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- Title
EFFECT ON QUALITY OF CROAKER FILLET TREATED WITH TURMERIC AND TAMARIND.
- Authors
Ray, Beauty; Nath, S.; Biswas, Akram; Chowdhury, S.; Murmu, Prasanta; Kumar, Diwakar
- Abstract
To increase the shelf life of perishable Croaker fish, the present study is aiming at determining the microbiological and sensory profile of Croaker fish fillets treated with both tamarind and turmeric together to justify the hurdle concept and to get the synergistic effect so that microorganism need more energy to break all the barriers. the proximate composition of Croaker was found to be Protein (16.20±0.18%), Fat (2.77±0.04%), Moisture 79.23±0.17%) and Ash (1.66±0.01%). The TPC value, gradually decreased from Control (5.524±0.006 log cfu/g) with increased concentration of turmeric and tamarind respectively to get the synergistic effect and finally the T8 treatment recorded lowest TPC score (4.92±0.01 log cfu/g), which may be due to synergistic antimicrobial effect of highest concentrations of turmeric (6%) and tamarind (4%). TPC values decreased inverse proportionately to the added tamarind concentration at the rate of 0%, 2% and 4%, respectively. Bacillus count followed exactly similar trend to TPC and finally T8 recorded lowest count. The lowest Staphylococcus count observed in T5 (3.91±0.01 log CFU/g). All the treatments including control are within safe limit of acceptability of Staphylococcus for human consumption. With increase in tamarind concentration, E. coli count decreases and finally the lowest E. coli count (3.55±0.02 log CFU/g) was observed in T8. Vibrio sp. count was seen least in T8 treatment (3.55±0.05 log cfu/g) due to synergistic effect of turmeric and tamarind in 6:4 ratio. Salmonella sp. count was nil; all the treated samples including control recorded nil or negligible (<1 log cfu/g) fungal count, which may be due to the presence of turmeric and tamarind and good quality raw material. pH decreased inverse proportionately to the added tamarind concentration at the rate of 0%, 2% and 4% respectively. From the microbiological, pH and sensory evaluation, both T5 and T8 are microbiologically safe and accepted well to the consumers, however, lesser concentration of turmeric and tamarind (T5 i.e., 3% and 4%, respectively) was more acceptable to the consumers. Thus, the synergistic antimicrobial activity of turmeric and tamarind along with signature aroma increases the consumers' acceptance of the treated croaker fillets making potential natural fish preservation.
- Subjects
TURMERIC; SCIAENIDAE; FISH fillets; ESCHERICHIA coli; RAW materials; ESCHERICHIA coli O157:H7; SALMONELLA
- Publication
Biochemical & Cellular Archives, 2024, Vol 24, Issue 1, p707
- ISSN
0972-5075
- Publication type
Article
- DOI
10.51470/bca.2024.24.1.707