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Comparing the Effect of Encapsulated and Unencapsulated Fennel Extracts on the Shelf Life of Minced Common Kilka (Clupeonella Cultriventris Caspia) and Pseudomonas Aeruginosa Inoculated in the Mince

Overview
Journal Food Sci Nutr
Specialty Biotechnology
Date 2016 Mar 23
PMID 27004111
Citations 14
Authors
Roya Bagheri
Rabeeh Izadi Amoli
Nastaran Tabari Shahndasht
Seyed Rasoul Shahosseini
Affiliations
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Abstract

The quality of minced kilka (Clupeonella cultriventris caspia) with gum arabic encapsulated (0.3% and 0.5% w/w) and unencapsulated fennel extract (FE) (0.3% and 0.5% w/w) stored at 4°C was examined over a storage period of 15 days. The control and the treated fish samples were analyzed periodically for microbiological (total viable count [TVC] and total psychrotrophic count [TPC]) and chemical (peroxide value (PV) and total volatile nitrogen (TVB-N)) parameters. Also the inhibitory effect of encapsulated and unencapsulated FE was evaluated against Pseudomonas aeruginosa, inoculated in minced kilka. According to the results, encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments. Although, the encapsulated FE at 0.5% showed drastic bacterial effect against Pseudomonas aeruginosa compared to others. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.

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