Determination the optimal concentration of Ginger (Zingiber officinale) bioactive compounds incorporated in slurry ice for short-term storage of Rainbow trout (Oncorhynchus mykiss)

Document Type : scientific research article

Authors

shiraz university

Abstract

In order to determine the optimal concentration of Ginger bioactive slurry ice, for short-term storage of Rainbow trout, four different concentrations of extracts (100, 200, 300 and 400 mg / L) and essential oil (500, 1000, 1500 and 2000 mg / L) were examined. To evaluate the integration effects of ginger bioactive compounds with ice slurry, ice slurry shelf life, substrate temperature and pH were measured. By using color measurement (L *, a *, b * and WI) and microbial analysis (TVC and PTC) the effect of Ginger bioactive ice slurry on the rainbow trout fillet was measured. the mentioned concentrations of essential oils and extracts, did not have any significant effect on the ice slurry shelf life, temperature and pH. Based on colorimetric tests, results showed that different treatments did not alter the color of the fillets. Ice slurry enriching with ginger extracts and essential oils, inhibits the total and psychrophic bacterial count. Total and psychrophic bacterial count of samples treated with the 200 mg / l ginger extract and 1500 g / l ginger oil was significantly less than other treatments. Based on performed tests, 200 mg / l extract and 1500 mg / l essential oil, were selected as the optimal concentrations of Ginger bioactive ice slurry.

Keywords

Main Subjects


1.Abdulaziz Bardi, D., Halabi, M.F., Abdullah, N.A., Rouhollahi, E., Hajrezaie, M., and
Abdulla, M.A. (2013). In vivo evaluation of ethanolic extract of Zingiber officinale rhizomes
for its protective effect against liver cirrhosis. BioMed Research International, 20: 2013-
2023.
2.Asgari, S., Ansari Samani, R., Deris, F., Shahinfard, N., Salimi, M., Mortazaei, S., Rafieiankopaei, M. 2012. Antioxidant activity and the lowering effect of hydroalcoholic extract of
allium hirtifolium Boisson some haemostatic factors in hypercholesterolemic rabbits. J
Mazand Univ Med Sci, 22(91): 40–48.
3.Aubourg, S.P., Losada, V., and Barros-vela, J. 2007. Rancidity development in frozen pelagic
fish: Influence of slurry ice as preliminary chilling treatment, 40: 991–999.
http://doi.org/10.1016/j.lwt. 2006.05.011
4.Bellik, Y. (2014a). Total antioxidant activity and antimicrobial potency of the essential oil and
oleoresin of Zingiber officinale Roscoe. Asian Pacific Journal of Tropical Disease, 4(1): 40–
44. http://doi.org/10.1016/S2222-1808(14)60311-X.
5.Bellik, Y. (2014b). Total antioxidant activity and antimicrobial potency of the essential oil and
oleoresin of Zingiber officinale Roscoe. Asian Pacific Journal of Tropical Disease, 4(1), 40–44.
6.Campos, C.A., Rodríguez, Ó., Losada, V., Aubourg, S.P., and Barros-Velázquez, J. 2005.
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine
(Sardina pilchardus). International Journal of Food Microbiology, 103(2): 121–130.
7.Chhibber, S., Kumar, L., and Harjai, K. 2014. Recent update on multiple pharmacological
benefits of zingerone: a quick review. American Journal of Phytomedicine and Clinical
Therapeutics, 2(6): 693–704.
8.Etemadian, Y., Shabanpour, B., Mahoonak, A.S., and Shabani, A. 2012. Combination effect
of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in
ice. Food Research International, 45(1): 9–16.
9.Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., and Chi, Y. 2009. Effects of chitosan coating
on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1): 66–70.
10.García-Soto, B., Fernández-No, I.C., Barros-Velázquez, J., and Aubourg, S.P. 2014. Use of
citric and lactic acids in ice to enhance quality of two fish species during on-board chilled
storage. International Journal of Refrigeration, 40: 390–397.
11.Haniadka, R., Saldanha, E., Sunita, V., Palatty, P.L., Fayad, R., and Baliga, M.S. 2013. A
review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food &
Function, 4(6): 845–855.
12.Hasani, S., and Hasani, M. 2014. Antimicrobial properties of grape extract on Common carp
(Cyprinus carpio) fillet during storage in 4 C. Int. J. Fish. Aquat. Stud, 1: 130–136.
13.Iheagwara, M.C. 2013. Effect of Ginger Extract on Stability and Sensorial Quality of
Smoked Mackerel (Scomber scombrus) Fish. Journal of Nutrition & Food Sciences, 2013.
14.Kobo, P.I., Erin, P.J., Suleiman, M.M., Aliyu, H., Tauheed, M., Muftau, S., and Mamman,
M. (2014). Antitrypanosomal effect of methanolic extract of Zingiber officinale (ginger) on
Trypanosoma brucei brucei -infected Wistar mice, 7: 70–75.
http://doi.org/10.14202/vetworld.2014.7
15.Lin, C.-C., and Lin, C.-S. 2005. Enhancement of the storage quality of frozen bonito fillets
by glazing with tea extracts. Food Control, 16(2): 169–175.
16.Massa, A., Manca, E., and Yeannes, M. 2012. Development of Quality Index Method for
anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and
sensory methods. Food Science and Technology International, 18: 339–351.
http://doi.org/10.1177/1082013211428014
17.O’Hara, M., Kiefer, D., Farrell, K., and Kemper, K. 1998. A review of 12 commonly used
medicinal herbs. Archives of Family Medicine, 7(6): 523.
18.Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. 2010a. Development and
evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with
low affinity toward water. Food Chemistry, 122(1): 161–166.
19.Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H. 2010b. Effect of chitosan
coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food
Chemistry, 120(1): 193–198. http://doi.org/10.1016/j.foodchem.2009.10.006
20.Pour, A.R., Mirzargar, S.S., Soltani, M., Mousavi, H.A.E., and Mostafavi, S.A. 2014. The
antibacterial effects of Cuminum cyminum L., and Rosmarinus officinalis extracts and
essential oil against Lactococcus garvieae in laboratory conditions on rainbow trout.
European J Experimental Biology, 4(1): 456–463.
21.Sallam, K.I., Ishioroshi, M., and Samejima, K. 2004. Antioxidant and antimicrobial effects
of garlic in chicken sausage. LWT-Food Science and Technology, 37(8): 849–855.
22.Shakya, S.R. 2015. Medicinal uses of ginger (Zingiber officinale Roscoe) improves growth
and enhances immunity in aquaculture. IJCS, 3(2): 83–87.
23.Tavakoli, S., Naseri, M., Karami, A., and Gheisari, H.R. 2016. Evaluation of short-term
storage quality of Rainbow trout (Oncorhynchus mykiss) by using bioactive ice coverage
with extract and essential oil of Moshgak (Ducrosia anethifolia). Master dissertation, shiraz
university, 80p.
24.Tavakkol Afshari, J., Moheghi, N., and Brook, A. 2010. Ethanolic extract cytotoxic effect of
zingiber afficinale in breast cancer (MCF7) Cell Line. Armaghane Danesh, 15(2): 115–124.
25.Zhu, S., Zhou, Z., Feng, L., and Luo, Y. 2015. Postmortem changes in physicochemical
properties of songpu mirror carp (Cyprinus carpio) during iced storage. Food Bioscience, 9:
75–79.