Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna Euthynnus affinis during storage

Abstract

Unprocessed seafood harbor high number of bacteria, hence are more prone to newlinespoilage. In this circumstance, the use of spice in fish for reduction of microorganism can newlineplay an important role in seafood processing. Many essential oils from herbs and spices are newlineused widely in the food, health and personal care industries and are classified as GRAS newline(Generally regarded as safe) substances or are permitted food additives. A large number of newlinethese compounds have been the subject of extensive toxicological scrutiny. However, their newlineprincipal function is to impart desirable flavours and aromas and not necessarily to act as newlineantimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the newlinefuture for using these compound as food preservatives lies in the careful selection and newlineevaluation of their efficacy at low concentrations but in combination with other chemical newlinepreservatives or preservation processes. For this reason they are worth of study alone or in newlinecombination with processing methods in order to establish if they could extend the shelf-life newlineof foods. newlineIn this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary newlineand garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on newlinebiogenic amine formation in tuna especially, histamine, as a result of bacterial control is also newlinestudied in detail. The contribution of spice oleoresin in the sensory and textural parameters newlineis investigated using textural profile analysis and sensory panel. Finally, the potential of newlinespices in quality stabilization and in increasing the shelf life of tuna during frozen storage is newlineanalysed. newline