Antimicrobial activity of Chinese bayberry extract for the preservation of surimi.
J Sci Food Agric
; 92(11): 2358-65, 2012 Aug 30.
Article
en En
| MEDLINE
| ID: mdl-22419228
ABSTRACT
BACKGROUND:
Chemical preservatives such as sodium nitrite and potassium sorbate have been widely used to keep surimi products fresh. However, the potential harmfulness to human health cannot be ignored. This study was conducted to develop natural preservatives for the storage of Collichthys surimi.RESULTS:
Among the eight Chinese traditional herbs and fruits, Chinese bayberry extract showed the greatest inhibitory effect against surimi spoilage bacteria Serratia marcescens and Pseudomonas aeruginosa. Moreover, N-butanol phase extract of bayberry (NB) showed the greatest activity among the different phases of bayberry extract. When Chinese bayberry extract was combined with tea polyphenol, an additive inhibitory effect was observed on growth of Hansenula anomala, Micrococcus luteus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Our results further indicated that the shelf life of surimi products stored at room temperature can be extended when supplemented with Chinese bayberry extract.CONCLUSION:
Our results suggest that Chinese bayberry extract can be used as a natural preservative for the storage of Collichthys surimi.
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Perciformes
/
Extractos Vegetales
/
Myrica
/
Productos Pesqueros
/
Conservantes de Alimentos
/
Frutas
/
Antiinfecciosos
Límite:
Animals
País/Región como asunto:
Asia
Idioma:
En
Revista:
J Sci Food Agric
Año:
2012
Tipo del documento:
Article
País de afiliación:
China