicrobial ice for extending shelf life of fish.
In this study, we investigated whether wild-thyme (Thymus serpyllum) hydrosol had a preserving effect against spoilage of freshwater fish. Sensorial characteristics, chemical freshness indicator contents, and microbial counts (total aerobes, psychrotrophics, Enterobacteriaceae, fecal coliform bacteria, Aeromonas spp., and Pseudomonas spp.) of whole ungutted and gutted Transcaucasian barb (Capoeta capoeta capoeta Guldenstaedt, 1772) stored on ice produced from wild-thyme hydrosol and tap water at 4 degrees C for 20 days were compared. The results did not reveal any significant (P > 0.05) differences in the microbial counts, sensorial characteristics, pH, and total volatile basic nitrogen values between gutted and ungutted groups. Sensory evaluation and microbiological and chemical analyses indicated that the storage of the fish on ice produced from wild-thyme hydrosol had a significant increase in shelf life by at least 15 to 20 days.
Oral
Nebahat
N
Kafkas University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 36200 Kars, Turkey. bilge12002@hotmail.com
Gülmez
Murat
M
Vatansever
Leyla
L
Güven
Abamüslüm
A
D000818:Animals; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development*; D015169:Colony Count, Microbial; D005399:Fishes / Q000382:microbiology*; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D007053:Ice; D017747:Seafood / Q000382:microbiology* / Q000592:standards; D013649:Taste; D046930:Thymus Plant / Q000737:chemistry; D013997:Time Factors
D005520:Food Preservatives; D007053:Ice