Potentiality of ginger extract as natural preservative for raw tilapia fish (Oreochromis mossambicus) during storage at refrigerated temperature. Issue 7 (16th May 2022)

• Record Type: Journal Article
• Authors: Islam, Mahfuza; Hossain, Arzina; Rahman, Md. Ashikur; Khatun, Mst. Afifa; Shahjalal, Md.; Hossain, Md. Afzal; Huque, Roksana; Munshi, Md. Kamruzzaman
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 7(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-05-16
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16729
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The effectiveness of ginger extract for preserving fresh tilapia fish ( O. mossambicus ) at refrigerated temperature (4 ± 1°C) was studied. The samples were treated with 10, 15, and 20% of ginger extract for 0, 4, 8, 12, and 16 days of storage. The sensory quality, biochemical components such as thiobarbituric acid reactive substances (TBARS) and tyrosine value (TV) and microbial growth were measured to observe the impact of treatment at refrigerated temperature. It was found that ginger extract solution at 15% retains the sensory feature, resists microbial growth, and significantly ( p < .05) decreased the protein and lipid degradation rate of tilapia fish up to 12 days compared to untreated fish. The sensory evaluation stated a negative significant correlation with TBARS, TV, and count of total viable bacteria, coliform, Salmonella, Shigella, and Staphylococcus . Thus, dipping of tilapia fish into 15% ginger extract found as more effective for extending shelf‐life up to 12 days. Practical applications: The fish preservation study using ginger extract on raw tilapia fish showed enhanced keeping quality significantly along with decreasing protein and fat degradation. The antimicrobial activity of ginger extract inhibited the growth of several microbes associated with tilapia fish. Thus it can be suggested that ginger extract could be a potential natural preservative for fish preservation which can be applied in industrial and household preservation throughout the world and the people would greatly be benefited.