Conservative effect of allicin on microbial and chmical characterestics of salad made by Golden mullet (Liza auratus)

Subject Areas : New Technologies in Aquaculture Development

Received: 2020-06-04 Accepted : 2020-06-04 Published : 2019-05-22

Keywords: Bacterial load, Keywords: Allicin, Fish salad, Mullet, Spoilage indexes,

Abstract :

Abstract[1] Low consumption level of seafood in Iran due to different reasons including small variability of products, unfamiliarity of consumers with some fish tastes and short shelf time of aquatics. Golden mullet (Liza auratus) as less known species has a high level of catch in the southern part of Caspian Sea. Present study conducted by the aim of examination the effects of different concentration of Allicin extracted from garlic on shelf life of salad made with Mullet. Experiment was conducted during 15 days with 4 treatments each had triplicates contained different concentrations Allicin including: 0, 250, 375 and 500 ppm. Sampling was done in 6 phases including day 0, 3, 6, 9, 12 and 15 after salad preparing and preserving in fridge. PV and TVN as Spoilage indices and microbial factors including TVN, identification of E. coli, Salmonella, Coliformes and Staphylococus aureus investigated. The results showed that the Mullet fish salad containing 500 ppm of added allicin has the most potential of bacterial growth inhibitory compared other treatments. Also, TVN and PV in mentioned treatment were significantly lower than other treatments (P<0.05). The findings suggest that the Allicin extract can increase the product's shelf life and it can be used as a natural and herbal alternative for this product preservation. * Corresponding author; [e-mail]