Effects of bamboo sachets containing Litsea cubeba oil on the prevention of mold for extending the shelf life of dried fish, its reusability, and action mechanisms. (15th January 2022)

• Record Type: Journal Article
• Authors: Suhem, Kitiya; Songsamoe, Sumethee; Matan, Narumol
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 154(2022)
• Publication Date: 2022-01-15
• Subjects: Bamboo sachet -- Litsea cubeba oil -- Shelf-life -- Dried fish -- Citral; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112796
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This work aimed to study the effects of bamboo sachets (BS) containing Litsea cubeba (LC) oil emulsion (0% control, 0.3%, 0.5% and 0.7% w w −1 ) on preventing the growth of Aspergillus flavus and extending the shelf life of dried mackerel scad during storage in a 1 L kraft paper box kept at 30 ± 2 °C. The study also investigated the reuse of the BS up to four times (the storage period of 14 days each time). The results indicate that BS and LC oil at 0.5% w w −1, when reused up to three times, could completely inhibit A. flavus on dried fish and extend its shelf life to 14 days compared to three days for untreated fish (control). The quality (colour, pH, aw and texture) of the treated and untreated fish was not significantly different during the entire storage period. Citral is the main component that contributes to antifungal activities. The lack of spore germination, the deformation of hyphae and conidiophores, the rupture of membrane integrity and loss of cytoplasmic content inhibits mold growth. BS and LC oil could prolong the shelf life and quality of dried fish and be thus acceptable to consumers. Highlights: BS with 0.5% LC oil delayed the spoilage of dried fish for 14 days. Citral is a key factor against mold on dried fish at room temperature. BS could be reused for at least three rounds to preserve dried fish. LC oil has effects on hyphae, and conidiospores of mold. LC oil has no effects on the sensory and physiochemical qualities of dried fish.